• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• 한국식품조리과학회지
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• 제18권2호
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• pp.211-215
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• 2002

This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

• 한국식품저장유통학회지
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• 제31권4호
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• pp.507-517
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• 2024

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45℃ and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L^* (lightness), a^* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25℃/30 min or 45℃/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

• 동아시아식생활학회지
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• 제17권6호
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• 한국식품과학회지
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• 제17권6호
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• pp.415-420
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• 1985

강정의 제조과정중 찹쌀의 수침이 팽화에 미치는 영향을 조사하기 위하여 찹쌀을 0, 0.08, 1, 3, 5, 7, 10일 수침의 7단계로 분류하여 수침중 원료찹쌀에 일어나는 물리화학적 제 변화와 팽화와의 관련을 살펴 보았다. 수침기간이 길어짐에 따라 3일(日) 수침까지는 팽화부피가 크게 증가했으나 그 이후에는 큰 변화가 없었다. amylogram 점성에 의하면 수침기간의 경과에 따라 호화온도는 별 차이가 없었으나 최고점도 breakdown은 대체로 증가했다. 수침쌀의 경도는 3일(日) 수침까지는 기간별로 낮아지는 현상이 뚜렷하였으나 그 이후에는 약간의 저하만을 나타내었다. 가루의 입도분포 역시 3일(日) 수침까지는 수침기간이 길어질수록 미세입자가 증가 했으나 3일(日) 이후에는 거의 유사한 분포를 나타내었다. 수침기간에 따른 팽윤도 용해도의 차이는 나타나지 않았고 수침기간이 길어질수록 지방산도 물추출산도는 증가, pH는 감소하였다. 가루의 입도분포를 조정시킨 경우 팽화부피에 현저한 증대를 나타내었다. 이상의 결과로 수침기간이 경과함에 따라 팽화부피가 커지는 것은 amylogram의 점성거동 변화에서 볼 수 있는 것 같은 물성 변화에 의하는 바 크리라고 생각되며 이러한 점성거동 변화는 수침에 따른 가루의 입도 분포 변화가 크게 관여하고 있으리라고 생각된다.

• 한국식품과학회지
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• 제25권3호
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• pp.247-251
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• 1993

유과제조 공정중 팽화기작에 가장 큰 영향을 미치는 침지과정에서 찹쌀의 이화학적 성분변화를 조사하였다. 찹쌀의 침지중 조지방과 조반백질 함량의 변화는 침지 초기에 원료 찹쌀의 $30{\sim}50%$가 침지액 중으로 용출 제거되었으나 침지기간이 경과함에 따라 더 이상 용출 제거되지 않았다. 침지액의 pH는 침지기간이 경과함에 따라 최저 3.3까지 감소한 반면 침지액의 Brix는 최고 13.6까지 증가하였다. 침지액과 낱알의 물추출산도는 $20^{\circ}C$ 침지구에서는 각각 22.9와 3.4까지 증가하였으며 $30^{\circ}C$ 침지구에서는 각각 29.8과 4.0까지 증가하여 고온침지에서 현저한 유기산 발효가 일어남을 알 수 있다. 침지과정중 생성된 유리당은 Fructose, Glucose, Sucrose 및 Maltose가 검출되었으나 90% 이상이 Glucose의 형태로 존재하였고 침지기간이 경과함에 따라 2397.8mg%까지 증가하다가 서서히 감소하였으며, Sucrose는 침지 1일 이후부터는 검출되지 않았다. 침지과정 중 찹쌀의 아밀로그래프 점도특성을 살펴본 결과 침지에 의한 호화개시온도의 변화는 나타나지 않았으나 최고점도는 $20^{\circ}C$ 침지구에서는 침지 2일 후에 450BU까지 증가했다. 침지 3일째 60BU로 급격히 감소하였으며 이후 다시 증가하다 서서히 감소하는 독특한 점도 특성을 나타내었다. $30^{\circ}C$ 침지구에서는 침지 1일째에 650BU까지 급격한 점도상승을 나타내었으며 이후에도 $20^{\circ}C$ 침지구와 유사한 경향을 나타내었다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.908-918
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• 2007

To prepare ready-to-use rice flour as de novo material for processed rice foods, glutinous(W) and normal rice grains (N) were soaked for 1, 8, and 12 hours prior to processing. One half (DG) was air-dried and milled, and the other (WG) was milled and air-dried. General, morphological and pasting properties of the flours (NDG, NWG, WDG, WWG) were compared to those of a control (raw milled rice without soaking). The general compositions of the rice flours varied with soaking. Crude ash was considerably decreased at the beginning of soaking (1 hour). With the soaking, the rice flour, having polygonal shaped particles and a layered surface, acquired particles with smooth edges, which were then uniformly distributed. Additionally, the WG flour was lighter and had a lower ${\Delta}E$ value than the DG flour, due to a higher L and less +b as a result of soaking. Compared to the control, the WBC of the normal rice flour was decreased significantly with soaking, and the WG flour had significantly lower WBCs than the DG flour. Stirring number (SN), an indicator of ${\alpha}-amylase$ activity, was highly and significantly correlated with WBC (r=-0.85, p=0.0001) in the normal rice flour. At $80^{\circ}C$, the SP and solubility of all the soaked rice flours were much higher than those of the control. Positive (r=+0.85, p=0.0001) and negative (r=-0.61, p=0.02) correlations between the SP and solubility of the normal and glutinous rice flours were found, respectively. Using RVA, the pasting temperature of NDG was lower than that of NWG (p<0.0001). The peak viscosities of all the soaked flours were significantly decreased with soaking (p<0.0l), with the highest viscosity in the normal rice flour soaked for 8 hrs. Total setback, indicative of retrogradation, was lower in NDG than in NWG, with the lowest setback at 8 hrs of' soaking. Based on these finding, the NDG flour with 8 hrs of soaking was less damaged, and had a lower total setback and lower pasting temperature, which would make it an appropriate rice flour for commercial mass production.

• 한국식품과학회지
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• 제32권1호
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• pp.69-74
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• 2000

14품종 찹쌀을 시료로하여 유과제조에 대한 가공적성을 비교하였다. 유과의 가공성과 상관 관계가 있는 찹쌀의 이화학적 특성으로는 수침에 의해 유리되는 환원당 함량이었으며, 유리되는 환원당 함량의 양이 많은 품종의 찹쌀일수록 유과의 가공성이 좋았다. 14품종의 찹쌀 중 유과의 팽화도, 아삭아삭한 정도, 관능검사에 의한 기호도 등의 수치가 골고루 높아 유과제조에 적합한 품목으로는 CB243, 산동 71 이었다.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.344-350
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• 2006

혼합곡의 식미를 높이고 쌀과 함께 취반이 용이하게 하고자 찹쌀, 현미, 현미찹쌀, 찰보리, 서리태, 흑태, 팥 7가지 곡류와 두류를 대상으로 침지와 건조 전처리 조건을 검토하였다. 각 곡류와 두류의 수분흡수량은 서리태와 흑태가 가장 높게 나타났고, 보리, 찹쌀, 멥쌀, 현미찹쌀, 현미, 팥 순서를 보였다. 침지온도별 수분흡수량은 온도가 높을수록 수분흡수량이 증가하였고 수분흡수평형에 도달하는 시간이 단축되었다. 두류의 분쇄별 수분흡수량은 분쇄가 많이 될 수록 수분흡수량이 증가하였고 수분흡수평형에 도달하는 시간이 단축되었다. 침지한 시료를 실온, 열풍 $30^{\circ}C,\;50^{\circ}C$와 마이크로파 300 W, 700 W, 1000 W 출력으로 건조하였다. 그 결과 마이크로파 700 W 건조가 실온과 열풍, 마이크로파 300W에 비하여 시료의 손상없이 가장 단시간 내에 건조할 수 있었다. 따라서 혼합곡의 전처리 조건은 $30^{\circ}C$에서 1시간 침지한 후 마이크로파 700W에서 건조하는 것이 가장 적합한 것으로 사료되었다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.