• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" 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 through image of scanning electronic microscope. Gross 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. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of 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 rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of Korean Society of Forest Science
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• v.54 no.1
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• pp.1-24
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• 1981

Kangweon-Do is rich in sightseeing resources. There are three sightseeing areas;first, mountain area including Seolak and Ohdae National Parks, and chiak Provincial Park; second eastern coastal area; third lake area including the watersheds of North Han River. In this paper, several methods of forestation were studied for landscaping the North Han River watersheds centering around Chounchon. In Chunchon lake complex, there are four lakes; Uiam, Chunchon, Soyang and Paro from down to upper stream. The total surface area of the above four lakes is $14.4km^2$ the total pondage of them 4,155 million $m^3$, the total generation of electric power of them 410 thousand Kw, and the total forest area bordering on them $1,208km^2$. The bordering forest consists of planned management forest ($745km^2$) and non-planned management forest ($463km^2$). The latter is divided into green belt zone, natural conservation area, and protection forest. The forest in green belt amounts to $177km^2$ and centers around the 10km radios from Chunchon. The forest in natural conservation area amounts to $165km^2$, which is established within 2km sight range from the Soyang-lake sides. Protection forest surrounding the lakes is $121km^2$ There are many scenic places, recreation gardens, cultural goods and ruins in this lake complex, which are the same good tourist resources as lakes and forest. The forest encirelng the lakes has the poor average growing stock of $15m^3/ha$, because 70% of the forest consists of the young plantation of 1 to 2 age class. The ration of the needle-leaved forest, the broad-leaved forest and the mixed forest in 35:37:28. From the standpoint of ownership, the forest consists of national forest (36%), provincial forest (14%), Gun forest (5%) and private forest(45%). The greater part of the forest soil, originated from granite and gneiss, is much liable to weathering. Because the surface soil is mostly sterile, the fertilization for improving the soil quality is strongly urged. Considering the above-mentioned, the forestation methods for improving landscape of the North Han River Watersheds are suggested as follows: 1) The mature-stage forest should be induced by means of fertilizing and tendering, as the forest in this area is the young plantation with poor soil. 2) The bare land should be afforested by planting the rapid growing species, such as rigida pine, alder, and etc. 3) The bare land in the canyon with moderate moist and comparatively rich soil should be planted with Korean-pine, larch, ro fir. 4) Japaness-pine stand should be changed into Korean-pine, fir, spruce or hemlock stand from ravine to top gradually, because the Japanese-pine has poor capacity of water conservation and great liability to pine gall midge. 5) Present hard-wood forest, consisting of miscellaneous trees comparatively less valuable from the point of wood quality and scenerity, should be change into oak, maple, fraxinus-rhynchophylla, birch or juglan stand which is comparatively more valuable. 6) In the mountain foot within the sight-range, stands should be established with such species as cherry, weeping willow, white poplar, machilus, maiden-hair tree, juniper, chestnut or apricot. 7) The regeneration of some broad-leaved forests should be induced to the middle forest type, leading to the harmonious arrangement of the two storied forest and the coppice. 8) For the preservation of scenery, the reproduction of the soft-wood forest should be done under the selection method or the shelter-wood system. 9) Mixed forest should be regenerated under the middle forest system with upper needle-leaved forest and lower broad-leaved forest. In brief, the nature's mysteriousness should be conserved by combining the womanly elegance of the lakes and the manly grandeur of the forest.