입형이 다른 벼 품종의 도정특성 및 쌀품위

홍하철,정영평,김태영,손종록,황홍구,최해춘,민용규,김기종,Hong, Ha-Cheol,Jeong, Young-Pyeong,Kim, Tae-Young,Son, Jong-Rok,Hwang, Hung-Goo,Choi, Hae-Chune,Min, Young-Kyoo,Kim, Kee-Jong 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.1

벼의 품종 및 입형별 최적도정조건을 구명하여 손실량을 최소화하고 고품질 양질쌀을 가공하기 위하여 2000년산 다산벼, 안산벼, 화성벼, 일품벼 및 동안벼의 원료품위, 제품품위, 도정특성, 도정시 소요전력 등을 조사하였다. 수확한 벼의 수분을 15%까지 건조한 후의 천립중은 다산벼가 가장 높은 28.55 g 이었고, 안산벼는 22.92 g으로 가장 낮았다. 벼의 장폭비는 다산벼, 안산벼, 동안벼, 화성벼 및 일품벼가 각각 3.03, 2.36, 2.23, 2.12 및 2.10이었다. 현미 가공시 현미기 고무롤러의 간격을 벼 품종별 두께의 20%, 30%, 40%로 다르게 조절하여 가공한 결과 현미기 고무롤러 간격을 30%로 하여 현미 가공하였을 때가 제현율이 가장 높았다. 실험실용 정미기를 이용하여 현미를 2회 도정시 다산벼는 전체 미강중 91.38%, 화성벼는 88.46%, 동안벼는 74.62%, 일품벼는 73.03%, 안산벼는 70.93%의 미강이 제거되었고, 백미가공이 끝난 후 전품종 평균 백미완전립률은 92.87%이었다. Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

식미 평가

홍하철,정영평,김기종,Hong Ha-Cheol,Jeong Young-Pyeong,Kim Kee-Jong 한국작물학회 2004 한국작물학회지 Vol.49 No.suppl1

도정 및 품종혼합에 의한 고아미2호의 취반특성

천아름,송진,홍하철,손종록,Chun Areum,Song Jin,Hong Ha-Cheol,Son Jong-Rok 한국작물학회 2005 Korean journal of crop science Vol.50 No.suppl1

난소화성 다당류의 함량이 높은 고아미2호의 취반특성 개선 및 식미 향상을 목적으로 수행한 연구결과는 다음과 같았다. 1. 취반이 어려운 것으로 알려진 고아미2호는 가루로 1차 호화시킨 후에도 미세전분입자는 호화되지 않은 것으로 나타나 일반적인 취반방법으로는 식미개선에 어려움이 있는 것으로 나타났다. 도정에 의해서 색, 물성 및 호화특성의 변화를 살펴 보았으나 명도와 백도 이외에는 도정율에 따른 유의한 특성 변화는 없는 것으로 나타났다. 2. 상온수분흡수특성을 통해 고아미2호 최소 1시간 이상의 수침시간을 필요로 하며 관능평가를 통해 이 경우 식미가 더 양호함을 확인할 수 있었다. 3. 품종별 호화 및 취반특성을 비교해 본 결과 고아미2호의 호화개시온도가 $88^{\circ}C$로 매우 높고 일반 밥솥에서 취반할 경우 수분흡수율과 팽창용적이 적은 것으로 보아 취반 방법에 있어서 고온고압이 요구되는 것으로 나타났다. 4. 다른 품종과의 혼합을 통한 식미 혹은 물성 개선을 위해 아밀로스 함량이 다른 일품벼, 백진주, 화선찰벼를 비교한 결과 호화가 늦고 경도가 낮으며 노화특성이 양호한 백진주, 화선찰벼가 일품벼에 비해 더 적합할 것으로 예상되었고, 관능 평가를 통해 두 품종이 일품벼에 비해 전반적으로 더 양호한 것으로 나타났다. The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

입형이 다른 벼 품종의 도정특성 및 쌀품위

김기종 ( Kee Jong Kim ),홍하철 ( Ha Cheol Hong ),정영평 ( Young Pyeong Jeong ),김태영 ( Tae Young Kim ),손종록 ( Jong Rok Son ),황홍구 ( Hung Goo Hwang ),최해춘 ( Hae Chune Choi ),민용규 ( Young Kyoo Min ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.1

Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.

Physicochemical and structural characteristics of grain associated with palatability in japonica rice

Hae Chune Choi(崔海椿),Ha Cheol Hong(洪夏鐵),Baek Hie Nahm(南佰熙) 한국육종학회 1997 한국육종학회지 Vol.29 No.1

To elucidate the major components of rice quality associated with the palatability in japonica, twelve japonica rice cultivars were examined for several physicochemical properties, endosperm structure of rice grain and physical characteristics or sensory palatability of cooked rice. The rice materials used showed narrow varietal variation in grain size and shape, alkali digestibility, gel consistency and amylose and protein contents, but considerable difference in appearance and texture of cooked rice in two years. Significant variations in varieties (V), harvested years (Y), and V x Y interaction were recognized in most of the physicochemical properties except alkali digestibility, volume expansion rate and texturogram of cooked rice. There was relatively larger coefficients of variation for both varieties and years in Mg/K ratio, iodine blue value of extracted solids and amounts of extracted solid matter during cooking, breakdown and setback viscosity, and short chain ratio of amylopectin. The physicochemical properties significantly associated with glossiness or global palatability score of cooked rice were the peak, hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice. Global sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination in two years. Inconsistent distribution of tested japonica rices over years on the plane of two integrated quality components indicated that there were some different high-quality rice types and those environmental response on grain quality was greatly different.

우리나라 재래벼의 유전적 다양성

권수진(Soo Jin Kwon),안상낙(Sang Nag Ahn),서정필(Jung Pil Suh),홍하철(Ha Cheol Hong),김연규(Yeon Kyu Kim),황흥구(Hung Goo Hwang),문헌팔(Huhn Pal Moon),최해춘(Hae Chune Choi) 한국육종학회 2000 한국육종학회지 Vol.32 No.2

향미 품종의 방향성 유전

Sang Nag Ahn(安相洛),Kook Hyun Chung(鄭國鉉),Ha Cheol Hong(洪夏鐵),Hae Chune Choi(崔海椿),Huhn Pal Moon(文憲八) 한국육종학회 1996 한국육종학회지 Vol.28 No.1

This study was carried out to elucidate the inheritance of aroma in rice. Aromatic nature was tested with leaves of two aromatic/non-aromatic crosses and six crosses among aromatic cultivars. All F₁ hybrids of non-aromatic cultivar Hwaseongbyeo and aromatic cultivars, Sanghaehyanghyeolla, Miyakaori, Della, Selatus Malam, Manong Balay, Hyangmibyeo 1 and Chokoto were not aromatic and this seemed to indicate the recessive nature of the aroma in all tested rices. F₂ segregation ratio of 3 non-aromatic : 1 aromatic individual suggested that Sanghaehyanghyeolla and Miyakaori each contained a single gene for aroma. The finding that all F₁ hybrids among six aromatic rice cultivars were aromatic suggested that the aroma in Sanghaehyanghyeolla and Miyakaori may be controlled by the same gene known to be in Della and the aroma genes in Manong Balay and Chokoto are also allelic although the number of genes controlling the aroma in these cultivars are not known. No linkage was detected between the aroma gene(fgr) in Sanghaehyanghyeolla and two genetic markers(sug and v-8) located on rice chromosome 8.

새만금간척지에서 뚱딴지(Helianthus tuberosus L.) 재배시 염류 특성 변화 및 적정 자원 선발

오양열 ( Yang-yeol Oh ),이정태 ( Jung-tae Lee ),홍하철 ( Ha-cheol Hong ),김재현 ( Jae-hyun Kim ),서우덕 ( Woo-duck Seo ),김선 ( Sun Kim ),류진희 ( Jin-hee Ryu ),이수환 ( Su-hwan Lee ),김영주 ( Young-joo Kim ) 한국환경농학회 2018 한국환경농학회지 Vol.37 No.2

2016년 한국에서 재배 및 유통되고 있는 뚱딴지 12점을 수집하여, 새만금간척지에 재배하였다. 간척지 적응성을 검토한 결과 다음과 같은 결론을 얻을 수 있었다. 1. 뚱딴지를 간척지에 재배하였을 때, 간척지 특성상 0.3% 이상일 때 밭작물 재배가 어려운데, 개화 전 8월 가뭄으로 인하여 토양 염농도가 전체적으로 0.3%이상 올라갔음에도 초장 및 수량으로 보았을 때 높은 염농도에 대한 적응성이 있는 것으로 판단된다. 2. 개화기 무렵 꽃이 50%이상 피었을 때 뚱딴지 초장을 조사한 결과 WY3와 WI1가 207 cm, 202 cm로 가장 컸으며 WG1, WH1, PS1 144 cm, 139 cm, 131 cm로 가장 작았다. 3. 11월 뚱딴지를 수확하여 수량을 확인한 결과 흰색 뚱딴지는 WG1이 549 kg/10 a, WH1이 477 kg/10 a로 가장 많은 수량을 나타내었으며, 자색 뚱딴지에서는 PY4와 PY1이 각각 10 a당 615 kg, 584 kg로 우수한 수량을 보였다. 4. 수집한 뚱딴지 12점의 이눌린 함량을 분석한 결과 PY1이 33.9 g/100 g으로 가장 많은 이눌린 함량을 보였으며, 다음으로 D2가 33.7 g/100 g으로 많았다 결론적으로 내염성이 우수한 뚱딴지가 간척지에서도 적응할 수 있는 것으로 판단되며, 수집 뚱딴지 중 흰색은 수량 및 이눌린함량을 고려하여 G1이 간척지에 적합할 것으로 보이며, 자색은 Y1이 이눌린함량이 두 번째로 많지만, 수량과의 관계를 고려할 때 간척지에서 재배하는데 더 적합한 것으로 판단된다. 각각 색깔별로 우수한 뚱딴지 2점을 가지고 내염성 및 간척지 재배법에 대한 연구가 더욱 필요할 것으로 보인다. BACKGROUND: Soil salinity of reclaimed tidal land in Korea is highly important factor. High salinity is harmful to crop productivity. Jerusalem artichoke (Helianthus tuberosus L.) is known to be salt-tolerant and has high adaptability to diverse pedo-climatic conditions. The objective of this study was to assess the changes of soil properties and crop productivity according to salt concentration in the reclaimed tidal lands. METHODS AND RESULTS: Experimental sites were selected at Saemangeum (35°46’N, 126°37’E) reclaimed tidal land, and their dominant soil series were Munpo (coarse loamy, mixed, non-acid, mesic, typic Fluvaquents). H. tuberosus L were collected from 12 locations across Korea. Tubers were planted at 75×25 cm with EC 2 to 7 dS m^-1. Soil samples were periodically collected from both 0~20 cm and 20~40 cm depths of each site. Soil salinity and soil moisture contents were varied depending on weather conditions. Soil electrical conductivity varied from 1.0 to 5.9 dS m^-1, and soil moisture contents varied from 9.2 to 28.7%. The white-colored tubers of H. tuberosus L. collected from `Yeongwol-gun’exhibited the highest height (207 cm), followed by the white-colored tubers of H. tuberosus L. collected from‘Iksan-si’(202 cm). The white-colored tubers of H. tuberosus L. collected from ‘GyeongJu-si’showed the highest yield (549 kg/10a). The purple-colored tubers of H. tuberosus L. collected from ‘Yeongwol-gun’showed the highest yield (615 kg/10a). CONCLUSION: Our results indicate that the plant height and tuber yield did not appear to be correlated. Considering yield and inulin content, the GyeongJu-si seemed to be suitable as the white-colored tubers of H. tuberosus L. and the Yeongwol-gun seemed to be suitable as the purplecolored tubers of H. tuberosus L. in the reclaimed tidal lands. However, it is necessary to consider the relationship between the inulin content and the yield.

새만금간척지에서 호밀짚 피복이 토양 이화학성에 미치는 영향

류진희(Jin-Hee Ryu),이수환(Su-Hwan Lee),오양열(Yang-Yeol Oh),홍하철(Ha-cheol Hong),김영두(Young-doo Kim),김선림(Sun-Lim Kim) 한국토양비료학회 2015 한국토양비료학회 학술발표회 초록집 Vol.2015 No.12

중만생 복합내병충성 고 바이오매스 사료용 벼 ‘미우’

안억근(Eok-Keun Ahn),원용재(Yong-Jae Won),홍하철(Ha-Cheol Hong),박향미(Hyang-Mi Park),정국현(Kuk-Hyun Jung),현웅조(Ung-Jo Hyun),장재기(Jae-Ki Chang),이정희(Jeong-Heui Lee),이점호(Jeom-Ho Lee),서정필(Jung-Pil Suh) 한국육종학회 2022 한국육종학회지 Vol.54 No.2

‘Miwoo’ is a mid-late maturing, high-biomass-yielding rice (Oryza sativa L.) cultivar with high feed value and resistance to multiple diseases and insect pests. It was developed for use as whole crop silage (WCS) from a cross between ‘Suweon519’, a line with high biomass yield and multiple disease resistance, and ‘Suweon518’, a medium flowering, high yielding Tong-il type line, which is resistant to blast (BL), bacterial blight (BB) (race K1), rice stripe virus (RSV) and brown planthopper (BPH). In the central plain region of Suwon, ‘Miwoo’ cultivar exhibited a growth period of approximately 122 days from seeding to heading, culm length of 99 cm, panicle length of 28 cm, 12 panicles per hill, 143 spikelets per panicle, and 1,000-grain weight of 25.9 g as brown rice. This mid-late-flowering rice variety was resistant to lodging during the yellowing ripening stage, an optimal period for harvesting. In addition, ‘Miwoo’ was strongly resistant to leaf and neck blast, BB (race K1, K2, K3, K3a), RSV, BPH and small BPH. Its average dry matter yield over 3 years reached 19.9 MT/ha, which is 36% higher than that of ‘Nokyang’. ‘Miwoo’ is a high-amylose cultivar with 70.7% total digestible nutrients (similar to that of Nokyang) and grows well on the central and southern plains of the Korean Peninsula. It should be harvested 30 days after heading to improve its feed value and digestion rate in livestock. (Registration No. 7683)