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KMID : 0665220200330040440
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 4 p.440 ~ p.446
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Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating
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Park Hye-Young
Kim Hyun-Joo
Sim Eun-Yeong
Kwak Ji-Eun
Chun A-Reum
Jo Young-Je
Woo Koan-Sik
Kim Mi-Jung
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Abstract
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The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the ‘Samkwang’ cultivar. In Step Ⅰ, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step Ⅱ, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step Ⅲ, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.
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KEYWORD
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rice porridge, reheating, manufacturing conditions, optimum properties
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