Analysis of Grain Quality of Commercial Brand Rice for the Production of High quality Rices in Gyeongbuk Province, Korea

고품질 쌀 생산을 위한 경북 주요 브랜드 쌀의 품질 분석

  • Kim, Se-Jong (Gyeongbuk Agricultural Research & Extension Services) ;
  • Ahn, Duok-Jong (Gyeongbuk Agricultural Research & Extension Services) ;
  • Won, Jong-Gun (Gyeongbuk Agricultural Research & Extension Services) ;
  • Park, So-Deuk (Gyeongbuk Agricultural Research & Extension Services) ;
  • Choi, Chung-Don (Gyeongbuk Agricultural Research & Extension Services)
  • Published : 2008.12.31

Abstract

This study was carried out to observe the quality of commercial brand rices collected from Gyeongbuk Province, Korea in 2006-2007. Rice quality was analyzed as a mixed ratio with other varieties by DNA analysis, physicochemical and appearance characteristics among 26 commercial brand rices. In protein contents of rice grain, 12 brand rices were lower than 6.5%, 6 brand rices were ranged 6.6-7.0%, and others were higher than 7%. In head rice rates, 2 brand rices were higher than 95%, 4 brand rices were ranged 90-94%, and other brand rices were lower than 90%. In distribution of the mixed ratio with other varieties, 12 commercial brand rices were ranged 1- 10%, 9 commercial brand rices were ranged 11-20%, and 5 brand rices were lower than 20% of mixed ratio.

경북지역에서 생산 유통되는 브랜드 쌀의 품질 분석을 통해 고품질 쌀 생산의 기초 자료로 활용하고자 하였으며, 분석시료로는 경북 시군에서 추천한 2006-2007년도 브랜드 쌀 26종을 사용하였다. 단백질 함량은 6.5%이하가 46.2% (12종), 6.6%-7.0%는 23.1%(6종)로 비교적 낮아 단백질 함량은 양호하였다. 완전립율은 95% 이상이 7.7%(2종), 90-94%는 15.4%(4종)이었으며 89% 이하가 76.9%(20종)로 품질이 다소 낮았으며 분상질립은 다소 높아 완전립율과 분상 질립 개선이 필요하다. DNA 분석에 의한 품종 혼입율 분포는 1-10%가 46.2%(12종), 11-20%는 34.6%(9종)로서 순도 80% 이상이 80.8%로서 매우 양호하였다.

Keywords

References

  1. Chae, Y. W. and S. H. Park. 2006. Analysis on the consumer's preference for attributes in main brand rice and the changes of the market share. The Korean Journal of Agricultural Economics 47(3) : 53-74
  2. Kim, J. H., J. I. Lee, H. K. Kang, J. R. Son, and J. K. Kim. 2002. Comparison of milled rice appearance among rice brands in korea and major rice-production countries. Korean J. Intl. Agri. 14(2) : 100-104
  3. Kim, Y. S., S. W. Hwang, B. Y. Yon, Y. D. Park, and D. S. Kim. 1992. Study on the improvement of rice quality. 1. Effect of chemical composition in brown rice. J. Korean Soc. Soil Sci. Fert. 25(4) : 709-363
  4. Lee, K. B., D. K. Jun, and J. C. Chae. 2003. Effect of nitrogen fertilization on quality characteristics of rice grain and aromaactive compounds of cooked rice. Korean J. Crop Sci. 48(6) : 527-533
  5. Won, J. G., S. G. Park, D. J. An, and S. D. Park. 2006. Annual variation of quality in commercial rice produced in Gyeongbuk. Korean J. Crop Sci. 51(3) : 227-232
  6. 농림부. 2006. 쌀 유통부문의 경쟁력 제고 시스템 개발. p. 706
  7. 농촌진흥청. 2003. 쌀 품질에 대한 소비자 선호도 분석. p. 105