Studies on Optimum Cooking Conditions for Commercial Continuous Rice Cooker

대량연속취반장치에서 최적 취반조건 연구

  • Lee, Eun-Young (Department of Biotechnology, and Bioproducts Research Center, Yonsei University) ;
  • Jung, Jin-Hoon (Department of Biotechnology, and Bioproducts Research Center, Yonsei University) ;
  • Shin, Hae-Hun (Department of Food Marketing, Chonan College of Foreign Studies) ;
  • Lee, Seok-Hoon (Department of Biotechnology, and Bioproducts Research Center, Yonsei University) ;
  • Pyun, Yu-Ryang (Department of Biotechnology, and Bioproducts Research Center, Yonsei University)
  • 이은영 (연세대학교 생명공학과 및 생물산업소재연구센터) ;
  • 정진훈 (연세대학교 생명공학과 및 생물산업소재연구센터) ;
  • 신해헌 (천안외국어대학 식품유통과) ;
  • 이석훈 (연세대학교 생명공학과 및 생물산업소재연구센터) ;
  • 변유량 (연세대학교 생명공학과 및 생물산업소재연구센터)
  • Published : 2000.02.28

Abstract

The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was estimated to be 30 min at cooking temperature above $20{\circ}C$, while 60 min at cooking temperature below $10{\circ}C$. The ratio of water-to-milled rice giving the best eating quality was founded to be $1.41{\sim}1.48$, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.

Keywords

large scale gas cooker;hydration model;cooked rice