Changes in Physicochemical Properties of Steamed Rice for Soong-Neung during Roasting

숭늉제조용 찐백미의 볶음조건에 따른 이화학적 특성변화

  • Ha, Tae-Youl (Korea Food Research Institute) ;
  • Chun, Hyang-Sook (Korea Food Research Institute) ;
  • Lee, Chan (Department of Food & Biotechnology, Hanseo University) ;
  • Kim, Young-Hee (Department of Traditional Food Preparation, Yangsan College) ;
  • Han, Ouk (Department of Food Nutrition and Processing, Hoseo University)
  • 하태열 (한국식품개발연구원) ;
  • 전향숙 (한국식품개발연구원) ;
  • 이찬 (한서대학교 식품생물공학과) ;
  • 김영희 (양산대학 전통조리과) ;
  • 한억 (호서대학교 식품영양가공학부)
  • Published : 1999.02.28


Changes in physicochemical characteristics of steamed rice during roasting were investigated. Steamed rice was roasted at various temperature $(150{\sim}220^{\circ}C)$ for various time $(10{\sim}30min)$. L and b Hunter color values of steamed rice were decreased, but E value was increased by roasting. The water absorption index and the water solubility index were gradually with increasing roasting temperature and time up to $200^{\circ}C$ for 30min, but decreased at $220^{\circ}C$ for 20min. The yield of water extracts from steamed and roasted rice were sharply increased with increasing roasting temperature and time, however, precipitates and turbidity were decreased. The content of reducing sugar was slowly increased up to $200^{\circ}C$ and remarkably increased above it. The contents of amino acids were decreased by roasting. Among them, cystine, lysine and serin were significantly reduced with increasing roasting temperature.