한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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기능성 쌀 품종 발아현미의 취반 및 식감특성

Cooking and textural properties of specialty germinated brown rices

  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이석기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 안억근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부)
  • Cho, Dong-Hwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Seuk-Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Jiyoung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Hye-Sun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan-Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Sim, Eun-Yeong (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ahn, Eok-Keun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2017.06.09
  • 심사 : 2017.07.06
  • 발행 : 2017.12.31
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초록

본 연구에서는 발아에 따른 유색미(흑광), 거대배아미(큰눈, 수원595호), 고아밀로스 쌀(고아미4호) 현미의 이화학적 특성, 취반 및 식감 특성, 전분 특성 변화를 조사하였다. 현미밥의 수분흡수율, 부피팽창율, 용출고형물 함량은 모든 품종에서 유의적으로 증가하였다. 발아에 따른 수분흡수율 및 용출고형물 함량 증가는 수침시간과 조리시간을 단축시키기 때문에 현미의 취반특성을 개선하고 이용성을 증진시킬 것이다. Tensipresser로 측정된 식감특성에서 발아는 현미의 경도와 부착성을 감소시키고 탄력성과 찰기를 증가시켰다. 이는 현미의 거친 식감이 발아함에 따라 부드러운 식감으로 변화되었음을 의미한다. 발아함에 따라 현미의 호화점도는 급격하게 감소하였지만, 호화개시 온도는 변하지 않았다. 아밀로스 함량이 높은 고아미4호는 발아에 따른 점도 감소가 다른 품종에 비해서 작았다. 발아에 따른 아밀로스 함량 및 아밀로펙틴 분자사슬분포의 일괄된 변화는 관찰하기 힘들었으나 일부 품종에서 유의적인 차이가 있었다. 발아에 따른 현미의 이화학적 특성 및 식감 특성의 변화는 발아 동안 활성화되는 효소에 의한 고분자 화합물의 분해, 발아 후 건조과정에서 발생하는 낟알 표면의 균열에 의한 것으로 생각된다. 이와 같은 결과는 발아가 현미의 식감과 취반특성을 개선할 수 있는 효과적인 방법임을 증명한다.

Germination is a well-known economical technique that has been utilized to enhance the nutritional value of brown rice. Owing to its higher nutritive quality, germinated brown rice has received significant attention in the past decade. In this study, the physicochemical and cooking properties of specialty brown rice (SBR) were analyzed before and after germination. Germination enhanced cooking properties such as water absorption, expanded volume, and increased solid solubility of cooked SBR. The SBR texture measured using tensipresser, was significantly improved by germination. The hardness of cooked SBR was decreased by germination, but stickiness was increased. Pasting analysis of the SBR flours revealed a decrease in all viscosity values (peak viscosity, breakdown, setback, and final viscosity) after germination. However, the gelatinization temperature remains unchanged upon germination. Additionally, amylose content and amylopectin chain length distribution of SBR starch were slightly changed by germination. These results indicate that germination leads to a substantial improvement in the cooking properties and texture of SBR.

키워드

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