미과제조용(米菓製造用) 나미(糯米)의 적성(適性)에 관(關)하여

Comparison on the Appropriateness of Glutinous Rice for Making Rice-cake

국산(國産) 찹쌀의 미과제조용(米菓製造用) 원료(原料)로서의 적성(適性)을 조사(調査)하기 위(爲)하여 외국산(外國産) 찹쌀과 함께 이화학적(理化學的) 성질(性質)을 비교(比較)하였다. 1) 정미(精米)된 국산(國産) 찹쌀은 외국산(外國産) 찹쌀보다 조단백질(粗蛋白質) 함량(含量)이 2.36~3.54% 많았고 총당(總糖) 함량(含量)은 3.27~4.21% 적었다. 2) 정립도(整粒度)는 일본산(日本産)이 90.2%로 가장 높았고 경기산(京畿産)이 47.4%로 가장 낮았다. 3) 호남산(湖南産)은 alkali에 의한 팽창붕괴도(膨脹崩壞度)가 높았다. 4) Amylogram에 의한 점도(粘度)는 국산(國産) 시료(試料)가 외국산(外國産) 시료(試料)에 비(比)하여 200~300 B.U.가 낮았다. 5) 호남산(湖南産)은 점도(粘度)가 낮으면서도 낮은 호화온도(糊化溫度)를 나타냈다.

The physicochemical properties of Korean glutinous rice was compared with those of foreign one in order to investigate their appropriateness as raw materials for making rice-cake. The results are summarized as follows: 1) It was found that the Korean ed more crude protein and less total sugar than the foreign one. Therefore, the Korean variety appears to have a higher value of protein. 2) The Korean glutinous rice appeared more plentiful in crude fat and crude fibre content than those of the foreign one. Judging from this fact, it was found out that the Korean glutinous rice had a lower rate of husking and cleaning. 3) The purity of grain in Japanese glutinous rice was highest with 90.2% and the Kyungki glutinous rice was lowest with 47.4%. 4) While showing a low viscosity, the Honam glutinous rice, strange enough, also showed a low dextrinizing temperature.