• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.813-820
• /
• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 한국식품조리과학회지
• /
• 제16권2호
• /
• pp.167-172
• /
• 2000

흑진주미를 이용한 쌀식빵을 제조하기 위하여 흑진주미를 압출성형공법으로 팽화 처리한 후 이에 대한 물성 및 호화도를 측정하고, 팽화흑진주미의 첨가율에 따른 제빵적성과 관능검사를 검토하였다. 압출 성형물의 팽화율은 원료의 수분함량이 많을수록 낮아졌고, 전단강도와 용적율은 증가하였다. 원료의 수분을 20%로 조절하여 팽화하였을때 호화도는 92%였다. 팽화흑진주미를 첨가한 식빵의 부피는 첨가비율이 증가함에 따라 감소하는 경향을 보였으며, 무게에는 유의한 차이가 없었다. 색차는 팽화흑진주미를 첨가할수록 점차 식빵의 색이 어두워지고 적색을 많이 띄고 황색은 적어지는 경향을 나타내었으며, 팽화흑진주미의 첨가비율이 경도에는 유의한 영향을 주지 않았다. 관능검사 결과 팽화흑진주미를 첨가한 군이 향과 색, 맛에서 모두 대조군보다 높은 선호도를 나타냈으며, 향과 색, 맛, 조직감의 전체적인 선호도가 팽화흑진주미를 10% 첨가한 군에서 높게 나타났다.

• Journal of Animal Science and Technology
• /
• 제57권7호
• /
• pp.26.1-26.5
• /
• 2015

Background: Rice bran is a by-product of the rice-milling process, which remains largely underutilized; however, efficient processing treatments may improve its feeding value for chickens. This is of great economic and environmental importance, as this can lower the production costs, and offer an opportunity for valorization of a low-quality agricultural by-product, to a high-value feed source. Methods: This experiment was conducted to study the effect of extruded rice bran on performance and phosphorous (P) bioavailability in broiler chickens. In a completely randomized design, 200 seven-day-old broilers (Cobb 500) were allotted to five treatments with five replicates per treatment and 8 chicks per replicate, and fed with their respective diet during the starter (8 to 21 days) and grower (22 to 42 days) periods. Diets were a basal corn-soybean based diet (T1), or diets containing 20 % rice bran (T2), 30 % rice bran (T3), 20 % extruded rice bran (T4), or 30 % extruded rice bran (T5). Results: Birds feeding on T4 and T5 diets had a higher body weight gain and lower feed-to-gain ratio compared to those feeding on T2 and T3 diets (p < 0.05). Birds receiving diets containing extruded rice bran had higher total P availability and tibia ash content, as compared with those receiving diets containing un-extruded rice bran (p < 0.05). Relative weight of the pancreas was higher in birds receiving T2 and T3 diets. Conclusions: The results confirmed the beneficial effect of extrusion treatment of rice bran on performance and P availability in broilers. Up to 30 % extruded rice bran may be included in the broiler diet without apparent adverse effects on the performance.

• 산업식품공학
• /
• 제15권4호
• /
• pp.404-412
• /
• 2011

쌀가루를 온도와 수분함량을 조절하여 압출 한 쌀가루의 특성과 밀가루와 7:3의 비율로 혼합된 쿠키의 품질을 경도,색도, 관능평가를 실시하여 쿠키에 적용가능성을 확인하였다. 압출 쌀가루는 호화가 이루어져 $\alpha$ 화 되었으며 압출온도가 100$^{\circ}C$에서 130$^{\circ}C$로 증가할수록 점도가 급격하게 감소되었으며 수분함량이 25%에서 27%로 증가할수록 점도 가 다소 감소되는 것을 확인하였다. 압출쌀가루의 수분흡수력, 수분용해도, 팽윤력은 대체적으로 높게 측정되었으며 30$^{\circ}C$와 80$^{\circ}C$에서 수분용해도와 팽윤력은 생쌀가루에 비해 높게 측정되었으나 80$^{\circ}C$에서는 130$^{\circ}C$ 압출쌀가루는 생쌀가루와 비슷하였다. 압출 공정 온도가 증가할수록 수분용해도는 급격하게 증가하였다. 밀가루와 각 압출쌀가루가 혼합된 쿠키는 밀가루 쿠키와 비교하여 경도가 높았으며 퍼짐성지수는 낮았다. 100$^{\circ}C$ 압출쌀가루가 첨가된 쿠키는 색이 짙었으며 130$^{\circ}C$ 압출쌀가루가 첨가된 쿠키는 밀가루와 비슷하였다. 압출쌀가루가 첨가된 쿠키는 관능 평가에서는 향기, 맛, 전체적인 기호도가 높았으며, 부드러운 정도는 비슷한 평가를 받았다. 압출쌀가루를 사용하여 밀가루 함량을 감소시키기 위한 연구를 실시한 결과, 압출쌀가루는 밀가루 함량을 줄여 사용할 때 가공적성문제점을 보완할 수 있었다. 또한 다양한 분야로 압출쌀가루 연구를 통해 쌀의 활용을 확대될 가능성이 있음을 확인하였다.

• 한국식품조리과학회지
• /
• 제27권6호
• /
• pp.745-754
• /
• 2011

To improve the textural properties of gluten free rice flour based products, the physicochemical and pasting properties of extruded non-waxy rice flours using extruder were investigated. The high yielding Tongil type rice variety, Hanarum was used. Hanarum rice flour was prepared by dry milling from soaked and dried rice grain. The operation conditions of twin screw extruder were 250 rpm of screw speed, $160^{\circ}C$ of barrel temperature, and 24, 27, and 30% of moisture content. Hanarum extruded rice flour (HERF) were lower in crude lipid and ash contents, but higher in crude protein than Hanarum rice flour (HRF). The color values of HERF showed significantly different (p<0.05) with different moisture contents. Water binding capacities, apparent amylose contents, and damaged starch of HERF were higher than those of HRF. Moisture contents affected water binding capacities of HERF. Solubility increased with increasing heating temperature and solubilities of HERF differed significantly (p<0.05). X-ray crystallinity was changed after extrusion cooking and that of HERF showed sharp peaks at $2{\theta}=18-20^{\circ}$. The pasting viscosities of HERF kept lower values (~ 10 RVU) constantly.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권1호
• /
• pp.94-101
• /
• 2002

Two experiments were conducted to evaluate the feeding value of rancid rice bran in finishing pigs. In exp. 1, fresh (FRB), rancid (RRB), pelleted and extruded rice bran were used to determine stability and nutrient digestibility. The free fatty acid (FFA) values of FRB and RRB were 8.2 and 15.3%, respectively. Some of the FRB was pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). In exp. 2, a total of 48 pigs ($Landrace{\times}Yorkshire{\times}Duroc$, $51.12{\times}0.5kg$) were employed for a 56-d feeding trial with 3 treatments: Control (defatted rice bran+animal fat), 20% FRB (8.2% FFA), and 20% RRB (15.6% FFA). There was a significant difference (p<0.05) in FFA% between raw and pelleted, and extruded rice bran on d 10 after storage. On d 30 the extruded rice bran showed lower (p<0.05) FFA% than the pelleted one. Dry matter digestibility was higher (p<0.05) in processed rice brans (pelleted or extruded) than raw rice bran (FRB or RRB). Energy and protein digestibilities in extruded rice bran were higher (p<0.05) than those in raw rice brans. The digestibilities of isoleucine, leucine and phenylalanine were lower (p<0.05) in RRB than FRB. Pigs fed diets containing FRB grew faster (p<0.05) and showed better feed conversion ratio (p<0.05) than those fed diets containing defatted rice bran or RRB. Carcass characteristics including dressing percentage and backfat thickness were not affected (p>0.05) by dietary treatments. With increasing storage time, the raw pork from RRB showed higher (p<0.05) thiobarbituric acid reactive substance (TBARS) and peroxide value (POV) than those from FRB when stored at $1^{\circ}C$ for 3 weeks. Cooked pork showed rapid increase in TBARS and POV as compared to raw pork regardless of rice bran rancidity. As the storage time passed, Lightness (L) was lower (p<0.05) in RRB than FRB. Redness (a) was higher (p<0.05) in control than rice bran groups when stored 2-3 weeks. However, there was no difference (p>0.05) in redness (a) between the two rice bran groups. In conclusion, feeding rancid rice bran gave negative effects on growth performance and pork quality in finishing pigs.

• 한국식품과학회지
• /
• 제33권1호
• /
• pp.55-59
• /
• 2001

쌀의 팽화에 관한 연구는 팝콘에 관한 연구와 비교하면 매우 미흡한 편이다. 쌀을 팽화시킬 때 대부분 가압식 팽화기나 압출성형기를 이용하고 있다. 대부분의 쌀의 팽화에 관한 연구는 인도에서 이루어져 왔으며, 가공조건(수분함량, 가열온도) 등이 팽화쌀의 물리화학적 성질에 관한 연구가 대부분이다. 팝콘과 같은 인스턴트 팽화쌀의 팽화기작 및 개발에 관한 연구는 극히 제한되어 있다. 압출성형 팽화펠릿의 팽화에서 3일 수침 후 분쇄한 찹쌀을 이용하여 수분함량 $20{\sim}27%$, $CO_2$ 가스주입압력 2.8 MPa, 스크류회전속도 200 rpm으로 제조한 펠릿을 microwave oven에서 팽화시 밀도와 조직감이 비교적 낮게 나타나는 경향을 보였다. 또한 압출성형기로 제조된 펠릿의 팽화시 가장 큰 영향인자는 펠릿의 수분함량과 가스주입압력, 스크류회전속도의 조절에 의해 팽화 및 조직감을 최적화 할 수 있었다.

• 한국식품영양과학회지
• /
• 제44권8호
• /
• pp.1212-1218
• /
• 2015

본 연구는 저온 및 재래식 압출성형 공정에 따른 쌀 야채류 압출성형의 항산화 활성에 대해 분석하였다. 압출성형 조건은 수분 함량 25%, 스크루 회전속도 150 rpm으로 고정하였다. 저온 압출성형 조건은 사출구 온도 $80^{\circ}C$, $CO_2$ 주입량 300 mL/min, 재래식 압출성형은 사출구 온도 $140^{\circ}C$, $CO_2$ 0 mL/min으로 조절하였다. 원료는 쌀 분말에 단호박, 토마토, 딸기 및 녹차 분말을 각각 10%씩 혼합하여 사용하였다. 단호박 및 토마토 첨가한 압출성형물의 DPPH 라디칼 소거능은 저온 압출성형 공정보다 재래식 압출성형 공정에서 더 높았다. 단호박, 토마토 및 딸기를 첨가한 압출성형물은 압출성형 후 총 페놀 함량이 증가하였으며, 저온 압출성형물보다 재래식 압출성형물에서 총 페놀 함량이 다소 높았다. 총 플라보노이드 함량은 녹차를 첨가한 재래식 압출성형물이 18.82 mg/g으로 가장 높았다. 압출성형 후 단호박을 첨가한 압출성형물의 총 카로티노이드 함량은 낮아졌으나 토마토 압출성형물은 증가하였다. 토마토 압출성형물의 라이코펜 함량은 압출성형 후 증가하였으며, 재래식 압출성형에서 더 높았다. 딸기 압출성형물의 안토시아닌 함량은 저온 압출성형보다 재래식 압출성형 공정에서 높았다. 압출성형 후 녹차 압출성형물의 총 클로로필 함량은 감소하였으며 클로로필 a, b 및 총 클로로필은 저온 및 재래식 공정에 따른 유의적인 차이는 없었다.

• 한국식품과학회지
• /
• 제33권1호
• /
• pp.45-49
• /
• 2001

본 연구는 single-screw extrusion puffing을 이용하여 동태, 탈지콩가루의 양은 고정시키고, 쌀가루와 옥수수가루의 함량을 달리하여 제조한 압출 성형제품의 특성을 알아보고자 실행하였다. 각 제품에 있어 일반성분에서의 통계적인 차이는 나타나지 않았으며 품질특성에서는 쌀가루 100%로 제조한 제품이 다른 제품과 비교했을 때 팽화율이 높고, 밀도가 낮으며 전단력이 가장 낮게 나타나 유의성 있는 차이를 보여주었다(P<0.05). 100% 쌀가루제품이 색도에서도 명도가 가장 높았고, 관능검사의 전반적인 바람직성 검사에서도 선호도가 높게 나타났다. 결론적으로 수산식품인 동태와 탈지콩가루를 쌀가루에 첨가하여 옥수수가루보다 팽창이 잘된 압출성형제품을 전단력이 낮은 좋은 조건에서 생산할 수 있었다. 이 결과는 차후 제품 개발에 동태를 첨가시킨 쌀가루 스낵제품을 만들 수 있는 기초자료가 될 것으로 사료된다.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.850-854
• /
• 2012

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of $120^{\circ}C$ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1~73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.