적외선 가열처리가 현미의 취반특성에 미치는 영향

The effects of infrared heating (micronizing) on the cooking and organoleptic properties of brown rice were studied. Brown rice was infrared-heated at 105, 110, 120, and 130°C for an appropriate duration of moisture content decrease by 1, 3, and 5%. To evaluate the effect of the soaking process, brown rice was soaked in water for 10, 20, and 30 min and then infrared-heated at 105, 110, and 120°C, respectively, until the water content (14%) prior to soaking was reached. Infrared heating caused the formation of stress cracks inside the rice endosperm with the partial rupture of pericarps leading to kernel breakage after cooking. The formation of stress crack was reduced significantly when brown rice was soaked before infrared heating. The Rapid Visco Analyzer profiles showed that the peak viscosity of rice starch decreased with increasing infrared heating temperature in conjunction with the soaking process due to the higher extent of starch gelatinization. The spreadability and relative index of softness of cooked brown rice increased with increasing infrared heating temperature and appropriate soaking time. The sensory test revealed that the cooked brown rice infrared-heated at 110°C with 20 min soaking showed the highest sensory attributes among all the treated samples.