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KMID : 1134820090380070958
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.958 ~ p.963
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Effect of Lowered and Cycled Storage Temperature of Rice Cooker
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Na Hye-Jung
Ryu Dong-Kul
Lee Yun-Gi
Oh Yong-Taek
An Gil-Hwan
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Abstract
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To improve the quality of boiled rice after storage in rice cookers, temperature was controlled at a lowered condition (45~65℃ repeated temperature cycling), compared to the present commercial rice cookers (75℃). The effect of lowered temperature cycling on the microbial growth, color of rice, and reducing sugar production was measured. The bacteria Bacillus cereus and B. subtilis were killed at 75℃ and 45~65℃ cycling. The temperature cycling at 45~65℃ prevented an increase in colony forming unit of E. coli more than the steady temperature at 75℃. Browning during storage was significantly decreased at 45~65℃ cycling, compared to 75℃. The yellowness increase ( Δb value of CIE parameters of the colorimeter) after the 3-day storage was 2.18 at 45~65℃ cycling whereas 9.12 at 75℃. Reducing sugar was not produced at 75℃ and 45~65℃ cycling but produced at 30℃ because of the microbial growth. In conclusion, the temperature cycling at 45~65℃ can improve the quality of stored boiled rice by decreasing the browning and inhibiting the microbial growth.
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KEYWORD
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rice cooker, storage temperature, microbial growth, browning
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