We used the upland field rotated from matured rice paddy field, which have been used as a rice paddy field long time, for three years from 2015 to 2017. Therefore, this study was conducted for three main purposes. The first was to investigate yearly changes of growth and yield for waxy maize in the organic farming waxy maize at rice paddy-upland rotation system, the second was to investigate yearly changes of soil physical and chemical characteristics of rice paddy field soil in organic farming waxy maize at rice paddy-upland rotation system and the third was to select the suitable varieties for organic farming waxy maize at rice paddy-upland rotation. The test varieties were that 8 varieties of waxy maize of Mibaek 2, Ilmichal, Daehakchal, Chalok 4, Miheukchal, Eolrukchal 1, Heukjinjuchal, Heugjeom 2. For yearly yield, the highest yield was obtained in the first year of 949.6 kg, the second highest was in the third year of 680.6 kg 10a-1, while the second year was the lowest yield (675.4 kg 10a-1). Both varieties of Chalok 4 and Ilmichal showed the highest yield with about 900 kg 10a-1 in the threeyear average of 8 varieties. Solid phase of deep soil was 10% higher than that of top soil. Porosity rate of the top soil (54.7%) was higher than that of deep soil (49.4%), and the porosity in the third year was 2.7% higher than that of the first year. Soil organic matter content was significant different between soil depths and between three years. Soil solid and liquid phase decreased by 1.6% and 4.3%, respectively, compared to the first year, and the gas phase increased by 4.3%. The porosity of the third year was 2.7% higher than that of the first year. The soil organic matter content was 9.5 g kg-1 in the third year compared with 12 g kg-1 in the first year. It has also trend to decrease as the number of years rotated from rice paddy field increased. In the three-year average yields of Ilmichal and Chalok 4 were 898.1 kg 10a-1 and 891.6 kg 10a-1 respectively and the yield of Chalok 4 was greater than the other 7 varieties. We compared and selected the two best waxy maize varieties of Chalok 4 and Ilmichal for rice paddy-upland rotation. When we look at the yearly variation for waxy maize, Waxy maize yield was the highest in the first year and decreased year by year. Therefore, it would be better to restore upland field to rice paddy fields after the first year.

Variations among 15 major waxy cultivars in terms of milling appearance and cooking characteristics at different moisture contents were investigated. Hardness of milled rice kernels increased and 1000-grain weights decreased with the reduction of moisture content. The milled rice kernels showed about two-fold hardness gap between 12 and 16% moisture contents. The 1000-grain weights revealed 6% reduction from 21.4 g to 20.2 g at 16% and 12% moisture contents, respectively. The whiteness of waxy rice which indicated varietal variation also increased with decrease of moisture contents. In most cultivars, the whiteness of waxy rice peaked and stabilized at around 14% moisture content. In milling properties, brown/rough rice ratios were not affected by moisture content, however, milled/brown rice ratios increased with the decrease of moisture contents between 14 - 16%. This implied that the proper moisture content for milling rate of waxy rice is lower than that of non-waxy rice. The chalkiness expression of milled waxy rice varied directly with moisture contents. At 16% moisture content, the rates of translucent and semi-translucent kernels like non-waxy rice were 49.0 - 84.4% while at 14% moisture content, the rates of chalky rice were 88.7 - 99.9%. In terms of cooking properties of milled waxy rice with different moisture contents, lower moisture contents (12 - 13%) were related with higher water absorption rates. The higher volume expansion of cooked milled rice and more soluble solid after cooking in most cultivars showed the possibility of low palatability of cooked waxy rice with lower moisture contents (below 13%).

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9~6.8% for moisture, 3.43~4.09% for crude protein, 22.35~27.65% for crude fat, 0.27~0.31% for ash, 15.6~18.4% for fructose, 10.6~13.7% for glucose, 0.34~1.0% for sucrose, and 0.79~2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54~10.73% for palmitic acid, 4.12~4.18% for stearic acid, 25.8~26.9% for oleic acid, 51.6~52.1% for linoleic acid, and 0.27~0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p〈0.001).

흑찰미를 이용한 식초를 개발하기 위해 초산생성능이 우수한 초산균을 분리 및 동정하여 균주별로 제조한 식초의 품질특성을 확인한 결과는 다음과 같다. 초산 생성력이 우수한 균주를 선정하기 위해 초산균 분리용 평판배지에 도말하여 8종의 균주를 순수 분리하였으며, 이들 균주와 시판 균주 2종의 초산 생성능을 확인한 결과 가장 높게 나타난 시판균주 2종, 분리균주 F-1 및 H-4를 식초 발효 균주로 선정하였다. 분리균주의 종을 확인하기 위해 16S rRNA의 염기서열을 분석한 결과 분리균주 모두Acetobacter 속으로 동정되었으며, F-1 및 H-1 균주를 Acetobacter sp. F-1, Acetobacter sp. H-1으로 명명하였다. 초산균 균주를 달리하여 제조한 흑찰미식초의 산도 변화는 발효가 진행됨에 따라 발효 16일까지 꾸준히 높아지다가 일정한 산도를 유지하였으며 시료구간의 최종 산도는 FV-1 식초의 총산 함량이 7.4%로 가장 높았다. 색도의 경우 L값 75.01∼80.11, a값 3.34∼3.92, b값 12.84∼18.09 범위로 나타났다. 균주별 흑찰미식초의 주요 유기산은 acetic acid으로 나타났으며 총 유기산 함량은 HV-4, FV-1, CV-2 및 CV-1 식초 순으로 나타났다. 총 유리아미노산 함량은 분리균주 F-1 식초가 351.43 mg%으로 함량이 가장 높았으며, 균주 C-2 식초가 247.74 mg%으로 가장 낮은 함량을 보였다. 균주에 따른 흑찰미식초의 관능평가 결과는 분리균주 H-4로 제조한 식초는 전반적으로 낮은 기호도를 보였으며, 분리균주 F-1로 제조한 식초가 향, 색 및 종합기호도에서 가장 높은 기호도를 나타내었다. 이와 같은 결과를 토대로 가장 우수한 기호도를 나타낸 F-1 균주가 흑찰미식초 제조에 적합할 것으로 생각된다.

눈큰흑찰은 최근 국민의 건강에 대한 관심에 대한 요구에 부응하기 위해 2012년 국립식량과학원 기능성작물부에서 육 성한 품종이다. 눈큰흑찰은 씨눈에 함유된 기능성 물질 함량 이 높은 벼 개발을 목적으로 get를 모본으로 하고 흑찰벼인 조생흑찰 부본으로 교배하여 계통육종법으로 육성되었다. 선 발된 YR25277-B-B-314-2 계통을 밀양263호로 계통명을 부 여하고 2010～2012년 3년간 지역적응시험 실시하여 2012년 12월 농촌진흥청 농작물 직무육성 신품종선정위원회에서 품 종으로 선정되었으며 눈큰흑찰로 명명하였다. 눈큰흑찰의 출 수기는 전국 평균 7월 30일로 조생흑찰과 비슷한 조생종이다. 벼 키는 65 cm로 조생흑찰과 비슷하며 포기당 이삭수와 이삭 당 벼알수도 각각 13개와 73개로 조생흑찰과 비슷하다. 천랍 중이 17.8 g으로 조생흑찰보다 1.7 g 정도 가벼운 편이다. 도 복 및 도열병에는 강하나 흰잎마름병, 바이러스병 및 해충에 약한 편이다. 쌀수량은 3.54 Mt/ha로 조생흑찰의 4.12 MT/ha 보다 낮은 편이다. 현미모양은 장폭비 1.93으로 조생흑찰과 비슷한 중장립형이며 종피에 안토시아닌이 함유된 흑색찰벼 이다. 눈큰흑찰은 거대배 품종으로 씨눈무게가 1.46 mg으로 조생흑찰 보다 3배 정도 무거우며, 이에 따라 씨눈에 많이 포 함된 GABA 함량이 높다. 눈큰흑찰의 적응지역은 중부 및 남 부 평야지이다.

찰벼 4품종을 두 온도조건(저온; 15℃, 대조; 25℃)에서 왕겨의 유무에 따라(정조 및 현미) 발아특성을 조사한 결과, 현미 발아율은 품종간 차이가 없었으나 정조 발아율은 저온 에서 품종간 차이가 컸다. 종자를 침윤시키면 온도나 왕겨 의 유무에 관계없이 수분이 급격히 증가하다가 30%에서 더 이상 증가하지 않고 정체하는데 이때 정체기에 도달하는 시 간은 온도가 높을수록, 정조보다 현미가 빨랐다. 그러나 수 분정체기에 도달하는 시간은 품종간 차이가 있고 저온에서 차이가 컸다. 수분흡수시간은 발아율, 발아세, 발아속도, 평 균발아일수와 모두 높은 부의 상관을 보여 초기 수분흡수시 간이 빠를수록 발아를 촉진하는 것으로 나타났다. 침윤 24 시간 뒤 guaiacol peroxidase활성은 처리 및 품종간에 큰 차 이를 나타냈으며 발아세와 발아속도와 정의 상관이 있었으 나 최종발아율과는 상관이 낮았다. Catalase활성은 발아율, 발아속도 등과 상관이 매우 낮았으며, 용해성 단백질함량 및 maltose농도도 발아특성과 상관이 낮았다. 종자활력검사 (TTC활력검사)와 표준발아율검사(25℃)에서 발아율이 높 더라도 정조는 저온에서 품종간 발아율의 변이가 커 종자활력검사만으로 발아율을 예측하기 힘들었다. 따라서 초기의 종자활력은 TTC검사와 guaiacol peroxidase활성을 함께 고 려하는 것이 더 정확한 것으로 생각된다. 또 품종간 발아율 의 변이를 줄이고 발아속도를 높혀 균일한 발아를 유도하기 위해서는 적정범위에서 가능한 온도를 높혀 수분흡수를 촉 진시켜야 한다.

국내 쌀 품종의 아밀로오즈 함량에 따른 총 11종 쌀가루의 아밀로오즈 함량, 손상전분, 수분함량, 수분흡수지수(WAI), 수분용해지수(WSI), 입도분포 및 호화특성을 분석하였다. 국내 메성 쌀 품종 쌀가루의 아밀로오즈 함량은 9.95-21.52, 중간찰성은 11.69 및 찰성은7.09%의 아밀로오즈 함량을 나타냈으며, 유색미 메성품종은 17.06-18.36% 및 유색 찰성 품종은 7.04%의 아밀로오즈 함량을 나타내는 것으로 확인되었다. 국내 쌀품종 쌀가루의 수분함량은 7.19-13.89%를 나타내었고,수분흡수지수(WAI) 및 수분용해지수(WSI)의 경우 각각 남일 및 동진찰이 가장 높게 나타났고, 수분함량이 높은 시료의 경우 손상전분 함량이 낮은 것을 확인하였다. 국내 11품종의 쌀가루 입도 분포는 27.61- 189.67 μm를 나타내었으며 일반 메성 신동진 이 189.67 μm로 가장높은 입도를 나타내었으며, 일반메성 품종인 남일이27.61 μm로 가장 낮은 입도분포를 나타내는 것으로 확인되었다. 또한 본 연구결과 쌀가루의 수분함량이 낮은시료가 전분입도가 낮으나 손상전분 함량이 높은 것으로 확인되었으며, 일반 메성 품종의 경우 수분함량 및입도가 작은 시료는 최고 점도 및 최종점도가 높고, 유색메성품종의 경우 수분함량 및 입도가 작은 시료는 점도가 낮은 결과를 나타냈다.

Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, α-tocoperol, γ-oryzanol, phytic acid and γ-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and get, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.