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Cooking Characteristics of Different Types of Rice Produce

쌀의 품종별 취반 특성

  • Choi, Ok-Ja (Department of Food & Cooking Science, Sunchon National University) ;
  • Jung, Hee-Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Shim, Ki-Hoon (Department of Food & Cooking Science, Sunchon National University)
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 심기훈 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2011.09.05
  • Accepted : 2012.01.06
  • Published : 2012.02.28

Abstract

The objective of this study was to investigate the cooking properties of seven different rice cultivars (Dasan, Keunseom, Goami, Baekjinju, Seolgaeng, Hangangchal, and Heukseol). For the Hunter's color values, the L value was highest in the Seolgaeng cultivar, the a value was highest in the Heukseol cultivar, and the b value was highest in the Hangangchal cultivar. For the water absorption rate, that of the Heukseol cultivar was 80 min up to the saturation point, those of the Dasan and Goami cultivars were 50 min, those of the Baekjinju and Keunseom cultivars were 30 min, and that of the Seolgaeng cultivar was 10 min. The water absorption was highest in the Keunseom cultivar (351.38%). The expansibility and soluble-solid contents were 226.97-551.08 and 5.56-21.05%, respectively. The hardness of the cooked rice was highest in the Heukseol cultivar (24.30 kg); conversely, the Hangangchal cultivar had the lowest value (7.49 kg). Goami was a hard cooked rice, except for the Heukseol cultivar. In the sensory evaluation of the cooked rice, the taste, texture, and overall preference were highest in the Baekjinju cultivar, the color was highest in the Seolgaeng cultivar, the flavor was highest in the Heukseol cultivar, and the appearance was highest in the Hangangchal cultivar. The Dasan and Keunseom cultivars yielded the lowest values in the sensory evaluation, except for texture.

다산, 큰섬, 고아미, 백진주, 설갱, 한강찰 및 흑설 등의 7가지 품종 쌀의 특성과 관련한 기초자료를 마련하고자 취반 특성을 조사한 결과는 다음과 같다. 쌀 곡립의 색도측정에서 L값은 설갱에서 가장 높았고, a값은 흑설에서 가장 높았으며, b값은 한강찰에서 가장 높았다. 상온수분흡수율에서 흑설은 80분, 다산, 고아미 및 한강찰은 50분, 백진주 및 큰섬은 30분 그리고 설갱은 10분에 포화수분흡수에 도달하는 것으로 나타났다. 쌀의 취반특성인 수분흡수율은 다수계 품종인 큰섬에서 351.38%로 가장 높았고, 부피팽창율은 226.97~551.08%, 용출고형물은 5.56~21.05%로 부피팽창율에서는 통일벼 품종인 다산이 가장 높았고, 용출고형물은 설갱이 가장 높았다. 취반한 쌀의 경도 측정에서는 유색미 품종인 흑설이 24.30 kg으로 가장 높았고, 찰벼품종인 한강찰이 7.49 kg으로 가장 낮았으며, 흑설 제외한 품종에서는 고아미가 가장 높았다. 취반한 쌀의 관능검사에서 맛, 질감 및 전체적인 선호도에서는 반찰벼 품종인 백진주가 가장 높은 선호도를 보였고, 색에서는 설갱, 향미에서는 흑설 그리고 외형에서는 한강찰이 가장 높은 선호도를 보였다. 다수계 품종인 다산과 큰섬은 질감을 제외한 항목에서 가장 낮은 선호도를 보였다.

Keywords

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