Interrelation between Physicochemical Properties of Different Rice Cultivars and Adaptability of Jeung-pyun Preparation

품종별 쌀의 이화학적 특성과 증편제조 적성과의 관계

This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars (Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content (20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)-0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo) -8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)-1.24% (Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher, In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 2$0^{\circ}C$, the hardness and brittleness of Jeung-pyuns were respectively increased, the cohesiveness was respectively decreased. The elasticity was not significantly different among the rice cultivars with storage days, and the gumminess was significantly difference between rice cultivars, respectively increasing during storage, but Hyangmibyeo 2 was the lowest, not increased. In insturmental characteristics of Jeung-pyuns, the hardness was correlated with amylose content and the brittleness and gumminess were highly correlated with the hardness.