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KMID : 1011620170330060713
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 6 p.713 ~ p.726
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A Scientific Approach to Increase the Consumption of Rice as Future Food Resources
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Shin Mal-Shick
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Abstract
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Purpose: As climate change is predicted to reduce the production of corn, wheat, and rice, achieving sustainable cultivation of rice is considered one of the desirable alternatives to sustain food security. To balance the supply and demand for rice, increasing rice consumption becomes necessary.
Main issue: In this study, to find a way to promote rice consumption, current conditions of rice, characteristics of rice compared to wheat, methods for developing new rice products, ways to cook delicious cooked rice, and types of rice products substituting wheat flour with rice flour were reviewed and discussed. In Korea, rice consumption has been gradually reduced, whereas the reserved rice from the national granary and mandatory import quota of foreign rice continues to stack up. To improve the eating habits from the time when one was a child, first of all, the most delicious cooked rice should be supplied to develop eating habits. Tasty cooked rice is affected by rice variety, degree of milling, number of storage days, and milling date. Also, the optimal rice flour to substitute for wheat flour could be used freely by consumers. The rice flour milled by the newly developed milling method has high processing abilities such as high water absorption power due to having small and large particle fractions, under 25% amylose content and under 10% damaged starch content. Although the amylose content is determined by rice variety, high amylose rice flour, which is difficult to substitute for wheat flour, could be made by adding waxy rice flour.
Conclusion: Low amylose rice varieties should be developed to retain sufficient food in the future. Also, various staples may be developed by taking a scientific approach using rice flours milled with existing rice varieties and could be supplied in a satisfactory manner for consumers.
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KEYWORD
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climate change, rice, rice flour, rice product, scientific approach
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