The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating

마이크로웨이브 레인지 재가열 후 최적 특성을 갖는 쌀죽 제조조건

  • Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kwak, Jieun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Chun, Areum (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jo, Youngje (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Woo, Koan Sik (Policy Bureau, Rural Development Administration) ;
  • Kim, Mi Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 천아름 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 조영제 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 연구정책국) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2020.07.31
  • Accepted : 2020.08.11
  • Published : 2020.08.31
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Abstract

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

Keywords

References

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