• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2018년도 춘계학술대회
• /
• pp.114-114
• /
• 2018

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
• /
• pp.51-70
• /
• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.

• 한국식품저장유통학회지
• /
• 제11권2호
• /
• pp.154-159
• /
• 2004

캔음료용 건강미숫가루를 개발하기 위하여 쌀, 보리 및 콩을 이용하여 기본미숫가루용액을 만든 후 몇 종의 한약재를 선발하여 적정 혼합비율로 혼합 추출, 첨가하여 건강미숫가루용액을 제조하였다. 이때 기본미숫가루용액으로 적당한 재료의 혼합은 물 100mL에 쌀, 보리 및 콩을 각각 5 g씩 혼합한 것이 가장 물성이 좋았다. 건강미숫가루용액 제조를 위하여 첨가한 한약재의 추출물은 맥문동 50, 오미자 15, 인삼 10, 대추 25의 비율로 혼합 후 10배 량의 물을 가하여 75$^{\circ}C$에서 36시간 처리하여 얻었으며 기본미숫가루용액 80에 혼합한 한약재 추출물 20의 비율로 혼합한 것이 기본미숫가루용액보다 기호도가 높았다. 건강미숫가루용액의 장기 저장을 위하여 가압살균처리를 함으로써 물성이 걸쭉한 형태로 변하므로서 살균처리시의 건강미숫가루는 배합비율을 기본미숫가루 60, 한약재혼합추출물 30, 물 10의 비율로 달리할 필요가 있었으나 기호도는 살균처리하지 않은 것보다 낮은 경향이었다. 살균처리하지 않은 건강미숫가루용액은 첨가한 한약재추출물에 의하여 방부 효과를 나타내었으며 살균처리하지 않은 상태로 제품화할 경우 $25^{\circ}C$에서 6일간 저장이 가능하였다.

• 유전체소식지
• /
• 제3권3호
• /
• pp.11-15
• /
• 2003

• 한국식품저장유통학회지
• /
• 제30권6호
• /
• pp.918-928
• /
• 2023

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers' demands for healthy and quality gluten-free rice muffins.

• 한국식품조리과학회지
• /
• 제32권5호
• /
• pp.531-540
• /
• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Molecules and Cells
• /
• 제24권1호
• /
• pp.83-94
• /
• 2007

During monocarpic senescence in higher plants, functional stay-green delays leaf yellowing, maintaining photosynthetic competence, whereas nonfunctional stay-green retains leaf greenness without sustaining photosynthetic activity. Thus, functional stay-green is considered a beneficial trait that can increase grain yield in cereal crops. A stay-green japonica rice 'SNU-SG1' had a good seed-setting rate and grain yield, indicating the presence of a functional stay-green genotype. SNU-SG1 was crossed with two regular cultivars to determine the inheritance mode and identify major QTLs conferring stay-green in SNU-SG1. For QTL analysis, linkage maps with 100 and 116 DNA marker loci were constructed using selective genotyping with $F_2$ and RIL (recombinant inbred line) populations, respectively. Molecular marker-based QTL analyses with both populations revealed that the functional stay-green phenotype of SNU-SG1 is regulated by several major QTLs accounting for a large portion of the genetic variation. Three main-effect QTLs located on chromosomes 7 and 9 were detected in both populations and a number of epistatic-effect QTLs were also found. The amount of variation explained by several digenic interactions was larger than that explained by main-effect QTLs. Two main-effect QTLs on chromosome 9 can be considered the target loci that most influence the functional stay-green in SNU-SG1. The functional stay-green QTLs may help develop low-input high-yielding rice cultivars by QTL-marker-assisted breeding with SNU-SG1.

• 한국작물학회지
• /
• 제54권3호
• /
• pp.265-269
• /
• 2009

자운영답 입모부족시 생초량 증진방법을 구명하고자 실시한 시험결과는 다음과 같다. 1. 3월초에 Sethoxydim 유제로 둑새풀을 일찍 방제시 방제가가 84%로 높았으나 처리시기가 늦을 수록 방제효과는 낮았다. 2. 둑새풀 방제후(처리 76일 후) 자운영 입모수는 처리전과 비슷하였고 가을철 재입모수도 처리전에 비해 $2.2{\sim}2.6$배가 증가 하였으나 무처리는 둑새풀과 경합에 의해 자운영 입모수가 감소하였다. 3. 둑새풀 방제후 자운영 건물중은 자운영 피복도가 20%일때 63%, 50% 피복도일 때 164%가 증가하였고 질소함량으로는 12.3 kg, 16.4 kg/10a으로 표준질소시비량 9 kg/10a 보다 높았다. 4. 둑새풀 방제에 따른 쌀 수량은 기계이앙 및 부분경운 이앙 모두 무방제와 비슷하였다.

• 식물병연구
• /
• 제14권3호
• /
• pp.226-228
• /
• 2008

2007년 경북문경의 옥수수 재배지 약 $1000\;m^2$에 RBSDV가 약 $99{\sim}100%$ 발생되었다. 이 포장은 바로 인접지역에 감나무가 재배되고 있었으며 이 나무 아래에 녹비작물로서 보리를 재배하였다. 보리는 RBSDV의 매개충인 애멸구의 겨울철 중간기주로 작용하여 애멸구의 월동에 유리한 환경으로 작용한 것으로 생각된다. 진단은 S9 특이 primer를 사용한 RT-PCR 방법으로 확인하였다. 이 포장에서 매개충인 애멸구를 채집하여 RT-PCR에 의한 보독충율을 조사하였다. 5월 3일, 6월 7일, 8월 4일 3회 애멸구를 채집하여 검정한 결과 각각 2.9%, 4.8%, 4.4%의 보독충율을 나타내었다. 이것은 RBSDV에 이병된 벼 포장에서 나타나는 보독충율과 비슷한 결과를 나타내었다.

• 한국육종학회지
• /
• 제40권4호
• /
• pp.408-413
• /
• 2008

벼 조생종 품종 금오3호의 잎도열병 저항성 및 도열병 저항성 연관마커 zt56591과의 관계를 분석한 결과, '03~'07년까지 5년간 전국 14개 지역 잎도열병 밭못자리 검정의 평균 발병정도는 금오3호가 1.6으로 진부벼 3.6, 금오벼 5.3 및 일품벼 6.4에 비해 낮았다. 저항성(0-3) 12개소, 중도 저항성(4-6) 2개소이며, 감수성(7-9)을 보인 곳은 없었다. 도열병 내구저항성에서 병반 면적율이 0.1~5.0%사이로 지속적인 저항성을 보였으며, 29개 균주에 저항성반응을 보였고, 1개 균주에 대해서는 이병성 반응을 보였다. 도열병 저항성과 연관된 DNA marker를 이용하여 분석한 결과 '금오3호'는 도열병 광범위 저항성 유전자로 알려진 Pizt와 연관된 마커 zt56591에 저항성 밴드 패턴을 나타내었다. 또한, 아끼다고마찌/금오3호 RIL집단에서 Pizt 연관마커와 잎도열병 저항성과의 관계를 분석한 결과 조환가가 1.1%로 밀접히 연관되어 있어 '금오3호'와 교배된 후대집단에서 zt56591마커를 이용한 MAS선발도 가능할 것으로 판단되었다.