The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings. During cold storage of the puddings at 4±1oC for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin. Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.

This study aimed to determine the optimal harvesting time for wheat to make grain silage, in Honam region of Korea. We harvested wheat grain every third day from 30 to 42 days after heading (DAH). The moisture content decreased from 61.6% at 30 DAH to 42.8% at 42 DAH. Yield of wheat grain significantly increased from 30 to 42 DAH (p< 0.05). Yield at 39 DAH (3.46T/ha) was not significantly different from that at 42 DAH (p< 0.05). With respect to the feed value of wheat grain silage, the amount of crude protein, crude fiber, and crude ash was different by harvesting time (p< 0.05). However, the amount of total digestible nutrients (TDN) from 30 and 42 DAH was not significantly different. The pH of wheat grain silage from 30 to 42 DAH was between 3.8 and 4.5 and it was stable until 39 DAH (p< 0.05). The lactic acid content of wheat grain silage from 30 to 42 DAH decreased from 3.08% to 1.10%. With respect to moisture content, yield, feed value, and fermentation, the optimal harvesting time for wheat grain silage was 39 DAH.

In January 2016, Korea began rice exporting to China from six domestic Rice Processing Complexes (RPC). The appearance characteristics and quality of medium-short grain milled rice between the exported Korean rice was compared with Wuchang rice, which is known as high quality in Heilongjiang province in China, and the imported rice from Japan and Taiwan in Chinese circulating marketing. The 1000-grain weight of exported rice is 22.4g, which is similar to that of Chinese Wuchang rice, but it tended to be heavier than that of Japanese and Taiwanese. The rice type is round in exporting Korean, Japanese, and Taiwanese rice while Chinese Wuchang rice is thin and long with 2.5. The head rice rate of export rice was 93.3 ~ 98.4%, which was 95.8% on average, which was higher than that of Chinese Wuchang rice, and similar to that of Japanese, and Taiwanese. The protein content of the export rice was 5.2 ~ 6.2%, which was 5.8% on average, similar to that of Chinese Wuchang rice, Japanese and Taiwanese. Amylose content was 18.5% of the exported rice, which was lower than that of Chinese Wuchang rice and slightly higher than that of Japanese and Taiwanese. The whiteness of the exported Korean rice was 35.6 on the average, lower than 41.8 of Chinese Wuchang rice, and lower than that of Japanese and Taiwanese. The purity of rice variety being exported ranged from 87.5 to 100.0%, which was 96.5% on average. This was much higher than that of Chinese Wuchang rice, while the Japanese and Taiwan rices were similar. The sensory test of rice by the experts, cooked rice of the exported was evaluated to be good for all items such as taste, sticky glutinous, and texture compared to Chinese Wuchang rice.

본 연구는 캄보디아에서 육성된 36개 벼 품종의 종실 및 이화학적 특성 등 분석을 통해 금후 캄보디아 고품질 벼 품종 개발과 쌀 수출증대에 필요한 기초자료를 얻고자 시험하였으며, 그 결과는 다음과 같다. 1. 캄보디아에서 육성된 벼 품종은 대부분이 감광성이며, 무 감광성은 조생종과 일부 중생종이였다. 2. 종실의 주요 특성 중 1,000립중의 범위는 24-31 g이었다. 중생종의 무 감광성이 31.4 g으로 높은 반면 만생종은 24.2 g으로 낮았다. 입장은 7.9 - 10.6 mm으로 모든 품종이 장립종이었다. 입폭은 1.77 - 2.03 mm로 품종간 차이는 없었다. 3. 도정된 벼의 특성 중 완전미의 비율은 31 - 66% 범위이며, 중생종 향미가 66.9%로 높았다. 반면 다른 품종은 50%이하를 보였다. 분상질립의 비율은 1.1 - 19.4% 범위로 중생종 향미가 1.1% 가장 낮은 반면 만생종이 3.5%로 높았다. 4. 단백질 함량은 7 - 8% 범위이고, 아밀로스 함량은 17.2 - 27.3% 범위였으며, 특히 중생종의 향미가 17.2%로 다른 품종에 비해 가장 낮았다.

기후 온난화가 우리나라 남부지역에서 쌀 수량 및 미질에 미치는 영향을 예측하기 위해 우리나라와 일본 사이의 지역간 비교시험을 수행한 결과를 요약하면 다음과 같다. 1. 쌀 수량은 익산에서 조생종은 10 a당 495 kg, 중생종은 510 kg, 중만생종은 540 kg이었으며, 하이누즈까에서 조생종은 485 kg, 중생종은 477 kg, 중만생종은 518 kg으로, 익산에 비해 하이누즈까에서 모든 생태형의 수량이 낮았다. 2. 천립중은 익산에서 조생중은 20.2 g, 중생종은 23.6 g, 중만생종은 21.0 g이었다. 쓰꾸바에서 모든 생태형별 천립중은 익산보다 약간 무거웠고, 하이누즈까에서는 조생중 22.8 g, 중생종 25.3 g, 중만생종 23.0 g으로 세 지역 중 천립중이 가장 무거웠으며, 생태형별로는 세 지역 모두 중생종>중만생종>조 생종 순으로 무거운 경향을 보였다. 3. 외관상 미질을 고려한 완전미 쌀 수량은 익산에서 10 a당 조생종 366 kg, 중생종 395 kg, 중만생종 448 kg으로 조생종보다 중만생종의 완전미 수량이 많았다. 반면에, 하이누즈까에서는 조생종 423 kg, 중생종 393 kg, 중만생종 400 kg으로 조생종이 중만생종보다 완전미 수량이 많았다. 이상의 결과를 종합하면, 익산지역이 하이누즈까와 비슷한 수준으로 온난화가 진행된다면 쌀 수량은 2 ~ 6% 정도 감소할 것으로 보이나, 완전미 수량의 경우 생태형 및 품종에 따라서 증가하거나 감소할 수도 있는 것으로 나타났다. 따라서 기후온난화에 대비하여 남부지역에 적응하는 품종을 육성하기 위해서는 감광성보다는 감온성 유전자원을 탐색하여 이용하는 것이 중요하다고 생각되며, 중만생종 중심에서 조생종의 품종 비율을 높이는 방안도 필요할 것으로 사료된다.

유기 축산을 위한 여름철 사료작물인 수수 수단그라스교잡종은 생산성이 높고, 잡초발생이 미미하며, 병충해에 의한 피해도 작아서 무농약 재배에 적합하다. 그러나 수수 수단그라스 교잡종은 당 함량이 부족하고, 수분 함량이 높아서 낙산발효로 인해 사일리지 품질에 문제가 있다. 최근 육성된 BMR (Brown Mid Rib) 품종은 줄기 내 당도가 높게 개발되었다. 따라서 본 시험은 기존의 수수 수단교잡종과 BMR 수수 수단교잡종을 재배하여 사일리지로 제조하고, 수분 조절 및 영양소 보충을 위해 파옥쇄를 첨가하여 사일리지의 품질변화를 관찰하였다. 수수 수단교잡종과 BMR 수수 수단교잡종 사이에 생육특성 및 생산성은 차이가 없었으나 줄기내 당 함량은 BMR 품종이 약 2B˚ 정도 높은 경향을 나타내었다(p<0.05). 유기산 중 lactic acid의 비율은 대조구(SX17품종)의 78.5%에 비해 BMR 품종은 82.8%로 유의적으로(p<0.05)에 높았고, butyric acid의 비율은 대조구(SX17품종)의 18.5%에 비해 BMR 품종은 9.8%로 유의적으로(p<0.05)에 낮아서 BMR 품종을 사용할 경우 품질이 크게 개선되었다. 파옥쇄 첨가시 첨가수준간에는 NDF 및 ADF 함량은 대조구(SX17) 품종과 BMR 품종(Diamond BMR) 모두 유의적으로 감소하였다(p<0.05). TDN 함량 역시 대조구(SX17) 품종의 56.2와 BMR 품종(Diamond BMR)의 57.1간에는 유의적 차이가 없었다. 그러나 파옥쇄 첨가시에는 대조구(SX17) 품종과 BMR 품종(Diamond BMR) 모두에서 파옥쇄의 첨가수준에 따라 TDN 함량이 유의적으로 증가하였다(p<0.05).

The short-grain rice cultivar Choochung with a rough rice moisture content of 21% was air-dried to equilibrate themoisture content to 15, 16, and 17%. After dehulling, brown rice was packaged for storage in laminated paper orLDPE/OPP plastic-film bags (10-kg size). After storage of the packaged rice kernels in plastic and paper bags at10, 15, and 20oC, the quality characteristics of the rice were evaluated weekly for 16 weeks. Serious losses in theinternal moisture content of the kernels were observed during storage in paper bags, regardless of the moisture con-tent of the kernels or the storage temperature. The plastic-film packaging was effective in maintaining the weightof the kernels for all treatments, but severe fat oxidation problems were encountered, especially when the initialmoisture content of the kernel was 17% and/or the storage temperature of the kernels was 20oC. Before two weeks,the fat acidity value of the kernels reached 20mL KOH/100g, a marginal limit for an acceptable taste of cookedrice. Based on this study, the recommended environment for the storage of brown rice for efficient economic storageof the kernels is an initial kernel moisture content of 16%, laminated plastic-film packaging, and a sub-refrigerationtemperature of 15oC.

육성년대 및 생태형에 따른 품종군별 생육형질과 수량관련 형질, 품질관련형질에 대한 특성의 품종변이와 상관을 분석한 결과는 아래와 같다. 1. 출수일수 및 간장은 2000년대 이후에 육성보급 품종군은 1970년대 이전에 육성 보급된 품종군보다 유의성 있게 단축되었고 통일형 품종군은 육성 년대 어떤 품종군의 일반형 품종군보다 출수일수 및 간장이 짧았고 단축되었다. 2. 2000년이후 최근에 육성 보급한 품종일수록 수량이 증가했으며 이는 수수 및 수당립수증가에 기인한 것으로 판단된다. 3. 최근 육성한 품종일수록 현미 길이는 짧아졌고 폭이 좁은 단원립의 형질 특성을 가졌으며 단백질함량도 낮아졌으며 품질평가치의 개선이 뚜렷하였다. 4. 육성보급 년대에 따른 품종군별 수량에 미치는 영향이 수량구성요소 형질에 따라서 상이하였다. 5. 육성년도에 따른 모든 일반형 품종군과 통일형 품종군에서 품질평가치는 단백질함량 및 아밀로스함량과는 부의 상관을 보였다.

본 연구는 하수처리수의 농업용수 재이용에 따른 벼의 미질특성을 파악하기 위하여 시험포장을 조성 하여 쌀의 아밀로스 및 단백질 함량, 완전미 도정수율을 분석하고 유의성을 고찰하였다. 시험포장의 수 질 및 토양환경을 조사하였으며, 근적외선 분광분석법을 통해 미질 특성을 분석하였다. 하수처리수로 재 배된 쌀의 미질 특성치는 일반미와 큰 차이가 나지 않는 것으로 나타났으며, 통계분석 결과 5% 유의수 준에서 각 처리구별 유의차가 있는 것으로 나타났다.

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.