• Title/Summary/Keyword: pressure cooker

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Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers (묘사분석에 의한 취반기기별 밥맛의 관능 프로필)

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.777-784
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    • 2007
  • The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.

The Sensory Properties and Lipid Contents of Cooked Rices depending on the Variety and Cooker (품종 및 취반기구를 달리하여 취반한 쌀밥의 관능적 특성과 지질함량에 관한 연구)

  • 김현숙;김영아
    • Korean journal of food and cookery science
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    • v.7 no.2
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    • pp.1-6
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    • 1991
  • The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety ($Japonica and Indica\timesJaponica variety$). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than $I\timesJ$ variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice(r=-0.69).

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Sensory Characteristics of Soybean Jeolpyon by Different Cooking Method (콩절편의 조리 방법에 따른 관능적 특성)

  • Jung, Hae-Ok;Han, Young-Sil;Rhee, Chong-Ouk
    • Korean journal of food and cookery science
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    • v.8 no.3
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    • pp.275-280
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    • 1992
  • Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

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Linear and Nonlinear Structural Analysis for the Assembled Structures of Pressure Rice Cooker (전기보온압력밥솥 체결 구조물의 선형 및 비선형 구조 해석)

  • Lee, Seung-Pyo;Kim, Kwang-Suk;Koh, Byung-Kab
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.10 no.3
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    • pp.493-499
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    • 2009
  • The assembled structures of pressure rice cooker are consisted of oven, top heater plate and locking ring. Since pressure is applied to the assembled structures, it should be necessary to check the safety. In this paper, structural analyses are performed from design and fracture point of view. For the design point of view, linear analysis is performed to assembled structure and for the fracture point of view, nonlinear analysis is performed to locking ring. From these results safety evaluation technique for the assembled structures of pressure rice cooker is proposed.

Quality Characteristics of Instant Nuroong-gi Prepared Using a Microwave (Microwave를 이용한 즉석 누룽지의 품질특성)

  • Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Jong-Hoon;Cha, Hwan-Soo
    • Food Science and Preservation
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    • v.16 no.5
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    • pp.669-674
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    • 2009
  • We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

Sensory Characteristics and Volatile Compounds of Cooked Rice according to the Various Cook Method (조리방법에 따른 쌀밥에 관능적 성질 및 휘발성 성분에 관한연구)

  • 송재철
    • The Korean Journal of Food And Nutrition
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    • v.12 no.2
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    • pp.142-149
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    • 1999
  • Moisture absorption rate of rice according to the soaking time was higher at $25^{\circ}C$ than 4$^{\circ}C$ and the op-timum soaking time was 1hr at $25^{\circ}C$. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.

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Changes in Retrogradation Degree of Nonwaxy Rice Cooked at Different Pressure and Stored in Electric Rice Cooker (압력 취반 백미의 전기밥솥 보온중 노화도의 변화)

  • Park, Seok-Kyu;Ko, Yong-Duck;Choi, Ok-Ja;Shon, Mi-Yae;Seo, Kwon-Il
    • Korean Journal of Food Science and Technology
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    • v.29 no.4
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    • pp.705-709
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    • 1997
  • Changes in retrogradation degree of nonwaxy milled rice cooked at different pressure and stored in electric rice cooker at $74^{\circ}C$ were investigated. The moisture contents of nonwaxy milled rice cooked at $1.0{\sim}1.9\;atm\;and\;1.2{\sim}1.5$ water/rice ratio were $59.9{\sim}64.3%$. When nonwaxy milled rice was cooked at high pressure, X-ray diffraction patterns of cooked rice exhibited the V-type having nearly no crystallinity. Retrogradation peak of cooked rice from DSC thermogram was observed in the temperature range of $41.9{\sim}62.4^{\circ}C$ and was not appeared in cooked rice above 1.5 atm. During storage at cooker for 24 hr, retrogradation enthalpy of cooked rice was increased and retrogradation peak was not appeared above 1.7 atm. In cooking and storage of cooked rice, retrogradation degree measured by ${\alpha}-amylase-iodine$ method in high pressure gelatinized samples was lower than that in low pressure gelatinized ones.

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Mineral Content in Sam-Gye-Tang Broth according to Cooker and Boiling Time (조리용기와 가열시간에 따른 삼계탕 용출액 중 무기질함량에 관한 연구)

  • 박세원;김선태;유양자
    • Korean journal of food and cookery science
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    • v.9 no.1
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    • pp.52-56
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    • 1993
  • This study was examined on the change of mineral contents (Calcium, Potassium, Magnesium Zinc, Iron, Sodium, Phosphorus) in Sam-gye-tang broth cooked by various cooker and boiling time. The results were as follows; 1) In cauldron, the contents of Calcium, Potassium, Magnesium Zinc Iron Sodium, Phosphorus were increased in proportion to boiling time. In pressure cooker, the contents of Calcium, Potassium, Magnesium, Zinc are increased according to boiling time but the contents of Iron, Sodium, Phosphorus were showed the maxium value at 120 minutes and were decreased since then. 2) Ca/P was 1:0.91 in raw materials of Sam-gye-tang. But the extracting rate of Ca/P of the broth cooked in cauldron was 1:3.58∼1:4.68 and 1:2.02∼l:3.96 in pressure cooker. This rate was quite different from the recommended one of 1:1∼l:1.5. 3) In the increasing rate of minerals according to boiling time, the increasing rate of Calcium was showed similar in cauldron and pressure cooker, but Potassium, Magnesium, Sodium, Phosphorus were showed the maximum increasing rate from 30 to 60 minutes in cauldron and pressue cooker. Zinc was showed the maximum increasing rate from 120 to 150 minutes in cauldron and from 30 to 60 minutes in pressure cooker.

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Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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Microwave Cooking of Rice (II) - The comparison with pressure and electric cooker - (Microwave Oven을 이용한 취반에 관한 연구(II) -압력솥 및 전기밥솥 취반미와의 취반특성 비교 -)

  • 김영아
    • Korean journal of food and cookery science
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    • v.14 no.4
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    • pp.416-420
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    • 1998
  • The Properties of cooked rice prepared by microwave oven was compared with those by pressure cooker There was no significant difference in sensory evaluation between microwave-cooked and pressure-cooked rices, however, the rice cooked by electric cooker was less preferred to others. The hardness of pressure-cooked rice was greater than others. As the storage time for cooked rice increased, the extent of gelatinization decreased, however, there were no significant differences among three samples.

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