Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 3
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- Pages.562-568
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- 1998
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- 0367-6293(pISSN)
Cooking Conditions and Textural Changes of Cooked Rice Added with Black Rice
흑미 혼용밥의 취반조건과 텍스쳐의 변화
- Kim, Du-Woon (Department of Food Science & Technology, Chonnam National University) ;
- Eun, Jong-Bang (Department of Food Science & Technology, Chonnam National University) ;
- Rhee, Chong-Ouk (Department of Food Science & Technology, Chonnam National University)
- Published : 1998.06.01
Abstract
Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was
흑미(진도흑미와 수원 415호)를 백미(동진)에 5%, 10% 혼용하여 취반하고 texture analyser와 color and color difference meter를 이용하여 혼용밥의 텍스쳐와 색도의 변화를 알아보고자 하였다. 동진백미는 침지 50분 후에, 진도흑미와 수원 415호는 11시간 이후에 평형수화시간에 도달하였다. 수화에 필요한 가수량은 1.6배가 적당하였으며, 이 때의 경도는 진도흑미를 5% 첨가한 혼용밥에서는