Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Development of Alginate-Coated Rice and Its Quality

알긴산을 이용한 코팅쌀의 개발 및 품질 특성

  • Park In-Bae (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University) ;
  • Lee Tae-Hoon (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University) ;
  • Lee Soo-Young (Sinan-Gun Agricultural Technology Center) ;
  • Chung Dong-Ok (Department of Culinary Art, Chodang University) ;
  • Park Yang-Kyun (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University) ;
  • Kim Jeong-Mok (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University) ;
  • Jung Soon-Teck (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University) ;
  • Kang Seong-Gook (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
  • 박인배 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 이태훈 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 이수영 (신안군 농업기술센터) ;
  • 정동옥 (초당대학교 조리과학부) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 김정목 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC)) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터(RRC))
  • Published : 2005.12.01
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Abstract

The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.

알긴산을 이용한 기능성 쌀을 개발하고자 제조공정을 확립 및 생산설비를 제작하고 알긴산 코팅 쌀을 제조하였으며 코팅정도, 흡습특성, 노화억제 효과 및 관능특성을 분석하여 품질특성을 검토하였다. 알긴산 코팅 쌀의 수분함량은 일반 쌀에 비하여 약 $1.5\%$정도 높은 $16.5\~l8\%$ 수준을 보였다. $2\%$알긴산으로 코팅한 쌀의 경우 일반쌀에 비하여 탄수화물 함량의 증가량을 측정한 결과 약 $0.3\%$정도 코팅됨을 알 수 있었다. 알긴산 코팅 농도가 높을수록 수분 흡습도가 높았으며 $2\%$ 알긴산으로 코팅한 쌀의 경우 $30^{\circ}C$, RH $85\%$의 항온항습조건에서 6주 동안 저장한 결과 일반 쌀에 비하여 $1.8\%$정도 수분함량이 증가하였다. 알긴산 코팅 쌀은 취반 후 상온에서 일반 쌀에 비해 약6시간정도 노화를 지연시켰으며 외관, 점착성, 맛 등에서 일반쌀에 비하여 높은 기호성을 보였다. 뿐만 아니라 알긴산 코팅 쌀은 현대인의 식생활에서 부족할 수 있는 식이섬유를 보충해 줌으로써 영양적인 측면과 쌀의 품질향상과 식미개선 등 기능적 측면에서도 매우 우수하였다.

Keywords

References

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