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간편식 죽 제조용 적합 품종 선정을 위한 쌀의 품질 특성 평가

Evaluation of Quality Characteristics of Rice to Select Suitable Varieties for Porridge

  • 이경하 (국립식량과학원 중부작물부 수확후이용과) ;
  • 우관식 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이석기 (국립식량과학원 중부작물부 수확후이용과) ;
  • 박혜영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 심은영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김시주 (국립식량과학원 중부작물부 수확후이용과) ;
  • 오세관 (국립식량과학원 중부작물부 수확후이용과) ;
  • 조동화 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김현주 (국립식량과학원 중부작물부 수확후이용과)
  • Lee, Kyung Ha (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Siju (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Donghwa (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2017.01.24
  • 심사 : 2017.03.03
  • 발행 : 2017.04.30

초록

간편식 죽을 제조하기 위하여 밥쌀용 고품질 쌀 7품종에 대한 품질과 제조한 죽의 품질을 평가하였다. 품종별로 쌀의 일반성분을 분석한 결과, 탄수화물(아밀로스)의 경우 전체적으로 81.15~82.27%로 나타났으며 그 중, 신동진이 87.27%로 가장 높은 함량을 나타내었다. 단백질함량은 전체적으로 5.34~6.47% 범위에 들었으며, 그 중 삼광과 진수미가 각각 6.43, 6.47%로 가장 높았다. 수분결합력은 전체적으로 169.24~199.59% 범위에 들었으며, 그 중 삼광이 199.59%를 차지하여 가장 높았다. 용해도는 전체적으로 5.34~7.51% 범위에 들었으며, 그 중 삼광과 신동진에서 6.39, 7.51%로 가장 높았다. 경도는 전체적으로 $7110.4{\sim}7797.2{\times}g$범위에 들었으며, 그 중 대보가 가장 높았고, 삼광 및 수광이 각각 7,293 및 $7,110{\times}g$로 나타나 다른 품종에 비해 낮은 결과를 나타내었다. pH는 6.80~7.04의 범위였는데, 삼광 및 진수미는 pH 7.04로 다른 품종보다 약간 높았다. 이상의 결과를 종합하여 볼 때 간편식 죽 제조에 적합한 품종은 삼광과 진수미로 확인되었다.

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

키워드

참고문헌

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  3. Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation vol.23, pp.1, 2020, https://doi.org/10.1080/10942912.2020.1810065
  4. 죽 가공성 평가를 위한 원료 쌀의 품질지표 vol.33, pp.3, 2020, https://doi.org/10.9799/ksfan.2020.33.3.287
  5. 마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건 vol.33, pp.4, 2020, https://doi.org/10.9799/ksfan.2020.33.4.440