Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

서 론
재료 및 방법
    1. 실험재료
    2. 수비드 현미밥의 조리
    3. 전통방식 현미밥 조리
    4. 저장조건
    5. 수분함량 분석
    6. 조직감 측정
    7. 노화도 분석
    8. 통계분석
결과 및 고찰
    1. 수분함량
    2. 조직감
    3. 노화도
요약 및 결론
References

• 손춘영(동남보건대학교 식품영양학과 부교수) | Chun Young Sohn (Associate Professor, Dept. of Food and Nutrition, Dongnam Health University, Suwon 16328, Korea)
• 고은아(한양대학교 식품영양학과 석사) | Eun A Ko (Master, Dept. of Food and Nutrition, Hanyang University, Seoul 04763, Korea)
• 신원선(한양대학교 식품영양학과 교수) | Weon Sun Shin (Professor, Dept. of Food and Nutrition, Hanyang University, Seoul 04763, Korea) Corresponding author