Quality Differences in High Grade of Medium-short Grain Milled Rice Between the Exported Korean Rice and Chinese Circulating Rice in China
2017
Ko, J.K., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Lee, K.W., Chungcheongnam-do Agricultural Research and Extension Services, Yesan, Republic of Korea | Kim, K.J., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Baek, M.K., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Shin, W.C., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Chun, J.B., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kim, W.J., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Jeong, J.U., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kang, K.H., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kim, H.S., National Institute of Crop Science, RDA, Jeonju, Republic of Korea | Kim, B.K., National Institute of Crop Science, RDA, Jeonju, Republic of Korea
In January 2016, Korea began rice exporting to China from six domestic Rice Processing Complexes (RPC). The appearance characteristics and quality of medium-short grain milled rice between the exported Korean rice was compared with Wuchang rice, which is known as high quality in Heilongjiang province in China, and the imported rice from Japan and Taiwan in Chinese circulating marketing. The 1000-grain weight of exported rice is 22.4g, which is similar to that of Chinese Wuchang rice, but it tended to be heavier than that of Japanese and Taiwanese. The rice type is round in exporting Korean, Japanese, and Taiwanese rice while Chinese Wuchang rice is thin and long with 2.5. The head rice rate of export rice was 93.3 ~ 98.4%, which was 95.8% on average, which was higher than that of Chinese Wuchang rice, and similar to that of Japanese, and Taiwanese. The protein content of the export rice was 5.2 ~ 6.2%, which was 5.8% on average, similar to that of Chinese Wuchang rice, Japanese and Taiwanese. Amylose content was 18.5% of the exported rice, which was lower than that of Chinese Wuchang rice and slightly higher than that of Japanese and Taiwanese. The whiteness of the exported Korean rice was 35.6 on the average, lower than 41.8 of Chinese Wuchang rice, and lower than that of Japanese and Taiwanese. The purity of rice variety being exported ranged from 87.5 to 100.0%, which was 96.5% on average. This was much higher than that of Chinese Wuchang rice, while the Japanese and Taiwan rices were similar. The sensory test of rice by the experts, cooked rice of the exported was evaluated to be good for all items such as taste, sticky glutinous, and texture compared to Chinese Wuchang rice.
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