본문 바로가기
KERD
논문KCI 등재

다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가

Qualities of rice-based home meal replacement products upon microwave cooking

조준현|김유미|신동진|이지윤|박동수|이샛별|윤광섭|강주원|성기운
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.08|Food Science and Preservation|제29권 제5호|pp. 715-727

2

조회

0

다운로드

0

인용

0

참고문헌

키워드

principal component analysisricequality characteristicshome meal replacementmicrowave cooking
주제분류식품과학

초록

The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component analysis (PCA) was performed. HMR products contained grains from 8.42 to 8.72 mm before and after the microwave cooking. The amylose content and water absorption index (WAI) ranged from 20.10-23.15% and 0.50-2.87%, respectively. Frozen fried rice showed high amylose content but low WAI, and dry rice showed low amylose content but high WAI. There was a change in the moisture content of freeze-dried rice: moisture increased from 1.3 to 60.3% after cooking. The rehydration rate of freeze-dried rice was about twice higher than that of other HMR products, while instant rice showed a low rehydration rate. The texture profile's hardness and cohesiveness respectively were 306.1 g/cm2 and 47.9% before cooking, but 209.6 g/cm2 and 66.0% after cooking. The lightness value decreased from 72.5 to 68.9 after the microwave cooking, while there was little change in the lightness value of instant rice, and that of the frozen fried rice decreased. PCA revealed that, microwave cooking apparently affected WAI and rehydration rate in the freeze-dried rice yellowness in the frozen fried rice, and stickiness and lightness in the instant rice, respectively.

Abstract

The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component analysis (PCA) was performed. HMR products contained grains from 8.42 to 8.72 mm before and after the microwave cooking. The amylose content and water absorption index (WAI) ranged from 20.10-23.15% and 0.50-2.87%, respectively. Frozen fried rice showed high amylose content but low WAI, and dry rice showed low amylose content but high WAI. There was a change in the moisture content of freeze-dried rice: moisture increased from 1.3 to 60.3% after cooking. The rehydration rate of freeze-dried rice was about twice higher than that of other HMR products, while instant rice showed a low rehydration rate. The texture profile's hardness and cohesiveness respectively were 306.1 g/cm2 and 47.9% before cooking, but 209.6 g/cm2 and 66.0% after cooking. The lightness value decreased from 72.5 to 68.9 after the microwave cooking, while there was little change in the lightness value of instant rice, and that of the frozen fried rice decreased. PCA revealed that, microwave cooking apparently affected WAI and rehydration rate in the freeze-dried rice yellowness in the frozen fried rice, and stickiness and lightness in the instant rice, respectively.

참고문헌 (52)

  1. Abdi H, "Principal component analysis", Wiley Interdiscip Rev Comput Stat, 2, pp.433~459 (2010)
  2. Anderson RA, "Gelatinization of corn grits by roll cooking, extrusion cooking and steaming", Starch-Starke, 22, pp.130~135 (1970)
  3. BettGarber KL, "Influence of watertorice ratio on cooked rice flavor and texture", Cereal Chem, 84, pp.614~619 (2007)
  4. Bui LTT, "Properties of rehydrated freeze dried rice as a function of processing treatments", LWTFood Sci Technol, 91, pp.143~150 (2018)
  5. Bumbudsanpharoke N, "Packaging technology for home meal replacement : Innovations and future prospective", Food Control, 132, pp.108470~ (2022)
  6. Choi E, "A comparison of the fat, sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea", J Food Compos Anal, 92, pp.103524~ (2020)
  7. 최인덕, "쌀 수침 중 벼 품종별 수분흡수 특성 및 취반미 물성", 한국식품과학회지, 53(4), pp.486~494 (2021), 한국식품과학회
  8. 최지유, "HMR형 냉동 별미밥에 대한 소비자 인식 및 구매실태", 한국식품영양학회지, 32(4), pp.385~394 (2019), 한국식품영양학회[DOI]
  9. 최미경, "1인 가구 성인의 가정간편식 이용과 식습관 실태", 대한지역사회영양학회지, 24(6), pp.476~484 (2019), 대한지역사회영양학회[DOI]
  10. 최옥자, "지역 브랜드 쌀의 이화학적 특성 비교", 한국식품영양과학회지, 46(11), pp.1336~1342 (2017), 한국식품영양과학회
  11. 최옥자, "쌀의 품종별 취반 특성", 한국식품저장유통학회지, 19(1), pp.81~86 (2012), 한국식품저장유통학회
  12. Choi UK, "A review on methods and conditions of mechanical test for texture of cooked rice", Food Ind Nutr, 20, pp.18~21 (2015)
  13. 한아름, "컨조인트 분석을 이용한 싱글 남성의 도시락 선택속성에 대한 연구", 한국식품영양과학회지, 50(8), pp.884~893 (2021), 한국식품영양과학회
  14. 장민영, "마이크로웨이브 해동 조건에 따른 냉동밥의 이화학적 특성 변화", 산업식품공학, 18(4), pp.366~373 (2014), 한국산업식품공학회[DOI]
  15. Ji Y, "Sustainable home meal replacement(HMR)consumption in Korea : Exploring service strategies using a modified importance-performance analysis", Foods, 11, pp.889~ (2022)
  16. Juliano BO, "Rice Chemistry and Technology", pp.59~174 (1985), American Association of Cereal Chemist
  17. 정희남, "쌀 품종이 스펀지케이크의 품질에 미치는 영향", 한국식품저장유통학회지, 27(5), pp.582~589 (2020), 한국식품저장유통학회
  18. 정희남, "호화에 의한 국내산 쌀 품종의 이화학적 특성", 한국식품저장유통학회지, 27(5), pp.574~581 (2020), 한국식품저장유통학회
  19. Kim DK, "Effects of dehydration methods on physical properties of reconstituted instant rice", J Korean Soc Food Sci Nutr, 22, pp.443~447 (1993)
  20. 김희수, "텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교", 산업식품공학, 22(4), pp.381~385 (2018), 한국산업식품공학회[DOI]
  21. 김재훈, "Glucono Delta-lactone의 첨가가 쌀밥의 품질에 미치는 영향", 한국식품영양과학회지, 33(10), pp.1698~1702 (2004), 한국식품영양과학회
  22. Kim KH, "Classification of grain type and marketing grades for Korean rice varieties", Korean J Crop Sci, 42, pp.357~366 (1997)
  23. 김석만, "초장립종 벼를 이용한 입형 관련 QTL 분석 및 국내 벼 품종 입형 개선 연구", 한국작물학회지, 65(4), pp.303~313 (2020), 한국작물학회
  24. 김소연, "칼로스 쌀의 유변학적 특성과 이로 제조된 냉동 강황밥의 해동방법에 따른 품질특성 변화", 한국식품영양과학회지, 46(6), pp.771~777 (2017), 한국식품영양과학회
  25. Kim YD, "Palatability evaluation and physical characteristics of cooked rice", Korean J Crop Sci, 50, pp.24~28 (2005)
  26. 김유미, "한국에서 시판되는 가정간편식 제품의 당류 함량 평가", 대한영양사협회 학술지, 26(2), pp.116~125 (2020), 대한영양사협회[DOI]
  27. Food Grain Consumption Survey in 2021, "KOSTAT", Statistic Korea, 3~ (2022)
  28. Kwak HS, "Physicochemical properties and determination of key instrumental quality measurement parameters of frozen-cooked rice by correlating consumer acceptance", J Food Qual, 38, pp.192~200 (2015)
  29. 권필녀, "시니어 소비자의 건강증진 라이프스타일에 따른 건강 프리미엄 고령친화 HMR 제품의 시장세분화 연구", 한국식품영양과학회지, 51(3), pp.278~288 (2022), 한국식품영양과학회
  30. 이채림, "즉석섭취 삼각김밥에서의 Staphylococcus aureus 위해평가 연구", 한국식품과학회지, 52(6), pp.661~669 (2020), 한국식품과학회
  31. 이현정, "가정간편식(HMR)의 구매가 고가 및 저가쌀의 구매비중에 미치는 영향", 한국외식산업학회지, 17(4), pp.7~22 (2021), 한국외식산업학회[DOI]
  32. Seoki Lee, "Food service industry in the era of COVID-19: trends and research implications", Nutrition Research and Practice, 15(6), pp.22~31 (2021), 한국영양학회[DOI]
  33. Lee SH, "Direction of rice products processing in food industry", Food Ind Nutr, 21, pp.15~19 (2016)
  34. Li C, "Causal relations among starch chain-length distributions, shortterm retrogradation and cooked rice texture", Food Hydrocoll, 108, pp.106064~ (2020)
  35. Panda GS, "Evaluation of rice grain quality of newly developed advanced rice (Oryza sativa L.) CMS lines and their respective maintainer lines", Environment & Ecology, 35, pp.2727~2732 (2017)
  36. 박은선, "한국에서 시판되는 즉석조리식품의 무기질 함량을 중심으로 한 영양평가", 동아시아식생활학회지, 29(6), pp.501~510 (2019), 동아시아식생활학회[DOI]
  37. 박효진, "쌀을 이용한 편의식품의 선택속성에 관한 중요도-수행도 분석(IPA)", 한국식품영양과학회지, 45(4), pp.593~601 (2016), 한국식품영양과학회
  38. Park JD, "Study on processing properties of convenience rice product with different rice", Food Sci Ind, 49, pp.71~77 (2016)
  39. 박재남, "우주식품 개발을 위한 건조 쌀밥의 품질 평가", 한국식품영양과학회지, 38(7), pp.909~913 (2009), 한국식품영양과학회
  40. Perez CM, "Indicators of eating quality for non-waxy rices", Food Chem, 4, pp.185~195 (1979)
  41. 나종연, "COVID-19 and changes in Korean consumers' dietary attitudes and behaviors", Nutrition Research and Practice, 15(6), pp.94~109 (2021), 한국영양학회[DOI]
  42. Seong GU, "Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. pekinensis )leaves", Food Chem, 199, pp.612~618 (2016)
  43. 성기운, "미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교", 한국식품저장유통학회지, 28(6), pp.790~798 (2021), 한국식품저장유통학회
  44. 심은영, "가공밥 제조를 위한 밥의 식미 및 식감특성 평가", 한국식품영양학회지, 30(5), pp.880~888 (2017), 한국식품영양학회[DOI]
  45. Tirtawijaya G, "Development of a home meal replacement product containing braised mackerel (Scomber japonicus) with radish (Raphanus sativus)", Foods, 10, pp.1135~ (2021)
  46. 위은이, "국내산 유기재배 쌀의 이화학적 특성과 취반특성 비교", 한국식품조리과학회지, 29(6), pp.785~794 (2013), 한국식품조리과학회[DOI]
  47. Williams P, "Rapid colorimetric procedure for estimating the amylose content of starches and flours", Cereal Chem, 47, pp.411~420 (1970)
  48. Wongsa J, "Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product", Int J Food Sci, 51, pp.672~680 (2016)
  49. 윤영, "냉동볶음밥 제조를 위한 품종별 쌀의 특성", 한국식품저장유통학회지, 22(6), pp.823~830 (2015), 한국식품저장유통학회
  50. Yu S, "Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage", J Cereal Sci, 50, pp.139~144 (2009)
  51. Zhai Y, "Effect of electron beam irradiation on storage, moisture and eating properties of highmoisture rice during storage", J Cereal Sci, 103, pp.103407~ (2022)
  52. Zhou Z, "Ageing of stored rice : Changes in chemical and physical attributes", J Cereal Sci, 35, pp.65~78 (2002)

관련 논문AI추천

냉동볶음밥 제조를 위한 품종별 쌀의 특성윤영, 김영수한국식품저장유통학회 · Food Science and Preservation2015 · 제22권 제6호호화에 의한 국내산 쌀 품종의 이화학적 특성정희남한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제5호쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성김정민, 서우덕, 윤광섭, 조준현한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제5호벼 상온 저장시 식미관련 특성의 품종간 차이강항원, 김상열, 송유천, 여운상, 오성환, 이종희, 이지윤, 조준현한국육종학회 · 한국육종학회지2011 · 제43권 제4호다수성 통일형을 포함한 벼 품종이 쌀미음 품질특성에 미치는 영향곽지은, 김남걸, 심은영, 윤미라, 이점식, 이지윤, 이춘기, 전용희, 조준현, 홍하철한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제6호초음파 병합 마이크로파 가열 처리가 쌀가루의 품질 특성에 미치는 영향김경미, 김하윤, 남정현, 박보람, 오현빈, 조용식한국외식산업학회 · 한국외식산업학회지2025 · 제21권 제5호

이 간행물의 다른 논문 (14건)

Effect of storage temperature on the quality parameters of soft and non-alcoholic malt drinks sold locally in NigeriaMichael Chukwudi Ogbuji, Michael Akomaye Akpe, John Akwagiobe Agwupuyepp. 663-676Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions강미란, 홍성무, 신보성, 박소윤, 최영진, 천호현pp. 677-691‘신고’ 배 과실 품질과 저장성에 미치는 지베렐린 페이스트들의 효과강인규, 김대현, 권중근, 유진기, NAY MYO WIN, 송석용pp. 692-700풍기지역 6년근 홍삼의 등급별 외․내부 및 화학적 품질 비교김인선, 문광덕, 남인주, 김지혜, 김정수, 김지윤, 박상혁, 김민현pp. 701-714시루떡의 제조공정 중 미생물 저감화 연구최송이, 한상하, 변계환, 하상도, 박준하, 김경준pp. 728-738
원문 보기