한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권1호
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- Pages.105-109
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- 1990
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- 0367-6293(pISSN)
쌀의 원료상태 및 Extrusion Cooking 조건이 Puffed Extrudate의 특성에 미치는 영향
Effects of Raw Material and Extrusion Cooking Conditions on Physical and Chemical Properties of the Puffed Rice Extrudate
- Lee, Young-Chun (Dept. of Food Sci. & Technol., Chung-Ang Univ.) ;
- Ha, Yean-Chul (Dept. of Food Sci. & Technol., Chung-Ang Univ.) ;
- Bock, Jin-Young (Analytical Laborotory, Korea Gingeng & Tobacco Research Institute) ;
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Shin, Dong-Bin
(Dept. of Food Sci. & Technol., Chung-Ang Univ.) ;
- Lee, Kyung-Hae (Dept. of Food Sci. & Technol., Chung-Ang Univ.)
- 발행 : 1990.02.01
초록
Laboratary scale co-rotating twin-screw extruder(D=4mm, L/P=14)를 이용하여 쌀을 압출성형시켜 팽화 쌀 스넥으로 사용할 수 있는 extrudate를 제조하려고 시도하였다. 찹쌀가루를 원료로 하여 extrusion cooker의 screw speed를 200-360rpm으로 증가시키면, extrudate의 air cells 조직이 균일하게 개선되었으며, 원료의 수분함량은 적어도 17.5% 이하로 유지하는 것이 조직에 좋은 영향을 주었다. 찹쌀과 멥쌀의 powder와 grits를 원료로 사용했을 경우, extrudate의 객관적 및 관능적 텍스쳐는 powder가 grits보다 우수하였으며, 찹쌀과 멥쌀간의 차이는 현저하지 않았다. 그리고 extrudate를 기름에 튀기면 텍스쳐가 향상됨을 볼 수 있었다.
A laboratory scale co-rotating twin-screw extruder (D24 mm, L/D=14) was used for the extrusion of rice, which could be used for a puffed rice snack. As screw speed of the extrusion cooker was increased from 200 to 360 rpm, air cells structure of the extrudate from glutinous rice powder was improved to small and uniform air cells, and the moisture conetent of rice powder should be maintained to 15-17.5% for better texture of the extrudate. Objective and sensory texture of the extrudate from powder was better than those from grits, and there was no significant difference in textural properties between extrusion made with rice and glutinous rice.