• 한국식품영양학회지
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• 제36권5호
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• pp.341-353
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• 2023

In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.381-385
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• 2011

The degree of maturity of rice greatly affects the quality of the rice, including factors such as the integrity of grains, color, and the nutritive components. Green Rice$^{(R)}$ is rice (Oryza sativa L.) that has been harvested earlier than brown rice and appears green in color. To determine suitable harvesting time of the Jinbu variety of Green Rice$^{(R)}$ in Gyeonggido, rice samples harvested on 23, 26 and 42 days after heading (DAH) were compared on their yield, color intensity, and proximate compositions. The maximum paddy yield of Green Rice$^{(R)}$ was 61.4% at 23 DAH, which decreased to 45.4%, 5.5% at 26 and 42 DAH, respectively. Greenness was darker at 23 DAH ($-0.27{\pm}0.03$), and significantly weaker (p<0.05) at 26 DAH ($0.07{\pm}0.01$) and at 42 DAH ($5.25{\pm}0.08$). All proximate compositions, except carbohydrate, including moisture, crude fat, protein, ash and total minerals were higher in the earlier-harvested Green rice$^{(R)}$ than in brown rice, without variations among the 23 and 26 DAH Green rice$^{(R)}$. Overall, the optimum harvest time of Jinbu Green Rice$^{(R)}$ at Gyeonggido would be 23 DAH. We suggest that timely harvesting could be a potent determinant of the quality of Green Rice$^{(R)}$.

• 동아시아식생활학회지
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• 제21권2호
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• 한국식품영양학회지
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• 제17권3호
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• pp.266-271
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• 2004

쌀밥의 기능성을 강화할 목적으로 분말녹차를 0%, 0.5%, 1.0%, 2.0% 혼합하여 밥을 지어 분말녹차밥의 물성 및 관능적 특성을 실험하였다. 분말녹차밥의 수분함량은 분말녹차 첨가량이 많을수록 적었다. 쌀가루의 amylogram 특성은 분말녹차의 첨가량이 증가할수록 최고 점도는 감소하였으나 호화개시온도는 증가하는 경향을 나타냈다. 쌀전분의 팽윤력 및 용해도는 분말녹차첨가량이 증가할수록 감소하였다. 분말녹차밥의 색깔은 암녹색을 나타냈으며 분말녹차 첨가량이 증가할수록 어두워졌다. 분말녹차밥의 texture는 접착성은 분말녹차 첨가량이 증가할수록 떨어졌으나 응집성, 검성, 씹힘성, 경도는 증가하는 경향을 나타냈다. 관능검사 결과 밥알의 윤기, 퍼짐성, 차짐성, 경도는 흰쌀밥보다 낮게 평가되였으나 색깔은 2.0% 첨가가 그리고 향미, 전체적인 기호도에 있어서는 분말녹차 1.0%와 2.0% 첨가한 쌀밥이 좋은 점수를 얻었으나 서로간에 유의성은 없었다. 따라서 분말녹차밥을 지을 때 분말녹차 1.0% 첨가가 윤기, 퍼짐성, 차짐성, 경도 및 향미 등의 종합적인 관능 면에서 적절하다고 생각된다.

• 한국작물학회지
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• 제60권4호
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• pp.442-447
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• 2015

녹색쌀 생산을 위한 벼 품종들의 적합 품종선발과 수확시기 및 수량 등을 알기 위하여 적기 및 만식재배에 의한 특성을 살펴본 결과 녹색쌀을 생산하기 위한 벼 품종들의 적정 수확시기는 일반적으로 출수 후 15~25일 경이 가장 적당하였으며 벼 품종별 녹색통쌀의 한계 수확시기인 출수 후 25일경 수량은 찰벼 품종으로는 신선찰벼가 가장 많았으며 메벼 품종은 칠보벼가 가장 많았다. 이앙시기별 녹색쌀 수량은 일반적으로 5월30일 이앙이 6월 20일 이앙보다 많았으며 수확시기인 출수 후 15~25일 수량은 품종에 따라 다양하였다. 녹색쌀에 적합한 벼 품종은 5월30일 이앙재배는 찰벼로는 동진찰벼, 생동찰벼, 보석찰벼, 신선찰벼 순으로 적합하였고 6월 20일 이앙재배는 보석찰벼, 백옥찰벼, 신선찰벼 순으로 적합하였다. 메벼는 5월 30일 이앙재배는 삼광벼, 눈보라, 칠보벼가 적합하고 6월 20일 이앙재배일 경우 황금노들, 호품벼, 칠보벼가 적합하였다.

• 농업과학연구
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• 제38권3호
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• 한국환경농학회지
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• 제31권4호
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• pp.378-380
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• 2012

BACKGROUND: In Korea, green manure has been cultivated for reducing chemical fertilizer application, maintaining soil fertility, and feeding livestock in winter season. We evaluated the phosphate balance under green manure-rice cultivating system with different removal rates of green manure for maintaining soil fertility. METHODS AND RESULTS: The barley and hairy vetch mixture was selected as the green manure in this study. The barley and hairy vetch was sowed at a rate of 135 and 23 kg/ha, respectively, without fertilizer application. Total aboveground biomass was 12000 (barley: 5400 kg/ha, hairy vetch: 6600 kg/ha) kg/ha, and these green manure were incorporated with different input rates before rice planting. The input rates of green manure in this study were 0 (NPK+0%), 25 (NPK+25%), 50 (NPK+50%), 75 (NPK+75%) and 100 % (NPK+100) and the standard fertilization (NPK) without green manure cultivation. All treatments were applied with standard fertilizer (N-P-K: 90-19.6-48.3 kg/ha) before rice planting. The highest rice yield was observed in NPK+50% which was 20% higher compared with NPK. The phosphate balance with different incorporation rates of green manure was-104.0,-76.8,-52.9,-27.4, and 6.0 kg/ha for NPK+0%, NPK+25%, NPK+50%, NPK+75%, and NPK+100%, respectively. CONCLUSION(S): The use of green manure for livestock feeding in green manure-rice cropping systems could remove a huge amount of phosphate. This cropping system strongly requires phosphate application before green manure seeding for maintaining soil fertility.

• 한국작물학회지
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• 제53권4호
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• pp.413-416
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• 2008

The cultivation of green manure crop is considered as a good management practice by increasing soil organic matter and fertility levels. This experiment was conducted to improve the soil environment under rice-based cropping system at paddy soil (fine loamy, mixed, nonacid, mesic, family of Aeric Fluventic Haplaquepts) in National Institute of Crop Science (NICS), Korea in 2006 to 2007. The variation of soil temperature in green manure plots was lower than without green manure (control) during spring season (April to May). The temperature variation of no tillage plot (broadcast before rice harvest) was the lowest among treatments. After green manure cropping, the soil bulk density and porosity ratio were improved at the top soil. The production of green manure was the highest athairy vetch and barley mixture plot by partial tillage. However, mixture treatment had no improvement on soil organic matter. After rice cropping with green manure application, soil quality was improved such as soil physical properties except mixture treatment. Therefore, we suggest that soil quality should be improved by green manure cultivation under rice-based cropping system.

• 농업과학연구
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• 제40권4호
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• pp.377-383
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• 2013

Premature-green rice is typically obtained by early harvest when culms of rice still appear green in color, and the rice and its food products have been considered as wellbeing foods. This study was carried out to determine the quality characteristics of cookies made from flour added with 10, 20, and 30% whole green rice powde r(WGRP) of two kinds of Hopum and Shinsun waxy rice. The quality characteristics of cookies, including pH, spread factor, color, hardness, and sensory properties, were estimated. WGRP with different levels of 10, 20, and 30% was added into powder for preparing cookies, and their quality properties were evaluated. The pH and hardness of the cookies increased, while spread factor showed highest added with 20% Hopum and Shinsun waxy rice. The color (L) of cookies decreased 20% added with Hopum and Shinsun waxy rice. The sensory properties of cookies was highest added with 20% Hopum and 10% Shinsun waxy rice. The result of this study suggest that addition of 20% Hopum and 10% Shinsun waxy rice are available rice cookies. It was concluded that WGRP may have a potential in bakery industry as a new food material.

• 한국유기농업학회지
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• 제19권1호
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• pp.55-64
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• 2011

벼 재배포장에서 녹비작물의 이용성을 조사하고자 보리와 헤어리베치를 적용하여 시험구를 배치하였다. 무농약 4년차 벼 재배포장에서 벼 수확 후 재배한 보리를 녹비작물로 이용한 처리구(보리녹비구), 보리와 헤어리베치를 혼파한 다음 녹비작물로 이용한 처리구(보리+헤어리베치 녹비구), 벼 수확 후 녹비작물을 재배하지 않은 방임구(나지방임구)와 보리를 재배한 후 수확한 처리구(관행구)에서 호품벼를 2009년 6월 15일 평당 60주를 기준으로 기계 이앙하여 얻어진 시험결과를 요약하면 다음과 같다. 1. 간장과 수장은 관행구가 조금 길었으며, 처리간에는 차이가 없었다. 백미 수량은 관행구를 100%로 볼 때 보리녹비구가 90.3%, 보리+헤어리베치 녹비구가 95.9%로 나타났다. 2. 벼 품질 평가에서 보리녹비구와 보리+헤어리베치 녹비구의 단백질 함량은 관행구 6.6%에 비해 5.7%로 낮았다. 아밀로스함량은 모든 처리구에서 18.8~19.1% 범위로 유사한 경향을 보였다. 백도는 관행구 37.7에 비해 보리녹비구 38.9와 보리+헤어리베치 녹비구 39.1로 약간 높게 나타났다. 3. 취반미 윤기치는 관행구 77.6에 비해 보리수확구가 82.0, 나지방임구가 83.8로 양호하게 나타났다. 4. 완전립율이 나지방임구는 95.5%인 반면에 관행구, 보리녹비구, 보리+헤어리베치 녹비구에서 93.8~94.2% 범위로 약간 낮게 나타났다. 쇄립율도 유사한 경향이었으며 분상질립율은 관행구가 1.7%로 가장 높았다. 5. 본 시험에서 발생된 병해는 잎도열병, 이삭도열병, 잎집무늬마름병이었다. 해충으로는 굴파리류, 혹명나방, 줄점팔랑나방, 끝동매미충이었다. 기상환경이 병해충발생에 불리한 조건으로 경과되어 병해충 발생이 전반적으로 적었으며 처리간에도 유의적인 차이를 나타내지 않았다.