• Title, Summary, Keyword: 보리

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Feed Value and Yield of Whole Crop Barley Varieties Depend on Organic Content (유기물함량이 총체보리 품종의 수량과 사료가치에 미치는 영향)

  • Ji, Hee-Chung;Ju, Jung-Il;Lee, Hee-Bong
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.27 no.4
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    • pp.263-268
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    • 2007
  • This experiment was carried out to evaluate the effects of organic content and to select lodging resistance for six varieties in paddy field of Chungnam province from 2006 to 2007. In this experiment, plant height was increased at the high fertile field and dry matter rate (%) per fresh matter was decreased at the high fertile soil condition but dry matter rate (%) of spike was increased. The dry matter (DM) yield showed higher in Sunwoo barley (13,520kg/ha) and Youngyang barley (12,780kg/ha) at the high fertile field. Fresh yield was also high in Wooho barely (34,720kg/ha) and Youngyang barely (33,670kg/ha) at the high fertile field but yield in high and normal fertile soil condition was not difference. Total digestible nutrients (TDN) content of Youngyang barley and Yuyeon barley was high as 69.5%, 70.3%, respectively, at the high fertile soil condition. According to this result Soman barley and Youngyang barley might be recommendable for whole crop barely in lower organic content condition of paddy rice field and Wooho barley and Soman barley with the lodging resistance and high yield is suitable for paddy field with high organic content.

중성토로 교정후 인산$\cdot$석회 함량높여야 -보리 및 맥주보리의 안전다수확 재배요령-

  • 하용웅
    • The Bimonthly Magazine for Agrochemicals and Plant Protection
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    • v.5 no.10
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    • pp.61-69
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    • 1984
  • 지난 겨울은 강추위와 가뭄으로 보리재배에는 불리하여 10a당 평균수량이 보리 234kg 맥주보리 260kg에 불과했으나 농가 다수확의 전국 최고 기록은 보리 744kg, 맥주보리 401kg로서 보리는 약 3.2배, 맥주보리는 1.5배나 되었다. 이와 같이 농가수량과 다수확 농가의 수량차가 큰 것은 바로 재배기술의 차이에서 온 것으로 볼 수 있다. 보리 농사를 짓는 경우 기왕이면 힘을 덜 들이고도 안전하게 다수확을 낼 수 있는 방법이 없는지 과거 다수확 재배농가들의 실례를 들어 알아보자.

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Effects of barley roasting methods on the aroma characteristics of boricha (보리의 로스팅법에 따른 보리차의 향 특성)

  • Joung, Woo-Young;Kim, Su-Jeong;Kim, Byeong-Goo;Hurh, Byung-Serk;Baek, Hyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.50 no.5
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    • pp.464-473
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    • 2018
  • The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.

Evaluation of External Quality of Polished Barley (시판 소포장 보리쌀의 품위 평가)

  • Bae, Sook-Hyun;Kim, Hong-Sig;Jong, Seung-Keun
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.54 no.1
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    • pp.124-133
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    • 2009
  • Demand for the high quality barley with fibroid material and functional substances has been increasing in recent although the amount of barley consumption decreased drastically during the last two decades. But the limited information on quality of barley makes consumers hard when they purchase barley for their own consumption. Therefore, 51 brand barley, .i.e., 28 naked barley and 23 waxy barley from supermarkets and 10 polished barley from local markets were collected, and their external quality were analyzed to provide basic information on brand barley. Among 51 brand barley, 56% were 1kg package and 25% were 800 g package and there was no significant difference ($1{\pm}3.62\;g$) between printed and actual weighs. The weight of 1,000 grains of naked barley and waxy barley ranged $18.6{\sim}26.7\;g$ and $14.6{\sim}24.7\;g$, respectively. Thousand grain weight of 38% of naked barley ranged $20{\sim}22\;g$, while that of 43% of waxy barley ranged $18{\sim}20\;g$. The ratio of normal grains was 88% and 94% for naked barley and waxy barley, respectively, when separated with 1.7 mm sieve. Although 82% of brand barley products were free from foreign substances, in 18% of brand barley products, sands, pieces of cloth and wood, other kinds of grain and insect larvae were found, Average test weight of brand barleys was $843g{\cdot}L^{-1}$ with range of $805{\sim}917g{\cdot}L^{-1}$. Water content was less than 14% in 7.8% of barley products, while it was $14{\sim}15%$ in 62.7% of them. Average whiteness of brand barley was 31.06, while waxy barley had higher whiteness with 27.28 than naked barley with 34.16. Heated water uptake rate of milled naked barley and milled waxy barley were 215.4% and 231.7%, respectively, while expansion rate of milled naked barley and milled waxy barley were 379.7% and 401.6%, respectively. Barley from local markets were as good as brand barley products in 1,000 grain weight, ratio of normal grains, inclusion of foreign substances, test weight, water content, whiteness, water uptake rate, and expansion rate, but they showed higher ratio of foreign substances included.

The Effects of Germination Conditions on GABA and the Nutritional Components of Barley (발아조건에 따른 보리의 GABA 함량 및 영양성분 변화)

  • Cha, Mi-Na;Jun, Hyun-Il;Song, Geun-Seoup;Kim, Young-Soo
    • Korean Journal of Food Science and Technology
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    • v.44 no.1
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    • pp.41-47
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    • 2012
  • Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.

A Study on the Physico-Chemical Characteristics of Sikhyes made of Different Various of Barley (보리의 종류를 달리한 보리식혜의 이화학적 특성)

  • Kim, An-Na;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.21 no.1
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    • pp.30-41
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    • 2015
  • This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

Studies on the Milling Method of Barley and Naked-barley (보리류(類)의 제분방법(製粉方法)에 관(關)한 연구(硏究))

  • Kim, Hi-Kap
    • Korean Journal of Food Science and Technology
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    • v.6 no.3
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    • pp.133-137
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    • 1974
  • In and attempt to investigate the milling method of barley, four kinds of barley were used for this study. The results are summerized as follow: 1) The optimum tempering and priority of milling quality of barley is shown as following table. Barley is Tempering moisture 15%, Tempering time 24hr. Naked barley is Tempering moisture 14%, Tempering time 48hr. Barley and Naked barley are Tempering moisture 13%, Tempering time 48hr. 2) Economic value of pearled materials milling is disadvantageous, because of the milling expenses are burdensome and flour extractions are fallen down 12.5% in barley and 13.6% in naked barley as compared with unpearled materials milling. 3) Wheat flour milling process may be used without any adjustment when mixed with 90% of wheat and 10% of barley. 4) Unpearled naked barley is the most suitable for flour milling when mixed with wheat.

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Hydration Properties of Naked Barley by Kernel Sizes (쌀보리의 입자별 수분 흡수 특성)

  • Yun, Young-Jin;Kim, Kwan;Kim, Sung-Kon;Kim, Dong-Youn;Park, Yang-Kyun
    • Applied Biological Chemistry
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    • v.31 no.1
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    • pp.13-20
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    • 1988
  • The hydration characteristics of four naked baley varieties by different kernel sizes were investigated. The predominant kernel size was 7 mesh, followed by 10 mesh kernel, of which comprised $86{\sim}94%$ of the total kernel. Diffusion coefficients of naked barleys at $40^{\circ}C$ increased as the kernel sizes decreased. The volume increases of naked barleys were linearly related to the moisture gain, regardless variety and kernel size.

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Physicochemical properties of naked barley starches (쌀보리 전분의 이화학적 성질)

  • Song, Eun;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.34 no.2
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    • pp.94-101
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    • 1991
  • Physicochemical properties of waxy and non-waxy naked barley starches were investigated. The starch granules observed by photomicroscope, polarized-light microscope and scanning electron microscope were round. The starch showed a typical A type by X-ray diffraction pattern. Water binding capacity, swelling power and solubility of waxy naked barley starch were higher than non-waxy naked barley starch at the same temperature. Transmittance of 0.1% starch suspension was increased rapidly from $60^{\circ}C$ in case of waxy naked barley starch and from $65^{\circ}C$ in case of non-waxy naked barley starch. Amylogram revealed that the non-waxy naked barley starches had higher initial pasting temperature than waxy naked barley starch. Enthalpy for gelatinization of non-waxy and waxy naked barley starches were 1.12-1.58 and 0.85 cal/g, respectively.

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A Taxonomic Review of Four Sillaginid Fishes (Perciformes) from the Adjacent Waters of Korea (한국 주변해역 보리멸과(농어목) 어류 4종의 분류학적 재검토)

  • Kwun, Hyuck-Joon;Kim, Jin-Koo
    • Korean Journal of Ichthyology
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    • v.22 no.2
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    • pp.105-114
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    • 2010
  • A taxonomic review of the family Sillaginidae was carried out based on two species (Sillago japonica and S. parvisquamis) collected in the coastal waters of Korea from 2008 to 2009 and three species (S. parvisquamis, S. aeolus and S. sihama) kept in the museum. Sillago japonica was easily distinguished from S. parvisquamis and S. sihama by lateral line scales (70~73 in S. japonica vs. 77~81 in S. parvisquamis vs. 67~70 in S. sihama) and scales above lateral line (3~4 vs. 7 vs. 5~6, respectively). Sillago aeolus differed from the other three species in having dark brown blotches on the side of body. We newly found morphological differences in some measurements (snout length, pectoral fin length and $2^{nd}$ anal spine length) and the number of vertebrae between Korean and Japanese S. parvisquamis, suggesting the two may be different populations. Although four sillaginid species are known from Korea, only two species (S. japonica and S. parvisquamis) were found in this study; accordingly, the distribution of the remaining two species (S. sihama and S. aeolus) may be restricted to subtropical waters.