과열증기 처리가 현미의 산패에 미치는 영향

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 20권 / 4호
ㆍ저자명 : 김고래, 이석훈, 박주안, 신정규

영어 초록

The purpose of this study is to investigate the effect of superheated steam (SHS) treatment on the inactivation of an enzyme involved in the racidity of brown rice as well as the degree of rancidity during storage of brown. Brown rice was treated with SHS at temperatures of 160oC, 200oC, and 240oC, and the result showed that the degree of starch damage was higher in the brown rice treated with SHS at higher temperature. Lipoxygenase was inactivated by treating with SHS for 20 s at 160oC, 15 s at 200oC, or 5 s at 240oC. The acidity and sensory evaluation of the brown rice treated with SHS showed that the acidity was decreased as the SHS treatment increased and SHS temperature became higher. The result of the sensory evaluation showed a similar tendency. These results show that the SHS treatment has potential as a method for improving the brown rice storage quality.

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