KR101021472B1 - method for mixing the rices improving the quality of rice - Google Patents

method for mixing the rices improving the quality of rice Download PDF

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KR101021472B1
KR101021472B1 KR1020090020700A KR20090020700A KR101021472B1 KR 101021472 B1 KR101021472 B1 KR 101021472B1 KR 1020090020700 A KR1020090020700 A KR 1020090020700A KR 20090020700 A KR20090020700 A KR 20090020700A KR 101021472 B1 KR101021472 B1 KR 101021472B1
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rice
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amylose
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이호영
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

미질이 상대적으로 저하되는 다수확 품종의 쌀을 주성분으로 하고 여러 품종의 쌀을 정해진 비율대로 혼합하여 한국인의 입맛에 가장 적합한 단백질 함량과 아밀로우스 함유율을 갖추도록 하여 미질을 향상시키기 위한 쌀의 혼합방법이다. 다수확품종의 쌀 50~60중량%을 주성분으로 하고, 주성분에 단백질 함량과 아밀로우스 함유율이 낮은 품종인 백진주 쌀은 30~40중량%, 밥맛이 좋은 품종인 추청 쌀은 5~15%, 밥의 향미를 추가하기 위한 품종인 향남을 5~15중량% 혼합하여 단백질의 함량은 5.5~6.5%(중량비) 아밀로오스의 함유율은 15.5~17.5%(전분질 100%에 대한 비율)로 조절하기 위한 것이다. Mixing method of rice to improve the quality by mixing rice of various varieties with relatively low taste as a main ingredient and mixing various varieties of rice at a predetermined ratio to have the best protein content and amylose content in Korean taste to be. 50 ~ 60% by weight of rice of many varieties is the main ingredient, 30 ~ 40% by weight of Baekjinju rice, which has a low protein content and amylose content, 5 ~ 15% of Chucheong rice, which has good taste, and rice 5-15% by weight of Hyangnam, a variety of varieties for adding flavor, to adjust the protein content of 5.5 ~ 6.5% (by weight) and amylose content of 15.5 ~ 17.5% (to 100% starch).

Description

미질을 향상시키기 위한 쌀의 혼합방법{method for mixing the rices improving the quality of rice} Method for mixing the rices improving the quality of rice}

본 발명은 미질을 향상시키기 위한 쌀의 혼합방법에 관한 것으로, 특히 미질이 상대적으로 저하되는 다수확 품종의 쌀을 주성분으로 하고 여러 품종의 쌀을 정해진 비율대로 혼합하여 한국인의 입맛에 가장 적합한 단백질 함량과 아밀로우스 함유율을 갖추도록 하여 미질을 향상시키기 위한 쌀의 혼합방법에 관한 것이다. The present invention relates to a method of mixing rice to improve the quality of the rice, and in particular, the majority of varieties of rice, which is relatively low in quality, the main ingredient and the various varieties of rice mixed in a predetermined ratio and the protein content and most suitable for the taste of Koreans The present invention relates to a method of mixing rice for improving the taste by having an amylose content.

일반적으로 밥맛은 품종의 선택, 생산지, 재배방법, 수확방법등의 생산단계에서 1차 영향을 받고 건조, 저장, 정미 가공등의 수확후의 가공처리 단계에서도 영향을 받는다. In general, the taste of rice is primarily influenced at the stage of production such as varietal selection, place of production, cultivation method and harvesting method, and also at post-harvest processing stages such as drying, storage and rice processing.

밥맛에 관한 평가는 관능시험에 의하여 행해지는 데, 이 관능 시험은 밥맛 평가의 대상으로 밥의 외관, 향기, 맛, 점도, 경도 등의 각 비교항목을, 평가의 기준이 되는 기준미와 비교하여 반복 시험하고, 그 평균치를 취하는 것이다. The evaluation on the taste of rice is performed by the sensory test. The sensory test repeats each comparison item such as the appearance, aroma, taste, viscosity, and hardness of the rice, as a target for the evaluation of the taste, with the standard taste as a standard for evaluation. Test and take the average.

이러한 관능 시험은 사람의 미각에 의하여 행하여지는 것이기 때문에, 복수의 시험관에 의한 복수의 평가결과의 평균을 취하였다하더라도 그 평가치가 때와 장소를 변하는 단점이 있어서 절대적인 값이라고는 말할 수가 없다.Since the sensory test is performed by human taste, even if the average of a plurality of evaluation results by a plurality of examiners is averaged, the evaluation value has a disadvantage in changing time and place, and thus cannot be said to be an absolute value.

그러므로, 쌀의 조성을 과학적으로 측정 및 분석하고, 위의 관능시험으로 얻어진 밥맛 평가치와 상관관계를 조사하여 쌀의 품질을 평가 하려고 하는 연구가 진행되어 온 결과, 쌀을 구성하는 성분중 쌀의 품질을 평가하는 중요 요소가 쌀의 전분질을 구성하는 아밀로오스와 아밀로펙틴의 함유 비율, 단백질의 함유율 및 수분의 함유율이라는 것이 판명되었다.Therefore, as a result of researches to evaluate the quality of rice by scientifically measuring and analyzing the composition of the rice, and to examine the correlation with the rice taste evaluation value obtained by the above sensory test, the quality of rice among the components constituting the rice It was found that the important factors for evaluating this were the content of amylose and amylopectin, the protein content and the water content, which constitute the starch of rice.

국내에서 밥맛이 좋은 쌀로 인기가 높은 상품명은 추청과 일품이 있다. 쌀의 품종인 추청과 일품의 각 표준 정백도 백미가 함유하는 단백질의 함유율과 전분질이 차지하는 아밀로오스의 함유 비율을 비교하여 표를 만들면 <표1>과 같다. The rice is popular in Korea, and the brand name is very popular. Table 1 is made by comparing the protein content of white rice, Chucheong, a variety of rice, and the content of amylose in starch.

<표1> 추청 및 일품의 단백질 및 아밀로우스 함유율<Table 1> Protein and Amylose Content

품종kind 단백질함량Protein content 아밀로오스 함량Amylose content 추청Recommendation 6.2~6.56.2 to 6.5 18.5~1918.5-19 일품course 6.2~6.56.2 to 6.5 18.9~1918.9-19

*2008년 농촌진흥청 장려품종 선발시험 성적(단백질의 함유율은 중량비, 아밀로오스의 함유율은 전분질 100%에 대한 비율을 나타냄)  * Result of encouraging breed selection test of Rural Development Administration in 2008 (The content of protein is shown by weight ratio and the content of amylose is shown by 100% of starch)

농촌진흥청의 자료에 따르면 밥맛을 결정하는 이화학적 성분은 쌀은 수분 12%에서 탄수화물이 약 80%, 단백질이 약 7%, 지방이 약 0.9% 나머지가 무기질과 비타민 B군으로 구성되어 있다. 쌀 녹말은 주로 글루코스 분자가 길게 사슬모양으로 이어진 아밀로우스와 많은 사슬모양의 가지로 이루어진 아밀로펙틴으로 이루어져 있다. 아밀로 펙틴은 열을 가하여 익히면 찰기를 나타낸다. 찹쌀은 녹말의 80%이상이 아밀로 펙틴으로 되어 있고 아밀로우스는 17~20%이다. 따라서, 쌀녹말의 아밀로우스 함유율만 낮추면 밥이 더 차진다는 사실을 알 수 있다. According to the RDA data, the physicochemical component of rice taste is composed of 12% moisture, 80% carbohydrate, 7% protein, and 0.9% fat. Rice starch consists mainly of amylose, which has long chains of glucose molecules, and amylopectin, which consists of many chained branches. Amylo pectin is sticky when cooked with heat. More than 80% of glutinous rice is amylo pectin and amylose is 17 ~ 20%. Therefore, it can be seen that lowering the amylose content of rice starch makes rice more cold.

아밀로우스의 함량은 쌀의 찰기를 결정하는 인자이며, 미질을 나타내는 하나의 척도이며(한국 식품 과학회지 21권 6호 767페이지) 아밀로우스 함량이 높을 수록 노화속도가 빠르다(한국 식품과학회지 28권 6호 770페이지)The content of amylose is a factor that determines the stickiness of rice, and it is a measure of taste (Korean Journal of Food Science and Technology 21, 6, page 767). The higher the amylose content, the faster the aging rate. Vol. 28, No. 6, pp. 770

쌀의 단백질 함량이 높을 수록 밥이 더 딱딱하고 질감이 떨어지는 경향이 있다. 단백질 알맹이는 주로 쌀 바깥층에 있는 녹말 덩어리를 둘러싸고 있어서 밥을 할때 녹말 알갱이 속으로 물이 잘 스며들지 못하게 방해를 하고 녹말이 열을 받아 익으면서 부풀어 오르는 것을 방해하기도 한다. 따라서 단백질의 함량이 많으면 밥이 빨리 딱딱해져서 탄력이 떨어지고 질감이 부드럽지 못하다. The higher the protein content of rice, the harder and less likely the rice is. Protein kernels mainly surround starch masses in the outer layer of rice, which prevents water from seeping into the starch grains when cooked and also prevents the starch from swelling as it heats up. Therefore, if the protein content is high, the rice hardens quickly and loses its elasticity and texture is not smooth.

단백질은 점성과 끈기를 저해하는 인자이며 밥맛이 좋을 수록 항복응력과 점조도지수는 높게 나타난다.(한국식품영양과학회지)Protein is a factor that inhibits viscosity and persistence, and the better the taste of rice, the higher the yield stress and consistency index. (Korean Journal of Food and Nutrition Science)

즉, 쌀을 구성하는 요소중 아밀로우스와 단백질의 함량이 한국인의 입맛에 맛는 함유률을 가져야 밥이 차지고 탄력이 있으며 부드럽다는 것이다. 그런 점에서 한국인이 가장 선호하는 쌀의 품종인 추청 및 일품의 경우에는 <표1>에서 보는 바와 같이 단백질의 함량은 6.2%이고 아밀로우스의 함량은 18.5~18.9를 지닌다. In other words, the content of amylose and protein among the constituents of rice should have a content ratio that tastes in Koreans' taste, so that rice is occupied, elastic and soft. In this regard, in the case of Chucheong and Dishum, the most preferred rice varieties of Koreans, the protein content is 6.2% and the amylose content is 18.5 ~ 18.9, as shown in <Table 1>.

그러나, 국내의 다품종 쌀의 경우에는 <표 2>에서 보는 바와 같이 단백질 및 아밀로우스의 함량이 대체적으로 추청 및 일품보다 높거나 낮다. However, in the case of multi-rice rice in Korea, as shown in <Table 2>, the content of protein and amylose is generally higher or lower than that of Chucheok and Gumyeok.

<표2> 국내에서 재배되는 쌀의 수확량 및 구성요소의 함유율 <Table 2> Yields and Contents of Components of Rice Cultivated in Korea

품종kind 수확량 (kg/10a)Yield (kg / 10a) 단백질 (%)protein (%) 아밀로우스(%)Amylose (%) 추청Recommendation 477477 6.26.2 18.518.5 일품course 534534 6.26.2 18.918.9 백진주 White pearl 492492 6.56.5 9.49.4 온누리Onnuri 594594 6.86.8 18.618.6 오대Five 486486 7.27.2 1818 동진easting 521521 7.27.2 19.919.9 주남Junnam 576576 7.07.0 18.918.9 삼광Samkwang 565565 5.75.7 18.318.3 고품High quality 505505 6.16.1 19.619.6 운광Meteor 586586 6.26.2 19.119.1 청담Cheongdam 583583 6.06.0 18.418.4 청아Herring 556556 5.65.6 18.318.3 칠보cloisonne 557557 6.46.4 18.318.3 호품Article 630630 5.65.6 18.818.8 드레찬Drechan 700700 6.36.3 17.717.7 향남Hyangnam 530530 6.36.3 17.717.7

*2008년 농촌진흥청 장려품종 선발시험 성적(단백질의 함유율은 중량비, 아밀로오스의 함유율은 전분질 100%에 대한 비율을 나타냄)* Result of encouraging breed selection test of Rural Development Administration in 2008 (The content of protein is shown by weight ratio and the content of amylose is shown by 100% of starch)

상품명 추청이 밥맛이 좋다고 하는 주요소가 다른 일반상품미에 비해서 단백질의 함유율이 적다는 것과, 전분질 100%에 차지하는 아밀로오스의 함유 비율이 적다는데 있다는 것은 <표2>에서 이해할 수 있을 것이다.It can be understood from Table 2 that the main ingredient that the name Chucheok tastes good is that the content of protein is smaller than that of other general merchandise, and that the content of amylose in 100% of starch is low.

또한, 일반 백미(맵쌀)에 찹쌀을 약간량 가하여 밥을 지으면, 쌀밥의 점성이 증대하여 밥맛이 향상된다는 것이 종래부터 경험적으로 알려져 있는데, 이것은 화학성분의 변화와의 관계에서 설명하면 다음과 같다. 전분질은 아밀로오스와 아밀로펙틴과에 의해서 구성되고 있으며, 전분질 100%에 차지하는 아밀로오스의 함유비율이 많아지면 <표 1> 및 <표2>에 관련해서 설명한 바와 같이, 쌀의 밥맛은 저하하는 경향이 된다. 거기서 전분질에 차지하는 아밀로펙틴의 함유 비율이 78% 정도인 일반 멥쌀에 아밀로펙틴의 함유 비율이 대개 100%인 찹쌀을 약간량 첨가하여 밥을 지으면, 아밀로펙틴의 함유 비율이 많은 즉, 아밀로오스의 함유 비율이 적은 쌀의 밥 맛과 대개 동등하게 밥맛이 향상하는 것이다. In addition, when the rice is cooked by adding a little amount of glutinous rice to ordinary white rice (map rice), it is known from the conventional experience that the viscosity of the rice is increased to improve the taste of rice, which is explained in relation to the change in chemical composition as follows. Starch is composed of amylose and amylopectin, and as the content of amylose in the starch 100% increases, as described with reference to Tables 1 and 2, rice taste tends to decrease. If rice is cooked by adding a little amount of glutinous rice, which usually contains 100% of amylopectin, to rice, which contains 78% of amylopectin in starch, the rice contains a large amount of amylopectin, that is, a small amount of amylose. The taste of rice is usually the same as the taste of rice.

상술한 바와 같이 전통적으로 한국인이 가장 선호하는 쌀은 추청인데, 이 품종은 수확량이 다른 품종보다 현저히 낮다.(표2 참조) 즉, 밥맛이 좋은 쌀은 수확량이 저하되며, 수확량이 높은 쌀은 밥맛이 약간 저하되는 문제점이 있어서, 수확량이 떨어지지만 소비자들의 기호에 맞는 쌀만을 재배하려는 경향 때문에 농가의 소득 증대에 한계가 있었다. As mentioned above, traditionally, Korean's favorite rice is Chucheong, which yields significantly lower yields than other varieties (see Table 2). In other words, rice yields lower yields and rice yields higher yields. This slightly deteriorating problem is that the yield is lowered, but the farmer's tendency to grow only the rice that fits the taste of consumers has limited the increase in farm income.

결론적으로 현재 국내 쌀 생산에서는 밥맛이 좋으면 생산량이 저하되며, 수확량이 증가하는 쌀은 밥맛이 상대적으로 저하되는 문제점을 해결할 수 있는 해결책이 없었다. In conclusion, in the current domestic rice production, if the rice taste is good, the yield decreases, and the rice with the increased yield has no solution to solve the problem that the rice taste decreases relatively.

따라서, 밥맛이 다소 저하되는 다수확품종을 주성분으로 하여 수확량이 저하되는 밥맛이 좋은 품종을 일정비율로 혼합하여 단백질의 함량은 5.5~6.5%(중량비) 아밀로오스의 함유율은 15.5~17.5%(전분질 100%에 대한 비율)로 조절하여 한국인의 입맛에 가장 적합한 단백질 함량과 아밀로우스 함유율을 갖추도록 하여 미질을 향상시키기 위한 쌀의 혼합방법을 제공하는 데 본 발명의 목적이 있다. Therefore, a large proportion of varieties, which slightly decrease the taste of rice, is mixed with good yielding varieties, which yield lower yields, and the protein content is 5.5-6.5% (weight ratio). The content of amylose is 15.5-17.5% (starch 100%). It is an object of the present invention to provide a method for mixing rice to improve the taste by adjusting the ratio (to the ratio) to have the most suitable protein content and amylose content of the Korean taste.

이와 같은 목적을 달성하기 위한 본 발명은, 다수확품종의 쌀 50~60중량%을 주성분으로 하고, 주성분에 단백질 함량과 아밀로우스 함유율이 낮은 품종인 백진주 쌀 30~40중량%, 밥맛이 좋은 품종인 추청 쌀 5~15%, 밥의 향미를 추가하기 위한 품종인 향남쌀 5~15중량%을 혼합하여 단백질의 함량은 5.5~6.5%(중량비), 아밀로오스의 함유율은 15.5~17.5%(전분질 100%에 대한 비율)로 조절하기 위한 미질을 향상시키기 위한 쌀의 혼합방법을 특징으로 한다.The present invention for achieving the above object, 50 to 60% by weight of the rice of many varieties as a main component, 30-40% by weight of white pearl rice, which is a low protein content and amylose content in the main component, varieties of good taste Phosphorus Cheongcheong rice 5-15%, 5-15% by weight of Hyangnam rice, a variety for adding flavor of rice, protein content of 5.5 ~ 6.5% (weight ratio), amylose content of 15.5 ~ 17.5% (starch 100 A method of mixing rice to improve the quality of the rice).

여기서, 다수확 품종은 호품, 온누리, 주남, 삼광, 드레찬, 칠보, 일품중에서 선택된 1종으로 하는 것이다. Here, the multi-yield varieties are one selected from the family, Onnuri, Junam, Samgwang, Drechan, Cloisonne, and Dish.

본 발명은 다수확품종의 쌀을 다른 품종의 쌀을 혼합하여 한국인의 입맛에 가장 맞는 단백질의 함량과 아밀로우스의 함유량을 갖도록 조절함으로써 기름지고, 찰지며, 부드럽고 고유한 향과 맛을 느끼면서도 쌀의 생산면에서도 다수확을 이루도록 함으로서 농가의 소득을 증대하는 효과가 있다. The present invention is to adjust the rice of different varieties of rice of different varieties to adjust the protein content and amylose content that best suits the taste of Koreans, while the greasy, cold, soft and unique flavor and taste of the rice It is also effective to increase farmers' incomes by making a large number of crops.

이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, the preferred embodiment of the present invention will be described in detail.

본 발명은 호품, 온누리, 주남, 삼광, 드레찬, 칠보, 일품중에서 선택된 1종인 다수확품종의 쌀 50~60중량%을 주성분으로 하고, 다수확 품종의 쌀로 이루어진 주성분에 단백질 함량과 아밀로우스 함유율이 낮은 품종인 백진주 쌀은 30~40중량%, 밥맛이 좋은 품종인 추청 쌀은 5~15중량%, 밥의 향미를 추가하기 위한 품종인 향남쌀을 5~15중량% 혼합하여 단백질의 함량은 5.5~6.5%(중량비) 아밀로오스의 함유율은 15.5~17.5%(전분질 100%에 대한 비율)로 조절한다.The present invention is the main ingredient of 50-60% by weight of the multi-yield varieties of rice, one of the three selected varieties, Hoyang, Onnuri, Junam, Samgwang, Drechan, Chilbo, Ilbo, the protein content and amylose content of the main ingredient The low baekbaekju rice is 30-40% by weight, the taste of the good taste Chucheong rice 5-15% by weight, the flavor of rice to add the flavor of rice, 5-15% by weight of the mixture is mixed 5.5% ~ 6.5% (weight ratio) The content of amylose is adjusted to 15.5-17.5% (ratio to 100% starch).

본 발명에서 제 1 품종인 다수확 품종으로 선택된 품종은 10a당 생산량이 530kg 이상이며(추청쌀의 10a당 생산량은 477kg) 생산량을 증대시키고자 하는 목적 으로 혼합되며, 제 2 품종으로 선택된 백진주쌀은 단백질 함량과 아밀로우스 함유율을 낮추도록 하는 역할이며,제 3 품종인 추청쌀은 한국인의 입맛에 맞는 밥맛을 유지 하는 역할을 하며, 제 4 품종인 향남쌀은 일명 향기쌀이라고 하여 밥의 향미를 증진시키는 역할을 한다. In the present invention, the variety selected as the first varieties, the multi-yield varieties, the yield per 10a or more 530kg (the yield per 10a of Chuchung rice is mixed for the purpose of increasing the yield, Baekjinju rice selected as the second variety is protein Its role is to lower the content and amylose content, and the third variety, Chucheong rice, plays a role in maintaining the taste of rice according to the taste of Koreans, while the fourth variety, Hyangnam rice, is called aroma rice to enhance the flavor of rice. It plays a role.

<실시예 1>&Lt; Example 1 >

<표 2>를 참조하여, 단백질 함량이 5.6%(중량비)이고, 아밀로우스 함유율이 18.8%(전분질 100%에 대한 비율)인 호품쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to <Table 2>, 60% by weight of a good rice having a protein content of 5.6% (weight ratio), an amylose content of 18.8% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, a variety of amylose content of 9.4% (percentage of 100% starch), protein content of 6.2% (weight ratio), and amylose content of 18.5% Phosphorus Cheongseum rice is 5% by weight, protein content of 6.3% (weight ratio), amylose containing 17.7% of Hyangnam rice is mixed 5% by weight to prepare a mixed rice.

<실시예 1>과 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 호품쌀이 5.6%

Figure 112009014734271-pat00001
0.6(전체의 60중량%)이므로 3.36이되고, 제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00002
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00003
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00004
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 3.36+1.95+0.31+0.315이므로 5.935가 된다.The protein content of the mixed rice mixed as in Example 1 was 5.6% for the first-class rice, the first variety.
Figure 112009014734271-pat00001
0.6 (60% by weight of the total), so 3.36, the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00002
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00003
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00004
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of mixed rice is 3.36 + 1.95 + 0.31 + 0.315, which is 5.935.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 호품쌀이 18.8%

Figure 112009014734271-pat00005
0.6(전체의 60중량%)이므로 11.28이되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00006
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00007
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00008
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 11.28+2.82+0.925+0.885이므로 15.91가 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice was 18.8% for the first-class rice, the first variety.
Figure 112009014734271-pat00005
0.6 (60% by weight of the total), so 11.28, and the second varieties Baekjinju rice 9.4%
Figure 112009014734271-pat00006
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00007
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00008
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 11.28 + 2.82 + 0.925 + 0.885, so it is 15.91, and the content of amylose is close to 16%.

<실시예 2><Example 2>

<표 2>를 참조하여 단백질 함량이 6.8%(중량비)이고, 아밀로우스 함유율이 18.6%(전분질 100%에 대한 비율)인 온누리쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to Table 2, 60% by weight of Onnuri rice having a protein content of 6.8% (weight ratio), an amylose content of 18.6% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, which is 9.4% (proportion to 100% starch), has a protein content of 6.2% (weight ratio), and an amylose content of 18.5%. Cheongcheong rice is 5% by weight, protein content of 6.3% (weight ratio), and hyangnam rice having an amylose content of 17.7% by mixing 5% by weight to prepare a mixed rice.

<실시예 2>와 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 온누리쌀이 6.8%

Figure 112009014734271-pat00009
0.6(전체의 60중량%)이므로 4.08이되고, 제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00010
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00011
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00012
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 4.08+1.95+0.31+0.315이므로 6.655가 된다.The protein content of the mixed rice blended as in Example 2 is 6.8% for Onnuri rice, the first variety.
Figure 112009014734271-pat00009
0.6 (60% by weight of the total), so 4.08, the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00010
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00011
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00012
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of the mixed rice is 4.08 + 1.95 + 0.31 + 0.315, which is 6.655.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 온누리쌀이 18.8%

Figure 112009014734271-pat00013
0.6(전체의 60중량%)이므로 11.16이되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00014
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00015
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00016
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 11.16+2.82+0.925+0.885이므로 15.79가 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice was 18.8% for Onnuri rice, the first variety.
Figure 112009014734271-pat00013
0.6 (60% by weight of the total), which is 11.16, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00014
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00015
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00016
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 11.16 + 2.82 + 0.925 + 0.885, which is 15.79, which is close to 16%.

<실시예 3><Example 3>

<표 2>를 참조하여 단백질 함량이 7.0%(중량비)이고, 아밀로우스 함유율이 18.9%(전분질 100%에 대한 비율)인 주남쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to <Table 2>, 60% by weight of junan rice having a protein content of 7.0% (weight ratio), amylose content of 18.9% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, which is 9.4% (proportion to 100% starch), has a protein content of 6.2% (weight ratio), and an amylose content of 18.5%. Cheongcheong rice is 5% by weight, protein content of 6.3% (weight ratio), and hyangnam rice having an amylose content of 17.7% by mixing 5% by weight to prepare a mixed rice.

<실시예 3>과 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 주남쌀이 7.0%

Figure 112009014734271-pat00017
0.6(전체의 60중량%)이므로 4.2가 되고, 제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00018
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00019
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00020
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 4.2+1.95+0.31+0.315이므로 6.775가 된다.The protein content of the mixed rice blended as in Example 3 is 7.0% in Junam rice, the first variety.
Figure 112009014734271-pat00017
As it is 0.6 (60% by weight of the whole), it becomes 4.2, and the second variety, Baekjinju rice, is 6.5%
Figure 112009014734271-pat00018
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00019
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00020
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of the mixed rice is 4.2 + 1.95 + 0.31 + 0.315, so 6.775.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 주남쌀이 18.9%

Figure 112009014734271-pat00021
0.6(전체의 60중량%)이므로 11.34가 되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00022
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00023
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00024
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 11.34+2.82+0.925+0.885이므로 15.97이 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice was 18.9% in Junam rice, the first variety.
Figure 112009014734271-pat00021
0.6 (60% by weight of the total), which is 11.34, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00022
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00023
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00024
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 11.34 + 2.82 + 0.925 + 0.885, so that the content of amylose is close to 16%.

<실시예 4><Example 4>

<표 2>를 참조하여 단백질 함량이 5.7%(중량비)이고, 아밀로우스 함유율이 18.3%(전분질 100%에 대한 비율)인 삼광쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to Table 2, 60% by weight of Samkwang Rice having a protein content of 5.7% (weight ratio), an amylose content of 18.3% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, which is 9.4% (proportion to 100% starch), has a protein content of 6.2% (weight ratio), and an amylose content of 18.5%. Cheongcheong rice is 5% by weight, protein content of 6.3% (weight ratio), and hyangnam rice having an amylose content of 17.7% by mixing 5% by weight to prepare a mixed rice.

<실시예 4>와 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 삼광쌀이 5.7%

Figure 112009014734271-pat00025
0.6(전체의 60중량%)이므로 3.42가 되고,제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00026
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00027
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00028
0.05(전 체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 3.42+1.95+0.31+0.315이므로 5.995가 되어 6%에 근접된다.The protein content of the mixed rice blended as in Example 4 is 5.7% in the first variety of Samgwang rice.
Figure 112009014734271-pat00025
0.6 (60% by weight of the total), so 3.42, the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00026
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00027
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00028
It is 0.05 (5% by weight of the total), which is 0.315. Therefore, the final protein content of mixed rice is 3.42 + 1.95 + 0.31 + 0.315, so it is 5.995, which is close to 6%.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 삼광쌀이 18.3%

Figure 112009014734271-pat00029
0.6(전체의 60중량%)이므로 10.98이 되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00030
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00031
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00032
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 10.98+2.82+0.925+0.885이므로 15.61이 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the content of amylose in the mixed rice was 18.3% in Samgwang rice, the first variety.
Figure 112009014734271-pat00029
0.6 (60% by weight of the total), which is 10.98, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00030
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00031
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00032
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 10.98 + 2.82 + 0.925 + 0.885, so it becomes 15.61 and the content of amylose is close to 16%.

<실시예 5>Example 5

<표 2>를 참조하여 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%(전분질 100%에 대한 비율)인 드레찬쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to Table 2, 60% by weight of drachan rice having a protein content of 6.3% (weight ratio), amylose content of 17.7% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, which is 9.4% (proportion to 100% starch), has a protein content of 6.2% (weight ratio), and an amylose content of 18.5%. Cheongcheong rice is 5% by weight, protein content of 6.3% (weight ratio), and hyangnam rice having an amylose content of 17.7% by mixing 5% by weight to prepare a mixed rice.

<실시예 5>와 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 드레찬쌀이 6.3%

Figure 112009014734271-pat00033
0.6(전체의 60중량%)이므로 3.78이 되고,제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00034
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00035
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00036
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 3.78+1.95+0.31+0.315이므로 6.355가 된다.The protein content of the mixed rice blended as in Example 5 was 6.3% for Drechan Rice, the first variety.
Figure 112009014734271-pat00033
0.6 (60% by weight of the total) is 3.78, the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00034
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00035
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00036
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of the mixed rice is 3.78 + 1.95 + 0.31 + 0.315, which is 6.355.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 드레찬쌀이 17.7%

Figure 112009014734271-pat00037
0.6(전체의 60중량%)이므로 10.62가 되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00038
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00039
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00040
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 10.62+2.82+0.925+0.885이므로 15.25가 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice is 17.7% for the first variety Drechan rice.
Figure 112009014734271-pat00037
0.6 (60% by weight of the total), which is 10.62, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00038
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00039
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00040
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 10.62 + 2.82 + 0.925 + 0.885, so that the content of amylose is close to 16%.

<실시예 6><Example 6>

<표 2>를 참조하여, 단백질 함량이 6.4%(중량비)이고, 아밀로우스 함유율이 18.3%(전분질 100%에 대한 비율)인 칠보쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to Table 2, 60% by weight of chilbo rice having a protein content of 6.4% (weight ratio), an amylose content of 18.3% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, a variety of amylose content of 9.4% (percentage of 100% starch), protein content of 6.2% (weight ratio), and amylose content of 18.5% Phosphorus Cheongseum rice is 5% by weight, protein content of 6.3% (weight ratio), amylose containing 17.7% of Hyangnam rice is mixed 5% by weight to prepare a mixed rice.

<실시예 6>과 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 칠보쌀이 6.4%

Figure 112009014734271-pat00041
0.6(전체의 60중량%)이므로 3.84가 되고,제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00042
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00043
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00044
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 3.84+1.95+0.31+0.315이므로 6.415가 된다.The protein content of the mixed rice mixed as in Example 6 was 6.4% in the first variety, Chilbo rice.
Figure 112009014734271-pat00041
0.6 (60% by weight of the total), so 3.84, and the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00042
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00043
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00044
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of the mixed rice is 3.84 + 1.95 + 0.31 + 0.315, which is 6.415.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 칠보쌀이 18.3%

Figure 112009014734271-pat00045
0.6(전체의 60중량%)이므로 10.98이 되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00046
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00047
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00048
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 10.98+2.82+0.925+0.885이므로 15.61이 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice is 18.3% in the chilbo rice, the first variety
Figure 112009014734271-pat00045
0.6 (60% by weight of the total), which is 10.98, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00046
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00047
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00048
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 10.98 + 2.82 + 0.925 + 0.885, so it becomes 15.61 and the content of amylose is close to 16%.

<실시예 7><Example 7>

<표 2>를 참조하여, 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.9%(전분질 100%에 대한 비율)인 일품쌀을 60중량%로 하고, 단백질 함량이 6.5%(중량비)이고, 아밀로우스 함유율이 9.4%(전분질 100%에 대한 비율)의 품종인 백진주쌀을 30중량%로 혼합하고, 여기에 단백질 함량이 6.2%(중량비)이고, 아밀로우스 함유율이 18.5%인 추청쌀은 5중량%, 단백질 함량이 6.3%(중량비)이고, 아밀로우스 함유율이 17.7%인 향남쌀은 5중량%를 혼합하여 혼합쌀을 제조한다.Referring to <Table 2>, 60% by weight of a delicacy rice having a protein content of 6.2% (weight ratio), an amylose content of 18.9% (ratio to 100% starch), and a protein content of 6.5% (weight ratio) 30% by weight of baek jinju rice, a variety of amylose content of 9.4% (percentage of 100% starch), protein content of 6.2% (weight ratio), and amylose content of 18.5% Phosphorus Cheongseum rice is 5% by weight, protein content of 6.3% (weight ratio), amylose containing 17.7% of Hyangnam rice is mixed 5% by weight to prepare a mixed rice.

<실시예 7>과 같이 혼합된 혼합쌀의 단백질함량은 제1 품종인 일품쌀이 6.2%

Figure 112009014734271-pat00049
0.6(전체의 60중량%)이므로 3.84가 되고,제 2 품종인 백진주쌀이 6.5%
Figure 112009014734271-pat00050
0.3(전체의 30중량%)이므로 1.95가 되며, 제 3품종인 추청쌀이 6.2%
Figure 112009014734271-pat00051
0.05(전체의 5중량%)이므로 0.31이 되며, 제 4 품종인 향남쌀이 6.3%
Figure 112009014734271-pat00052
0.05(전체의 5중량%)이므로 0.315가 된다. 그러므로 혼합쌀의 최종 단백질 함량은 3.72+1.95+0.31+0.315이므로 6.295가 된다.The protein content of the mixed rice blended as in Example 7 was 6.2% for the first-class rice, the first variety.
Figure 112009014734271-pat00049
0.6 (60% by weight of the total), so 3.84, and the second varieties Baekjinju rice 6.5%
Figure 112009014734271-pat00050
0.3 (30% by weight of the total), so 1.95, and the third variety, Cheongcheong rice, 6.2%
Figure 112009014734271-pat00051
As it is 0.05 (5% by weight of the total), it becomes 0.31, and the fourth variety, Hyangnam Rice, is 6.3%.
Figure 112009014734271-pat00052
Since it is 0.05 (5 weight% of the whole), it becomes 0.315. Therefore, the final protein content of mixed rice is 3.72 + 1.95 + 0.31 + 0.315, which is 6.295.

또한, 혼합쌀의 아밀로우스 함유율은 제1 품종인 일품쌀이 18.9%

Figure 112009014734271-pat00053
0.6(전체의 60중량%)이므로 10.98이 되고, 제 2 품종인 백진주쌀이 9.4%
Figure 112009014734271-pat00054
0.3(전체의 30중량%)이므로 2.82가 되며, 제 3품종인 추청쌀이 18.5%
Figure 112009014734271-pat00055
0.05(전체의 5중량%)이므로 0.925가 되며, 제 4 품종인 향남쌀이 17.7%
Figure 112009014734271-pat00056
0.05(전체의 5중량%)이므로 0.885가 된다. 그러므로 혼합쌀의 최종 아밀로우스 함량은 11.34+2.82+0.925+0.885이므로 15.97이 되어 아밀로우스의 함유율이 16%에 근접된다.In addition, the amylose content of the mixed rice is 18.9% for the first variety rice
Figure 112009014734271-pat00053
0.6 (60% by weight of the total), which is 10.98, and the second variety, Baekjinju rice, is 9.4%.
Figure 112009014734271-pat00054
0.3 (30% by weight of the total), so 2.82, and the third variety, Chucheong rice, 18.5%
Figure 112009014734271-pat00055
As it is 0.05 (5% by weight of the total), it becomes 0.925, and the fourth varieties of Hyangnam rice are 17.7%.
Figure 112009014734271-pat00056
Since it is 0.05 (5 weight% of the whole), it becomes 0.885. Therefore, the final amylose content of the mixed rice is 11.34 + 2.82 + 0.925 + 0.885, so that the content of amylose is close to 16%.

품종kind 수확량 (kg/10a)Yield (kg / 10a) 단백질 (%)protein (%) 아밀로우스(%)Amylose (%) 추청쌀과의 수확량 비교 (kg/10a)Yield comparison with Chucheong rice (kg / 10a) 제 1 실시예First embodiment 575.95575.95 5.9355.935 15.9115.91 98.95 증가98.95 increase 제 2 실시예 Second embodiment 554.35554.35 6.6556.655 15.7915.79 77.35 증가77.35 increase 제 3 실시예Third Embodiment 543.55543.55 6.7756.775 15.9715.97 66.55 증가66.55 increase 제 4 실시예Fourth embodiment 536.95536.95 5.9955.995 15.6115.61 59.95 증가59.95 increase 제 5 실시예Fifth Embodiment 617.95617.95 6.3556.355 15.2515.25 140.95 증가140.95 increase 제 6 실시예Sixth embodiment 532.15532.15 6.4456.445 15.6115.61 55.15 증가55.15 increase 제 7 실시예Seventh embodiment 518.35518.35 6.2956.295 15.9715.97 41.35 증가41.35 increase

<표3> 본 발명에 따라 제조되는 쌀의 수확량 및 구성요소의 함유율   <Table 3> Yield and content of components of the rice prepared according to the present invention

* 기준 : 2008년 농촌진흥청 장려품종 선발시험 성적(단백질의 함유율은 중량 비, 아밀로오스의 함유율은 전분질 100%에 대한 비율을 나타냄)     * Criteria: 2008 Rural Development Administration Encouragement Breed Selection Test Results (The percentage of protein is expressed by weight and the percentage of amylose is 100% of starch)

<표3>을 참조하면 한국인이 가장 선호하는 추청쌀의 경우에는 10a당 생산량이 477kg인 반면에, 실시예 1의 방법으로 제조되는 혼합쌀의 생산량은 호품쌀의 생산량이 10a당 630kg 이므로, 630kg

Figure 112009014734271-pat00057
0.6(전체의 60중량%)이므로 378kg이 되고, 백진주쌀의 생산량이 10a당 492kg이므로 492kg
Figure 112009014734271-pat00058
0.3(전체의 30중량%)이므로 147.6kg이 되며, 제 3품종인 추청쌀이 477kg
Figure 112009014734271-pat00059
0.05(전체의 5중량%)이므로 23.85kg이 되며, 제 4 품종인 향남쌀이 530kg
Figure 112009014734271-pat00060
0.05(전체의 5중량%)이므로 26.5kg이 된다. 그러므로 혼합쌀의 생산량은 378kg+147.6kg+23.85kg+26.5kg이므로 575.95kg이 되어 추청쌀의 10a당 생산량에 비하여 약 100kg이 높다. Referring to <Table 3>, in the case of Chucheong rice which Koreans prefer most, the yield per 10a is 477kg, whereas the yield of mixed rice produced by the method of Example 1 is 630kg because the yield of the good rice is 630kg per 10a.
Figure 112009014734271-pat00057
0.6 (60% by weight of the total), which is 378kg, and 492kg of white pearl rice production is 492kg per 10a
Figure 112009014734271-pat00058
Since it is 0.3 (30% by weight of the total), it becomes 147.6kg, and the third variety, Cheongcheong rice, is 477kg
Figure 112009014734271-pat00059
Since it is 0.05 (5% by weight of the total), it becomes 23.85kg, and the fourth variety of hyangnam rice is 530kg
Figure 112009014734271-pat00060
Since it is 0.05 (5 weight% of the whole), it becomes 26.5 kg. Therefore, the yield of mixed rice is 378kg + 147.6kg + 23.85kg + 26.5kg, so it is 575.95kg, which is about 100kg higher than the yield per 10a of Chuchung rice.

또한, 10a당 생산량이 가장 높은 실시예 5의 의 방법으로 제조되는 혼합쌀의 생산량은 드레찬쌀의 생산량이 10a당 700kg 이므로, 630kg

Figure 112009014734271-pat00061
0.6(전체의 60중량%)이므로 420kg이 되고, 백진주쌀의 생산량이 10a당 492kg이므로 492kg
Figure 112009014734271-pat00062
0.3(전체의 30중량%)이므로 147.6kg이 되며, 제 3품종인 추청쌀이 477kg
Figure 112009014734271-pat00063
0.05(전체의 5중량%)이므로 23.85kg이 되며, 제 4 품종인 향남쌀이 530kg
Figure 112009014734271-pat00064
0.05(전체의 5중량%)이므로 26.5kg이 된다. 그러므로 혼합쌀의 생산량은 420kg+147.6kg+23.85kg+26.5kg이므로 617.95kg이 되어 추청쌀의 10a당 생산량에 비하여 약 140kg이 높다. In addition, the yield of mixed rice produced by the method of Example 5 with the highest yield per 10a is 630 kg, since the yield of drachan rice is 700 kg per 10 a
Figure 112009014734271-pat00061
0.6 (60% by weight of the total), 420kg, 492kg per 100a of white jinju rice production
Figure 112009014734271-pat00062
Since it is 0.3 (30% by weight of the total), it becomes 147.6kg, and the third variety, Cheongcheong rice, is 477kg
Figure 112009014734271-pat00063
Since it is 0.05 (5% by weight of the total), it becomes 23.85kg, and the fourth variety of hyangnam rice is 530kg
Figure 112009014734271-pat00064
Since it is 0.05 (5 weight% of the whole), it becomes 26.5 kg. Therefore, the yield of mixed rice is 420kg + 147.6kg + 23.85kg + 26.5kg, which is 617.95kg, which is about 140kg higher than the yield per 10a of rice.

<실시예 1> 내지 <실시예 7>의 주요 참조자료인 <표2>의 결과는 쌀의 산지 (기상, 토양, 지형), 논의 건습, 질소 사용량, 수확기등의 외부적 요소에 따라 결과가 달라지긴 하지만 이와 같은 요인을 감안한 평균적인 의미로써 산출해 보았을 경우에도 <실시예 1~7>의 생산량은 한국인이 가장 선호하는 추청쌀에 비하여 상당히 높다. The results of <Table 2>, which are the main reference data of <Example 1> to <Example 7>, depend on external factors such as the rice production (weather, soil, topography), rice wet and dry, nitrogen consumption, and harvesting season. Although it is different, even if it is calculated as an average meaning in consideration of such factors, the yield of <Examples 1-7> is considerably higher than that of Koreans' most preferred rice.

<표 3>을 참조하면 <실시예 1> 내지 <실시예 7>의 단백질 함량은 5.9%~6.7%의 범위이며, 아밀로우스 함유율은 15.5~16의 범위내에 있었다. 물론 이 결과는 절대적인 결과는 아니며 산출치이지만, 여러 연구 논문에 따르면 밥의 부드러움, 끈기등은 아밀로우스의 함유율과 밀접한 연관이 있으며, 단백질의 함량과 밥의 질감은 밀접한 연관이 있다고 밝혀 졌는 바, 단백질의 함량이 한국인이 가장 선호하는 추청쌀(단백질의 함량은 6.2%)의 범위내에 있고, 아밀로우스의 함유율은 추청쌀(아밀로우스의 함유율은 18.5~18.9)보다도 낮아 본 발명에 따라 생산된 혼합쌀의 생산량은 획기적으로 증가시키면서도 밥이 윤기가 있으며, 옅은 향취와 질감이 우수하고 밥의 노화가 늦은 양질미를 생산할 수 있다. Referring to <Table 3>, the protein contents of <Example 1> to <Example 7> were in the range of 5.9% to 6.7%, and the amylose content was in the range of 15.5 to 16. Of course, this is not an absolute result, but an estimate, but several studies have shown that the softness and tenacity of rice are closely related to the amylose content, and that the protein content and the texture of the rice are closely related. According to the present invention, the protein content is within the range of Korean's most preferred rice (cheese) (protein content is 6.2%), and the content of amylose is lower than that of Chucheong rice (18.5-18.9). The yield of the mixed rice produced is significantly increased, but the rice is glossy, and the pale flavor and texture are excellent, and the rice is able to produce high quality rice with late aging.

이상에서 본 발명의 바람직한 실시예를 상세히 설명하였으나, 본 발명은 이에 한정되는 것이 아니며 본 발명의 기술적 사상의 범위내에서 당업자에 의해 그 개량이나 변형이 가능하다.Although the preferred embodiment of the present invention has been described in detail above, the present invention is not limited thereto and may be improved or modified by those skilled in the art within the scope of the technical idea of the present invention.

Claims (2)

다수확품종의 쌀 50~60중량%을 주성분으로 하고, 주성분에 단백질 함량과 아밀로우스 함유율이 낮은 품종인 백진주 쌀 30~40중량%, 밥맛이 좋은 품종인 추청 쌀 5~15%, 밥의 향미를 추가하기 위한 품종인 향남 쌀 5~15중량% 혼합하여 단백질의 함량은 5.5~6.5%(중량비), 아밀로오스의 함유율은 15.5~17.5%(전분질 100%에 대한 비율)로 조절하기 위한 미질을 향상시키기 위한 쌀의 혼합방법. 50 ~ 60% by weight of rice of many varieties is main ingredient, 30 ~ 40% by weight of white pearl rice, which is low in protein content and amylose content, 5 ~ 15% of Chucheong rice, which is good rice taste, and flavor of rice 5-15% by weight of Hyangnam rice, which is a variety to add the protein content of 5.5 ~ 6.5% (weight ratio), amylose content of 15.5 ~ 17.5% (proportion to 100% starch) to improve the taste How to mix rice to make. 제 1 항에 있어서, 상기 다수확 품종은 호품, 온누리, 주남, 삼광, 드레찬, 칠보, 일품중에서 선택된 1종으로 하는 것을 특징으로 하는 미질을 향상 시키기 위한 쌀의 혼합방법. The method of claim 1, wherein the multi-yield varieties are one selected from Hokkaido, Onnuri, Junnam, Samgwang, Drechan, Chilbo, and Dish.
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JPH0584043A (en) * 1991-09-26 1993-04-06 Shoji Shiina Nonglutinous rice mixed with pregelatinized glutinous rice
JPH0851941A (en) * 1994-08-11 1996-02-27 Riken Health Kk Method for improving cooked rice quality
KR20000066762A (en) * 1999-04-16 2000-11-15 최준호 Method for processing rice and miscellaneous cereals

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