Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Hydration and Cooking Properties of Brown Rice Scratched with a Knife

칼집을 낸 현미의 수화 및 취반 특성

  • Kim, Jae-Young (Food Chemical Residues Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration) ;
  • Baek, Seung-Hwa (Department of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • 김재영 (식품의약품안전청 식품의약품안전평가원 식품위해평가부 화학물질과) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과)
  • Received : 2012.09.06
  • Accepted : 2012.10.12
  • Published : 2012.12.31
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Abstract

In order to improve the physical properties of brown rice by hydration and cooking, the amount of water absorption, hardness, reducing sugar, and minerals were measured for rice (NR), brown rice (NBR), and scratched brown rice (SBR). The amounts of water absorption were present in the order of NBR<0.07 SBR<0.20 SBR=NR after 210 min. The moisture contents of gelatinization rice were significantly different by degree of milling and scratch. The hardness of gelatinization rice were present in the order of NR<0.20 SBR<0.07 SBR

본 연구는 현미의 취반 시 물리적 특성을 개선하기 위하여 칼날로 일정 깊이 흠집을 낸 현미(0.07 및 0.20 mm SBR)와 일반 현미(NBR) 및 백미(NR)의 수분 흡수 특성, 취반 전 후의 무기질 함량, 취반 시 밥알의 물성 차이 및 엿기름에 의한 가수분해 정도를 측정하였다. 수침에 따른 수분함량, 부피 및 무게 증가량은 수침 210분이 지남에 따라 NBR<0.07 SBR<0.20 SBR=NR순으로 NR과 0.20 SBR이 유사한 수준을 나타내었다. 호화에 따른 쌀의 수분함량은 NR이 51.14%, 0.07 SBR이 42.53%, 0.20 SBR이 44.93%, NBR이 38.36%로 도정도 및 칼집 수준에 따라 유의성이 인정되었다(p<0.05). 호화에 따른 쌀의 경도 변화는 NR<0.20 SBR<0.07 SBR

Keywords

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