벼 품종의 쌀 묵 가공 적합성

Abstract

Purpose: This study evaluated the suitability of rice varieties for the preparation of 100% rice mook, a starch-based Korean food with a jelly-like consistency, typically made of buckwheat or acorns. Methods: Six varieties of dry-milled rice flours, Saemimyeon, Dodamssal, Saegoami, Milyang333, Saeilmi, and Shingil, were gelatinized using a rapid visco analyzer (RVA) canister and stored at either 4℃ or frozen for 24 hr and one week. Results: Dodamssal, Saegoami, Milyang333, and Saemimyeon behaved like hard gels and hence could be used to prepare mook. Milyang333 and Saemimyeon, the rice varieties with the lowest water absorption, exhibited significantly (p < 0.05) higher peak and setback viscosity than the other varieties. Additionally, they exhibited the best cold storage stability, highest springiness, and lowest adhesiveness in the texture profile analysis (TPA) among all the varieties studied. Dodamssal, the variety with the highest amylose content and a weak gelatinization viscosity pattern, exhibited fracturability and low springiness. In the sensory test, similar to the TPA test, Dodamssal exhibited high hardness, high brittleness, and a lack of elasticity, whereas Milyang333 and Saemimyeon exhibited high elasticity without brittleness. Conclusion: Amylose content, which is used as the primary index for determining processing suitability does not provide sufficient information to predict suitability for mook processing. The results show that rice varieties with a high amylose content, low water absorption, and high gelatinization viscosity can be used to produce mook, and Milyang333 and Saemimyeon appear to fulfill these criteria.