Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik

현미 로스팅(Roasting)이 선식의 입자 크기와 물 결합력 및 점도에 미치는 영향

  • Koh, Eunmi (Department of Food and Nutrition, Seoul Women's University) ;
  • Mun, Saehun (Center for Food and Bioconvergence, Seoul National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • 고은미 (서울여자대학교 식품영양학과) ;
  • 문세훈 (서울대학교 농업생명과학연구원) ;
  • 서정희 (강원대학교 식품영양학과)
  • Received : 2014.07.31
  • Accepted : 2014.08.28
  • Published : 2014.10.31
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Abstract

The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than $1{\mu}m$ in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.

본 연구에서는 선식 제조 중 원료의 로스팅 공정이 관능적으로 최종 제품의 분산성을 낮추고 점성을 증가시킨 원인을 기계적 물성 측정을 통해 규명하고자 하였다. 현미를 로스팅하여 첨가한 선식들은 대조군에 비해 입자크기가 증가하였으며, 이러한 변화는 주로 직경 $1{\mu}m$ 이상의 영역에서 관찰되었다. 로스팅이 선식 분말의 분산성 자체를 감소시키기 보다는 침강속도를 증가시킴으로써, 분산 상태를 유지하는 시간을 단축시킨 것으로 생각된다. 현미를 증자 건조하는 동안 전분 입자의 붕괴와 수분 증발로 다공성 구조가 형성되므로, 선식을 물과 혼합하면 물이 빠른 속도로 흡수된 것으로 사료된다. 특히, 로스팅한 선식들은 대조군보다 물 결합력이 더 높아, 흐름을 유발하는 데 소요되는 힘 또한 증가되어, 대조군에 비해 점도가 높아진 것으로 해석되었다.

Keywords

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