HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2019 ; 51(1): 29-34
Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and texture
복원용 밥의 미생물 안전성 및 식감 향상을 위한 저온 숙성 및 건조 처리
Hee Soon Cheon1, Won-Il Cho2, Myong-Soo Chung3, and Jun-Bong Choi4,*
1R&D center, Seoul Perfumery Corporation, 2CJ Foods R&D, CJ Cheiljedang Corporation, 3Department of Food Science and Engineering, Ewha Womans University, 4Graduate School of Hotel & Tourism, The University of Suwon
천희순1·조원일2·정명수3·최준봉4,*
1서울향료(주) 기술연구소, 2씨제이제일제당(주) 식품연구소, 3이화여자대학교 식품공학과, 4수원대학교 호텔관광대학원
ABSTRACT
In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at 90-100°C, and then, the rice was aged at 0-10°C, frozen at −20°C, and dried at low temperatures with 5 m/s wind speed at 1-20°C and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.
KEYWORD
restorative rice, steaming, refrigerated aging, freezing, low temperature drying
한국식품과학회지 2019 Feb; 51(1): 29 - 34
PDF
List