Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimization for Extrusion-Cooking of Rice-ISP-File Fish Mixture by Response Surface Methodology

반응표면분석을 이용한 쌀-대두단백-쥐치어 혼합물의 압출성형 최적화

  • 이찬 (한서대학교 식품생물공학과)
  • Published : 2004.12.01
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Abstract

Effects of raw material composition, feed moisture and process temperature on chemical, physical and sensory properties of extrudates produced by a single-screw extruder from the mixtures of rice flour, isolated soy protein and file fish were evaluated through response surface methodology (RSM). Nitrogen solubility index (NSI), integrity index (II), rehydration ratio (RR), density, and the external appearance were measured as indices of physicochemical and sensory properties of extrudates. RR was negatively correlated with density (R=-0.742, p<0.0l). Increased amounts of rice flour in feed mixtures resulted in increased RR. The extrudate prepared from the mixtures of ISP, rice flour and file fish showed the highest sensory score at which extrusion temperature was 13$0^{\circ}C$ or above.

쥐치어의 이용을 다양화하기 위하여 분리대두단백과 쌀가루를 첨가하여 원료 혼합물의 수분함량을 20∼30%로 조절한 후 단축스크류 압출성형기를 이용하여 압출성형으로 조직화 단백질을 제조하기 위한 실험을 하였으며 쌀가루함량, 토출구온도 및 원료 혼합물의 수분함량이 압출성형물의 물리화학적 및 관능적특성에 미치는 영향을 반응표면분석을 이용하여 최적화하였다. 쌀가루함량이 증가하면 팽화율이 증가하므로 재흡수율은 높아지는 반면 밀도는 낮아지는 현상을 보였다. 재흡수율과 밀도는 서로 유의성 있게 반비례하는 상관관계 (p<0.01, R=-0.742)를 보였다. 육안적인 관능검사방법은 조직잔사지수와 유의성 있는 상관관계(p<0.01, R=0.489)를 보였으므로 비교적 조직화의 정도를 평가하는 방법으로 적절한 것으로 간주되었다. 그리고 관능검사와 재흡수율의 상관관계(p<0.01, R=0.507)와 밀도와의 상관관계(p<0.001, R=-0.596)가 각각 비교적 높게 나타났으며 압출공정에서 토출구의 온도가 13$0^{\circ}C$ 이상에서 최적의 조직화가 형성되었다.

Keywords

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