보리밥 색깔이 변하지 않는 찰성쌀보리 “영백찰” 개발 및 품질특성
Quality Characteristics and Development of Naked Waxy Barley(Hordeum vulgare L.) Cultivar “Yeongbaekchal" without Discoloration of Cooked Barley
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초록
보리의 향과 갈변현상은 보리밥이나 보리 포함 가공제품의소비를 감소시키는 요인으로 갈변현상을 방지하는 것은 보리소비를 증대시키기 위하여 매우 중요하다. 신품종 ‘영백찰’쌀보리는 프로안토시아니딘 프리인 찰성 쌀보리 신품종으로 국립식량과학원에서 도복과 내한성이 강하고 찰성으로 취반특성이 우수한 특성을 지닌 ‘새찰쌀보리’와 프로안토시아니딘 프리인‘Radiant’를 인공교배한 후 계통육종법으로 육성하였다. 4개지역에서 답리작 지역적응시험을 실시한 결과 답리작 적응성이높으며, 프로안토시아니딘 프리이고 취반특성이 좋은 계통임이입증되었다. 출수기와 성숙기는 답리작에서 새찰쌀보리보다 3 일 늦었고, 간장은 90 cm로 중장간, 수장 5.0 cm, ㎡당 수수는840개로 새찰쌀보리보다 많았고 천립중은 25.1 g으로 소립종이었다. 단백질 함량은 표준품종인 새찰쌀보리보다 적었으며, 프로안토시아닌 함량은 검출되지 않았고, β-glucan 함량은 새찰쌀보리와 비슷하였고, 아밀로스는 새찰쌀보리보다 많았다. 흡수율과퍼짐성은 비슷하였고, 수량성은 답리작에서 3.42 MT/ha으로새찰쌀보리보다 5% 감소하였으며, 취반 후 저장기간 동안 아주미미한 색상변화만을 나타내었다.
Abstract
The limited use of barley for food is mostly due to undesirable color and unfamiliar flavor of barley based food products. So, preventing the browning is very important in order to increase the consumption of barley. ‘Yeongbaekchal’is a new naked waxy barley cultivar which is not get discolored. It was developed by the National Institute of Crop Science, RDA in 2013. It was derived from the cross between‘Radiant’which is a proanthocyanidin free and ‘Saechalssal’ which has characteristics of winter hardness, lodging tolerance, waxy endosperm and good cooking. The initial cross was done in 2006 and the selected line, ‘Iksan116’(HB16953-B-B-7), had no proanthocyanidin and showed good quality characteristics under yield trial test from 2012 to 2013. Heading and maturing date of ‘Yeongbaekchal’ were 3days late than those of ‘Saechalssal’. It had 90 cm of culm length and 5.0 cm of spike length. It showed 840 spikes per m2, 63 grains per spike, 25.1 g of 1,000-grain weight, and 831 g of test weight. ‘Yeongbaekchal' showed better resistance to BaYMV (Barley yellow mosaic virus) and similar water absorption rate and expansion rate with the check cultivar. Its average yield of the pearled grain in the regional yield trial was 3.42 MT/ha in paddy field, which were 5% lower than that of the check cultivar. It showed a little discoloration during the storage after cooked.
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