Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Development of Rice Flour-based Puffing Snack for Early Childhood

쌀가루를 이용한 영유아용 팽화스낵 가공 적성 연구

  • We, Gyoung Jin (Department of Food Science and Technology, Sejong University) ;
  • Lee, Inae (Department of Food Science and Technology, Sejong University) ;
  • Cho, Yong-Sik (National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoon, Mi-Ra (National Institute of Crop Science, Rural Development Administration) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University) ;
  • Ko, Sanghoon (Department of Food Science and Technology, Sejong University)
  • 위경진 (세종대학교 식품공학과) ;
  • 이인애 (세종대학교 식품공학과) ;
  • 조용식 (농촌진흥청 국립농업과학원) ;
  • 윤미라 (농촌진흥청 국립식량과학원) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 고상훈 (세종대학교 식품공학과)
  • Received : 2010.11.12
  • Accepted : 2010.11.18
  • Published : 2010.11.30
⟨ Previous Next ⟩

Abstract

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

쌀가루제품은 밀가루 제품에 비하여 알레르기 유발율이 낮으므로, 영유아용 제품으로 개발될 수 있는 가능성이 크다. 특히, 영유아용 식품은 치아발달이 미숙한 영유아에 적합하도록 침에 의해서 쉽게 녹여 삼킬 수 있어야 하는데, 본 연구에서 개발된 팽화쌀과자는 이러한 특성을 모두 만족하고 있다. 본 연구에서는 쌀가루로부터 쌀압출물을 제조한 후 팽화시켜 다공질이 많은 구조를 갖는 쌀과자를 제조하였다. 팽화쌀과자의 팽화율은 1.8배이었으며, 경도는 대조군으로 연구된 Graduates 및 Little과 유의적 차이를 보이지 않았다. 팽화쌀과자의 수분흡수량은 상대습도가 증가함에 따라 증가하였으며 수분 흡수속도는 상대습도 30-40% 구간에서 0.0024 mg/hr로 가장 낮았다. 본 연구에서 개발된 팽화쌀과자는 기존 쌀가공품이 보이는 딱딱한 물성을 다공성의 구조의 형성을 통하여 개선하였으며, 이는 영 유아의 씹힘과 삼킴에 부담을 줄이며 저작운동을 유도하여 치아발달에 도움을 제공할 수 있다. 본 연구의 팽화쌀과자와 같은 팽화쌀제품의 개발을 통하여 기존에 밥, 떡, 주류 중심의 쌀제품에서 탈피하여 쌀가공품의 다양화에 이바지할 수 있다.

Keywords

Acknowledgement

Grant : 쌀가루 이용성 증진 연구 및 실용화 기술 개발

Supported by : 농청진흥청

References

  1. Airoldi C, El-Dash AA. 2006. Extruded rice flour as a gluten substitute in the production of rice bread. Arch. Latinoam. Nutr. 56: 288-294.
  2. Badrie N, Mellowes WA. 1991a. Effect of extrusion variables on cassava extrudates. J. Food Sci. 56: 1334-1337. https://doi.org/10.1111/j.1365-2621.1991.tb04766.x
  3. Badrie N, Mellowes WA. 1991b. Texture and microstructure of cassava (Manihot esculenta Crantz) flour extrudate. J. Food Sci. 56: 1319-1322. https://doi.org/10.1111/j.1365-2621.1991.tb04762.x
  4. Clerici MTPS, Airoldi C, El-Dash AA. 2009. Production of acidic extruded rice flour and its influence on the qualities of glutenfree bread. Lwt-Food Sci. Technol. 42: 618-623. https://doi.org/10.1016/j.lwt.2008.08.010
  5. Desrumaux A, Bouvier JM, Burri J. 1999. Effect of free fatty acids addition on corn grits extrusion cooking. Cereal Chem. 76: 699-704. https://doi.org/10.1094/CCHEM.1999.76.5.699
  6. Ding QB, Ainsworth P, Tucker G, Marson H. 2005. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J. Food Eng. 66: 283-289. https://doi.org/10.1016/j.jfoodeng.2004.03.019
  7. Gujral HS, Guardiola I, Carbonell JV, Rosell CA. 2003. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J. Agric. Food Chem. 51: 3814-3818. https://doi.org/10.1021/jf034112w
  8. Kang SH, Ryu GH. 2001. Improvement in the Yukwa manufacturing by extrusion process with $CO_2$ gas injection. Food Sci. Biotechnol. 10: 1-6.
  9. Kim JH, Ryu GH. 2001. Effects of extrusion process parameters on puffing extruded pellets. Korean J. Food Sci. Technol. 33: 55-59.
  10. Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J. Food Sci. Technol. 41: 69-76.
  11. Kim MH, Kim JO, Shin M. 2001. Effects of resistant starches on the characteristics of sponge cakes. J. Korean Soc. Food Sci. Nutr. 30: 623-629.
  12. Kim MJ, Jang MS. 2005. Quality characteristics of sponge cakes with addition of corn starch. J. Korean Soc. Food Sci. Nutr. 34: 1427-1433. https://doi.org/10.3746/jkfn.2005.34.9.1427
  13. Kum JS, Lee HY, Shin MG, Yoo MR, Kim KH. 1994. Properties of modified rice starch by physical modification. Korean J. Food Sci. Technol. 26: 428-435.
  14. Launay B, Lisch JM. 1983. Twin-screw extrusion cooking of starches: Flow behaviour of starch pastes, expansion and mechanical properties of extrudates. J. Food Eng. 2: 259-280. https://doi.org/10.1016/0260-8774(83)90015-8
  15. Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK. 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chem. 83: 28-36. https://doi.org/10.1094/CC-83-0028
  16. Park MK, Lee KH, Kang SA. 2006. Effect of particle size of rice flour on popping rice bread. Korean J. Food Sci. Technol. 22: 419-427.
  17. Payne FA, Taraba JL, Saputra D. 1989. A review of puffing processes for expansion of biological products. J. Food Eng. 10: 183-197. https://doi.org/10.1016/0260-8774(89)90025-3
  18. Sim YJ, jung BM, Rhee KC. 2001. Quality characteristics of extruded formulated products prepared from blends of rice flour, corn flour and fish muscle by single-screw extrusion. Korean J. Food Sci. Technol. 33: 45-49.