벼 품종별 현미와 백미의 항산화력, 베타카로틴 및 비타민 E

최인덕,우관식,최혜선,이석기,박지영,천아름,한상익,최동수,천지연 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.12

A total of 15 rice (Oryza sativa L.) varieties classified as waxy-, medium waxy-, and non-waxy were analyzed for their functional properties of antioxidant compounds, antioxidant activities, β-carotene, and vitamin E contents. Brown rice varieties showed 2∼4 times higher levels of all the investigated functional properties than white rice. Black pigmented brown rice showed the highest values for phenols and flavonoids, ranging from 429.2 to 486.8 and 136.4 to 157.5 (mg gallic acid equivalent (GAE)/100 g), respectively, followed by the giant embryo rice, Nunkeunheugchal (NKHC) and Keunnun (KN), and then other ordinary rice varieties. The lowest levels for phenols and flavonoids was observed in tongil type and indica varieties, which contained 76.3∼95.4 and 12.5∼25.9 (mg GAE/100 g), respectively. Moreover, rice with higher antioxidant compounds showed higher antioxidant activities based on the 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging capacities. β-Carotene, as a precursor of vitamin A, was detected in all brown rice varieties except Dasan1. However, among white rice varieties, only four types, including black and giant embryo rice cultivar contained β-carotene. Among the rice samples, α-tocopherol (α-T), α-tocotrienol (α-T3) and γ-tocotrienol (α-T3) were the most predominant homologues of vitamin E. The α- tocotrienol equivalent (α-TE) levels of brown rice were in the order of black pigmented and giant embryo rice (2.714∼3.453 α-TE/100 g), normal rice (1.744∼2.368 α-TE/100 g), and tongil type and indica varieties (0.388∼0.719 α-TE/100 g). 본 연구는 15개 벼 품종별 현미와 백미의 항산화력 및 비타민 E 함량을 비교 분석하였다. 벼 특성을 구분하는 중요한 요소인 아밀로스 함량은 찰벼 6.55~6.81 g/100 g, 반찰성벼 10.06 g/100 g, 일반 메벼에서는 자포니카 품종 14.91~ 18.41 g/100 g, 인디카 품종 22.54~23.11 g/100 g 범위를 보였다. 항산화 성분인 총페놀 및 플라보노이드 함량은 현미가 백미보다 2~4배 높은 경향을 보였는데, 특히 흑미 품종인 흑진주, 조생흑찰, 조은흑찰은 매우 높은 수준을 보였고, 배아가 일반 현미보다 약 2~3배 정도 큰 거대배아 품종인 눈큰흑찰과 큰눈 품종이 일반 현미보다 높은 함량을 보였다. 항산화 성분 함량이 높은 시료에서는 항산화 활성도 높게 나타났는데, 특히 흑미 품종인 흑진주, 조은흑찰, 조생흑찰 현미의 DPPH・ 및 ABTS・+ 라디칼 소거능은 같은 품종의 백미보다 약 10~15배 높은 것으로 확인되었다. 흑미의 우수한 DPPH・ 및 ABTS・+ 라디칼을 이용한 전자공여능은 흑미 미강층에 다량 존재하는 항산화 물질과 매우 높은 정의 상관성이 있는 것으로 사료된다. 비타민 A의 전구체인 베타카로틴은 곡류에는 비교적 적은 양으로 함유되는데, 흑미와 거대배아미를 제외하고는 낮은 함량을 보였고, 특히 백미 품종에서는 흑미 4개 품종에서만 매우 적은 양이 검출되었다. 총 15개 벼 품종 현미와 백미의 주요 비타민 E는 α-T, α-T3, γ-T3이고, 비타민 E의 생체 활성을 나타내는 α-TE 범위는 흑미 및 거대배아미> 일반벼> 다수확 및 인디카 품종의 순서를 보였다.

철분코팅 볍씨를 이용한 벼 직파재배의 생육 특성 및 수량

박광호,박성태,Park, K.H.,Park, S.T. 국립한국농수산대학교 교육개발센터 2018 현장농업연구지 = Journal of practical agricultural resear Vol.20 No.1

The field trial was performed to evaluate the rice growth and yield in direct seeding cultivation with iron-coated rice seeds. The required time for seed emergence was for 9~11days in the tested direct seeding methods. That was 1~2days earlier in direct seeding with pregerminated seeds than that of direct seeding with iron-coated seeds. The seedling establishment was highest in water seeding with iron-coated seeds but there was not significant difference in terms of statistical analysis. The rice plant height was taller in water seeding with broadcasting method than that of wet hill-seeding methods and in direct seeding with iron-coated seeds than that of direct seeding with pregerminated seeds. The tiller number in the rice plant was the highest in machine transplanting at 30days after direct seeding(June 17) and in water seeding with iron-coated seeds at 45days after seeding(DAS) and 60DAS. The tiller number of 75 and 90DAS in the tested rice cultivation methods being with 352~405/m² was not significantly different in terms of statistical analysis. The heading time was not different in rice direct seeding methods but 2 day earlier in direct seeding with iron-coated seeds than that of direct seeding with pregerminated seeds. The culm length was the highest in water seeding with iron-coated seeds and the panicle length was the longest in wet hill-seeding with pregerminated seeds. The panicle number per m² was highest in water seeding with iron-coated seeds but not significant difference among the tested rice cultivation methods. The water seeding with iron-coated seeds resulted in the highest spikelet number per m² and the heaviest grain weight of brown rice. Percentage of ripened kernel was the highest in wet hill-seeding with iron-coated seeds. But there were not significant among the tested rice cultivation methods. The milled rice yield in direct seeding methods was 3~21% higher than that in machine transplanting. Water seeding with iron-coated seeds recorded the highest milled rice yield being with 6.86t/ha.The occurrence of sheath blight was high according to machine transplanting>wet hill-seeding>water seeding. Weed occurrence was the highest in water seeding with pregerminated seeds. Weedy rice occurred not in machine transplanting but occured 0.6~0.7% in direct seeding methods with pregerminated seeds and 0.1% in direct seeding with iron-coated seeds.

중산간지와 고냉지산 쌀 형태 및 이화학적특성의 품종 및 산지간 변이

崔海椿,池定鉉,李鍾燮,金榮培,趙守衍 韓國作物學會 1994 한국작물학회지 Vol.39 No.1

중산간지 및 산간고냉지대에서 재배된 벼의 주요 미질특성에 대한 품종 및 환경변이정도를 파악하고자 오대벼등 자포니카 조생종 5개 품종을 1989년에 중북부 중간지인 철원과 산간고냉지인 진부, 중남부 중산간지인 상주, 화서 및 남부고냉지인 운봉의 4개소에 재배하여 생산된 쌀의 외관 및 도정특성과 주요 이화학적 특성 및 식미특성을 조사하였던 바 이들 미질특성의 품종 및 산지변이를 비교 분석한 결과를 요약하면 다음과 같다. 1. 현미천립중, 아밀로스함량, K/Mg률, 호화개시온도, 최고점도, 강하점도(breakdown) 및 치반점도(setback)에서 품종 및 산지간 변이가 모두 품종x산지간 교호작용변이에 비해 현저하였고 정현비율, 알칼리 붕괴도 및 단백질 함양에서는 산지간 변이가, 밥의 점성 /경도비율에서는 품종간 변이가 유의하게 켰다. 특히 품종x산지간 교호작용 변이가 켰던 미질특성은 외관 및 등숙관련특성과 식미 및 응집점도(consistency)등이었다. 2. 현미천립중은 진부올벼와 오대벼가 가장 무거웠고 불완전등숙립률은 진부올벼가 가장 낮았으며 백미건전미율는 오대벼가 심복백 때문에 다른 품종에 비해 약간 멀어졌다. 아밀로스 함량은 출수기가 빠른 진부올벼와 소백벼가 타품종에 비해 약 1% 가량 낮았고 K /Mg율은 식미가 가장 좋았던 오대벼가 가장 낮았으며, 호화개시온도와 치반점도가 유의하게 낮았던 반면 최고점도와 강하점도가 현저하게 높았던 오대벼, 소백벼 및 진부올벼등이 밥맛이 약간 양호한 편이었다. 3. 철원산미가 가장 입중이 무겁고 등숙이 양호하였던 반면 건전미율은 오히려 떨어졌으며 진부산미가 가장 정현비율이 높으면서 건전미율이 높았다. 4. 아밀로스함량은 진부산미가 다른 지역산미에 비해 약 2~3%가 높았던 반면 철원산미가 가장 낮았고 단백질함량은 중부지역산미가 남부지역산미에 비해 약1%가량 낮았으며 K/Mg율은 진부산미가 가장 높았고 K함량은 중부지역산미가 남부지역산미에 비해 다소 높은 경향이었다. 식미총평은 품종별로 산지에 따라 크게 달라서 산지간 평균적 비교가 큰 의미가 없지만 운봉과 철원산미가 진부와 화서산미보다 양호한 경향이었다. 5. 쌀의 알칼리 붕괴도와 호화개시온도는 진부산미가 다른 지역산미에 비해 현저히 높았고 그 다음으로 운봉>화서>철원산미 순으로 낮았으며 강하점도는 철원산미가 가장 켰고 그 다음으로 화서>운봉>진부산미 순으로 저온하에서 등숙된 쌀일수록 낮았으며 치반점도는 이와 정반대의 경향이었다. 밥의 점성 /경도비율은 철원산미가 여타 지역에 비해 약간 높은 값을 나타내었다. 6. 식미관련 미질특성을 이용한 주성분 분석에서 전정보의 약 60% 설명이 가능한 제1 및 제2 주성분치상의 5개 품종별 4개 산지미의 분포로 보아 대체로 진부산미와 여타 지역산미로 확연히 구분되었고 다시 진부산미는 2개군, 여타 지역산미는 3개군으로 세분화 할 수 있었으며 산지내 품종변이가 가장 작았던 것은 화서산미였고. 고냉지산미는 품종 간 변이가 켰다. 식미관련 종합적 미질특성면에서 가장 양호한 군에 속하는 것은 철원, 운봉 및 화서산 오대벼와 운봉산 소백벼였다. To catch the relative importance of varietal and environmental variation in various grain quality components associated with palatability of cooked rice, grain appearance, milling recovery, several physicochemical properties of milled rice and texture or eating quality of cooked rice for rice materials of five japonica cultivars, produced at four locations of the mid-mountainous and alpine area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal and locational variations were detected in 1000-grain weight, amylose content, K/Mg ratio, gelatinization temperature, peak viscosity, breakdown and setback viscosities as compared with variety x location interaction variation. Also, marked locational variations were recongnized in milling recovery from rough to brwon rice, alkali digestibility and protein content, and significant varietal variation was caught in stickiness /hardness ratio of cooked rice. The variety x location interaction variation was especially large in quality components of grain appearance and ripening, palatability of cooked rice and consistency viscosity. One thousand kernel weight was heaviest in Jinbuolbyeo and Odaebyeo, and the unfilled grain ratio was lowest in Jinbuolbyeo. Odaebyeo showed slightly' lower ratio of intact and clear milled rice because of more chalky rice kernels compared with other cultivars. Amylose content of Jinbuolbyeo and Sobaegbyeo was about 1% lower than that of others and K/Mg ratio of Odaebyeo was the lowest one among rice materials. Odaebyeo, Sobaegbyeo and Jinbuolbyeo revealed significantly low gelatinization temperature and setback viscosity while high peak and breakdown viscosities. Cholwon rice showed the greatest kernel weight, good grain filling but lowest ratio of intact and clear milled rice while Jinbu rices exhibited the highest milling recovery from rough to brown rice and ratio of sound milled rice. Amylose content of milled rice in Jinbu rices was about 2-3% lower than those in other locations. Protein content of polished rice was about 1% lower in rice materials of middle zone than those of southern part of Korea. K/Mg ratio of milled rice was highest in Jinbu rice and potassium content was slightly higher in the rice materials of middle region than in those of southern region. Alkali digestion value and gelatinization temperature of polished rice was markedly high in Jinbu rices as compared with other locations. Breakdown viscosity was hightest in Chlown rices and next higher with the order of Hwaso>Unbong>Jinbu rices, and setback viscosity was the quite contrary tendency with breakdown. The stickiness /hardness ratio of cooked rice was relatively higher value in Cholwon rices than in the others and the palatability of cooked rice was a little better in Unbong and Cholwon rices than in Jinbu and Hwaso rices, although variety x location interaction variation was large. The rice materials can be classified largely into two groups of Jinbu and the others by the distribution on the plane of 1st and 2nd principal components (about 60% of total informations) contracted from twelve grain quality properties closely associated with eating quality of cooked rice. Also, Jinbu and the other rices were divided into two and three rice groups respectively. Varietal variation of overall rice quality was smallest in Hwaso. The most superior rice group in overall quality evaluation included Odaebyeo produced at Cholwon, Unbong and Hwaso, and Sobaegbyeo grown at Unbong

Rice Hoppers and Associated Virus Diseases in Nepal

Hira Kaji Manandhar,Prem Nidhi Sharma 한국응용곤충학회 2012 한국응용곤충학회 학술대회논문집 Vol.2012 No.10

Nepal is endowed with rich diversity in land races of rice and also some wild rice species. Some of them are known for their resistance to insect and diseases, including rice hoppers and viruses. Nepal has so far released 68 improved rice varieties for different domains. With the introduction of improved varieties incidences of insect and diseases increased. Leafhoppers and planthoppers are among the rice insects of economic importance in Nepal. Till a decade ago, rice gundhi bug used to be the most important insect of rice. Now, hoppers have become more important. Of leafhoppers, green leafhopper (Nephotettix nigropictus), white leafhoppers (Cofena spectra) and zig zag leafhopper (Resilia dorsalis) are the common ones. Of them, N. nigropictus was found to transmit rice dwarf phytoreovirus, and N. virescens to transmit rice tungro bacilliform badna virus and rice tungro spherical waikavirus in Nepal. Of planthoppers, brown planthopper (BPH) (Nilaparvata lugens) and white-backed planthopper (WbPH) (Sogatella furcifera) are the major ones. Isolated outbreaks of BPH have been recorded from 1977 to recent past years and of WbPH in 1982. However, no virus diseases associated with BPH and WBPH have been recorded in Nepal though some yellow syndrome in large areas has been reported from BPH occurring area (Chitwan) for the last couple of years. It is worth to note that IPM-FFS (farmers’ field school) approach was adopted in 1997 in rice after the outbreak of BPH in Chitwan district. Farmers are practicing wetting and drying of rice fields for the management of BPH. Other management practices recommended include use of biopesticides, predators, light traps, chemicals and resistant varieties. With the objective of monitoring rice planthoppers and associated rice viruses Nepal in 2011 joined “Collaboration network for the management of migratory rice planthoppers and associated virus diseases of rice in Asia” - a regional project of Asian Food and Agriculture Cooperation Initiatives (AFACI), Korea.

연구논문 : 전문가 델파이 기법을 통한 전공 대학생 대상 쌀 교육 프로그램 개발

김지현 ( Ji Hyun Kim ),김수민 ( Soo Min Kim ),백진경 ( Jin Kyoung Paik ),홍완수 ( Wan Soo Hong ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.2

본 연구는 외식, 영양, 조리 등을 전공하는 대학생들에게 효과적인 쌀 교육 프로그램 개발을 위한 이론 및 조리실습 교육 내용을 수립하고자 전문가들을 대상으로 델파이 조사 및 분석을 실시하였으며, 주요 연구 결과는 다음과 같다. 1) 이론 교육 대주제의 중요도 및 적합도 결과 1위 ‘쌀의 영양과 건강’, 2위 ‘쌀의 식품학적 특성’, 3위 ‘쌀의 역사와 문화’, 4위 ‘쌀의 소비’ 순으로 나타났다. 특히, ‘쌀의 영양과 건강’은 중요도와 적합도 모두 평균값 4.5점 이상(5점)으로 매우 높게 나타나 이론 교육 중 비중 있게 다루는 것이 좋을 것으로 판단되었다. 이에 각 대주제 별1회씩 교육내용을 구성하였으나 ‘쌀의 영양과 건강’은‘쌀의 영양’ ‘쌀과 건강’으로 나누어 총 2회로 교육 내용을 구성하였다. 2) 이론 교육의 소주제로는 ‘쌀의 역사와 문화’-쌀의 기원과 역사·쌀과 식문화, ‘쌀의 영양과 건강’-쌀의 영양성분 및 효능·쌀과 질병예방, ‘쌀의 식품학적 특성’-쌀의 구조적 특성·쌀 가공식품 및 저장, ‘쌀의 소비’-쌀의 생산과 소비현황, 쌀의 선택이 적합한 소주제로 선정되었다. 3) 조리실습교육으로 적합한 주제로는 떡류에서 보리순 송편, 비트 송편 순으로 나타났고, 제빵류에서 코코넛·호두 머핀, 두부·콩 머핀, 유자 식빵, 팥·단감 파운드, 고구마 식빵 순으로 나타났으며, 요리류에서는 동래파전, 김치 전병, 고구마튀김, 새우튀김 순으로 조사되었다. 조리실습교육 주제는 2011년도 개발된 쌀가루 이용조리법을 기준으로 하였으나 계절에 맞는 재료 선택, 대학생 연령과 기호에 맞는 조리방법 및 부재료 선택 등을 고려한 수정·보완이 필요할 것으로 사료되었다. 4) 전문가 델파이 조사를 통해 선정된 이론 및 조리실습교육 내용으로 총 5회 차 교육 프로그램을 구성하였다. 총 2시간 교육 중 이론교육 20%, 조리실습교육 70%, 기타 10%로 시간을 배정하여 쌀에 대한 지식 및 인식의 향상 뿐 아니라 쌀가루를 이용한 조리에 대한 실질적인 경험을 함으로써 쌀 교육에 대한 흥미 및 참여도를 높이고자 하였다. 본 연구는 선행연구 및 본 연구진이 수행한 농림수산식품부 용역연구개발사업 ‘쌀가루 이용 조리기자재 및 조리법 개발’ 연구 중 2011년도에 개발된 조리법을 바탕으로 교육 주제를 제시한 후 델파이 조사가 실시되어 개방형 질문을 통한 전문가들의 의견 제시 및 수렴의 제한이 있었다. 이에 향후 연구에서는 개방형 질문을 통한 전문가들의 의견 도출 및 요인 분석과 본 연구를 통해 개발된쌀 교육 실시 후 나타나는 교육의 효과 및 만족도 등을 분석하여 쌀 교육 프로그램에 대한 수정 및 보완이 필요할 것으로 사료된다. The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: ``nutrition and health of rice``, ``characteristics of rice in food science``, ``history and culture of rice`` and ``the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.

쌀의 품질평가 현황과 금후 연구방향

손종록,김재현,이정일,윤영환,김제규,황흥구,문헌팔 韓國作物學會 2002 한국작물학회지 Vol.47 No.S

Rice quality is much dependent on the pre-and post harvest management. There are many parameters which influence rice or cooked rice qualitys such as cultivars, climate, soil, harvest time, drying, milling, storage, safety, nutritive value, taste, marketing, eating, cooking conditions, and each nations' food culture. Thus, vice evaluation might not be carried out by only some parameters. Physicochemical evaluation of rice deals with amy-lose content, gelatinizing property, and its relation with taste. The amylose content of good vice in Korea is defined at 17 to 20%. Other parameters considered are as follows; ratio of protein body-1 per total protein amount in relation to taste, and oleic/linoleic acid ratio in relation to storage safety. The rice higher Mg/K ratio is considered as high quality. The optimum value is over 1.5 to 1.6. It was reported that the contents of oligosaccharide, glutamic acid or its derivatives and its proportionalities have high corelation with the taste of rice. Major aromatic compounds in rice have been known as hexanal, acetone, pentanal, butanal, octanal, and heptanal. Recently, it was found that muco-polysaccharides are solubilized during cooking. Cooked rice surface is coated by the muco-polysaccharide. The muco-polysaccharide aye contributing to the consistency and collecting free amino acids and vitamins. Thus, these parameters might be regarded as important items for quality and taste evaluation of rice. Ingredients of rice related with the taste are not confined to the total rice grain. In the internal kernel, starch is main component but nitrogen and mineral compounds are localized at the external kernel. The ingredients related with taste are contained in 91 to 86% part of the outside kernel. For safety that is considered an important evaluation item of rice quality, each residual tolerance limit for agricultural chemicals must be adopted in our country. During drying, rice quality can decline by the reasons of high drying temperature, overdrying, and rapid drying. These result in cracked grain or decolored kernel. Intrinsic enzymes react partially during the rice storage. Because of these enzymes, starch, lipid, or protein can be slowly degraded, resulting in the decline of appearance quality, occurrence of aging aroma, and increased hardness of cooked rice. Milling conditions concerned with quality are paddy quality, milling method, and milling machines. To produce high quality rice, head rice must contain over three fourths of the normal rice kernels, and broken, damaged, colored, and immature kernels must be eliminated. In addition to milling equipment, color sorter and length grader must be installed for the production of such rice. Head rice was examined using the 45 brand rices circulating in Korea, Japan, America, Australia, and China. It was found that the head rice rate of brand rice in our country was approximately 57.4% and 80-86% in foreign countries. In order to develop a rice quality evaluation system, evaluation of technics must be further developed : more detailed measure of qualities, search for taste-related components, creation and grade classification of quality evaluation factors at each management stage of treatment after harvest, evaluation of rice as food material as well as for rice cooking, and method development for simple evaluation and establishment of equation for palatability. On policy concerns, the following must be conducted : development of price discrimination in conformity to rice cultivar and grade under the basis of quality evaluation method, fixation of head rice branding, and introduction of low temperature circulation.

파쇄미 쌀가루를 이용한 즉석 쌀국수의 품질특성

최은지(Eun-Ji Choi),김창희(Chang-Hee Kim),김영붕(Young-Boong Kim),금준석(Jun-Seok Kum),정윤화(Yoonhwa Jeong),박종대(Jong-Dae Park) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.8

쌀국수 분야에서 쌀의 도정 부산물인 파쇄미의 이용을 증대시키고 쌀국수 소재로서의 가능성을 평가하고자, 일반미 쌀가루, 파쇄미 쌀가루, 일반미와 파쇄미 혼합 쌀가루의 이화학적 특성을 조사하고 이들 쌀가루를 60% 첨가한 즉석 쌀국수를 제조하였으며, 쌀국수의 조리품질과 관능적 품질특성을 비교하였다. 원료 쌀가루의 손상전분 함량과 수분결합능력은 파쇄미 쌀가루가 가장 높았으며, 호화점도에서 setback은 파쇄미 쌀가루와 일반미 및 파쇄미 혼합 쌀가루가 유의적으로 가장 높았다. 쌀국수의 조리 후 수분흡수율은 대조구로 사용한 일반미 쌀국수가 유의적으로 가장 높았으며 파쇄미 쌀가루로 제조한 쌀국수는 대조구보다 조리 후 부피가 증가하였다. 파쇄미와 일반미 쌀가루를 혼합하여 제조한 쌀국수는 조리손실률과 조리수의 탁도가 대조구보다 높게 나타났다. 기계적 조직감에서 파쇄미 쌀국수와 파쇄미 및 일반미 혼합 쌀국수는 대조구보다 경도, 부착성 및 씹힘성이 낮은 조직감 특성을 나타내었다. 정량적 묘사분석에서 탄력성, 씹힘성은 대조구가 5점 이상을 나타내어 파쇄미 쌀국수와 비교하여 상대적으로 쫄깃한 조직감을 가지는 것으로 평가되었다. 전반적 기호도는 일반미 쌀가루만으로 제조한 대조구가 유의적으로 가장 높게 평가되었다. 이상의 결과로부터 파쇄미와 일반미 혼합 쌀가루로 제조한 쌀국수는 조직감과 전반적 기호도에서 파쇄미 단일 쌀가루로 제조한 쌀국수와 유의차가 없어 일반미 쌀가루를 첨가함으로써 품질개선을 기대하였으나 관능특성에서 큰 차이는 없었다. 따라서 파쇄미 쌀가루를 이용하여 즉석 쌀국수를 제조할 때 조리품질 및 조직감 향상을 위하여 일반미 쌀가루의 혼합량을 조절하는 것이 파쇄미 쌀가루를 이용한 쌀국수 제조에 바람직하다고 생각된다. This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

쌀 아밀로그램 特性의 品種 變異와 食味關聯 特性과의 相關

Sang Jong Lim(林尙鍾),Dal Ung Kim(金達雄),Jae Keun Sohn(孫再根),Soo Kwan Lee(李壽寬) 한국육종학회 1995 한국육종학회지 Vol.27 No.3

This study was carried out to understand the varietal variation in amylogram properties of rice grain evaluated by Rapid visco analyzer and the interrelationship among these and other characteristics related with palatability of cooked rice. All amylogram estimates showed highly significient of variation, while consistency viscosity exhibited the lowest varietal variation. Gelatinization initiation temperature of glutinous rices were similar to that of nonglutinous rices, but the peak viscosity of the former was progressed more rapidly than the latter. Peak and cool viscosity of nonglutinous rices were markedly higher than those of glutinous rices. The turning point of rapidly changing viscosity followed soon after the initiation of gelatinization in nonglutinous rices coincided with the peak viscosity of glutinous rices. Peak viscosity of brown rice was lower than that of milled rice, but hot and cool viscosity of brown rice were similiar to those of milled rice in nonglutinous rices. However, peak, hot and cool viscosity of brown rice was lower than those of milled rice in glutinous rice. There was highly positive correlation between amylogram properties of brown and milled rice. Peak and breakdown viscosity was positively correlated with the taste and total panel score of cooked rice, while the setback viscosity was negatively correlated with the taste of cooked rice. The panel scoring components of cooked rice such as taste, stickiness, texture and total score could be estimated by multiple linear regression formula derived from amylogram properties with the range 0.58~0.72 of determination coefficients.

국내산 쌀과 중국산 찐쌀의 품질 비교

원종건,안덕종,김세종,박소득,최경배,이상철,손재근 한국작물학회 2005 한국작물학회지 Vol.50 No.S

본 시험은 중국에서 수입된 찐쌀 및 중국에서 시판되고 있는 브랜드 쌀의 품질 및 물리적 특성 등을 분석하여 국내산 브랜드 쌀과의 미질을 비교 분석하였으며 그 결과는 다음과 같다 1. 완전미 비율은 비록 국내산 일품벼 브랜드 쌀에서 96.1~% , 중국의 갱관(粳冠 Jinguan) 94.1~% , 소참도(小站稻, Xiaozhandao) 86.5~% 였으며, 특히 중국산 찐쌀에서는 금간쌀이 83~% 로 대부분을 차지하였고, 싸라기 함유율 또한 12.5~% 로 나타나 완전미는 전혀 찾아 볼 수 없었다. 2. 단백질 함량은 국내산 일품벼과 중국 브랜의 소참도에서 6.5와 6.7~% 로 낮게 조사되었고, 중국산 찐쌀과 중국산 브랜드인 갱관에서는 7.4와 7.5~% 로 상당히 높게 조사되었다. 3. 아밀로즈 함량은 가공하지 않았던 국내산 일품 쌀과 중 국산 갱관 및 소참도 등에서 18.6~~19.9~% 정도였으나 일차적으로 쪄서 말려 가공된 중국산 찐쌀의 경우 46.6~% 로 매우 높게 나타났다. 4. 단백질 함량이 높을수록 최고점도, 강하점도 등은 저하되었으며, 아밀로즈 함량이 높을수록 치반점도의 절대값은 높아져 국내산 일품벼 및 소참도는 밥맛이 양호하였으나 찐쌀은 그와 반대되는 경향이었다. 5. 밥의 형태가 변형되는데 필요한 힘을 나타나낸 경도(Hardness)는 일품벼에서 5618g로 중국 찐쌀의 3907g에 비해 1711g이나 더 높았으며 그 외 부착성, 점탄성, 저작성 모두 일품벼에서 더 높아 밥의 물리적 특성이 좋게 나타났다. 6. 중국산 찐쌀에서 취반 후 시간이 경과할수록 경도의 강하 정도는 더 커서 밥의 물성 변화가 더 빨랐다. 오히려 잔디의 밀도가 감소되는 경향을 보였다. 초장의 경우 복비의 무처리시 거의 잔디의 초장이 신장하지 않았으며, 오히려 감소하는 경향을 보였다. 반면, 잔디의 피해지역에 복비를 처리할 경우 잔디의 빠른 생장이 이루어졌다. 신초 건물중은 복비 처리전 8월 6일에 비하여 11월 6일에 이스트밸리 LD지역의 무처리구가 1.2~% 감소하였지만 처리구는 50~% 정도가 증가하였다. 지산의 시험 결과도 이스트밸리와 유사하였다. 신초와 뿌리의 비율(S/R)은 처리구의 경우 뿌리보다 신초의 건물중이 더 증가하였지만, 무처리구의 경우 뿌리와 신초의 생장율이 거의 비슷하였다. 포복경과 지하경의 건물중을 합한 R&S의 건물중을 조사한 결과, 이스트밸리의 경우 복비를 처리하기 전 8월6일에 무처리구인 LD지역이 처리구인 LD지역에 비하여 5.5~% 정도가 적었지만 복비를 처리한 후엔 오히려 처리구의 LD지역이 48~% 로 증가하였다. 지산의 결과 역시 이스트밸리와 유사하였다. 4. 이상의 결과들로 알 수 있는 것은 수목 근부에 생장하고 있는 잔디의 피해 요인들은 여러 가지가 있지만, 골프장내 수목의 밀생 지역이 아닌 경우에는 광에 의한 피해보다는 오히려 양분과 수분의 경쟁에 의한 피해 발생 비율이 크다. 따라서 이들 잔디의 피해 지역에 복비를 처리함으로서 무처리 지역에 비하여 상당히 많은 효과를 보았기 때문에 수목 근부에서 생장하는 잔디의 집중관리 체계로 보다 효율적인 코스관리에 도움이 될 수 있을 것으로 기대된다.ting이 관찰되는데, 진성기업의 Stainless Steel은 가늘고 긴 압흔이 있으며 비교적 매끄러운 표면을 보이고, Unitek사의 경우 압흔과 함께 pitting 이 관찰되며, Ormco Stainless Steel의 경우 불규칙한 pitting이 다 This study was carried out to compare the rice quality between domestic brand rice and imported Chinese rice. In the appearance of grain, head rice rates were 96.1~% in domestic brand rice (Ilpumbyeo), 94.1~% in Jingguan (Chinese brand rice) and 86.5~% in Xiaozhandao(Chinese brand rice). In case of Chinese parboiled rice, the head rice rate was 0~% because the cracked and broken rice occupied about 95.5~% . The low protein contents in Ilpumbyeo and Xiaozhandao as 6.5 and 6.7~% show relatively high palatability as 81.9 and 71.4. However, high protein contents in Jingguan and Chinese parboiled rice as 7.5, 7.4~% show low palatability as 64.3 and 55.6. In viscosity characteristics, peak viscosity, break down and final viscosity were higher in Ilpumbyeo and Xiaozhandao, midium in Jingguan and lowest in Chinese parboiled rice. And the set back value, which was negatively related with amylose content, was lowest in Ilpumbyeo and highest in Chinese parboiled, suggesting slow deterioration in Ilpumbyeo and rapid deterioration in Chinese parboiled rice. Overall physical components of cooked rice measured by Texture Analyser were higher in Ilpumbyeo than those in Chinese parboiled rice.

음료가공을 위한 쌀 품종별 품질 특성 비교

신동선 ( Dong-sun Shin ),심은영 ( Eun Yeong Sim ),이석기 ( Seuk Ki Lee ),최혜선 ( Hye-sun Choi ),박지영 ( Ji-young Park ),우관식 ( Koan Sik Woo ),김현주 ( Hyun-joo Kim ),조동화 ( Dong Hwa Cho ),오세관 ( Sea Kwan Oh ),한상익 ( Sang 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.