Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure

초고압 전처리한 찹쌀과 현미의 텍스처 특성과 세균 저감 효과

  • Cheon, HeeSoon (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Lim, Taehwan (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corporation) ;
  • Hwang, Keum Taek (Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University)
  • 천희순 (서울대학교 식품영양학과.생활과학연구소) ;
  • 임태환 (서울대학교 식품영양학과.생활과학연구소) ;
  • 조원일 (CJ제일제당(주) 식품연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2015.11.01
  • Accepted : 2016.01.01
  • Published : 2016.02.29
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Abstract

Ultra-high pressure (UHP) was applied to glutinous rice (Dongjin) and brown rice (Shindongjin) to determine its effects on the textural characteristics of cooked rice and bacterial reduction in uncooked rice. Hardness and stickiness of the cooked glutinous and brown rice pretreated with 500 MPa for 5 min were significantly attenuated compared to that of the control rice (p<0.05). After the UHP treatment, particles of the glutinous and brown rice were observed to be finer when cross sections of the rice were analyzed using field emission scanning electron microscope. The total bacterial count in the brown rice treated with 600 MPa for 5 min was reduced from $10^7CFU/g$ to $10^4CFU/g$, while the number of thermoduric bacteria in the brown rice was not significantly different after the UHP treatment. These results suggest that UHP may be an effective method for improving texture of dried rice and to reduce bacterial count in raw rice.

본 연구에서는 건조 쌀에 적합한 가공적성과 세균 저감화를 위하여 백미 찹쌀(동진벼)과 현미 멥쌀(신동진벼)에 초고압 전처리를 하였다. 백미 찹쌀과 현미 멥쌀을 500MPa의 압력 하에서 5분간 초고압 처리하였을 때, 건조 쌀 제조에 있어 중요한 특성인 백미 찹쌀의 찰기와 현미 멥쌀의 경도가 유의적으로 감소하였는데(p<0.05), 이는 초고압 처리법은 백미 찹쌀의 낱알 분리가 힘든 찰진 특성과 현미 멥쌀의 딱딱한 식감을 효과적으로 개선할 수 있다는 점을 확인해 주었다. 쌀 텍스처 단면의 입자를 FE-SEM를 이용하여 관찰한 결과, 초고압 처리한 백미 찹쌀과 현미 멥쌀의 단면의 텍스처가 처리 전보다 부드러워졌음을 확인할 수 있었다. 600MPa의 압력 하에서 5분간 초고압 처리했을 때, 현미 멥쌀에서 생육하는 세균수는 처리 전보다 유의적으로 감소하였지만(p<0.05), 내열성 세균수에는 유의적인 차이가 없었다.

Keywords

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