Current Status of Varietal Improvement in Specialty Rice
Suitable for Food Processing and High-Functional Utility
National Institute of Crop Science
Hae Chun, Choi
7.0
6.5
6.0
5.5
5.0
4.5
4.0
3.5
3.0
2.5
Rice production
Cultivated area
1960
1970
1980
1990
1700
1600
1500
1400
1300
1200
1100
1000
900
2000
Year
Fig. Changes in amount of rice production and cultivated area
during the last four decades in Korea
150
Self-sufficiency ratio
Milled rice consumption
per capita
140
130
120
110
100
90
1965 1970 1975
1980
1985
1990 1995
200
180
160
140
120
100
80
60
40
20
0
2000
Year
Fig. Changes in milled rice consumption per capita and self-sufficiency ratio
in rice production during the last four decades in Korea
Grain length
(Brown rice:min)
Grain length/
width ratio
(Brown rice)
3.3
1.10
4.6
1.63
6.2
9.5
2.60
4.50
1,000-Grain
weight(g)
10
17
35
46
Pericarp color
Light
Light Light Red
yellowish straw Brown Brown
white
Dark
red
Purple
brown
Purple
Black
purple
Degree of
chalkiness(0-9)
0
1
3
7
9
Fig. Varietal variation of grain appearance in world collection and Korean rice varieties
: Varietal range of Korean rice
Aroma
Very weak
Alkali
Digestion (1-7)
Gel
consistency(mm)
Weak
1
20
30
Fair
2
40
Considerable
3
50
4
5
60
70
Strong
6
80
90
7
100
Amylose content(%)
0
10
Protein content(%)
(Brown rice)
6
Lipid content
(%) (Brown rice)
2.3
6.5
16
21
27
11
3.0
35
15
3.6
Fig. Varietal variation of major physicochemical properties of milled or brown rice
in world collections and Korean improved rice cultivars
: Varietal range of Korean rice
Various shape of seed rice
Various color and shape of colored rice
Table . Major characteristics of newly-developed specialty rice cultivars
suitable for food processing and functional utility .
Cultivar
Bred Heading
Culm Milled 1000- Brown
WC Pericarp Aroma Amylose
rice
grain
rice
length
/WB
yield weigh L/W
color (0∼9)
(%)
(cm)
(0∼9)
(t/ha)
(g)
ratio
year
date
Daeribbyeo 1
’93
Aug.15
88
4.45
34.8
1.94
1/0
YW
0
19.5
Hyangmibyeo 1
’93
Aug.15
72
4.93
20.6
2.46
1/1
〃
5
18.3
Hyangnambyeo ’95
Aug.11
82
5.03
21.3
1.81
0/0
〃
3
17.7
Hyangmibyeo 2
’96
Aug.4
77
6.14
22.8
2.44
1/2
〃
3
19.0
Yangjobyeo
’94
Aug.14
71
5.11
25.4
1.78
7/0
〃
0
20.2
Arranghyangchalbyeo
’97
Aug.13
88
5.37
20.5
1.90
wx
〃
3
0
Heugjinjubyeo
’97
July 25
80
4.05
17.0
2.22
-
BP
1
15.1
Heugnambyeo
’97
Aug.13
73
4.97
23.5
2.14
-
〃
1
16.7
(Continued)
Cultivar
Bred Heading
Culm Milled 1000- Brown
length rice grain rice
yield weigh L/W
(cm)
(t/ha) (g)
ratio
WC Pericarp Aroma Amylose
/WB
color (0∼9)
(%)
(0∼9)
year
date
’98
Aug.16
79
5.57
22.6
1.86
0/0
YW
3
19.0
Seolhyangchalbyeo’99
’00
Goamibyeo
Aug. 8
89
5.23
24.2
2.10
wx
〃
3
0
Aug.18
85
5.38
20.8
1.77
0/2
〃
0
26.7
Heughyang
’00
Aug.23
77
5.28
23.1
1.96
-
BP
3
18.0
Jeogjiniu
’00
July 26
81
5.54
22.1
1.79
-
RB
0
18.3
Baegjinju
’01
Aug.21
77
5.18
19.2
1.62
dull
YW
0
9. 1
Seolgaeng
’01
Aug.19
83
5.27
20.3
1.63
opaque
YW
0
19.3
Yeongan
’01
Aug.13
83
5.45
22.4
1.79
0/1
〃
HL
18.9
Goami 2
’02
Aug.22
75
4.24
14.6
1.89
4/4
〃
HF
28.1
Manmi
’02
Aug.17
86
4.46
19.9
1.84
0/0
〃
0
12.9
Heuggwang
’03
Aug.14
89
5.05
14.8
1.73
-
BP
0
18.0
Mihyangbyeo
WC/WB : White core/ White belly, YW : Yellow white, BP : Black purple, RB : Reddish brown , HL : High
lysine, HF : High fiber
Table . Cultivation area of specialty rice cultivars during ’96∼2000
Main trait
Cultivation area (ha)
Major rice cultivars
'96
'97
'98
'99
2000
13,515 11,983
Waxy
Shinseonchal, Hwaseonchal
15,324
13,138
14,173
Aromatic
Hyangmibyeo 1, Hyangnam
45
163
387
800
103
Heugjinju, Heugnam
2
2,153
1,726
1,103
727
Aranghyangchal, Seolhyangchal
2
-
11
118
140
15,373
15,454
16,297
1.5
1.5
1.5
Colored
Aromatic
waxy
Total area (ha)
Proportion ratio to total rice
cultivation area (%)
15,536 12,953
1.5
1.2
Daeribbyeo 1
Nagdongbyeo
Yongjubyeo
IR841-76-1
Daeribbyeo 1
IR41999
T(N) 1
(H.Amy, H.GC, I)
Suwonjo
(H.Amy, M.GC, J)
Hangangchalbyeo
(Waxy, L.GC,I)
Nagdongbyeo
(L. Amy, L.GC,J)
Fig. Varietal difference in cross-sectional figure of popped rice kernel observed through
the scanning electron microscope (H : High, L : Low, Amy : Amylose, I : Inidica, J :
Japonica).
Table. Correlation coefficients between popping characteristics and
morphological or physicochemical properties of rice grain
Relevant characters
Chalkiness
(WB or WC)
Translucency
Hardness
Gel consistency
〃
〃
Amylose content
〃
〃
〃
- Ratio of intact popped brown rice
-
〃
Ratio of popped rice
Bulk density of popped brown rice
Bulk density of popped milled rice
Ratio of popped rice
Bulk density of popped milled rice
Ratio of popped rice
Expansion rate in length of milled rice
Expansion rate in volume of milled rice
WB : white-belly, WC : white-core in rice grain
Correlation
coefficients
-0.585**
-0.456*
0.472*
-0.706**
-0.776**
0.792**
0.512*
-0.484*
-0.477*
-0.475*
Table. Correlation coefficients between suitability for rice noodle
and physicochemical properties of milled rice
Relevant Characters
K content
Mg content
Extracted solid amount
Doughing time
Toughness of
dried noodle
- Gross score of noodle making
〃
〃
- Acceptability to noodle
formation
〃
*, ** : Significant at 5% and 1% levels, respectively. Gross score of noodle
making is mean estimate of acceptability to noodle formation and
toughness of dried noodle.
Correlation
coefficients
-0.603*
-0.553*
-0.522
0.905**
0.798**
Table. Relationships between some physicochemical properties
of rice grain and cooked rice noodle characteristics
Relevant characters
Correlation coefficients
Solid amount of
cooking extract
- 0.819 **
˝
0.720 **
0.712 **
Turbidity of
noodle-boiled water
-
Solid amount of
cooking extract
-
Amylose
Gel consistency
Potassium
Amylose
Gel consistency
Potassium
Magnesium
˝
Total acceptability
of cooked noodle
- 0.717 **
˝
0.700 **
˝
˝
0.677 **
˝
0.459
˝
0.800 **
0.547 *
*, ** : Significant at 5% and 1% levels, respectively.
Total acceptability of cooked noodle is average acceptability of tensility and palatability
of cooked noodle, and turbidity and solid amounts of noodle - boiled water.
Eating quality of cooked noodle
9
Hangangchal
Taebaek
Nampung
7
Suweonjo
S.232
5
BG276-5
Hanyangjo
IR44593
San-Li-Cun
Chokoto
3
1
Pusa-33-30
IR44
Wheat
1
3
5
7
9
Acceptability to noodle - making
Fig. Distribution of rice varieties based on total acceptability
to noodle - making and eating quality of cooked noodle.
White rice
Brown rice
Hangangchalbyeo
White rice
Brown rice
IR841-76-1
White rice
Brown rice
Suwon230
White rice
Brown rice
AC 27
White rice
Brown rice
Suwon232
White rice Brown rice
Suwonjo
Fig. Traditional difference in processing quality for rice bread, (A) : milled rice, (B) Brown rice.
Table. Correlation coefficients among chemical properties of rice grain and
various characteristics related to processing quality of rice bread
Relevant characters
Protein content
Fat content
Expansion of batters
Amylose content
Gel consistency
Alkali digestibility
- Moisture of rice bread
- Uniformity of porous cell size
in rice bread
- Size of porous cell in rice bread
- Springiness of rice bread
- Loaf formation of rice bread
- Size of porous cell in rice bread
- Springiness of rice bread
- Springiness of rice bread
- Springiness of rice bread
- Retrogradation of rice bread
〃
*, ** : Significant at 5% and 1% levels, respectively.
Correlation coefficients
Brown rice Milled rice
-0.547
0.537
-0.783*
0.824*
-0.637
-0.351
0.859**
0.301
0.761*
-0.898**
-0.875**
0.720*
0.703*
0.204
-
0.571*
-0.652*
0.572*
-0.625*
Beckjinju
(half-glutinous-rice)
Shyulgang
Suwon 428
(white-nonglutinous-rice)
(glutinous-rice)
Ilpumbyeo
(white-nonglutinous-rice)
Ilpumbyeo Mutant Special Rice
[Top is Brown Rice, bottom is white rice, middle is iodine tested]
Table. Brewing characteristics of some specialty rice varieties
Koji quality
Variety Saccharogenic Mycelium
power
density
(mg glucose/hr/g) and flavor
Dasanbyeo
Daeripbyeo 1
Baegjinju
Seolgaeng
Yangjobyeo
Ilpumbyeo
32.8
30.1
41.2
54.8
31.2
30.4
Good
Vary good
Good
Very good
Very good
Good
Mash quality
Acidity
(0.1N -NaOH㎖
/10㎖)
3.2
3.1
2.8
2.8
3.4
3.5
Sensory
Amino acidity Alcohol accepta(0.1N -NaOH㎖
bility
(%)
/10㎖)
0.6
0.8
0.9
0.8
0.7
0.6
17.2
17.0
17.1
17.0
16.4
16.9
Good
Very good
Excellent
〃
Very good
Good
Table. Mycelia rooting density and saccharogenic power during the processing
of fermented rice using Aspergillus oryzae
Variety
Baegjinju
Selgaeng
Ilpumbyeo
Endosperm
characteristics
milky,
amylose ; 9%
opague,
amylose ; 19.3%
translucent,
amylose ; 18.9%
Rooting density
of mycelia
Saccharogenic power
(mg/glucose/hr/g)
Brown
rice
Milled
rice
Brown
rice
Milled
rice
++
++
37.4
38.2
+++
+++
41.6
45.4
++
+++
39.3
42.6
Table. Pigment concentration of fermented rice using Monascus anka
Absorbance
Variety
Baejinju
Selgaeng
Ilpumbyeo
400nm (yellow)
470nm (orange)
500nm (red)
7.32
13.72
14.34
4.21
11.50
9.31
10.42
19.70
14.84
Table . Varietal variation in frequency ratios among short, intermediate and
long glucose chains composing amylopectin structure of glutinous
rice endosperms.
Trait
Mean
Fr. II (%)
(Fr.III+IV)/Fr. II
Fr. IV/Fr. II
Fr. III/Fr. II
Fr. IV/Fr. III
18.6
4.47
1.78
2.70
0.68
Standard
deviation
Coefficients of
variation (%)
Range
2.684
0.729
0.460
0.505
0.234
14.4
16.3
25.9
18.7
34.3
14.7∼25.2
2.97∼5.79
1.09∼2.72
1.42∼3.59
0.41∼1.31
Fr. II, III and IV are the long, intermediate and short glucose chains of amylopectin, respectively.
Z2
1.0
II
38

2
VIII
III
0.5 
35
1
3
-0.5
34
I
30
21
33
10
16
15
37
20
22
19
9
-1.0
14
17
V
18
23
-1.5
36
IX
28
25
4
11
12
IV
VI
5
0.0 0.5
31
8
7
24
13
-0.5
1.0
1.5
2.0
Z1
6
32 

29
VII
27
-1.0
26
-1.5
Fig. 1. Scatter diagram of tested glutinous rice cultivars on the plane of 1st (Z1)
and 2nd (Z2) principal conponents contracted from eleven qulity properties. (○ :
Japonica, ● : Indica, ▲ : Javanica)
Table . Correlation coefficients between some indicaters of amylopectin
structure and other physicochemical properties of glutinous rice
Relevant
Characters
Fr. II
(%)
Fr. III
(%)
Fr. IV (Fr. IV+III) Fr. IV
/Fr.II
/Fr. II
(%)
Fr. III
/Fr. II
Fr. IV
/Fr. III
WBA
0.492*
0.054
-0.270
-0.197
-0.476*
-0.441*
-0.284
-0.151
GVE
0.467*
0.009
-0.453*
-0.381
-0.307
-0.105
Breakdown
-0.339
0.657** -0.498*
0.340
-0.216
0.687**
-0.541*
Setback
0.376
-0.683** 0.509*
-0.369
0.206
-0.719**
0.568**
Adhesiveness -0.234
0.430*
-0.322
0.208
-0.153
0.439*
-0.372
Balance
0.543*
-0.417
0.246
-0.206
0.541*
-0.473*
-0.275
*, ** : significant at 5% and 1% levels, respectively.
Table . Suitability of glutinous rice for processing oil-puffed rice cake
Variety
Bulk density Hardness Sensory evalutaion (1∼5)
(㎖/g)
(kg)
Crispness
Total
IR29
2.880
0.810
2.10
2.45
Hangangchalbyeo
2.930
1.030
1.80
1.90
Malakitsinaguing
4.525
0.806
3.25
2.75
Onnemochi
5.985
0.705
3.90
3.35
Gangwonna
2.900
0.382
4.25
3.80
Rikuto Norinmochi 1
5.120
0.220
3.70
3.90
Jinbuchalbyeo
5.950
0.668
3.00
2.60
Hwaseonchalbyeo
7.665
0.644
4.05
3.85
Ilpumbyeo (Nonwaxy)
2.435
1.684
1.70
1.45
Table . Correlation coefficients between some physicochemical properties
of glutinous rice grain and suitability for processing an oil-puffed rice cake
Relevant characters
Gel consistency
Correlation coefficients
- Water absorption
0.690**
- Water absorption
0.635*
〃
- Reducing sugar
0.616*
〃
- Crispness
0.863**
Sensory evaluation
Total
*, ** : significant at 5% and 1% levels, respectively.
Various sugary Rice
Ordinary Rice
Ordinary Rice
Huge whole-rice
㐘 用途 and 機能性 多樣化
㐘 粒大 粒形
種皮色 香臭性
理化學的 特性
小粒 ~ 大粒, 短圓 ~ 細長,
黃褐 ~ 黑紫, 低香 ~ 高香
低 ~ 高 糊化溫度 , 低 ~ 高 amylose,
低 ~ 高 蛋白質, 低 ~ 高 脂肪
低 ~ 高 纖維質 等
澱粉構造 and
健康機能性
突然變異 誘發
and 生物工學
技法 活用
Amylopectin 構造 變更, 澱粉形態 變更
低 앨러진 , 高 glycine, 高 微量元素
高 各種 Vitamin, 高 各種必須 Amino acid
巨大胚芽米 , 糖質, 粉質, 高食餌纖維 etc
㐘 食品
and 健康
機能性 of
多樣化
開發
資源變異
擴大

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