Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Cooking Properties of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) Rice

일반계(천마벼)와 다수계(가야벼) 쌀의 조리특성

  • Park, Sun-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Cho, Eun-Ja (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 박선희 (성신여자대학교 식품영양학과) ;
  • 조은자 (성신여자대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1987.05.30
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Abstract

The effects of soaking temperature on hydration and cooking rates of Chunmabyeo(Japonica) and Kayabyeo(J/Indica) rice were investigated. Water uptake and volume increase rates of milled rice were increased as a function of soaking temperature$(4^{\circ}C{\sim}30^{\circ}C)$. The rate of volume increase of milled rice was greater than that of weight increase, which was more pronounced at low soaking temperature. The soaking of milled rice prior to cooking had a definite effect on the degree of gelatinization. The soaked milled rice was more easily gelatinized than unseated one. The water uptake rate, volume increase rate, degree of gelatinization and cooking rate of milled rice were faster in Kayabyeo than Chunmabyeo.

일반계인 천마벼와 다수계인 가야벼를 이용하여 팥알의 수분흡수속도와 부피증가속도, 침지조건별 가열시 호화도 및 취반속도를 구하여 일반계와 다수계 쌀의 조리특성을 비교 검토하였다. 수분흡수량과 부피증가량은 모두 침지시간의 평방근과 직선적인 관계를 보였고, 동일한 침지온도와 침지시간에서는 부피증가량이 수분증가량 보다 많았다. 쌀의 조리중 호화도는 무침지한 것보다 침지한 것이 더 빨랐으며, $120^{\circ}C$에서의 취반속도는 100%에 비하여 천마벼가 1.79배, 가야벼가 1.83배 높았다. 수분흡수량, 부피증가량, 쌀의 조리중 호화도 및 취반속도는 모두 다수계인 가야벼가 일반계인 천마벼 보다 높았다.

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