한국 쌀의 粒型區分과 商品 品位等級 設定

Rice quality is considered to have two general meanings; 1) milling, cooking, and processing quality, which refer to suitability of the grain for a particular end-use ; and 2) physical quality, which means cleanliness, soundness, and freedom from foreign materials. Grain type is associated with specific milling, cooking, and processing characteristics. Thus, this experiment was conducted to classify the grain type categories and marketing grades for Korean leading rice varieties. Length: width ratio of brown rice kernel ranged from 1.57 to 2.25 and most of varieties belonged to short grain except Tongil type rice varieties. Mean of length: width ratio of brown rice kernel was 1.77 and coefficient of variance was 4.79% in short grain type varieties. Grain shape could be further classified into 5 types by length:width ratio of brown rice kernel; 1 type (less than 1.75), 2 type (1.76~1.80), 3 type(l.81~1.90), 4 type (1.91~2.00), and 5 type (greater than 2.00). For 1 and 2 type of varieties, woven wire sieve having 1.7mm openings showed better whole-kernel yields for special marketing grade, and sieve having 2.0mm openings for 3 and 4 type of varieties. Grain type which classified into 5 categories was not associated with physicochemical and cooking characteristics of rice grain, but sensory evaluation of cooked rice showed better score for 1 type varieties in terms of appearance, gloss, flavor, texture, stickiness, and taste.