초록

AI-Helper

취반방법이 즉석쌀밥의 품질에 미치는 영향을 조사하기 위하여 상압취반, 가압취반, 열탕침지후 가압취반등 세가지 취반방법으로 즉석쌀밥을 제조하였다. 취반방법별 건조양상은 거의 차이가 없었으며 $95^{\circ}C$에서 열탕침지한 다음 가압취반하는 방법이 다른 취반방법보다 건조시간이 많이 소요되었다. $90^{\circ}C$에서 건조시작 후 20분이 경과된 다음부터는 감률건조기가 지속되었으며 2시간후 건조가 완결되었다. 즉석쌀밥의 복원속도는 $95^{\circ}C$에서 10분간 열탕침지하여 제조한 것이 가장 빨랐으며 열탕을 부어 실온에서 복원할 경우 7.5분후에 평형수분함량에 도달하였다. 즉석쌀밥의 관능적 품질특성 및 텍스쳐는 가압취반 또는 열탕침지후 가압취반하여 제조한 것이 일반쌀밥에 비하여 견고성이 낮고 끈기가 높았으며 상압에서 전기밥솥에 의하여 취반하여 제조한 것은 견고성이 높고 끈기가 낮았다. 한편 취반방법에 따른 미세구조의 차이를 형성된 air cell의 모양으로 판단할 수 있었다.

Abstract ▼ AI-Helper

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked...

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.