KR20220170784A - Rice cultivation method using seedlings composed of amylose and amylopectin in a target weight ratio - Google Patents

Abstract

The present invention relates to a cocultivation method including buckwheat and glutinous rice and, specifically, to a method for producing rice with improved taste by having all the characteristics of non-glutinous rice and glutinous rice by including a step of mixing and cocultivating the buckwheat and glutinous rice in a seeding step.

Description

Rice cultivation method using seedlings composed of amylose and amylopectin in a target weight ratio }

The present invention relates to a cocultivation method including buckwheat and glutinous rice, and specifically, including the step of mixing and cocultivating buckwheat and glutinous rice in the sowing step, so that the harvested rice has both non-glutinous and glutinous rice characteristics It relates to a method for producing rice with improved taste.

In general, the taste of rice is determined by production steps such as rice variety, production area, cultivation method, and harvesting method; and post-harvest processing steps such as drying, storage, and rice milling. In particular, it was found that one of the important factors affecting the taste of rice is the content rate of amylose and amylopectin constituting the starch of rice, the content rate of protein, and the content rate of moisture.

In the case of Korea, nonglutinous rice, which is a rice variety cultivated for rice, has an amylose content of about 18% to 21%. The low-amylose rice tastes better than conventional non-glutinous rice, so the cultivation area, which was only 1,261 hectares in 2016, has expanded to 11,365 hectares, an increase of more than 10 times in 2020. The problem of poor appearance, such as yellowing, is being raised, so it is urgent to develop a rice cultivation method that has a good rice bat and less quality fluctuation depending on the rice planting time.

Therefore, the present invention is to solve the problems caused by the prior art in consideration of the above situation, including the step of co-cultivating buckwheat and glutinous rice in the sowing step, including the characteristics of both non-glutinous rice and glutinous rice, so that the taste is improved It is intended to provide a method for producing rice.

In addition, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to one embodiment of the present invention in order to achieve the above object, there is provided a rice cultivation method comprising transplanting a mixture of glutinous rice seedlings and non-glutinous rice seedlings at a ratio of 1:5 to 1:50.

In addition, in the present invention, the glutinous rice may have 1 to 5 parts by weight of amylose and 95 to 99 parts by weight of amylopectin based on 100 parts by weight of the total glutinous rice starch.

Also, in the present invention, the nonglutinous rice may contain 15 to 30 parts by weight of amylose and 70 to 85 parts by weight of amylopectin based on 100 parts by weight of the total nonglutinous rice starch.

In addition, in the present invention, the varieties of glutinous rice are seolhyangchal, dongjinchal, sangju chalbyeo, Shinseon chalbyeo, Aranghyang chalbyeo, Jagwangchal, Jachaechal, Jinbuchal, Hwaseon chalbyeol, Hwanggeumchal, Heukgawichal, Heukgwangchal and Heukseonchal It may be one or more selected from.

In the present invention, the nonglutinous rice variety may be one or more selected from Chucheong, Ilpum, Koshihikari, Goami, Onnuri, Odae, Dongjin, Junam, Samgwang, Gopum, Woonkwang, Cheongdam, Cheonga, Chillbo, and Hopum.

In addition, in the present invention, the non-glutinous rice seedlings are a mixture of Chucheong seedlings and Ilpum seedlings at a ratio of 1:2 to 1:3, and the transplanting step is soybean oil, olive oil, castor oil, sunflower seed oil, coconut oil and the following and treating a composition comprising Formulas 1-2:

[Formula 1]

[Formula 2]

In Chemical Formulas 1 and 2, X is one of halogen elements, and R ₁ to R ₄ are each independently hydrogen, methyl, ethyl, n-propyl, isopropyl, tert-butyl or benzyl.

Rice harvested from rice co-cultivated according to the present invention has the characteristics of both non-glutinous rice and glutinous rice, and thus can have an effect of improving taste.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a schematic diagram showing the arrangement of cooked rice with the rice and a control group in order to evaluate the taste of the rice according to the present invention.

Hereinafter, the present invention will be described in detail in order to achieve the above object. Prior to this, terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor appropriately uses the concept of terms in order to describe his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that it can be defined in the following way. Therefore, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent all of the technical ideas of the present invention, so various equivalents and equivalents that can replace them at the time of this application It should be understood that variations may exist.

According to one embodiment of the present invention, there is provided a rice cultivation method comprising transplanting a mixture of glutinous rice seedlings and non-glutinous rice seedlings at a ratio of 1:5 to 1:50. The glutinous rice seedlings and non-glutinous rice seedlings may be grown as seedlings by mixing glutinous rice seeds and non-glutinous rice seeds, and the glutinous rice seedlings and non-glutinous rice seedlings may be grown separately and mixed before or during transplantation.

In the present invention, the glutinous rice may have 1 to 5 parts by weight of amylose and 95 to 99 parts by weight of amylopectin based on 100 parts by weight of the entire glutinous rice starch. The amylose is a polysaccharide composed of alpha-D-glucose units and linked to each other through alpha (1 → 4) glycosidic bonds. The amylopectin is a hydrophilic carbohydrate and is a glucose polymer composed of about 2,000 to 200,000 glucose molecules that can be found mainly in plants.

In the present invention, the nonglutinous rice may contain 15 to 30 parts by weight of amylose and 70 to 85 parts by weight of amylopectin based on 100 parts by weight of the total nonglutinous rice starch.

In the present invention, the variety of the glutinous rice may be any one selected from Table 1, but preferably Seolhyangchal, Dongjinchal, Sangju glutinous rice, Sinseon glutinous rice, Aranghyang glutinous rice, Jagwangchal, Jachaechal, Jinbuchal, Hwaseon It may be any one or more selected from glutinous rice, goldenchal, black scissors, heukgwangchal, and heukseonchal.

cultivar name Variety application number Registration Number cultivar name Variety application number Registration Number Scissor Hyangchal Filed-2020-133 0 fresh glutinous rice Filed-1998-77 51 Gahyangchal No. 1 Filed-2015-341 7309 Arang Hyang Rice Filed-1998-73 47 hometown Filed-2015-220 6277 Okhyang Heukchal Filed-2017-89 7278 golden pagoda Filed-2015-29 6820 Unbaekchal Filed-2016-189 6793 egg yolk Filed-2006-17 2332 fortune telling Filed-2015-235 6816 Nokwonchal Filed-2001-217 1080 Jagwangchal Filed-2005-103 2043 Nunkeunheukchal Filed-2013-193 5112 self-check Filed-2007-91 2807 Nunkeun Heukchal No. 1 Filed-2015-324 6067 Jahyangchal Filed-2020-39 8609 multiple bids Filed-2021-173 0 Enemy Jinju Filed-2011-185 4058 Dongjinchal Filed-1999-6 211 Josaeng Heukchal Filed-2005-166 1994 Durchal Filed-2017-256 7661 cliché Filed-1998-107 81 Dream Black Hyangchal Filed-2016-227 6790 true seolchal Filed-2013-307 5558 Mirchal Filed-2020-134 0 Jinheukchal Filed-2020-339 0 Baekseolchal Filed-2008-130 2798 Cheongbaekchal Filed-2011-214 4064 Baekokchal Filed-2009-113 3324 Cheongpung Heukchal Filed-2009-241 3334 Baekil Heukchal Filed-2021-160 0 Cheongpung Heukhyangchal Filed-2013-70 5097 rewarding Filed-2016-187 6795 Hangangchal No. 1 Filed-2007-174 2299 bailiff Filed-2005-162 1990 Han beautiful Filed-2016-267 7287 jewel heukchal Filed-2009-156 3330 Haepyeongchal Filed-2005-165 1993 Sangju glutinous rice Filed-1998-75 49 incense stick Filed-2013-561 5568 Seolhyangchal Filed-2000-5 306 Hwaseon Rice Filed-1998-111 85 sex check Filed-2005-519 2364 Golden Chalk Filed-2005-102 2042 Sejongchal Application-2016-563 7622 black scissors Filed-2006-95 2365 Songal Heukchal Filed-2021-65 0 black spectacle Filed-2001-216 1079 Shinnong Heukchal Filed-2008-216 2806 Heukseonchal Filed-1998-5 104 Sinmyeong Heukchal Filed-2007-72 2287 Heukhyangchal No. 1 Filed-2013-111 5098

In the present invention, the variety of the non-glutinous rice may be any one selected from Table 2 below.

cultivar name Variety application number Registration Number cultivar name Variety application number Registration Number Saechucheong BIL-1 Filed-2002-239 1314 Chamdongjin Filed-2021-162 0 Saechucheong BIL-2 Filed-2002-240 1313 Junam Filed-2001-27 322 Saechucheong BIL-3 Filed-2002-241 1312 Junam Josaeng Filed-2007-164 3300 Go Ami Filed-2001-30 325 Samkwang Filed-2004-137 1595 Go Ami No. 2 Filed-2003-137 1033 Samgwang No. 1 Filed-2016-168 6798 Go Ami 3 Filed-2008-136 3311 high quality Filed-2005-187 1996 Go Ami No. 4 Filed-2010-205 3652 Saewoongwang Filed-2017-258 7659 new go ami Filed-2012-412 5095 cloud Filed-2005-160 2747 Onnuri Filed-2006-99 1999 Cheongdam Filed-2007-172 2296 new age Filed-2013-224 5123 Cheongah Filed-2007-171 2297 Five Great No. 1 Filed-2006-107 2002 new cloisonne Filed-2017-342 7650 Oh Daebyeo Filed-1998-96 70 cloisonne Filed-2008-141 2804 easting Filed-1998-76 50 good quality Filed-2007-150 3299 Dongjin No. 1 Filed-2002-106 1315 excellent rice Filed-1998-105 79 Dongjin 2 Filed-2006-106 2001 new product Filed 2018-303 0 Dongjin Shin Filed-2000-7 308 Hwa Nam Rice Filed-1998-61 35

In the present invention, the variety of nonglutinous rice may be one or more selected from Chucheong, Ilpum, Koshihikari, Goami, Onnuri, Odae, Dongjin, Junam, Samgwang, Gopum, Woonkwang, Cheongdam, Cheonga, Chillbo, and Hopum. The Chucheong is a kind of japonica rice, and in Korea, it is a variety that was introduced from Japan in the 1960s and began to be cultivated instead of unification rice. The Koshihikari is a variety created by combining two different varieties, Agricultural No. 1 and Agricultural No. 22, at the Fukui Prefecture Agricultural Experiment Station in 1956, and is characterized by clear and transparent rice grains. The dish may include Ilpumbyeo and Saeilpum derived therefrom. In the present invention, the nonglutinous rice seedlings are a mixture of Chucheong seedlings and Ilpum seedlings in a ratio of 1:2 to 1:3, and the transplanting step is to soybean Oil, olive oil, castor oil, sunflower seed oil, coconut oil, and a composition comprising the following Chemical Formulas 1 to 2 may be treated with rice fields or seedlings before and after planting:

[Formula 1]

[Formula 2]

However, in Formulas 1 and 2,

X is one of the halogen elements such as fluorine, chlorine, bromine or iodine;

R ₁ to R ₄ are each independently hydrogen, methyl, ethyl, n-propyl, isopropyl, tert-butyl or benzyl. A mixing ratio of the soybean oil, olive oil, castor oil, sunflower seed oil, coconut oil, and a composition comprising Formulas 1 to 2 below can be appropriately adjusted by a person skilled in the art. When the transplanting step is performed at the mixing ratio of glutinous rice and non-glutinous rice as described above, and the composition of the above configuration is administered, rice with good taste can be grown with high efficiency.

In the present invention, Formula 1 may be any one or more selected from Formulas 3 to 6 below.

[Formula 3]

[Formula 4]

[Formula 5]

[Formula 6]

In the present invention, Formula 2 may be any one or more selected from Formulas 7 to 9 below.

[Formula 7]

[Formula 8]

[Formula 9]

Hereinafter, the present invention will be further detailed through examples of the present invention, but it is obvious that the present invention is not limited by the following examples.

Example 1

Seedlings sown by mixing 5% of Seolhyangchal seeds and 95% of Chucheong seeds were prepared. Next, rice planting was performed using the seedlings for co-cultivation. Thereafter, the co-cultivated rice was harvested and rice was obtained through threshing and milling.

Example 2

In order to obtain the rice of Example 2, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 5% of Seolhyangchal seeds and 95% of Saeilpum seeds were used in the seedling preparation step.

Example 3

In order to obtain the rice of Example 3, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 10% of Seolhyangchal seeds, 30% of Chucheong seeds and 60% of Saeilpum seeds were used in the seedling preparation step.

Example 4

In order to obtain the rice of Example 4, seedlings sown by mixing 10% of Seolhyangchal seeds, 30% of Chucheong seeds and 40% of Saeilpum seeds were prepared. Next, rice was planted using the nursery, and a mixed solution containing soybean oil, olive oil, castor oil, sunflower seed oil, coconut oil, and Chemical Formulas 3 and 7 of the present invention was prepared and administered in an appropriate amount for weeding. Next, co-cultivation was performed in the same manner as in Example 1. Thereafter, the co-cultivated rice was harvested and rice was obtained through threshing and milling.

Comparative Example 1

In order to obtain the rice of Comparative Example 1, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 1% of Seolhyangchal seeds and 99% of Chucheong seeds were used in the seedling preparation step.

Comparative Example 2

In order to obtain the rice of Comparative Example 2, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 20% of Seolhyangchal seeds and 80% of Chucheong seeds were used in the seedling preparation step.

Comparative Example 3

In order to obtain the rice of Comparative Example 3, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 40% of Seolhyangchal seeds and 60% of Chucheong seeds were used in the seedling preparation step.

Comparative Example 4

In order to obtain the rice of Comparative Example 4, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 20% of Seolhyangchal seeds and 80% of Saeilpum seeds were used in the seedling preparation step.

Comparative Example 5

In order to obtain the rice of Comparative Example 5, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 40% of Seolhyangchal seeds and 60% of Saeilpum seeds were used in the seedling preparation step.

Comparative Example 6

In order to obtain the rice of Comparative Example 6, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 5% of Seolhyangchal seeds and 95% of Hwanambyeo seeds were used in the seedling preparation step.

Comparative Example 7

In order to obtain the rice of Comparative Example 7, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 5% of Seolhyangchal seeds and 95% of Baekjinju seeds were used in the seedling preparation step.

Comparative Example 8

In order to obtain the rice of Comparative Example 8, the co-cultivation method of Example 1 was followed, but seedlings sown by mixing 5% of Seolhyangchal seeds and 95% of Miho seeds were used in the seedling preparation step.

Information on the seeds used in Comparative Examples 7 and 8 is shown in Table 3 below.

cultivar name Variety application number Registration Number cultivar name Variety application number Registration Number white pearl Filing 2002-187 407 miho Filed 2017-329 7656

Evaluation Example 1

In order to confirm the harvest characteristics according to the type and seed ratio of rice seeds used in co-cultivation, stem thickness, strength and ear extraction were evaluated and shown in Tables 4 and 5 below.

Example One 2 3 4 stem thickness thick thick thick thick stem strength middle class middle class middle class River Ear extraction degree Good Good Good Good

comparative example One 2 3 4 5 6 7 8 stem thickness thick middle middle middle middle slander middle middle stem strength middle middle middle middle middle middle middle class middle Ear extraction degree Good commonly commonly commonly commonly Good Good commonly

As shown in Tables 4 and 5, when 90% to 95% of nonglutinous rice seeds were mixed with 5% to 10% of seolhyangchal seeds and then co-cultivated by seeding, the stem thickness and strength were compared to the comparative example without I was able to confirm that it was excellent.

Evaluation example 2

In order to confirm the change of rice bat according to the type of rice seed used for co-cultivation, a sensory test was conducted. Prepare commercially-purchased Chucheong white rice as the rice and control group of Example 1, Example 2, Comparative Example 6, Comparative Example 7, and Comparative Example 8, prepare six electric rice cookers to cook rice with each white rice, and heat The sample (rice) was cooked by adjusting the temperature and heating time identically. Next, after arranging the sample as shown in FIG. 1, randomly recruited adult panels performed sensory evaluation on a 7-point scale for gloss, color, smell, taste, stickiness and texture with respect to the rice, and the average value for each panel was calculated. The results are shown in Table 6 below.

Examples or Comparative Examples Example 1 Example 2 Comparative Example 6 Comparative Example 7 Comparative Example 8 sample 2 4 One 3 5 Sensory test result (-3 ∼ +3) 0.93 1.02 0.05 -0.08 -0.22

As shown in Table 6, in the case of rice harvested by co-cultivation of Seolhyangchal and Chucheong as in Example 1 or rice harvested by co-cultivation of Seolhyangchal and Saeilpum as in Example 2, other Comparative Examples 6 to Compared to No. 8, the sensory test result was higher, and when rice was harvested by co-cultivation using the rice seeds of the present invention, it was found that the taste of the cooked rice was excellent.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention.

Claims (1)

In the rice cultivation method,
Transplanting a mixture of glutinous rice seedlings and non-glutinous rice seedlings,
The nonglutinous rice has 15 to 30 parts by weight of amylose and 70 to 85 parts by weight of amylopectin based on 100 parts by weight of the total nonglutinous starch,
The glutinous rice has 1 to 5 parts by weight of amylose and 95 to 99 parts by weight of amylopectin based on 100 parts by weight of the total glutinous rice starch,
The variety of the glutinous rice is Seolhyangchal,
Varieties of the non-glutinous rice include Chucheong and Saeilpum,
The step of transplanting a mixture of the glutinous rice seedlings and non-glutinous rice seedlings,
A rice cultivation method of transplanting a mixture of 10% Seolhyangchal corresponding to glutinous rice seedlings, 30% Chucheong corresponding to nonglutinous rice seedlings, and 40% of Saeilpum corresponding to nonglutinous rice seedlings.

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