The objective of this study is to find the optimal cooking condition of rice for the cold chain as home meal replace-ment (HMR) products. Two types of rice varieties were cooked either on an electric rice cooker (ERC) or a super-heated steamer (SHS) with different concentrations of beef bone broth added before cooking. Cooked rice wasstored at 5oC for 3 days and the quality was analyzed by moisture content, color, reducing sugar content, textureprofile, and sensory evaluation. The results indicate that retrogradation of cooked rice prepared using SHS can bereduced during cold storage by the addition of beef bone broth. Also, the addition of more than 40% of beef bonebroth caused a deterioration in the quality of the cooked rice, and it appears that the addition of 10-20% of bonebroth is optimal for the overall quality of the cooked rice during cold storage.

• 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
• 이미연((주) 다손 생명공학연구소) | Mi-Yeon Lee Corresponding author