KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Variation of Rice Quality of Milled Rice according to Storage Period

고미(古米)의 품질변이 특성

  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Hong, Ha-Cheol (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yeon-Kyu (National Institute of Crop Science, Rural Development Administration)
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 홍하철 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 최임수 (농촌진흥청 국립식량과학원) ;
  • 김연규 (농촌진흥청 국립식량과학원)
  • Received : 2011.09.15
  • Accepted : 2011.11.11
  • Published : 2011.12.30
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Abstract

This study investigated the effects of storage period on the quality-realted characteristics of milled rice. Milled rice of two rice varieties (Nampyeongbyeo, Dongjinbyeo) produced in different years (2005, 2006 and 2009) were used for experiment. The toyo meter value of both rice varieties was decreased with extended storage period. But fat acidity of both rice groups was increased with extended storage period. When the samples were compared by production year, the hardness of the rice produced in 2009 was higher than those produced in 2005 and 2006. As storage period was prolonged, the L, a, and b values of chromaticity were increased and there was decreased preference in palatability of cooked rice. So, as storage period was longer, rice quality and eating quality deteriorated seriously.

본 연구는 쌀의 생산년도별(2005년, 2006년, 2009년) 품질변이 양상을 구명하기 위하여 남평벼와 동진벼에 대한 다양한 이화학적 특성 및 품질특성을 조사하였다. 저장기간이 길수록 단백질 함량은 증가하였으며, amylose 함량 및 Toyo 윤기치는 감소하는 경향을 보여주었다. 또한 지방산도(KOH mg/100 g)는 2006년산 남평벼와 동진벼가 각각 7.79와 4.79를 나타내었고 2005년산 남평벼와 동진벼가 각각 15.95와 15.68를 나타내어 저장기간이 길수록 2009년산에 비하여 지방산도가 월등히 증가되어 고미취 발생과 산패가 진전된 것으로 보여주었다. 또한 색도는 저장기간이 증가할수록 L값, a값, b값 모두에서 증가하는 경향을 보였다. 아밀로그래프에 의한 호화점도 측정 결과에서는 저장 기간이 증가함에 따라 최저점도, 최종점도 및 치반점도 값은 감소하는 경향을 보였지만 강하점도는 증가하는 경향을 보였다. 경도는 저장기간이 증가할수록 잘 부숴지는 경향을 보였고 식미관능평가 결과에서는 일반적으로 저장기간이 증가할수록 선호도가 매우 낮음을 알 수 있었다. 이상의 결과로부터 쌀은 수확 후 저장기간이 5년이상 경과되면 신선도와 품질이 저하되고 지방산도가 증가되어 고미취 및 이취가 발생하고 쌀자체의 호화 및 취반특성에 많은 변화가 나타나 밥맛과 관련하여 품질이 저하될 뿐만아니라 식품원료로서의 가치가 떨어지는 것으로 확인 할 수 있었다.

Keywords

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