KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 39 Issue 1
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- Pages.38-44
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- 1994
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Grain Quality Characteristics for Brewing in Rice
벼품종의 양조적성관련 미질특성
- Ha, Ki-Yong (Honam Crop Experiment Station, Iri) ;
- Lee, Jae-Shin (Baekhwa Brewery Co., Ltd.) ;
- Kwon, Eui-Kyeon (Baekhwa Brewery Co., Ltd.) ;
- Lee, Jae-Kil (Honam Crop Experiment Station, Iri) ;
- Lee, Seon-Yong (Honam Crop Experiment Station, Iri) ;
- Park, Nou-Poung (Honam Crop Experiment Station, Iri) ;
- Park, Keun-Yong (Rural Development Administration, Research Bureaw)
- 하기용 (호남작물시험장) ;
- 이재신 (백화양조주식회사) ;
- 권의견 (백화양조주식회사) ;
- 이재길 (호남작물시험장) ;
- 이선영 (호남작물시험장) ;
- 박노풍 (호남작물시험장) ;
- 박근용 (농촌진흥청시험국)
- Published : 1994.02.01
Abstract
The study was conducted to investigate some grain quality characters related with brewing fittness for rice wine by adopting eight rice varieties as materials. Six japonica rice varieties except two Tongil-type rice had short and round grain of 1.80 or lower grain length/width ratio. 1000-grain weight of brown rice was 21.7~29.5g of significant difference among varieties. The white-center of rice grain was most severe in Hidahomare and Iri 402. Among tested varieties, Seomjinbyeo, Iri 402, Dongjinbyeo and Hidahomare had 50% or higher head rice ratio, while the others had relatively worse milling properties resulted from higher ratio of notched-belly and broken grain. Chemical components and total acid and amino acid content of refined rice wine was relatively good in every variety. Liquifying and saccharificating power was higher and koji conditon was also good in the varieties of high head rice ratio. Seomjinbyeo, Dongjinbyeo and Iri 402 was preferred in sensory test of refined wine and was recognized as superior adaptable rice varieties for brewing rice wine.
일본 양조용 품종인 히다호마레를 포함 8개 벼품종을 공시하여 각 품종들에 대한 양조적성을 검토하여 양조용 품종육성을 위한 기초자료를 얻고자 수행한 시험결과는 다음과 같다. 1. 공시품종의 외관특성은 통일형을 제외한 6개 품종 모두 장폭비가 1.80이하로서 단원형이었고 히다호마레와 이리40002가 심백정도가 심했다. 2. 정백미의 완전입률은 섬진벼, 이리40002, 동진벼, 히다호마레 순으로 높았으며 기타 품종은 50% 이하로서 동할립 및 쇄미의 비율이 높았다. 3. 공시품종의 화학적 성분은 공시품종 모두 양조미에 적합하였다. 4. 원료처리(침청, 증미)시 정백미의 완전립 비율이 낮은 품종이 쇄미가 많았고 완전립률이 높은 품종이 누룩상태가 우수하였으며 액화력 및 당화력도 높았다. 5. 발효경과시의