증자 및 건조조건을 달리하여 올벼쌀을 제조하고 호화도, 물결합력, 팽윤력, 및 경도 및 관능적 기호도의 변화를 시험하였다. 원료는 동진찰벼를 사용하였으며 탈곡된 벼를 24시간 수침한 다음 $95-100^{circ}C$에서 60분 또는 $121^{circ}C$에서 20분간 증자하였고 45, 60, $80^{circ}C$의 열풍과 햇볕을 이용하여 수분함량 13-15%가 되도록 각각 건조하여 준비하였다. 올벼쌀의 호화개시온도는 생쌀 보다 낮았으며 상압증자 후 $45-60^{circ}C$의 열풍으로 건조한 올벼쌀은 최고점도, 강하점도, 치반점도, 최종점도가 다른 가공조건에 비하여 높았다. 올벼쌀의 수분결합력과 팽윤력은 고압증자가 상압증자보다 높았으며 건조조건에 따른 유의적인 차이는 없었다. 올벼쌀의 경도는 고압증자조건에서 건조온도가 높을수록 올벼쌀의 경도는 증가하는 경향을 보였다. 올벼쌀에 대한 관능검사 결과는 고압에서 증자한 다음 $45^{circ}C$와 $80^{circ}C$의 열풍으로 건조한 올벼쌀이 외관, 색상, 맛, 전반적 기호도가 우수한 것으로 나타났다. 이와 같은 결과는 증자와 건조조건이 올벼쌀의 품질을 좌우하는 영향인자로서 중요성을 나타낸다.
This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{circ}C$ for 60 min or at $121^{circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{circ}C$ and hot drying at $45-60^{circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{circ}C$ than $95-100^{circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{circ}C$ than $95-100^{circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{circ}C$ and hot-air drying at 45 or $80^{circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.
