수침시간에 따른 슈퍼자미 밥의 취반특성
Cooking Quality of Superjami rice according to Soaking Time
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This study aimed at informing ordinary people of the superiority of “Superjami”, a variety of rice proven to be superb physiologically and valuable as natural coloring. And making it popular by examining the physicochemical features of the rice and researching it in terms of culinary science and tried to create a fundamental material for the use of “Superjami” as food in order to make people consume the rice more. The quality properties of steamed “Ilpumssal”, “Heukjinju” and “Superjami” were examined according to soaking time (0, 0.5, 3, 6, 9, 12 hrs). The longer soaking time was, the more the water content of the three steamed samples was. Furthermore, the L, a , b values of steamed “Superjami” were lower than those of steamed Heukjinju. As water soaking time got longer, the three steamed samples all showed an increase in volume, with “Ilpumssal” displaying a bigger rise in volume than colored rices Heukjinju a d “Superjami”. As soaking time got longer, the three steamed samples all showed a steady decline in hardness and an increase in adhesiveness, with “Ilpumssal” displaying better hardness than “Superjami”. The preference for steamed 100 percent “Superjami” samples with different soaking times were examined. According to the result, six hours of soaking was considered most appropriate when cooking steamed “Superjami”.
Abstract
This study aimed at informing ordinary people of the superiority of “Superjami”, a variety of rice proven to be superb physiologically and valuable as natural coloring. And making it popular by examining the physicochemical features of the rice and researching it in terms of culinary science and tried to create a fundamental material for the use of “Superjami” as food in order to make people consume the rice more. The quality properties of steamed “Ilpumssal”, “Heukjinju” and “Superjami” were examined according to soaking time (0, 0.5, 3, 6, 9, 12 hrs). The longer soaking time was, the more the water content of the three steamed samples was. Furthermore, the L, a , b values of steamed “Superjami” were lower than those of steamed Heukjinju. As water soaking time got longer, the three steamed samples all showed an increase in volume, with “Ilpumssal” displaying a bigger rise in volume than colored rices Heukjinju a d “Superjami”. As soaking time got longer, the three steamed samples all showed a steady decline in hardness and an increase in adhesiveness, with “Ilpumssal” displaying better hardness than “Superjami”. The preference for steamed 100 percent “Superjami” samples with different soaking times were examined. According to the result, six hours of soaking was considered most appropriate when cooking steamed “Superjami”.
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