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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.9(Wn.100)
- 발행연도
- 2018.11
- 수록면
- 76 - 83 (8page)
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초록· 키워드
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The purpose of this study was to investigate the cooking and storage methods of delicious rice in order to increase consumption of rice considering the lifestyle of consumers using a purified water, which is widely used in general households. It was examined the quality characteristic of cooked rice according to degree of carbonated of water (tap water, purified water (still water, light water, classical water and bold water)) and storage time after cooking. The texture of cooked rice according to the degree of carbonated of water, purified water which contained 0 to 7.5 mg/L of carbonated (still water, light water and classical water), was higher than that of the control water (tap water) at the hardness, springiness, chewiness and gumminess. The moisture content of cooked rice was generally lowered with storage time. On the second day of storage, the mean values of light water and classical water were 50.15 and 49.29, respectively. In the case of color value, the color value (L, a, b) increased with storage time, but the color value of cooked rice using a classical water after the 3rd day of storage L (95.06) and a (20.83) were lower and b (20.53) was higher. As a result of this study, it is possible to improve the flavor and the taste of cooked rice by suppressing the gelatinization of rice and adding the springness of rice by the carbonic acid dissolved in the classical water. And it is considered that the storage period of the rice can be improved by slowing the hydrogen bonding between the lower molecules by the carbonic acid. Therefore, in this study, were analyzed by comparative analysis physico-chemical characteristics of cooked rice with 5 different kinds of water by the storage time after cooking, and it is expected to could be used as a basic data on the improvement of the sensory quality evaluation of cooked rice. And also, the results of this study are expected to be utilized as basic data for the development of commercialization technology and quality improvement of various processed cooked rice using the degree of carbonated water in the future.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (26)
참고문헌 신청
Ahn, G. J., Shim, Y. H., & Yoo, C. H. (2005). The change of vitamin C and lactic acid bacteria count in dongchimi used different kinds of water. Culinary Science & Hospitality Research, 11(2), 17-35.
Bennion, E. B., & Bamford, G. S. T. (2013). The technology of cake making. Springer Science & Business Media.
Jeon, N. S. (2013). Study on new growth industrialization plan of functional rice and rice processing industry. Policy Focus, 8, 1-53.
Jeong, J. H., Han, S. J., Cho, W. D., & Hwang, H. J. (1999). Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidific electrolyzed saline solution as water-for-cooked rice. Korean Journal of Food Science & Technology, 31(3), 788-793.
Jung, H. N., Choi, O. J., Jung, M. S., & Shim, K. H. (2013). The physicochemical characteristics of processing type rice by milling degree. The Korean Society of Community Living Science, 2013(4), 443-443.
Bennion, E. B., & Bamford, G. S. T. (2013). The technology of cake making. Springer Science & Business Media.
Jeon, N. S. (2013). Study on new growth industrialization plan of functional rice and rice processing industry. Policy Focus, 8, 1-53.
Jeong, J. H., Han, S. J., Cho, W. D., & Hwang, H. J. (1999). Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidific electrolyzed saline solution as water-for-cooked rice. Korean Journal of Food Science & Technology, 31(3), 788-793.
Jung, H. N., Choi, O. J., Jung, M. S., & Shim, K. H. (2013). The physicochemical characteristics of processing type rice by milling degree. The Korean Society of Community Living Science, 2013(4), 443-443.
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UCI(KEPA) : I410-ECN-0101-2019-594-000216302