압출성형 공정을 이용한 돈육과 계육스낵의 제조

Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process

단일축 압출성형기를 이용한 meat snack의 제조특성을 조사하고자 하였다. 돈육과 계육을 원료로 하여 압출기 내의 스크류 회전속도(120, 190, 260rpm)를 변수로 하고 고기함량비(고기 : 옥분=1 : 3, 1 : 1, 2 : 1, 3 : 1)에 따른 extrudate의 가공 및 압출성형 특성을 조사한 결과는 다음과 같다. 고기함량이 증가할수록 팽화율, 수분흡착력, 명도 및 황색도는 감소하였다. 팽화율은 스크류 회전속도가 증가함에 따라 커지는 경향을 나타내었으나 고기함량이 높은 2 : 1 배합비에서는 반대 현상을 나타내었다. 그러나 수분흡착력은 고기함량이 적을때에는 스크류 회전속도 190rpm에서 최대치를 나타내었으나, 고기함량이 증가함에 따라 120rpm에서 최대치를 나타내었다. 밀도에 대한 압출물의 영향은 배합비가 1 : 1, 2 : 1과 3 : 1에서는 큰 유의성은 없었으나 1 : 3과 0.1의 배합비보다는 유의적으로 높은 밀도값을 나타냈다. 한편, 고기함량이 증가할수록 적색도는 커졌으며 절단력은 배합비 1:1에서 최대치를 나타내었고 스크류 회전속도가 커질수록 절단력은 감소하는 경향을 나타내었다.

The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.