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KMID : 0380619910230050593
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.593 ~ p.598
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Effect of Emulsion Treatment on the Separation of Quick - Cooking Rice Kernel and the Quality of Reconstituted Rice
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박정희/Park, Jung Hee
김동민/임종환/이태헌/Kim, Dong Min/Rhim, Jong Whan/Lee, Tae Hun
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Abstract
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The effect of emulsion treatment on the separation of quick-cooking rice kernel after drying and the quality of reconstituted quick-cooking rice made of a Japonica variety were investigated. Among the several stages of emulsion treatment tested, immersion of cooked rice before drying was the most effective on the separation index. Immersion condition of 3 min at 30℃ was found to be the most desirable. Emulsion composed of 5% soybean oil and 0.5% sucrose fatty acid ester (HLB : 9.5) was found to be the most effective to yield the separation index of 86%. By applying the above mentioned emulsion, the separation index was improved by 30 compared with untreated one. The quality of the quick-cooking rice manufactured by the emulsion treatment was found to be as good as untreated one.
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