Annual Variation of Quality in Commercial Rice Produced in Gyeongbuk

경북산 유통 브랜드 쌀의 연차간 품질 변이 분석

  • Published : 2006.06.01

Abstract

Rice quality must certainly be considered as one of the primary preference for consumers. On aspect concerns marketing, such attributes as appearance, physicochemical characteristics, and palatability of brand rice are very important. Therefore this study was carried out to observe the quality of commercial brand rice in Gyeongbuk Province, Korea from 2002 to 2004. In seasonal changes of mean air temperature from early July to middle August, it was lower in 2003 by $0.8{\sim}3.3^{\circ}C$ than that in normal year. Among the rice quality characteristics, the cv of percentage of head rice and palatability (Toyo value) were very low but those of chalky rice and protein content were very high during three years, and the same tendency was also observed among the brands. The average percentages of head rice were 92.5% in 2002, 89.9% in 2003 and 93.3% in 2004, respectively. On the contrary, the percentages of chalky rice were higher in 2003 as 4.9% than those in 2002 (3.9%) and in 2004 (2.8%). These results were caused by the abnormal meteorological conditions in 2003. Due to the higher protein content (8.0%) in 2003, the palatability was deteriorated to 71.0. However the protein content in 2004 was reduced to 7.0% and this result improved the palatability to 77.0.

본 시험은 브랜드 쌀의 연차가 변이와 품질 수준을 점검하고 지속적인 품질 평가를 통한 브랜드 쌀의 인지도를 높여 소비자의 신뢰를 확보하고자 시험을 실시하였으며 그 결과는 다음과 같다. 1. 본 시험기간중 기상은 2002년 9월 중순부터 기온이 많이 낮아졌으며, 2003년은 7월과 8월의 기상이 상대적으로 낮게 경과하였고, 일조시수 또한 적어 벼의 생육에 많은 영 향을 미쳤으나 2004년은 벼가 생육하기에 가장 적당한 기온을 보였다. 2. 도내 브랜드 쌀의 3개년간 분석 성적에서 완전미율이 CV가 1.9%로 브랜드간 변이가 가장 작았으며, 식미치 또한 4.2%로 변이는 적은 편이었다. 3. 완전미의 최하위와 최상위의 범위는 2003년도에서 가장 넓게 나타났으며 그에 따라 평균 완전미율 또한 가장 낮게 나타났다. 4. 평균 단백질 함량이 2003년에 8.0%으로 2004년에 7.0%에 비해 약 1.0%정도 높았으며, 특히 2004년의 경우 단백질 함량이 7.0% 이하인 브랜드가 65.4%를 차지하고 있어 감비재배의 효과와 등숙에 알맞은 기상의 영향을 많이 받았던 것으로 사료된다. 5. 기상이 양호했던 2004년에는 심복백미 비율이 $0.3{\sim}5.9%$였고 평균 2.8%로 이상 기온 현상이 있었던 2003년의 절반 정도로 감소되었다. 심복백미 비율이 3% 이상 되는 브랜드 수 또한 2003년에 73.6%를 차지해, 2002년의 53.2%와 2004년의 46.2%에 비해 높아서 외관상 품위를 떨어뜨리는 가장 큰 요인으로 작용하였다. 6. 연도별 식미치는 완전미 비율이 가장 높았고, 단백질 함량이 가장 낮았던 2004년도에서 평균 77.0으로 가장 높았고, 그와 반대로 완전미 비율도 낮았고, 단백질 함량이 가장 높게 나타났던 2003년도에 71.0으로 낮았다.

Keywords

References

  1. Chamura, S., H. Kaneko, and Y. Saito. 1979. Effect of temperature at ripening period on the eating quality of rice. - Effect of temperature maintained in constant levels during the entire ripening period. Jpn. J. Crop Sci., 48(4) : 475-482 https://doi.org/10.1626/jcs.48.475
  2. Choi, M.G., B.T. Jun, and S.H. Park. 1990. Cultural practices for improving grain quality of rice in southern plain area. Korean J. Crop Sci. 35(6) : 487-491
  3. Honjyo, K. and M. Hirano. 1979. Studies on protein content in rice grain. IV. Varietal differences of the effect of nitrogen top-dressing at full heading time on the protein content of rice. Jpn. J. Crop Sci. 48(4) : 525-530 https://doi.org/10.1626/jcs.48.525
  4. Imabayashi, S., T. Ogata, and Y. Matsue. 1998. Annual and locational variations in physicochemical properties of rice. Jpn. J.. Crop Sci., 67(1) : 30-35 https://doi.org/10.1626/jcs.67.30
  5. 작물시험장. 2003. 쌀 품질 및 식미평가
  6. 김동환. 2004. 쌀의 브랜드화 현황과 개선방안. 경상북도
  7. Kim, Y.S., S.W. Hwang, B.Y. Yon, Y.D. Park, and D.S. Kim. 1992. Study on the improvement of rice quality-1. Effect of chemical composition in brown rice. J. Korean Soc. Soil Sci. Fert. 25(4) : 357-363
  8. Matsue, Y. 1995a. Studies on palatability of rice in Northern Kyushu. V. Influence of abnormal weather in 1993 on the palatability and physicochemical characteristics of rice. Jpn. J. Crop Sci. 64(4) : 709-713 https://doi.org/10.1626/jcs.64.709
  9. Matsue, Y. 1995b. Studies on palatability of rice in Northern Kyushu. VI. Effect of seedling characteristics under abnormal weather in 1993 on the palatability and physicochemical characteristics of rice. Jpn. J. Crop Sci. 64(4) : 714-716 https://doi.org/10.1626/jcs.64.714
  10. Nishimura, M. 1993. Lowering of eating quality induced by sterility due to cool weather damage in Hokkaido nee varieties. Jpn. J. Crop Sci. 62(2) : 242-247 https://doi.org/10.1626/jcs.62.242
  11. 농촌진흥청. 2003. 쌀품질에 대한 소비자 선호도 분석
  12. Oh, Y.B. 1993. Varietal and culture-seasonal variation in physicochemical properties of rice grain and their interrelationships. Korean J. Crop Sci. 38(1) : 72-84
  13. Seo, S. W. and S. Chamura. 1980. Occurrence of varietal differences in protein, phosphorus, and potassium content in brown rice, and influence of temperature and shading during the ripening period on it. Jpn. J. Crop Sci. 49(2) : 199-204 https://doi.org/10.1626/jcs.49.199
  14. Taira, H., H. Taira, and M. Maeshige. 1978. Change in chemical composition of rice kernel from dough ripening to over ripening. Jpn. J. Crop Sci. 47(4) : 475-482 https://doi.org/10.1626/jcs.47.475
  15. Taira, T. 1998. Influence of low air temperature in 1993 and high air temperature in 1994 on palatability and physicochemical characteristics of rice varieties in Fukushima Prefecture. Jpn. J. Crop Sci. 67(1) : 26-29 https://doi.org/10.1626/jcs.67.26
  16. Tamaki, M., M. Ebata, T. Tashiro, and M. Ishikawa. 1989a. Physico-ecological studies on quality formation of rice kernel. I. Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on quality of rice kernel. Jpn. J. Crop Sci. 58(4) : 653-658 https://doi.org/10.1626/jcs.58.653
  17. Tamaki, M., M. Ebata, T. Tashiro, and M. Ishikawa. 1989b. Physico- ecological studies on quality formation of rice kernel. II. Changes in quality of rice kernel during grain development. Jpn. J. Crop Sci. 58(4) : 659-663 https://doi.org/10.1626/jcs.58.659
  18. Tashiro, T. and M. Ebata. 1976. Studies on White-Belly Rice Kernel. V. On the occurrence of white belly during the development of rice kernel, with special reference to the moisture content of kernel. Proc. Crop Sci. Soc. Japan 45(4) : 616-623
  19. Uchimura, Y., T,Ogata, H Sato, and Y. Matsue. 2000. Effects of silicate application on lodging, yield and palatability of rice grown by direct sowing culture. Jpn. J. Crop Sci. 69(4) : 487-492 https://doi.org/10.1626/jcs.69.487