Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Cook Temperatures on Firming Rate of Cooked Rice

취반온도가 밥의 노화속도에 미치는 영향

  • Park, Sun-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Cho, Eun-Ja (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Hwang, Sung-Yeon (Graduate School, Kyunghee University)
  • 박선희 (성신여자대학교 식품영양학과) ;
  • 조은자 (성신여자대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 황성연 (경희대학교 대학원)
  • Published : 1987.10.01
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Abstract

The effect of cook temperatures, 100-$120^{\circ}C$, on firming rate of cooked rice stored at $4^{\circ}C$ for 72 hours was studied. The cook temperatures had a definite effect in retarding the firming rate of cooked rice. The time constants, reciprocal of firming rate constants, of cooked rice cooked at $110^{\circ}C$ and $120^{\circ}C$ were 1.2 and 1.5 times greater, respectively, than that at $100^{\circ}C$. The total material available for crystallization and the Portion of material that durings storage were decreased as the cook temperature increased.

취반온도가 밥의 저장($4^{\circ}C$, 72시간)중 노화속도에 미치는 영향을 조사하였다. 취반온도($100{\sim}120^{\circ}C$)가 올라갈수록 밥의 노화속도는 감소하였다. 노화시간 상수(속도상수의 역수)는 $110^{\circ}C$ 및 $120^{\circ}C$에서 취반한 밥이 $100^{\circ}C$의 밥보다 각각 1.2 및 1.5배 큰 값을 보였다. 취반온도가 올라갈수록 밥의 저장중 노화될 수 있는 물질의 양 및 노화된 물질의 양은 모두 감소하였다.

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