한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권5호
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- Pages.593-598
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- 1991
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- 0367-6293(pISSN)
즉석건조쌀밥의 건조후 밥알분리 및 품질에 미치는 에멀젼처리 효과
Effect of Emulsion Treatment on the Separation of Quick-Cooking Rice Kernel and the Quality of Reconstituted Rice
- Lee, Tae-Hun (Miwon Co., Ltd. R & D Center) ;
- Park, Jung-Hee (Miwon Co., Ltd. R & D Center) ;
- Kim, Dong-Min (Miwon Co., Ltd. R & D Center) ;
- Rhim, Jong-Whan (Miwon Co., Ltd. R & D Center)
- 발행 : 1991.10.01
초록
자포니카계통의 쌀을 원료로 즉석건조쌀밥을 제조할 때, 에멀젼의 처리가 즉석건조쌀밥의 건조 후 밥알분리 및 복원된 밥의 품질에 미치는 영향에 대하여 조사하였다. 에멀젼의 처리단계는 건조전 취반미를 에멀젼에 침지하는 것이 효과적이었으며, 침지조건은
The effect of emulsion treatment on the separation of quick-cooking rice kernel after drying and the quality of reconstituted quick-cooking rice made of a Japonica variety were investigated. Among the several stages of emulsion treatment tested, immersion of cooked rice before drying was the most effective on the separation index. Immersion condition of 3 min at