한국콩연구회

콩 전통식품 가공적성 신품종 육성

Soybean Breeding for Processing in Traditional Soy-Food

주관연구기관 : 국립식량과학원

연구책임자 : 김현태

발행년월 : 2015-03

주관부처 : 농촌진흥청

원문

http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201500010142&rn=&url=&pageCode=PG18

초록

Soybean(Glycine max L. Merr) used for various daily foods such as soy paste, soy sauce, tofu and sprouts has considerably essential position in korean diets, but harvested area is continuously decreased and production is also stagnated. Therefore developing new soybean cultivars having high yield, stable performance and good quality is required for increasing self-supply. The objective of this research is to select new breeding lines with estimating field performance, environmental and desease resistance, nutritional quality and food processing. After developing crossing blocks every year, about 8,000 breeding lines for tofu and soy paste, sprouts, cropping system and colored soybean were selected and tested. Preliminary yield trial and advanced yield trial were executed for 30-50 breeding lines and 3-4 prospect breeding lines were selected for each four usages. The number of released breeding lines for tofu and soy paste, sprouts, cropping system and colored soybean was 23, 22, 23 and 22, respectively. Breeder’s seeds of 30 cultivars were maintained and also supplied for further production of farmer’s seed, every year Eighteen cultivars include ‘Uram’ having high yield and suitability for combine harvester were developed and have been being supplied to farmers. Breeding lines and populations derived from this research will be used to develop new cultivars, continuously in next breeding project.

연구개발 결과

콩 용도별로 매년 적정한 교배모본을 선정하여 약 8,000개의 계통을 양성하여 포장에서의 재배특성과 종실특성을 고려하여 선발을 하였다. 용도별로 30-50계통을 대상으로 생산력검정예비시험을 수행하여 10여계통을 선발하고 생산력검정 본시험을 거쳐 최종적으로 3-4계통을 선발하였다. 6년간 장류·두부용으로 23계통, 나물용으로 22계통, 단기성 23계통, 유색콩 22계통을 선발하여 지역적응시험의 신규계통으로 추천하였다. 매년 30여 품종에 대해 기본식물을 양성하고 순도높은 종자를 생산하여 원원종 생산용으로 보급하였다. 과제수행기간 동안 본 과제를 통해 기계수확적응 다수성 ‘우람’ 등 18품종이 신규품종으로 개발되어 농가에 보급중이다.