한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제36권6호
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  • Pages.581-587
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  • 2023
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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수비드 현미밥의 최적 레시피와 노화도 분석

Optimization of Sous-Vide Brown Rice and Its Retrogradation Properties

  • 손춘영 (동남보건대학교 식품영양학과) ;
  • 고은아 (한양대학교 식품영양학과) ;
  • 신원선 (한양대학교 식품영양학과)
  • Chun Young Sohn (Dept. of Food and Nutrition, Dongnam Health University) ;
  • Eun A Ko (Dept. of Food and Nutrition, Hanyang University) ;
  • Weon Sun Shin (Dept. of Food and Nutrition, Hanyang University)
  • 투고 : 2023.10.30
  • 심사 : 2023.12.11
  • 발행 : 2023.12.31
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초록

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

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