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KMID : 0380619870190060480
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 6 p.480 ~ p.485
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Effect of Cooking Methods on the Qualities of Quick Cooking Rice
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김영명/Kim, Yung Myung
신동화/이현유/김정상/Shin, Dong Hwa/Lee, Hyun Yu/Kim, Jeong Sang
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Abstract
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Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.
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