Studies on Optimum Cooking Conditions for Commercial Continuous Rice Cooker
2000
Lee Eun-Young | Jung Jin-Hoon Yonsei University, Seoul (Korea Republic)
The optimum cooking conditions for large scale continuous gas cooker were studied with three varieties of rice. Optimum soaking time for the cooker was extimated to be 30 min at cooking temperature above 20 degrees, while 60 min at cooking temperature below 10 degrees. The ratio of water-to-milled rice giving the best eating quality was founded to be 1.41~1.48, and corresponding moisture content of cooked rice ranged from 60 to 62% for different rice varieties. The optimum ratio of water to milled rice. (Chucheong) decreased from 1.50 to 1.37 with increase in the amount of milled rice from 4.0 to 6.5 kg in a cooking vessel. However, actual water uptake by rice (g water absorbed per g rice) on cooking was nearly constant value of 1.13, which means that evaporated water during cooking increases with decreasing the amount of rice in a cooking vessel.
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