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Steeping process is the first unit operation for Injulmi manufacturing. We analysed approximate chemical composition, water absorption, hydration rate constant, hardness, reducing sugar, particle size distribution, and paste viscosity parameters of waxy rice during steeping. Moisture content increased and crude fat content decreased with the increase in steeping time to 18 hr. Ash and crude protein content decreased to steeping time 12 hr. Water absorption at steeping temperature 10, 20, 30℃ sharply increased up to 30, 15, 30 min respectively after then was equilibrium. Hardness of waxy rice sharply decreased during steeping to 30 min after then it was not changed. Reducing sugar increased with the increase in steeping time. Particle size distribution with steeping was not significantly changed. For paste viscosity parameters during steeping, peak, trough, and final viscosity increased with the increase in steeping time. Peak viscosity increased and trough and final viscosity decreased at particle size range 150 to 212 ㎛, compared to 850 ㎛.