열대지역적응 자포니카 쌀에 대한 필리핀인의 외관품질 및 밥맛 선호도 평가

이점식,김호영,강경호,하운구,정응기,장재기,윤미라,곽지은,천아름,김미정,이춘기,우관식 한국국제농업개발학회 2015 韓國國際農業開發學會誌 Vol.27 No.3

본 시험은 열대지역적응 자포니카인 진미벼, IRKR 1 (IRRIRice and Korea Rice 1 약칭, 계통명은 IR 68333-R-R-B-22)및 인디카인 IR 64 품종에 대하여 필리핀인을 주요 대상으로쌀 외관 및 밥맛 선호도를 평가하여 개발된 품종의 농가 재배확대 및 새로운 품종개발의 기초자료로 이용하고자 수행하였다. 1. 쌀의 외관품질 선호도 평가에서 패널로 참여한 필리핀인은 투명도·외관 > 향·색깔 > 쌀의 길이·모양 순이었다. 한국인은 쌀의 길이·모양· 투명도 > 외관 > 색깔·향 순이었다. 따라서 필리핀인은 완전미율이 높고 향이 나는 쌀을, 한국인은 단원립이면서 완전미율이 높은 쌀을 선호하였다. 2. 식미관능평가 결과 필리핀인은 인디카 고아밀로스 품종인 IR 64보다 자포니카 중간아밀로스인 진미벼와 IRKR 1을선호하여 기존에 알려진 인디카를 선호한다는 선행 연구결과와는 상이하였다. 3. 따라서 패널로 참여한 필리핀인의 자포니카 쌀에 대한 선호도를 보다 정확하게 평가하기 위해 식미관능평가 5개 항목별 선호도를 분석한 결과, 밥의 모양, 냄새, 맛, 질감은 통계적차이가 없었다. 반면 찰기는 진미벼 보다는 IRKR 1을 선호하였다. 반면 한국인은 진미벼 보다 IRKR 1이 밥의 찰기가 적고 질감이 거칠면서 딱딱한 촉감으로 인해 진미벼를 선호한것으로 고찰된다. 4. 이상의 결과를 요약하면, 패널로 참여한 필리핀인이 선호하는 자포니카 쌀의 식미는 한국인이 선호하는 것 보다는 찰기가 적고, 질감은 좀 더 딱딱한 것으로 사료된다. The present study was conducted with Filipinos as main subjects in the sensory evaluation of cooked rice for Japonica Jinmibyeo, IRKR 1(IRRI Rice and Korea Rice 1, Pedigree IR 68333-R R-B- 22), and Indica variety IR 64, adapted in tropical regions, by evaluating appearance and preference in order to utilize the results as basic data to expand cultivation of new rice varieties by rice growing farms at respective areas, and to develop new rice varieties. Filipinos who participated as panelists in the evaluation of preference of appearance quality of rice, chose the subjects in the order of translucency· appearance > aroma·color > grain length·grain shape, while Korean preferred rice in the order of length·shape·translucence > appearance > color·flavor. Therefore, in general, Filipinos preferred rice with high head rice ratio and flavor, while Korean preferred rice with short grain and high head rice ratio. Sensory evaluation for the cooked rice showed that Filipinos preferred Japonica medium amylose Jinmibyeo and IRKR 1, than indica high amylose IR 64, that was different result from the prior researches, previously known that Filipinos prefer Indica rice. In order to correctly evaluate a preference of Japonica rice by Filipinos, who participated as panelists, preference for five items in the sensory quality of cooked rice was analyzed. The results showed that there was no statistical difference in the preference of appearance, flavor, taste, and texture of the cooked rice. Filipinos preferred IRKR 1 than Jinmibyeo in terms of stickiness of rice. Whereas, Korean preferred Jinmibyeo due to less stickiness, rough texture, and hard feeling in IRKR 1. The taste of Japonica rice, which was preferred by Filipinos, who participated as panelists, might be less sticky and had a harder texture than the rice cultivars, which Korean preferred.

벼 무논점파재배와 이앙재배의 생육, 출수 및 등숙특성 비교

손지영,이충근,김준환,윤영환,양원하,최경진,최민규,박홍규,고종철,김연규,김정곤,양운호 한국작물학회 2012 한국작물학회지 Vol.57 No.2

최근 개발된 직파재배의 일종인 무논점파는 무논점파기(8조식, 15x28cm , 주당 5~8립)를 이용하여 파종하므로 이앙재배의 재식거리와 유사한 밀도를 유지할 수 있는 장점이 있다. 벼 무논점파재배의 생육 및 출수특성과 출수일변동에 따른 등숙율과 완전립율의 변이를 알아보고자 국립식량과학원 답작과 논포장(수원)에서 2009년부터 2011년까지 3년동안 본 시험을 수행하였다. 1. 무논점파는 입모수는 기계이앙의 재식밀도와 큰 차이가 없었으나 분얼수가 많아 최고분얼기에 단위면적당 경수는 기계이앙의 1.3~2배였다. 최고분얼기 이후 분얼수는 감소해 성숙기 이삭수는 기계이앙과 큰 차이가 없었다. 2. 무논점파의 출수전 생육일수는 운광벼 84일, 호품벼 98일로 기계이앙의 파종일로부터 14일, 19일의 재배기간이 단축되었다. 3. 무논점파의 성숙기 생육특성은 간장과 수장 및 면적당 이삭수는 기계이앙과 차이가 없었다. 통계적 유의성은 없었으나 수당립수는 많아지는 경향이었다. 4. 출수기는 무논점파가 이앙보다 운광벼는 9일, 호품벼는 3일 늦어졌는데 호품벼의 연차간 변이가 작았다. 호품벼는 출수기간이 기계이앙보다 2일 짧아 동시출수율이 높았다. 4. 무논점파재배시 출수일변이에 따른 등숙율과 현미완 전립율은 기계이앙과 차이가 없거나 오히려 높은 것으로 나타났으나 조생종인 운광벼보다 중만생종인 호품벼의 연차간 변이가 적어 무논점파 안정성이 우수한 것으로 나타났다. Direct seeding of rice is a time- and laborsaving method, compared to machine transplanting. However, the area planted to direct-seeded rice is decreasing because of instability of seedling establishment, lodging, occurrence of weedy rice, and deterioration of grain quality. A newly developed wet-hill-seeding of rice, a type of direct seeding method, has shown features of growth similar to machine transplanted rice. This study was carried out to compare tillering pattern, heading characteristics and grain filling traits between transplanting and wet-hill-seeding in rice. Tillering of wet-hill-seeded rice was more vigorous than that of transplanted rice showing maximum tiller number 30~100% higher than transplanted rice. Wet-hill seeded rice showed later heading and shorter heading duration than transplanted rice. To find out the relationship between heading characteristics and grain filling traits, every panicle was tagged for flowering date, and the panicles on each heading date were inspected for grain filling traits. Wet-hill seeded rice and transplanted rice exhibited no significant difference in culm length, panicle length, the percentage of grain filling and perfect brown rice on each heading date during total heading period. Therefore, we conclude that wet-hill-seeding method is not inferior to machine transplanting in terms of seedling establishment, growth, grain filling and head rice yield.

쌀 품종별 약주의 유기산, fusel oil 함량 및 항산화활성 비교

허창기 ( Chang Ki Huh ),이중원 ( Jung Won Lee ),김용두 ( Yong Doo Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.3

쌀을 원료로한 전통주의 우수성을 밝히고자 일반계통 3종, 통일계통 2종 및 태국산 인디카 품종 1종 등 총 6종에 대한 약주의 이화학적 특성과 DPPH radical소거활성 및 SOD 유사활성 등 항산화활성을 측정하였다. 쌀 품종에 따른 약주의 시료구별 pH는 일미벼와 한아름벼로 담금한 약주의 pH가 4.14와 4.07로 다른 시료구에 비해 높았고, 그 외 시료구는 3.92~3.98이었다. 총산 함량은 태국산 쌀의 인디카 품종으로 담금한 약주의 총산 함량이 0.56%로 가장 높았다. 환원당 함량은 국내산 일반계통 품종과 통일계통 품종은 2.12~2.59%로 비슷하였으나. 태국산 인티카 품종은 3.59%로 다른 시료구에 비해 다소 높았다. Ethanol함량은 통일계 품종인 한아름벼를 이용해 담금한 약주가 19.4%로 가장 높았고, 태국산 인디카 품종으로 담금한 약주는 13.97%로 가장 낮았다. 유기산 함량은 태국산 인디카 품종으로 담금한 약주가 3,491.8mg%로 가장 높았으며, 주요 유기산은 lactic acid였다. 쌀 품종에 따른 fusel oil총량을 보면 태국산 인디카 품종으로 담금한 약주가 1,270.35mg/L로 가장 높은 함량을 보였고, Fusel oil 류 중 2-buty1 alcohol이 가장 많은 함량을 보였다. 시료별 DPPH free radical소거능은 태국산 인디카 품종으로 담금한 약주에서 소거능이 높았고, 일미벼 및 한아름벼로 담금한 약주는 상대적으로 약하였다. SOD유사활성 또한 태국산 인디카 품종으로 담금한 약주가 60.10로 가장 높았으며, total polyphenol 함량 역시 태국산 인디카 품종으로 담금한 약주가 국내산 품종으로 담금한 약주에 비해 약간 높았다. 쌀 품종에 따른 약주의 항산화 활성을 비교한 결과 국내산 품종과 태국산 품종 모두에서 활성이 확인되었다. The organic acids, fuel oil contents and antioxidant activities of Yakju with the addition of rice varieties were investigated. The rice cultivars that were used in this study were Ilmi rice, Hopyung rice, Hopum rice, Hanarum rice, Anda rice and Indica rice. The study results are as follows: the pH values of Ilmi Yakju and hanarum Yakju were 4.14 and 4.07, respectively, and those of the other Yakjus, 3.92~3.98. The otal titratable acid content of the Yakju for which Indica rice was imported from Thailand was highest among the samples. The reducing sugars content of the Yakju for which Indica rice was used was higher than that of the other samples. The ethanol content of the Hanarum Yakju was higher than that of the other Yakjus, and the lowest ethanol content was found for the Indica Yakju. The major organic acid component of the Yakju was lactic acid. The total organic acid content was highest in the Indica rice Yakju. The amounts of the following main fusel oils were highest, in the following order. 2-butyl alcohol, 2-pentanol, N-propyl alcohol, acetaldegyde, ethyl acetate, methyl alcohol and 2-methyl-1-propyl alcohol. The DPPH free radical scavenging activity of the Indica rice Yakju was much higher than that of the Ilmi rice Yakju and the Hanarum rice Yakju. Also, the SOD activity of the Indica rice Yakju was strongest among all the samples. The total polyphenol content of the Indica rice Yakju was the highest among all the samples.

쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성

박지영,이석기,최인덕,최헤선,김남걸,신동선,정광호,박장환,오세관 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.4

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

쌀 세척 및 취반 방법에 따른 isoprothiolane의 감소 효과

김명헌,조미현,안소은,임무혁 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.3

This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5℃ to 40℃ (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40℃, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

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.

Varietal Difference in Retrogradation of Cooked Rice and Its Association with Physicochemical Properties of Rice Grain

Choi, Hae Chune,Hong, Ha Cheal,Cho, Soo Yeon The Korean Society of Crop Science 1999 Korean journal of crop science Vol.44 No.4

The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

Metabotyping of rice (<i>Oryza sativa</i> L.) for understanding its intrinsic physiology and potential eating quality

Song, Eun-Hye,Jeong, Jaesik,Park, Clara Yongjoo,Kim, Han-Yong,Kim, Eun-Hee,Bang, Eunjung,Hong, Young-Shick Elsevier 2018 Food Research International Vol.111 No.-

<P><B>Abstract</B></P> <P>Rice (<I>Oryza sativa</I> L.), the major staple food in many countries, has genetic diversity adapted to different environmental conditions. However, metabolic traits about diverse rice plants are rarely discovered. In the present study, rice leaves and grains were collected at whole growth stages from late (LMC) and early (EMC) maturing cultivars. Metabolic dependences of rice plants on both growth and cultivar were investigated in their leaves and grains through NMR-based metabolomics approach. Rice leaf metabolome were differently regulated between two rice cultivars, thereby affecting variations of rice grain metabolome. Sucrose levels in leaves of EMC were markedly decreased compared to those in LMC, and more accumulations of sucrose, amino acids and free fatty acids were found in grains of EMC. These distinct metabolisms between EMC and LMC rice cultivars were associated with temperature during their growing seasons and might affect the eating quality of rice. The current study highlights that metabolomic approach of rice leaves and grains could lead to better understanding of the relationship between their distinct metabolisms and environmental conditions, and provide novel insights to metabolic qualities of rice grains.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Dependences of rice leaf and grain metabolome on growth and cultivar were found. </LI> <LI> Metabolic variations of rice leaves and grains were associated with temperature. </LI> <LI> Metabolism in rice leaf affects rice grain metabolism. </LI> <LI> Rice grain metabolome could predict eating quality of rice. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

Rice Chloroplast Genome Variation Architecture and Phylogenetic Dissection in Diverse <i>Oryza</i> Species Assessed by Whole-Genome Resequencing

Tong, Wei,Kim, Tae-Sung,Park, Yong-Jin Springer US 2016 Rice Vol.9 No.-

<P><B>Background</B></P><P>Chloroplast genome variations have been detected, despite its overall conserved structure, which has been valuable for plant population genetics and evolutionary studies. Here, we described chloroplast variation architecture of 383 rice accessions from diverse regions and different ecotypes, in order to mine the rice chloroplast genome variation architecture and phylogenetic.</P><P><B>Results</B></P><P>A total of 3677 variations across the chloroplast genome were identified with an average density of 27.33 per kb, in which wild rice showing a higher variation density than cultivated groups. Chloroplast genome nucleotide diversity investigation indicated a high degree of diversity in wild rice than in cultivated rice. Genetic distance estimation revealed that African rice showed a low level of breeding and connectivity with the Asian rice, suggesting the big distinction of them. Population structure and principal component analysis revealed the existence of clear clustering of African and Asian rice, as well as the <I>indica</I> and <I>japonica</I> in Asian cultivated rice. Phylogenetic analysis based on maximum likelihood and Bayesian inference methods and the population splits test suggested and supported the independent origins of <I>indica</I> and <I>japonica</I> within Asian cultivated rice. In addition, the African cultivated rice was thought to be domesticated differently from Asian cultivated rice.</P><P><B>Conclusions</B></P><P>The chloroplast genome variation architecture in Asian and African rice are different, as well as within Asian or African rice. Wild rice and cultivated rice also have distinct nucleotide diversity or genetic distance. In chloroplast level, the independent origins of <I>indica</I> and <I>japonica</I> within Asian cultivated rice were suggested and the African cultivated rice was thought to be domesticated differently from Asian cultivated rice. These results will provide more candidate evidence for the further rice chloroplast genomic and evolution studies.</P><P><B>Electronic supplementary material</B></P><P>The online version of this article (doi:10.1186/s12284-016-0129-y) contains supplementary material, which is available to authorized users.</P>

다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가

성기운,김유미,조준현,이지윤,이샛별,신동진,박동수,윤광섭,강주원 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.5

The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component analysis (PCA) was performed. HMR products contained grains from 8.42 to 8.72 mm before and after the microwave cooking. The amylose content and water absorption index (WAI) ranged from 20.10-23.15% and 0.50-2.87%, respectively. Frozen fried rice showed high amylose content but low WAI, and dry rice showed low amylose content but high WAI. There was a change in the moisture content of freeze-dried rice: moisture increased from 1.3 to 60.3% after cooking. The rehydration rate of freeze-dried rice was about twice higher than that of other HMR products, while instant rice showed a low rehydration rate. The texture profile's hardness and cohesiveness respectively were 306.1 g/cm2 and 47.9% before cooking, but 209.6 g/cm2 and 66.0% after cooking. The lightness value decreased from 72.5 to 68.9 after the microwave cooking, while there was little change in the lightness value of instant rice, and that of the frozen fried rice decreased. PCA revealed that, microwave cooking apparently affected WAI and rehydration rate in the freeze-dried rice yellowness in the frozen fried rice, and stickiness and lightness in the instant rice, respectively.