한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제49권1호
  • /
  • Pages.20-25
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  • 2016
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
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Calcium Alginate Gels을 이용한 Cooked Rice Analog의 제조에 대한 물리화학적 인자의 영향

Effects of Physicochemical Parameters on Production of Cooked Rice Analogs by Calcium Alginate Gels

  • Roh, Hye-Jin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jo, Eun-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hong-Deok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2016.01.15
  • 심사 : 2016.02.05
  • 발행 : 2016.02.28
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초록

This study elucidated the effects of physicochemical factors on the production of cooked rice analogs using calcium alginate gels. Cooked rice analogs were prepared using various sodium alginate concentrations, agitation speeds, dropping distances, coating times, curing times and heating times. The diameter ratio and rupture strength of authentic cooked rice were 0.38 and 268.4 kPa, respectively. The diameter ratio of the analogs prepared with 0.7% (w/v) sodium alginate was 0.39, which was the closest to that of authentic cooked rice. When sodium alginate solution (0.7%, w/v) was dropped into calcium chloride solution (2%, w/v) via a nozzle, the diameter ratio of the analogs at an agitation speed of 520 rpm was 0.39. The optimal dropping distance was 8 cm and the optimal coating and curing times were each 20 min. The analogs were coated with β-cyclodextrin to improve their physical properties. The diameter ratio of the coated analogs was little changed; however, the rupture strength decreased slightly after heating for 60 min at 95°C.

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