Effect of Emulsion Treatment on the Separation of Quick-Cooking Rice Kernel and the Quality of Reconstituted Rice

즉석건조쌀밥의 건조후 밥알분리 및 품질에 미치는 에멀젼처리 효과

The effect of emulsion treatment on the separation of quick-cooking rice kernel after drying and the quality of reconstituted quick-cooking rice made of a Japonica variety were investigated. Among the several stages of emulsion treatment tested, immersion of cooked rice before drying was the most effective on the separation index. Immersion condition of 3 min at $30^{\circ}C$ was found to be the most desirable. Emulsion composed of 5% soybean oil and 0.5% sucrose fatty acid ester (HLB : 9.5) was found to be the most effective to yield the separation index of 86%. By applying the above mentioned emulsion, the separation index was improved by 30 compared with untreated one. The quality of the quick-cooking rice manufactured by the emulsion treatment was found to be as good as untreated one.

자포니카계통의 쌀을 원료로 즉석건조쌀밥을 제조할 때, 에멀젼의 처리가 즉석건조쌀밥의 건조 후 밥알분리 및 복원된 밥의 품질에 미치는 영향에 대하여 조사하였다. 에멀젼의 처리단계는 건조전 취반미를 에멀젼에 침지하는 것이 효과적이었으며, 침지조건은 $30^{\circ}C$, 3분이 우수하였다. 에멀젼으로는 5%의 대두유와 0.5%의 자당 지방산에스테르(HLB : 9.5)를 사용하였을 때 가장 효율적인 분리율을 나타냈다. 이상의 조건으로 에멀젼을 제조, 처리하였을 경우 건조 후 밥알분리도는 무처리군에 비해 30% 정도 향상되었고, 품질은 무처리군과 유의적인 차이를 나타내지 않았다.