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마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건

Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating

한국식품영양학회지 2020년 33권 4호 p.440 ~ 446
박혜영, 김현주, 심은영, 곽지은, 천아름, 조영제, 우관식, 김미정,
소속 상세정보
박혜영 ( Park Hye-Young ) - RDA National Institute of Crop Science Department of Central Area Crop Science
김현주 ( Kim Hyun-Joo ) - RDA National Institute of Crop Science Department of Central Area Crop Science
심은영 ( Sim Eun-Yeong ) - RDA National Institute of Crop Science Department of Central Area Crop Science
곽지은 ( Kwak Ji-Eun ) - RDA National Institute of Crop Science Department of Central Area Crop Science
천아름 ( Chun A-Reum ) - RDA National Institute of Crop Science Department of Central Area Crop Science
조영제 ( Jo Young-Je ) - RDA National Institute of Crop Science Department of Central Area Crop Science
우관식 ( Woo Koan-Sik ) - RDA National Institute of Crop Science Department of Central Area Crop Science
김미정 ( Kim Mi-Jung ) - RDA National Institute of Crop Science Department of Central Area Crop Science

Abstract


The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the ‘Samkwang’ cultivar. In Step Ⅰ, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step Ⅱ, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step Ⅲ, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

키워드

rice porridge; reheating; manufacturing conditions; optimum properties

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