Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Manufacturing of Hemp Seed Flake by Using Extrusion Process

압출성형공정을 이용한 삼 종자 후레이크 제조

  • Tie, Jin (Department of Food Science and Engineering, Agricultural College of Yanbian University) ;
  • Gu, Bon-Jae (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • 김철 (중국 연변대학 농학원 식품과학부) ;
  • 구본재 (공주대학교 식품공학과) ;
  • 류기형 (공주대학교 식품공학과)
  • Received : 2010.02.09
  • Accepted : 2010.03.04
  • Published : 2010.05.30
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Abstract

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

경제적 잠재성이 큰 삼 종자의 식품소재로서의 활용을 모색하고자 삼 종자의 일반성분을 측정하였고 삼 종자 첨가 압출성형펠릿의 호화양상을 분석하기 위하여 페이스트 점도를 측정하였다. 또한 삼 종자 후레이크의 체적밀도, 색도, 압착강도, 수분용해지수와 수분흡착지수, 조직감 유지 시간(bowl life) 등의 품질특성을 조사하였다. 압출성형 공정조건은 배럴온도 90, 100, 110$^{\circ}C$, 수분함량 35%이었다. 삼 종자의 수분, 조단백질, 조지방, 조회분함량은 각각 5.67${\pm}$0.02, 25.93${\pm}$0.16, 28.21${\pm}$0.56, 7.70${\pm}$0.08%이었다. 압출성형 펠릿의 페이스트 점도 측정결과 삼 종자 펠릿의 제조에 적합한 압출성형 배럴온도는 100-110$^{\circ}C$인 것으로 판단되었다. 삼 종자 후레이크의 체적밀도는 0.24-0.43 g/mL 범위로 배럴온도가 증가함에 따라 감소하는 경향을 나타내었다. 명도와 압착강도는 삼 종자 첨가량이 증가함에 따라 크게 감소하는 경향을 나타내었다. 배럴온도가 90$^{\circ}C$에서 110$^{\circ}C$로 증가함에 따라 수분용해지수는 감소하는 경향을 나타내었고 수분흡착지수는 증가하는 경향을 나타내었다. 조직감 유지시간은 5.8-15.5분 범위로 삼 종자 첨가량의 증가에 따라 감소하였다. 관능검사 결과 전체적인 기호도는 삼 종자 첨가량 20%일 때 가장 높은 값을 나타내었다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

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