사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향

Abstract

The objective of this study is to find the optimal cooking condition of rice for the cold chain as home meal replacement (HMR) products. Two types of rice varieties were cooked either on an electric rice cooker (ERC) or a superheated steamer (SHS) with different concentrations of beef bone broth added before cooking. Cooked rice was stored at 5℃ for 3 days and the quality was analyzed by moisture content, color, reducing sugar content, texture profile, and sensory evaluation. The results indicate that retrogradation of cooked rice prepared using SHS can be reduced during cold storage by the addition of beef bone broth. Also, the addition of more than 40% of beef bone broth caused a deterioration in the quality of the cooked rice, and it appears that the addition of 10-20% of bone broth is optimal for the overall quality of the cooked rice during cold storage.