Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiochemical Properties of Germinated Brown Rice

발아현미의 이화학적 특성

  • Oh, Sea-Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jeong-Heui (National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Jung (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Dong-Hyen (Misillan Company) ;
  • Choi, Im-Soo (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, In-Hwan (Dept. of Food and Nutrition, Korea University) ;
  • Lee, Jeom-Sig (National Institute of Crop Science, Rural Development Administration)
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 이정희 (농촌진흥청 국립식량과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 김대중 (농촌진흥청 국립식량과학원) ;
  • 이동현 ((주)미실란) ;
  • 최임수 (농촌진흥청 국립식량과학원) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 김인환 (고려대학교 식품영양학과) ;
  • 이점식 (농촌진흥청 국립식량과학원)
  • Received : 2012.03.22
  • Accepted : 2012.06.25
  • Published : 2012.07.31
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Abstract

This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher ${\gamma}$-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were $67.97{\sim}68.03^{\circ}C$. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.

본 연구에서는 국내 주요 벼 품종들 중 일부 품종들에 대하여 현미와 발아현미에 대한 품질 특성을 비교 분석하였다. 조사되어진 품종들의 발아율은 96.0% 이상이었으며 단백질 함량은 현미 청해진미가 9.48%로서 가장 높았으며 조사되어진 현미와 발아현미 품종들의 식이섬유 함량은 각각 6.67~7.82%와 7.15~9.91% 수준이었다. 아밀로스 함량은 해오르미를 제외하고는 현미보다 발아현미에서 높았다. RVA 측정 결과, 호화온도는 거의 비슷한 온도($67.97{\sim}68.03^{\circ}C$)이었으며 최고점도는 현미 세계진미로서 204.92 RVU로 가장 높은 수치를 보였다. 강하점도의 경우 발아현미 영호진미로서 9.36 RVU로 가장 낮게 측정되어 가공시 안정도가 높을 것으로 사료된다. 치반점도는 현미 영호진미로서 15.80 RVU로서 조사되어진 품종들 중 가장 높은 것으로 나타났다. 품종별 식감변화를 보면 세계진미와 청해진미는 현미와 발아현미의 차이를 나타내지 않았으나 영호진미와 해오르미는 발아현미밥에서 찰기와 부착성이 증대되어 전반적으로 부드러워지는 경향을 나타내었다. 특히 영호진미는 경도와 끈기가 감소하여 부드러워지고 찰기와 부착성이 상대적으로 많이 증가되어 식감이 향상되는 결과를 나타내어 발아현미용으로 적합할 것으로 판단되었다.

Keywords

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