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Effects of Processing Methods on the Quality of the Dehydrated Instant Rice (건조 Instant Rice의 제조방법이 제품의 품질에 미치는 영향)

  • Lee, Young-Chun;Lee, Dong-Woo
    • Korean Journal of Food Science and Technology
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    • v.21 no.2
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    • pp.294-299
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    • 1989
  • The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

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The Effect on Behavior of Instant Rice Selected Attributes According to Food Lifestyle (식생활라이프스타일에 따른 즉석밥 선택속성이 행동의도에 미치는 영향)

  • Youn, Inja;Myeong, Sohyeong;Yoon, Deokihn
    • Journal of the Korean Society of Food Culture
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    • v.30 no.6
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    • pp.804-812
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    • 2015
  • A Study of Instant rice selected attributes of instant rice, the decrease in rice consumption is in fact been hailed as a stock and based on dietary lifestyle through prior research, attempting to validate whether the behavior between the related implications. The instant rice revitalization plan of conducting were developed further, consumers want instant rice and at the same time. Confirmed based on the selected attributes of instant rice according to consumer dietary lifestyle through this research to know could have instant rice selection attributes affect the degree of the action. Compare the differences of regional instant rice selected attributes gradually increasing area for future research, instant rice consumers surveyed Seoul, Gyeonggi-do area only residing in the limitations of this study, which, because you are studying in different regions.

Rheological Properties of Rehydrated Freeze Dried Instant Rice (동결건조 즉석미반의 리올로지적 성질)

  • Kim, Kwan-Yu;Lee, Shin-Young;Joo, Hyun-Kyu
    • Applied Biological Chemistry
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    • v.32 no.4
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    • pp.332-337
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    • 1989
  • Rheological properties of rehydrated freeze dried instant rice were investigated in comparison with that of cooked rice. The time changes in reciprocal hardness of instant rice grains at various rehydration temperatures$(60{\sim}90^{\circ}C)$ could be expressed by the first order reaction rate equation regardless of rehydration temperature and reaction rate constant increased as the rehydration temperature increased. Activation energy for rehydrating instant rice was 6.1 kcal/g-mol. Analysis of compressive stress relaxation test showed that the viscoelastic properties of both rehydrated instant rice and cooked rice grains could be expressed by 6-elements generalized Maxwell model. Rehydrated instant rice revealed higher relaxation decay than that of cooked rice and showed the elastic property increased by increasing the rehydration temperature.

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Optimization for the Preparation Conditions of Instant Rice Gruel Using Oyster Mushroom and Brown Rice (느타리버섯과 현미를 이용한 즉석죽 제조조건의 최적화)

  • Lee, Gee-Dong;Kim, Hyun-Gu;Kim, Jin-Gu;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
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    • v.29 no.4
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    • pp.737-744
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    • 1997
  • Four-dimensional response surface methodology was used for optimizing preparation conditions and monitoring sensory quality of instant rice gruel prepared using oyster mushroom and brown rice. Water absorption time of brown rice and glutinous rice to prepare instant rice gruel were 50 hr at $5^{\circ}C\;and\;1\;hr\;at\;20^{\circ}C$, respectively. The optimum conditions predicted for each corresponding sensory properties of instant rice gruel were 47.58% (rate of brown rice in water-absorbed brown and glutinous rice), 569.68 mL (content of solution) and 52.40 min (heating time at $120^{\circ}C$) in viscosity of instant rice gruel, 47.15%, 568.49 mL and 53.04 min in taste of instant rice gruel, 44.06%, 558.54 mL and 53.84 min in mouth-feel of instant rice gruel, and 46.20%, 561.64 mL and 51.60 min in overall acceptance of instant rice gruel, respectively. The optimum conditions, which satisfy all sensory properties of rice gruel, were 44%, 620 mL and 56 min in rate of brown rice in water-absorbed brown and glutinous rice, content of solution and heating time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental sensory scores.

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Optimization on the Preparation Conditions of Instant Rice Gruel Using Paecilomyces japonica mycelia (동충하초(Paecilomyces japonica)균사체를 이용한 즉석죽 제조조건의 최적화)

  • 이기동;김숙경;정용진;윤광섭;신승렬
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.5
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    • pp.870-876
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    • 2001
  • Cordyceps is very famous of its board biological activities and vital function in traditional medicines. Fourdimensional response surface methodology was used for monitering of instant rice gruels. The organolepitc color of instant rice gruel prepared using mushroom and glutinuous rice showed the maximum score in 38.52% rate of glutinous rice 321.46 mL content of added water and 1.30 g content of P. japonica mycelia. The organoleptic taste of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 64.86% rate of glutinous rice 270.66 mL content of added water and 2.32 g content of P. japonica mycelia. The organoleptic flavor of instant rice gruel prepared using mushroom and glutinous rice was maximized in 36.75% rate of glutinous rice, 323.40 mL content of added water and 1.42 g content of P. japonica mycelia. The organoleptic mouth-feel of instant rice gruel prepared using mushroom and glutinous rice was maximized in 65.33% rate of glutinous rice 275.37 mL content of added water and 2.41 g content of P. japonica mycelia. The organoleptic overall palatability of instant rice gruel prepared using mushroom and glutinous rice showed the maximum score in 40.94% rate of glutinous rice 352.79 mL content of added water and 1.27 g content of P. japonica mycelia.

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A Biochemical Study of Instant Food (Ramyon) (Instant 식품(食品)(라면)이 백서(白鼠)에 미치는 생화학적(生化學的) 연구(硏究))

  • Kim, E-Sik
    • Journal of Nutrition and Health
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    • v.5 no.4
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    • pp.189-192
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    • 1972
  • Biochemical studies such as growth rate, blood cholesterol and ascorbic acid contents in various organs of albino male rats were studied both in the instant food (Ramyon) and rice diet fed groups. The conclusion was as the followings: 1) Either single ramyon or rice fed rats were not shown growth rate properly. In supplementation of 10% or 20% protein on ramyon, growth rate was a little increased than that of the rice diet group. 2) No essential difference of vitamin C contents in various organs was observed between ramyon and rice diet fed rats. Serum vitamin C level of the rice diet group was shown higher than that of the ramyon group. 3) Blood cholesterol level of ramyon fed rats was higher than that of the rice diet group, whether single or protein supplemented diet was fed. 4) Liver lipid contents showed higher in the rice diet group than in the instant ramyon group.

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Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles (저장쌀이 즉석 쌀국수의 품질 특성에 미치는 영향)

  • Choi, Eun-Ji;Park, Jong-Dae;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1356-1363
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    • 2015
  • The purpose of this study was to investigate the quality characteristics of instant rice noodles made from rice flour with different harvest times rice processed products. The physicochemical characteristics of three different types of rice flour were investigated, including common rice flour (CRF, harvested in 2012), stored rice flour (SRF, harvested in 2008) and CSRF (CRF mixed with SRF). Instant rice noodles were manufactured with the three types of rice flour, and their quality and sensory characteristics were investigated. The water-binding capacity of rice flour was highest in CSRF. Regarding setback on RVA pasting viscosity, SRF and CSRF showed higher values than CRF. Water absorption after cooking of instant rice noodles was highest in common rice noodles (CON). The volume after cooking of instant rice noodles increased in rice noodles with stored rice flour (SRN). Turbidity of rice noodles using CSRF (CSRN) was higher value than that of CON. In texture properties, CON displayed the highest hardness, adhesiveness, springiness, and chewiness. In the sensory evaluation, overall acceptability values of CON were significantly higher than those of other rice noodles (SRN and CSRN). It was concluded that rice noodles with stored rice flour have increased turbidity with reduced texture and overall preference. This study suggests that addition of CRF may result in significantly increased overall quality of instant rice noodles prepared by SRF.

Effect of Moisture Content and Temperature on Physical Properties of Instant Puffed Rice Snacks (수분함량과 온도에 따른 즉석팽화 쌀 스낵의 물리적 특성)

  • Tie, Jin;Yu, Je-Hyeok;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.846-852
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    • 2012
  • The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

Effects of Dehydration Methods on Physical Properties of Reconstituted Instant Rice (건조방법이 복원된 즉석밥의 물리적 성질에 미치는 영향)

  • 김동관;김명환;김병용
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.4
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    • pp.443-447
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    • 1993
  • The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

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Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour (파쇄미 쌀가루를 이용한 즉석 쌀국수의 품질특성)

  • Choi, Eun-Ji;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa;Park, Jong-Dae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.8
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    • pp.1270-1277
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    • 2014
  • This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.