Effect of Cooking Methods on the Qualities of Quick Cooking Rice

취반방법이 즉석쌀밥의 품질에 미치는 영향

  • 김정상 (농수산물 유통공사 종합식품연구원) ;
  • 이현유 (농수산물 유통공사 종합식품연구원) ;
  • 김영명 (농수산물 유통공사 종합식품연구원) ;
  • 신동화 (농수산물 유통공사 종합식품연구원)
  • Published : 1987.12.01

Abstract

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

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