한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

압출성형과 동결건조 곡류의 특성

Characteristics of Cereals Prepared by Extrusion-Cooking and Freeze-drying

  • 김철 (공주대학교 식품공학과, 공주대학교 식품과학연구소) ;
  • 박희용 (공주대학교 식품공학과, 공주대학교 식품과학연구소) ;
  • 류기형 (공주대학교 식품공학과, 공주대학교 식품과학연구소)
  • Tie, Jin (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University) ;
  • Park, Hee-Yong (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University, Institute of Food Science, Kongju National University)
  • 발행 : 2005.10.31
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초록

압출성형공정을 곡류식품 소재개발에 적용하기 위한 기초연구로서 압출성형으로 곡류를 처리한 후 압출성형 곡류, 원료 곡류, 동결건조 곡류의 수용성지수, 수분흡착지수, 페이스트점도와 미생물지표로서 일반세균수를 측정하였다. 압출성형 시료는 배럴온도(70, 90, $110^{\circ}C$)와 수분함량(25, 30%)을 달리하여 제조하였다. 원료 곡류, 동결건조 곡류, 압출성형 단일곡류와 압출성형 혼합곡류의 수용성지수와 수분흡착지수는 압출성형시료가 원료곡류와 동결건조 곡류에 비해 증가하였다. 압출성형 혼합곡류에서 수분용해지수는 배럴온도 $70^{\circ}C$, 수분함량 25%일 때 가장 높았고 수분흡착지수는 배럴온도 $110^{\circ}C$, 수분함량 25%일 때 가장 높게 나타났다. 원료 곡류, 동결건조 곡류, 압출성형 단일곡류와 압출성형 혼합곡류의 최고점도, 최저점도, 구조파괴점도, 최종점도는 압출성형시료가 원료 곡류와 동결건조 곡류에 비해 현저히 감소하였다. 압출성형 혼합곡류에서 최고점도와 구조파괴점도는 배럴온도 $70^{\circ}C$, 수분함량 25%일 때 가장 낮았고 최저점도는 배럴온도 $110^{\circ}C$, 수분함량 25%일 때 가장 낮은 값을 나타내었다. 최종점도는 배럴온도 $90^{\circ}C$, 수분함량 25%일 때 가장 낮게 나타났다. 미생물지표로서 일반세균수를 측정한 결과는 압출성형 공정으로 처리한 원료곡류와 혼합곡류에서 미생물이 검출되지 않았다.

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

키워드

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