KR100303975B1 - New Yul-Serial Cereal Products and Manufacturing Method - Google Patents

Abstract

The present invention relates to a cereal product and a method of manufacturing the same, which are prepared by mixing only yulmu or mixture of yulmu powder and wheat flour at an optimum mixing ratio and then extruded under an optimum extrusion molding condition. Response surface methodology (RSM) Finding the best extrusion molding conditions necessary for serialization of yulmu by means of mixing and preparing the cereals with yulmu alone or mixture of yulmu powder and wheat flour according to the optimum extrusion molding conditions and mixing the tissue characteristics of cereals By analyzing the design method to find the optimal mixing ratio for the production of yulmu cereal, there is an excellent effect of manufacturing and providing a new yulmu serial product with a commodity value of the yulmu alone or a mixture of yulmu flour and flour.

Description

New Yulmu Cereal product and its manufacturing method

The present invention relates to a novel cereal products and a method of manufacturing the same. More specifically, the present invention relates to a yulmu serial product prepared by extrusion molding of yulmu alone or a mixture of yulmu powder and flour, and a manufacturing method thereof.

Yulmu (coix) has long been used as a herbal medicine in oriental medicine, and recently, there are known functional substances that lower blood cholesterol levels (Chung et al., 1988). It is used as either rice or rice (Kim, 1977). Food products such as cereals and ready-to-eat breakfast cereals are increasingly being consumed, and their added value is high. As a method of producing such a snack product, there is an extrusion expansion method, a milk treatment method and the like. Recently, extrusion production methods are frequently used for the simplification of the process, continuous production and product diversification. Extrusion expansion method using an extruder can produce a product in a relatively short time by heat and mechanical energy (Carpez et al., 1986, Kim et al., 1996), a series of single reaction of the various unit processes performed in the food unit process Treatment can be carried out simultaneously on board, with heat treatment, mixing, separation crimping, arrangement, swelling, and molding (Smith and Ben-Gera, 1980). Since extrusion process conditions cause changes in the physical properties and chemical composition of the extruded products, it is necessary to study the extrusion process conditions to control the appropriate processing degree (Bjrck, 1984), and Kim Jong-tae (1995) The bran was induced by deformation of the bran component by the extrusion process involving shear force, heat, and pressure, and the extrusion molding process for the development of food materials was studied. Many optimization methods are used based on the construction method using the response surface methodology (RSM), which is effectively used to find the optimal process conditions of factors in the production process of industrial products (Cornell, 1973; Hare, 1974). .

On the other hand, food is mostly a mixture of various substances, not a single substance. The proportion of ingredients in food accounts for a relatively large proportion of other fixed factors, such as facilities and personnel, and can be effectively controlled. Research on the development of products by mixtures in food is aimed at emphasizing nutritional aspects or minimizing manufacturing costs while maintaining the same or similar quality in the manufacture of products (Norback and Evans, 1983). As an experiment to determine the optimum ratio of mixtures, Payton et al. (1988) used reaction surface analysis to prepare whey, yeast extract, and low-fat cheese for the elderly. Studied. Hsu et al. (1977) studied the ratio of mixing vegetable and animal proteins to bread, pasta, confectionery, and snacks to help determine the minimum price. Lee et al. (1997) produced various types of cereals, such as brown rice, barley rice, wheat, etc., and re-formed grains by extrusion molding. As such, the product is composed of several components, and the mixing ratio of each component is not a problem, but the mixing amount of each component is a problem. In this experiment on a mixture of several components, an experimental design method for finding the optimal mixing ratio that has a significant effect on the reaction amount of interest and maximizes or minimizes the reaction is called an experimental design on the mixing ratio of the mixture ( Park, 1997, Dziezak, 1990). Because of the complexity of food in food, it is preferable to introduce a statistical model rather than a theoretical mathematical model. The statistical model, when formed by the results of experiments conducted in a proper design, has the validity and applicability of the model. Can have

Therefore, the present inventors have estimated the reaction relationship according to the change of the independent variables by estimating the functional relationship between the independent variables and the dependent variables through the response surface analysis according to the response surface planning method (RSM). To determine the experimental design that gives the best degree with the fewest number of experiments and to determine the statistical properties of the appropriate response surface estimated through data analysis (Derringer & Suich, 1980). After finding the required extrusion process conditions (moisture content and screw speed), extruding the mold alone or the mixture of yeast radish and wheat flour with an extruder by Mixture design according to the extrusion process conditions, Tissue Characteristics and Extrusion of Extruded Moldings According to the Mixing Ratios for the Formation of Tissues Suitable for Snacks and Cereals The reaction was determined.

Therefore, an object of the present invention is to provide a yulmu cereal product containing yulmu alone or an appropriate amount of yulmu powder and flour. It is another object of the present invention to provide a method for producing a product of yulmu cereals, which is extruded under the optimum extrusion conditions, or a mixture of yulmu alone or a mixture of yulmu powder and wheat flour in an appropriate ratio.

The object of the present invention is to find the optimal extrusion processing conditions necessary for serializing the yielding by the response surface methodology (RSM) and according to the optimum extrusion processing conditions, the production of the yeast radish alone or the flour and flour The mixtures were mixed by extrusion molding to prepare snacks and cereals, and the organizational characteristics of the prepared snacks and cereals were investigated by the mixing experiment design method to find the optimum mixing ratio.

Hereinafter, the configuration and operation of the present invention.

FIG. 1 and FIG. 2 are photographs showing the rate molar serial extruded according to various screw speeds and water contents according to the experimental design of the reaction surface analysis method.

FIG. 3 is a contour plot and response surface plot showing the breakage strength of extruded Yulmu Cereal at various moisture contents and screw speeds.

4 is a contour plot and response surface plot showing the swelling thickness of extruded rate molar serials at various moisture contents and screw speeds.

5 is a contour line showing the optimal region of the Yulmu serial.

6 and 7 are photographs showing the cereals extruded from the mixture of yulmu flour and flour, which were designed and mixed at a barrel temperature of 125 ° C., water content of 25% and a screw speed of 300 rpm.

FIG. 8 is a graph showing the response surface analysis of cereal powder and flour mixture cereals on water solubility index (WSI).

FIG. 9 is a graph showing the response surface analysis of cereal flour and flour mixture cereals on water absorption index (WAI).

The present invention comprises the steps of preparing the yulmu serial using an extrusion molding device while varying the amount of water and the screw speed added during yulmu dough; The optimum screw speed and moisture for measuring the physical properties and chromaticity such as swelling thickness and bending failure stress of the manufactured yulmu serial and investigating the moisture adsorption index and the water dissolution index to produce the yulmu cereal by extrusion molding Finding content conditions; Preparing a cereal product by extruding a mixture of yeast powder and wheat flour at various ratios under the optimum screw speed and water content conditions; Measure the physical properties and chromaticity, such as the breaking damage strength and swelling thickness of the cereal prepared by extrusion molding the mixture of the yulmu powder and flour in various ratios, the moisture adsorption index and the water dissolution index and analyzed the thickness difference Comprising the step of calculating the optimum mixing ratio of flour and flour.

The present invention was used to make the yulmu cultivated in 1997 in Yeoncheon-gun, Gyeonggi-do to make less than 600 ㎛ and used flour mill (Korean flour, cow, Incheon). The yulmu powder has a protein content of 16.35%, a water content of 12%, and the strong wheat flour has a protein content of 8.74% and a water content of 14%. The extrusion apparatus used in the present invention is a coaxial twin screw extrusion machine used by Liu and Mulvaney (1997), the screw is fully engaged, the screw diameter is 31.0 mm, the L / D ratio is 20, and the motor capacity is 7.5 HP. The barrel consisted of three pieces, and the diameter of the discharge port was 3.0 mm. The feed rate of the feed was maintained at 0.075 kg / min by adjusting the rotational speed of the twin screw of the feeder. In order to adjust the moisture content of raw materials, the input amount of raw materials and water was calculated per hour, and water at room temperature was directly injected into the barrel inlet to meet the central synthesis plan, and the screw speed was also adjusted.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited to these Examples and Experimental Examples.

Example 1

[Cereal Preparation and Optimal Extrusion Conditions Determination Using Yulmu]

After preliminary experiments among the various variables affecting the extrusion of extrusion, the extrusion molding temperature was fixed at 125 ° C, and the barrel screw speed and the water content of the sample were determined as variables. The experimental area was designed with the range of screw speed from 200 to 300 rpm and the water content from 25 to 30% within the constraint range of each variable. With these two variables, the experimental conditions were set up as a quadratic model by central composite design in the constraint domain of each variable (Table 1). Ten different cereals were produced according to the different process conditions, namely screw speed and water content, and the optimum extrusion molding conditions were determined. As a result of the experiment, it was shown that the rate of extrusion molded under each condition by the central synthesis planning method was apparently different from the extruded state as shown in FIG. 1. In other words, at the screw speed lower than the screw speed of 300rpm or more, the expansion degree was lower in the manufacturing of Yulmu Cereal, and the higher the moisture content was, the lower the expansion degree of Yulmu Cereal was extruded in the extruder.

TABLE 1

[Constituent Conditions of Experimental Elements According to Central Synthesis Plan]

Hereinafter, the physical properties and water adsorption index of the yulmu serial produced by the extrusion molding. Water dissolution index and chromaticity were investigated in the following experimental example to determine the optimal extrusion molding conditions. In the following experiments, coefficient values representing the regression model were calculated based on Scheffe's polynomial form (cornell, 1990). The model and coefficient values were verified by F-test and significance using ANOVA table. The model was revalidated using a correlation coefficient.

Experimental Example 1

[Investigation of Physical Properties of Yulmu Extruded Cereals]

Bending of the extrudate was measured using a rheometer (Sun Co., CD-200D, Japan). After cutting the cylindrical extruded molded product to 6 cm, the diameter of each sample was measured to examine the expansion thickness, and then the breaking strength was measured using a cross-head speed of 200 mm / min. As a result, the bending failure force of each extruded sample ranged from 884.4 to 12039.5 kPa as shown in Table 2, and the thickness value was 7.11 to 14.79 mm. Statistically analyze the results of the extruded moldings with screw speed and moisture content by modified least square regression to determine the probability and correlation coefficient of each model. Was judged with As a result of analysis of bending failure stress, linear regression showed a significant difference (prob.> F) of 0.002 (r ² = 0.8215) and significant difference in applying quadratic model. When 0.028 (r ² = 0.9160) and cubic model were applied, 0.094 (r ² = 0.9723) was used. The linear model was the most suitable when the 5% difference was considered. This is shown in Table 3. The relationship between the diameter of the extruded fiber and the wool is 0.001 (r ² = 0.8507) for the primary model, 0.035 (r ² = 0.99057) for the secondary model, and 0.043 (r ² = 0.9875) for the tertiary model. Based on the 5% difference, the 1st model was the most suitable and it is shown in Table 4. As a result of measuring the diameter of the extruded strip, the diameter of the expanded extrudate increased with increasing screw speed and decreasing moisture content. The results were similar to those of Guy and Horne (1988), who showed a tendency to increase the specific volume of jade, wheat starch and flour extrudate with increasing screw speed at 15-20% of water content. Through response surface analysis according to RSM, the functional relationship between independent and dependent variables was estimated from the data, and the optimization of the response was found by predicting how the reaction volume varies according to the change of the independent variables. Based on the experimental results and statistically analyzed by modified least square regression, the model is represented as a contour map as shown in FIGS. 3 and 4 in two and three dimensions using RSM. In this figure, the screw speed and water content as independent variables, and the breaking damage strength and swelling thickness were set as dependent variables. As shown in FIG. 3, the breaking strength of the screw decreased as the speed of the screw increased and the moisture decreased, and in the case of puffing thickness, as shown in FIG. 4, as the speed of the screw increased and the moisture decreased, the compressive strength decreased. The thickness of the molding increased.

TABLE 2

[Properties of Yulmu Cereals Extruded under Various Conditions by Response Surface Methodology]

TABLE 3

[ANOVA table showing the cut failure strength probability and the correlation coefficient of the rateless serial model manufactured under various extrusion conditions.]

TABLE 4

[ANOVA table showing the swelling thickness probability and correlation coefficient of the rateless serial model manufactured under various extrusion conditions.]

Experimental Example 2

[Investigation of Water Absorption Index (WAI) and Water Dissolution Index (WSI) of Compression Molded Serials]

Water solubility index (WSI) was measured by the method of Anderson (1982). 40 mL of water was added to 2.5 g of the ground sample, followed by stirring at room temperature for 1 hour, followed by centrifugation at 3,000 rpm for 10 minutes. The supernatant was separated and the water content contained in the extrudate powder remaining and the weight ratio of the original extrudate was the water adsorption index (WAI). In addition, 10 mL of the supernatant was added to a water weighing bottle, dried at 105 ° C. for 4 hours, and the solid content was measured. WSI was determined by the following equation.

As a result, the water sorption index and the water solubility index, as shown in Table 5, ranged from 53.1 to 69.8 for water solubility index (WSI) and 1.12 to 5.00 for water absorption index (WAI). Statistically analyze the results of WSI and WAI of the rate-extruded moldings according to the screw speed and the moisture content by modified least square regression to determine the probability and correlation coefficient of each model. ) Is shown in Table 6. In WSI, the significant difference between the linear and non-linear models was 0.166 ~ 0.707, so the model could not be selected based on the 5% difference. Also, in WAI, the significant difference between linear and nonlinear models was 0.135 ~ 0.651, so the model could not be selected based on the 5% difference. As described above, the WSI and WAI of the extruded moldings could not be represented in the model because the significance of the relationship between the screw speed and the water content was low.

TABLE 5

[WSI and WAI of Yulmu Cereals Extruded Under Various Conditions by Response Surface Methodology]

TABLE 6

[ANOVA table showing the WSI and WAI probability and correlation coefficients of Yulmu serial models prepared under various extrusion conditions.]

Experimental Example 3

[Color Measurement of Compression Molded Serials]

To measure the chromaticity of the extrudate, it was ground into a powder of 600 μm or less with a Waring blendor (Dynamic Corp., USA), and then L ^* (lightness), a ^* (redness) using a color techno system Corp., J1801, Japan. ), b ^* (yellowness) values were measured. The experimental results, the value of measuring the chromaticity, create a serial Coix been extruded powder are L ^* values as shown in Table 7 65.05~72.6, a ^* value -2.83~-1.59, b ^* value of 20.12 to 22.75 This was. The chromaticity of extruded moldings with screw speed and moisture content was statistically analyzed by modified least square regression, and the probability and correlation coefficient of each model was analyzed in Table 8. Indicated. The chromaticity measurement of the primary model was smaller than that of the secondary or tertiary model. Was L ^* value if eoteul represented by a linear expression significant difference was ^{0.093 (r 2 = 0.4925),} 2 -order model is appeared to ^{0.293 (r 2 = 0.6929),} 3 -order model is ^{0.711 (r 2 = 0.7012),} a * Are 0.019 (r ² = 0.6790), 0.147 (r ² = 0.7954) and 0.412 (r ² = 0.8590) respectively, b ^* is 0.035 (r ² = 0.6159), 0.137 (r ² = 0.88033) and 0.331 (r ²⁾ = 0.8916). As shown in Table 8, the measured result indicating chromaticity showed a very low difference and correlation coefficient, but the chromaticity difference of the extruded moldings was increased with increasing speed and moisture content. lost. However, due to the low significance and correlation coefficient, the chromaticity of the extruded moldings was not significant to estimate the relationship with screw speed and water content.

TABLE 7

[Color Properties of Yulmu Powder Extruded at Various Conditions by Response Surface Methodology]

TABLE 8

[L ^* , a ^* , b ^* Probability and Correlation Coefficient of the Yield Cereal Models Prepared under Various Extrusion Conditions]

Experimental Example 4

[Setting Optimum Condition of Extrusion Molding Method by Response Surface Methodology]

As a result of measuring the tissue properties (physical properties and chromaticities) in Experimental Examples 1, 2, and 3, the extrusion conditions had a greater relationship to the physical properties of the extruded moldings than the chromaticity, WSI, and WAI. In the first equation, the significant difference between the breaking strength and the swelling thickness was 0.002 and 0.001, and the correlation coefficients were R ² = 0.82 and 0.85, respectively. It was best to Compared to other models, when the breakage strength and the extrudate diameter were the first-order equation, although the correlation coefficient was lower than that of other models, the significant difference was the smallest. Therefore, the first-order equation was determined to determine the extrusion conditions. The relationship between the independent variables analyzed by the response surface method was formulated, and the intercept terms and coefficients are shown in Table 9 as code values and actual values.

X ₁ : screw speed, X ₂ : moisture content

_{Y 1 (bending failure for ce)} = 10.795 + 0.800X 1 - 3.014X 2

Y ₂ (thickness) = -33015.0-14.027X ₁ + 1464.2X ₂

Since the optimum conditions for extruding the cast steel could be represented in a linear relationship, the linear contour maps of FIGS. 3 and 4 were superimposed to determine the optimum condition range as a relationship between bending failure force and diameter. It is shown in FIG. 5 as a contour map superimposed. The overlapping parts of this map were determined as the optimal extrusion conditions that could result in maximum diameter and minimum breaking strength. Therefore, the optimum extrusion conditions ranged from 25% to 26% water content and screw speeds from 225 rpm to 320 rpm. The optimal condition was to be applied.

TABLE 9

[Expected L ^* , a ^* , b ^* Probability and Correlation Coefficient for Cutting Fracture Strength and Swelling Thickness of Yulmu Cereals Prepared under Various Extrusion Conditions]

Example 2

[Cereal Preparation and Optimal Mix Ratio Determination Using Yulmu and Flour Mixture]

In the present embodiment, the same extrusion molding apparatus as in Example 1 was used, and the moisture content control of the raw material was controlled to 25% in advance and left for 24 hours after injecting directly into the inlet of the barrel. Among the variables, the experimental conditions were set at 300 ° C. and the barrel screw speed at 300 rpm and the water content of the sample at 25% by fixing to 125 ° C. according to the optimum process conditions obtained in Example 1. Yulmu cereal was prepared by extrusion molding the mixture of yulmu and wheat flour according to the Mixture design as shown in Table 10. As a result of the experiment, as the content of Yulmu increases as the content of Yulmu increases, the degree of expansion is less, the color becomes darker, the content of Yulmu decreases, and the content of flour increases the bubbles evenly. It was well spread. This is because Yulmu itself has a darker color and higher protein content than wheat flour. In the present invention, the high content of Yulmu (16.35%) in Yulmu has this effect.

TABLE 10

Mixture Design for Extrusion of Cereals and Flour Mixes into Cereals

Hereinafter, the physical properties and water adsorption index of the yulmu powder and flour mixture cereal prepared by the extrusion molding. Water dissolution index and chromaticity were investigated in the following experimental example to determine the optimum mixing ratio. With the above results, the linear and nonlinear models were statistically analyzed by modified least square regression, and the F-test and probability values (ANOVA table) were set based on the probability values of each model. probability values) and correlation coefficients.

Experimental Example 1

[Investigation of Physical Properties of Cereals Extruded from Yulmu and Flour Mix]

The degree of swelling and breaking strength of the extruded moldings prepared in this example were measured under the same conditions using the same apparatus as Experimental Example 1 of Example 1. As a result of the experiment, the breakage strength was 0.360 to 5.100 kgf and the expansion thickness was 8.92 to 11.54 mm, as shown in Table 11. In addition, as a result of statistical analysis of the linear and nonlinear models by modified least square regression, as shown in Table 12, the linear and nonlinear models of the linear and nonlinear models are shown at the bending failure force. The significant difference was 0.435∼0.789 and the correlation coefficient was 0.2122∼0.6959. When the difference was 5%, the breakage strength of the extruded moldings was not significant because of the low difference and correlation coefficient. In the puffing thickness, the significant difference between the linear and nonlinear models was 0.254 to 0.970, and the correlation coefficient was 0.3974 to 0.4127. In addition, the puffing thickness of the extruded moldings was not significant for estimating the relationship between the grains and the flour with low significance and correlation coefficients when the difference was 5%.

TABLE 11

[Cutting Break Strength and Puffing Thickness of Cereals Extruded from Yulmu Powder and Flour Mix]

TABLE 12

[Correlation Coefficient and Probability of Cutting Failure Strength and Expansion Thickness]

Experimental Example 2

[Water Absorption Index (WAI) and Water Solubility Index (WSI) of Cereals Extruded from Yulmu Powder and Flour Mixture]

The water solubility index (WSI) was measured by the method of Anderson (1982) in the same manner as in Experiment 2 of Example 1, and the water absortion index was also measured by the same method. The water adsorption index and water dissolution index are closely related to the input of heat or mechanical energy. As the energy input increases, the hydrogen bonds of the starch molecules are broken and the water dissolution index increases. As the energy input increases, the water dissolution index also increases (Ryu and Mulvaney, 1997). Table 13 shows the water adsorption index and the water solubility index in order to know the hydration state of the molten extrudates. WAI values ranged from 3.51 to 29.54 and WSI ranged from 13.00 to 55.50. Based on the above results, the linear and nonlinear models were statistically analyzed by modified least square regression, and F-test, probability, and correlation coefficients were set as ANOVA tables based on the probability values of each model. Is shown in Table 14. The WSI showed a significant difference of 0.893 for the linear model, a 0.072 difference for the quadratic model, and a 0.450 for the tertiary model. The correlation coefficient was 0.0071 for the linear model, 0.8621 for the secondary model, and 0.9418 for the tertiary model. Based on the 10% difference, the second model was considered to be the most appropriate model. Also, the high correlation coefficient showed that the WSI of the extruded product could be estimated with the yield and flour.

WSI is represented as a regression model with yulmu flour and flour

Y ₁ (WSI) = 56.62A + 59.42-153.26AB + 92.27AB (AB)

A: pearl, B: wheat

As shown in FIG. 8, the relation of WSI according to the mixing ratio of yulmu and wheat flour is represented by the reaction surface through the reaction surface analysis according to the RSM. WSI of pure yulmu powder and wheat flour increased, and WSI tended to decrease when mixed. It was considered that there was interaction between yulmu powder and wheat flour, and the solubility in water could be controlled by proper mixing ratio. there was. The WAI showed 0.100 significant difference in the linear model, 0.443 significant difference in the secondary model, and 0.364 in the tertiary model. The correlation coefficients were 0.6476 for the linear model, 0.7570 for the secondary model, and 0.9288 for the tertiary model. Based on the 10% difference, the linear model was judged to be the most appropriate model. Also, the high correlation coefficient showed that the WAI of the extruded product could be estimated with the rate of flour and flour.

WAI is represented as a regression model with yulmu and flour

Y ₂ (WAI) = 9.12A + 29.82B

A: yulmu, B: wheat

As shown in FIG. 9, the relationship between the WAI according to the mixing ratio of yulmu powder and flour through the reaction surface analysis according to the RSM is shown in FIG. 9. The higher the flour content, the higher the water adsorption index, compared with Singh et al.'S (1991) report that the water sorption index of the extruded products added with whey protein decreased as the amount of whey protein increased. The higher the content of yulmu, the lower the water adsorption index as the total protein content increases. Comparing the general commercial products with those manufactured in the present invention, WSI of commercial cereals was 34.3% and WAI was 4.71. According to the WAI, the ratio of blending was about 90%, and the WSI was 30%. And 80% of the values. The results are shown in Table 15.

TABLE 13

[Measurement of WAI and WAI of Extruded Cereals Using Yulmu Flour and Flour Mixture]

TABLE 14

Correlation Coefficients and Probability for WSI and WAI

TABLE 15

[WAI and WSI for Commercial Cereal Foods]

Experimental Example 3

[Color Measurement of Cereals Extruded from Yulmu Powder and Flour Mix]

In order to measure the chromaticity of the extrudate, the powder was pulverized to 600 μm or less by Waring blendor (Dynamic Corp., USA), and then L ^* , a ^* , b ^* values were measured by a color difference meter (Color Techno System Corp., J1801, Japan). Measured. As a result of the experiment, as shown in Table 16, L ^* (lightness) values ranged from 71.69 to 82.42, a ^* (redness) from -5.28 to -2.790, and b ^* (yellowness) from 19.47 to 21.99. Based on the above results, the linear and nonlinear models were statistically analyzed by modified least square regression, and the F-test and probability values (probability value) were determined using the ANOVA table based on the probability values of each model. ) And a correlation coefficient (Table 17). As a result of analysis, L ^* value representing lightness showed significant difference between 0.161 and 0.693 between linear and nonlinear models and correlation coefficient between 0.5341 and 0.7019. Based on the 5% difference, the L ^* value of the extruded products was not significant to estimate the relationship with the yulmu flour and flour. The a ^* value represented a significant difference of 0.101 to 0.786 between the linear and nonlinear models, and the correlation coefficient ranged from 0.6456 to 0.7013, and the b ^* value represented a difference of 0.430 to 0.709 from the linear and nonlinear models. correlation coefficient) is 0.0532∼0.9022, and the L ^* and b ^* values of the extruded moldings were low in significance for estimating the relationship with yulmu flour and wheat flour based on the low significant difference and correlation coefficient when the difference was 5%. Could not be estimated. Application to the mathematical model was inadequate, but as the flour content increased, the brightness increased from 71.69 to 82.42. The a ^* value representing the relationship between red and green is more representative of green properties from -2.79 to -5.28 depending on the flour content, and the b ^* value representing the relationship between yellow and blue is shifted in the blue direction. appear.

TABLE 16

[Color Measurement of Cereal Extruded Cereal Mix and Flour Mix]

TABLE 17

[Probability of Correlation Coefficient of L ^* , a ^* , b ^* of Rateless Cereals Extruded by Various Manufacturing Conditions]

Experimental Example 4

[Expansion Thickness Analysis by Duncan's Multiple Range Test]

In order to determine the difference between the extruded samples under the mixed experimental design conditions, the swelling thickness of the samples was analyzed at the 5% level by Duncan's multiple range test (Table 18). As a result, the diameters of the samples extruded under each mixing condition were found to be 50% and 75% mixed in the same group, and only those made of wheat flour had a difference in thickness. As a result, the thickness of the final product was determined by the mixing ratio of flour and yulmu powder. When comparing the average thickness of the product, it was found that the mixing rate of 100% and 25% was low, so the rate of mixing was determined at 50% or 75%. Could. When comparing and analyzing the WAI, WSI measured in Experimental Example 2 and the thickness of the extruded moldings measured in Experimental Example 1, the mixing ratio of Yulmu was about 75% to 90% similar to that of a commercially available product and the maximum degree of swelling It appeared as a range that can represent.

TABLE 18

[Puncture thickness analysis at 5% level by Duncan's multiple range test]

Experimental Example 5

[Calculation of Optimal Mixing Ratio of Yulmu Powder and Flour]

In this experimental example, the experimental design, data analysis results, and optimization of the mixtures in Experimental Examples 1, 2, and 3 were synthesized using Design Expert (Stat-Easy Co., Mineapolis). In other words, the mixing range of the mixture was set to 1 (100%) of the sum of flour and flour, and 0 to 100% and the range of 0 to 100% for flour. According to the mixing experiment plan, five mixing points were selected as the ratio of yulmu powder to flour from 100: 0, 50:50, 75:25, 0: 100 and 25:75, respectively. The total moisture content was defined as the total constraints, and the water content was adjusted to 25% by adding water and adding water powder and flour according to the mixture design. Coefficient values representing the regression model were calculated based on Sheffe's (1958) polynomial form. The model and coefficient values were verified by F-test using ANOVA table, significance difference and correlation coefficient. As a result, the minimum cost 1st step to find out the physical properties of cereals and the mixing ratio that meets the WSI and WAI standards and calculate the lowest price according to the results of extruder Last cost linear programming was applied (Table 19). In order to determine the optimum mixing ratio, the reactions of bending failure force, puffing thickness, chromaticity, L ^* , a ^* , b ^* values, WSI, and WAI were determined as acceptable ranges. The breakage strength is 0.360 to 5.100 kgf, the expansion thickness is 8.92 to 11.54 mm, the L ^* value is 71.69 to 82.42, the a ^* is -5.28 to -2.790, the b ^* is 19.47 to 21.99, the WAI is 3.51 to 29.54, and the WSI. Is defined as the constraint range for the least cost linear formulation in the range of 13.00 to 55.50. Yulmu powder: When the price of wheat flour is arbitrarily set to 120: 10, WSI is set to minimum, WAI is set to maximum, and cost is set to minimum, the minimum price of the first program is 35.17. 22.88% and wheat flour were calculated to be 77.12%. At this time, when the cereals were prepared by using an extruder with a mixture of the optimum mixing ratio, the expected reactions were WSI of 22.91 and WAI of 25.09.

TABLE 19

[Minimum Cost Composition of Yulmu Cereal by Derringer and Suich Method]

The present invention has the effect of providing the yulmu serial by extruding only yulmu or mixture of yulmu powder and wheat flour to increase the value of yulmu as described above through the examples and experimental examples. By the optimum extrusion molding conditions and mixing ratio conditions in the production rate rate cereals, the water content is 25% to 26%, the screw speed is 225 rpm to 320 rpm, the rate of powder-free mixing ratio of flour to 75% to 90% Accordingly, it is a very useful invention in the food industry because it has an excellent effect of manufacturing and providing a product value rate yulmu serial.

Claims (1)

In the food production method by mixing the yulmu powder and wheat flour, the mixing ratio of the yulmu powder and wheat flour is in the range of 75-90% by weight with respect to 100% by weight of flour, the water content is 25-26%, barrel screw ( The rate of barrel screw is extruded at 125 ℃ under the condition of 225-320rpm.