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취반조건이 냉장 유통형 간편편이식 취반미의 품질 특성에 미치는 영향 KCI 등재

Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products

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  • URLhttps://db.koreascholar.com/Article/Detail/269471
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

In this study the effect of rice type and cooking methods on the quality of cooked rice during cold storage wereinvestigated to develop home meal replacement (HMR) products. The chemical and physical properties and sensoryquality of rice were studied by rice type (Oh-dae-mi, Baek-jin-ju S., and Indica) and cooking methods (electric ricecooker and super heated steamer). Cooked rice was stored at 5oC for 3 days and the moisture content, color, reduc-ing sugar content, texture profile, and sensory evaluation were analyzed. The results show that rice type Baek-jin-ju S. has the highest moisture content and that color and textural properties are maintained during storage. Ricecooked with an electric rice cooker has higher moisture content and better color properties; however, rice cookedwith a super heated steamer shows higher reduced sugar content with a softer texture. The selection of Baek-jin-juS. and cooking with a super heated steamer have a positive effect on the quality of rice during cold storage.

저자
  • 조은경((주) 다손 생명공학연구소) | Eun-Kyung Cho
  • 우현정((주) 다손 생명공학연구소) | Hyun-Jung Wu
  • 김병철((주) 다손 생명공학연구소) | Byeong-Cheol Kim
  • 유영미((주) 다손 생명공학연구소) | Yeong-Mi Yoo
  • 정호연((주) 다손 생명공학연구소) | Ho-Yeon Jung
  • 이미연((주) 다손 생명공학연구소) | Mi-Yeon Lee Corresponding author