KR102406396B1 - Method for producing puffing seaweed snack using extrusion molding - Google Patents

Abstract

The present invention comprises the steps of (1) mixing chlorella powder and Ecklonia cava powder in corn flour; and (2) injecting the mixture of step (1) into an extruder and extruding the mixture. .

Description

Method for producing puffing seaweed snack using extrusion molding

The present invention comprises the steps of (1) mixing chlorella powder and Ecklonia cava powder in corn flour; and (2) injecting the mixture of step (1) into an extruder and extruding the mixture. .

Seaweed is a macroalgae that inhabits in the sea, refers to multicellular protists that grow in the sea, and is distinguished from unicellular microalgae in that it has a size that can be observed with the naked eye. The classification of seaweeds is divided into green algae, brown algae, and red algae according to photosynthetic pigments, and the habitat environment and composition of each are also different.

Recently, as functional substances of seaweed have become known, they are being used as materials for functional foods and medicines, and have infinite potential as a raw material for treating numerous diseases such as bone disease, hypertension, diabetes, heart disease, cancer, and leukemia in the elderly. is expected to be active.

Seaweed has various functions and is evaluated as one of the useful resources for the development of food and pharmaceutical materials. As attention has been focused on the various functions of seaweed, anti-inflammatory effects have been reported in seaweed, and it is known that it can restore, delay or stabilize joint inflammation in many clinical trials and animal experiments.

Chlorella, a kind of freshwater algae, is an autotrophic single-celled plant that grows and proliferates by photosynthesis and a heterotrophic unicellular plant that proliferates using an organic carbon source. It contains a large amount of chlorophyll (chlorophyll a, b). Consists of. Chlorella is recognized as a health food because it contains proteins with good essential amino acid composition, vitamins such as B vitamins and β-carotene, minerals, nucleic acids, and unsaturated fatty acids.

Chlorella has a very fast growth rate compared to other plants, so it has potential as a protein food in the future, and it has been reported that it has various physiologically active effects on microorganisms, plants and animals including humans.

In addition, it has been reported that the hot water extract obtained from chlorella powder has a growth promoting effect on microorganisms, antibacterial activity enhancement, and cell revitalization effect with polysaccharides and nucleic acid-related substances as main components. In particular, when applied to food, Chlorella powder exhibits water retention, anti-aging and natural pigment effects, so it is used to improve the taste of rice and maintain the moisture of confectionery, and its use is also increasing for noodles and breads.

Ecklonia is listed as an edible raw material in the Food Raw Material DB of the Food and Drug Administration, and is currently reported to have various physiological activities. Ecklonia cava extract has anti-inflammatory effects and effects on the central nervous system to improve anxiety disorders and sleep quality. Ecklonia cava is rich in amino acids (glutamic acid and aspartic acid), dietary fiber, calcium and iron, which are natural rice ingredients, and contains a large amount of laminaran, a neutral polysaccharide, and fucoidan, a sulfuric acid acid polysaccharide. .

The extrusion molding process is a single process that can continuously perform unit operations such as grinding, heating, sterilization, reaction, and swelling inside the extruder for a short period of time. By molding using shear force, it is not only superior in functionality and sensory characteristics to products produced by other processing processes, but also has a low production cost and is actively used in the manufacture of various foods because it is possible to produce high-quality products.

Extrusion molding is compared with other heat treatment processes such as improvement of digestibility through cooking of starch and protein, instantaneation through pre-cooking, minimization of browning, minimization of loss rate through heating of vitamins and essential amino acids, and minimization of odor during processing So there are many advantages. When looking at the movement of moisture in the extruded product at the same time as the heat treatment, the extruded product expands and forms pores along with evaporation of moisture due to the phase change of moisture when passing through the injection hole, giving a texture.

Expanding is one of the processing methods of grains that can form a porous structure by rapidly increasing the volume through treatment under high temperature and high pressure conditions. During the swelling process, grains receive heat, pressure, and mechanical energy, and corresponding physical and chemical cause change

Typical processed foods to which puffing is applied include cereals and snacks. Among them, a snack means a light meal, lunch box, or snack in a broad sense. It refers to food that can be eaten cheaply and easily. It is a food for light enjoyment by using grains, potatoes, sweet potatoes, beans, starch, nuts and meat as raw materials and undergoing processes such as frying, stir-frying, extrusion molding, and expansion.

Korean Patent No. 1414808 discloses a manufacturing method of puffed rice snack, and Korean Patent No. 0758246 discloses a manufacturing method of puffed snack containing soybeans. It is different from the manufacturing method.

The present invention has been devised in response to the above needs, and an object of the present invention is to manufacture a puffed seaweed snack by optimizing manufacturing conditions such as selection of seaweed type, amount of seaweed, and extrusion molding conditions in the process of manufacturing a snack using seaweed. An object of the present invention is to provide a method for manufacturing puffed seaweed snacks that have a color, taste, and texture that are optimized for snack productivity and consumer preferences.

In order to solve the above problems, the present invention comprises the steps of (1) mixing chlorella powder and Ecklonia cava powder in corn flour; and (2) injecting the mixed mixture of step (1) into an extrusion molding machine and extruding the mixture.

In addition, the present invention provides a puffed seaweed snack prepared by the above method.

The puffed seaweed snack prepared by the method of the present invention has excellent industrial applicability because it is easy to ingest chlorella and Ecklonia, which are excellent in terms of nutrition, as well as high palatability due to excellent productability and excellent taste and texture. have.

1 is a photograph comparing the appearance of the expanded snack according to the screw speed.
2 is a photograph comparing the appearance of puffed snacks according to the amount of added chlorella.
3 is a photograph comparing the appearance of puffed snacks according to the addition amount of Ecklonia cava.
4 is a photograph comparing the appearance of puffed snacks according to the addition amount of chlorella and Ecklonia cava.
5 is a photograph comparing the microstructure of the puffed snack according to the screw speed.
6 is a photograph comparing the microstructure of puffed snacks according to the amount of added chlorella.

In order to achieve the object of the present invention, the present invention

(1) mixing chlorella powder and Ecklonia cava powder with corn flour; and

(2) It provides a method for producing a puffed seaweed snack, characterized in that it comprises the step of injecting the mixture of step (1) into an extrusion molding machine and extruding the mixture.

In the method for producing a puffed seaweed snack of the present invention, the mixing in step (1) may include mixing 0.32 to 0.38% of chlorella powder and 0.12 to 0.18% of Ecklonia coli powder in corn flour with respect to the weight of corn flour, more preferably Preferably, 0.35% of chlorella powder and 0.15% of Ecklonia cava powder can be mixed with corn flour based on the weight of corn flour. It was possible to prepare puffed snacks with high moisture absorption index and swelling rate by mixing under the same conditions as described above, and without the peculiar fishy smell of seaweed, and the taste and aroma of chlorella and Ecklonia coli well harmonized with excellent preference.

In addition, in the method for producing a puffed seaweed snack of the present invention, the extrusion molding in step (2) is preferably performed at a die temperature of 140 to 160° C., a screw speed of 1050 to 1150 rpm, a feeding speed of 250 to 350 rpm, and a water injection amount of 0.04 to Extrusion molding can be performed by introducing the mixture into an extruder adjusted to 0.06 L/min, and more preferably, a die temperature of 150° C., a screw speed of 1100 rpm, a feeding speed of 300 rpm, and a water injection amount of 0.05 L/min. It can be extrusion-molded by adding the mixture to the. Extrusion molding under the above conditions is advantageous in terms of uniformity and economical aspect of the product while having an excellent degree of swelling, and the breakage rate is low.

The manufacturing method of the puffed seaweed snack of the present invention is more specifically

(1) mixing 0.32 to 0.38% of chlorella powder and 0.12 to 0.18% of Ecklonia cava powder to corn flour by weight; and

(2) The mixture of step (1) is put into an extruder adjusted to a die temperature of 140 to 160° C., a screw speed of 1050 to 1150 rpm, a feeding speed of 250 to 350 rpm, and a water injection amount of 0.04 to 0.06 L/min. It may include the step of extrusion molding,

more specifically

(1) mixing 0.35% of chlorella powder and 0.15% of Ecklonia cava powder based on the weight of corn flour in corn flour; and

(2) injecting the mixture of step (1) into an extruder adjusted to a die temperature of 150° C., a screw speed of 1100 rpm, a feeding speed of 300 rpm, and a water injection amount of 0.05 L/min to extrusion-molding have.

The present invention also provides a puffed seaweed snack prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. puffed seaweed snack

(1) In 60 mesh corn flour, 0.35% of chlorella powder and 0.15% of Ecklonia cava powder were mixed with respect to the weight of corn flour.

(2) Before the die, the barrel temperature of zone 3 was adjusted to 50, 70, and 110° C., respectively, the die temperature was 150° C., the screw speed 1100 rpm, the feeding speed 300 rpm, and the water injection amount was adjusted to 0.05 L/min. The mixture of step (1) was added and extruded to prepare a puffed snack.

Manufacturing of experimental materials and puffed snacks

1. Experimental materials

The corn flour used in this experiment was harvested in 2018 and was purchased from Beom-A Food Co., Ltd. and used. The pulverized corn flour was used as a sample while the powder passed through a 60 mesh standard mesh sieve (Chung Gye Sang Cong Sa, Seoul, Korea) was stored in a dark place below -20°C.

2. Manufacturing puffed snacks

1) Preparation of puffed corn snack according to extrusion molding process conditions

For snack molding using an extruder, the barrel temperatures of the 3 zones were adjusted to 50, 70, and 110°C, respectively, from the raw material inlet of the twin-screw extruder to the die before the die, and the die temperature was maintained at 150°C. In this study, the extrusion molding process optimization experiment was performed according to the screw speed while fixing the screw speed at 5 levels (800, 900, 1000, 1100, 1200 rpm) and the feeding speed to 300 rpm. In this experiment, 50 cc/min of water was injected into the extruder using a constant flow meter to control the moisture of the raw material. After adding water and raw materials for moisture control, the extrusion molding machine was operated for 15 minutes and when the mechanical equilibrium state was reached, extrusion samples according to each experimental condition were collected, cut into 4 cm sizes, and then the molding characteristics of puffed corn snacks were analyzed. The puffed corn snacks extruded through a circular die are shown in FIG. 1 , respectively.

2) Preparation of chlorella puffed snacks using an extruder

For snack molding using an extruder, the barrel temperature of each of the three zones from the raw material inlet of the twin-screw extrusion molding machine to the die was adjusted to 50, 70, and 110°C, respectively, and the die temperature was maintained at 150°C. In this study, extruded chlorella puffed snacks were prepared according to the amount of added chlorella powder (0.5%, 1.0%, 2.0%) while fixing the screw speed to 1100 rpm and the feeding speed to 300 rpm according to the optimal process conditions for the extrusion molding machine. In this experiment, 50 cc/min of water was injected into the extruder using a constant flow meter to control the moisture of the raw material. After inputting water and raw materials for moisture control, the extrusion molding machine is operated for 15 minutes to reach a mechanical equilibrium state. When the mechanical equilibrium state is reached, an extrusion sample according to each experimental condition is collected and cut into 4 cm size, and Chlorella (0.5, 1.0, 2.0%) puffed snack of the molding characteristics were analyzed. Chlorella puffed snacks extruded through a circular die are shown in FIG. 2 , respectively.

3) Manufacture of Ecklonia puffy snack using an extruder

While fixing the screw speed of 1100 rpm and the feeding speed of 300 rpm according to the optimal process conditions for the extrusion molding machine, extruded Ecklonia cava puffed snacks were prepared according to the addition amount of Ecklonia cava (0.5%, 1.0%, 2.0%, 3.0%), respectively, as shown in FIG. 3 same.

4) Preparation of puffed snacks according to the mixing ratio of Chlorella and Ecklonia cava according to the optimal mixing ratio

The amount of chlorella powder added (0, 0.15, 0.25, 0.35, 0.5%), the amount of Ecklonia coli powder added (0.50, 0.35, 0.25, 0.15, 0%) while fixing the screw speed to 1100 rpm and the feeding speed to 300 rpm according to the optimal process conditions for the extrusion molding machine ) extruded Chlorella and Ecklonia cava puffed snacks were prepared, respectively, as shown in FIG. 4 .

Analysis method

1. Quality characteristics of puffed snacks added with corn flour according to screw speed

1) Moisture content and color

Moisture content is measured three times by using an infrared moisture balances (Infrared moisture balances, HG53, Mettler Toledo, Switzerland) of 0.5 g of sample, and the chromaticity is calibrated with a standard white plate colorimeter (CR 200, Minolta Co., Japan), and the color difference of the powder pulverized after extrusion molding was measured L ^* (lightness), a ^* (redness-greenness), b ^* (yellowness-blueness) and Chroma values by Hunter scale. .

2) Density, specific length and diameter swelling rate

Density was expressed by measuring the weight of the snack, then measuring the volume by the seed replacement method, and dividing the weight by the volume. The specific length of the extruded product was measured 20 times as the ratio of the length to the weight of the extruded product cut to a certain length, and the average value and error were calculated using the following formula. The length of the extruded product was measured using calipers (CD-15C, Mitutoyo Co., Tokyo, Japan), and the weight was measured using an electronic scale. The diameter swelling rate was measured 10 times with a caliper (CD-15C, Mitutoyo Co., Tokyo, Japan) and calculated using the following formula. It was calculated as the average value of the ratio of the diameter of the ejection orifice to the diameter of the extrusion.

specific length(mm/g) = (length of extrudate/weight of extrudate) × 100

Expansion ratio = D _extrudate /D _die

3) Strength and hardness

Strength and hardness were measured using a rheometer (Compac-100, Sun Scientific Co., Japan) in test mode 20, table speed 120 mm/min, Probe No. 1 Φ15 mm.

4) Water dissolution index and water absorption index

After adding 25 mL of distilled water to 1 g of dry powder and centrifuging at 3,000 rpm for 20 minutes, the precipitate was calculated as the water absorption index. It was calculated as follows using the dissolution index.

Water absorption index (WAI) = amount of sediment / amount of sample × 100

Water dissolution index (WSI, %) = Amount of supernatant solids/Amount of sample × 100

5) Microstructure

The microstructure of the puffed snack was measured using an optical microscope. The central portion of the puffed snack food sample was cut to a size of 0.5 cm (length) × 1 cm (width) × 0.5 cm (height) and was measured with an enlargement ratio of 400 times.

2. Establishment of optimal mixing ratio of puffed corn snack according to the mixing ratio of marine materials

1) Quality characteristics of puffed corn snack with seaweed

(1) Moisture content and color

The moisture content was measured three times by using an infrared moisture balances (Infrared moisture balances, HG53, Mettler Toledo, Switzerland) of 0.5 g of the sample. Japan), and the color difference of the powder pulverized after extrusion molding was measured L ^* (lightness), a ^* (redness-greenness), b ^* (yellowness-blueness) and Chroma values by Hunter scale. .

(2) density

Bulk density was expressed by measuring the weight of the snack and then measuring the volume by the seed replacement method, dividing the weight by the volume. For apparent density, after grinding 30 samples at high speed with a mixer for 2 minutes, the actual volume was measured with a cylinder using 40 mesh, and the weight was divided by the actual volume.

(3) Diameter swelling rate, specific length and porosity

The specific length of the extruded product was measured 20 times as the ratio of the length to the weight of the extruded product cut to a certain length, and the average value and error were calculated using the following formula. The length of the extruded product was measured using calipers (CD-15C, Mitutoyo Co., Tokyo, Japan), and the weight was measured using an electronic scale. The diameter swelling rate was measured 10 times with a caliper (CD-15C, Mitutoyo Co., Tokyo, Japan) and calculated using the following formula. It was calculated as the average value of the ratio of the diameter of the ejection orifice to the diameter of the extrusion. The porosity was expressed by calculating the bulk volume and actual volume of the puffed snack as follows, and all experiments were repeated 6 times.

specific length(mm/g) = (length of extrudate/weight of extrudate) × 100

Expansion ratio = D _extrudate /D _die

Porosity = (bulk volume - apparent volume) / bulk volume

(3) strength and hardness

Strength and hardness were measured using a rheometer (Compac-100, Sun Scientific Co., Japan) in test mode 20, table speed 120 mm/min, Probe No. 1 Φ15 mm.

(4) Water dissolution index and water absorption index

After adding 25 mL distilled water to 1 g of dry powder and centrifuging at 3,000 rpm for 20 minutes, the precipitate was calculated as the water absorption index. It was calculated as follows using the dissolution index.

Water absorption index (WAI) = amount of sediment / amount of sample × 100

Water dissolution index (WSI, %) = Amount of supernatant solids/Amount of sample × 100

(5) Differential Scanning Thermal Analysis (DSC)

For DSC measurement, about 1.5 mg of a sample was accurately weighed in a hermetic pan, equilibrated overnight in a desiccator, and then thermally analyzed with DSC (2010, TA Instruments, New Castle, Delaware, USA). The analysis obtained an endothermic peak at a heating temperature of 5 to 200 °C with a heating rate of 10 °C/min, and from this, enthalpy (J/g), gelatinization initiation temperature (To), gelatinization peak temperature (Tp), The gelatinization end temperature (Tc) was obtained.

(6) microstructure

The microstructure of the puffed snack was measured using an optical microscope. The central portion of the puffed snack food sample was cut to a size of 0.5 cm (length) × 1 cm (width) × 0.5 cm (height) and was measured with an enlargement ratio of 400 times.

3. Statistical processing

All experiments were performed three times and expressed as mean and standard deviation, and significance was verified using Duncan's multiple range test using SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) program. ) was performed.

Example 1. Quality characteristics of puffed corn snack according to screw speed

1) Moisture content and color

The moisture content was found to be 8.53~9.29%, and the moisture content increased significantly as the screw speed increased, and then decreased to 8.95% at 1200 rpm. The puffed snack prepared at 1100 rpm showed the highest at 9.29%. In the case of chromaticity, the L value indicating brightness increased as the screw speed increased. The red value of a showed a tendency to increase significantly as the screw speed increased. As for the b-value representing the yellowness, the b-value showed a tendency to decrease significantly as the screw speed increased.

Moisture content and color of puffed corn snack according to screw speed Feeding speed
(rpm) screw speed
(rpm) Moisture content (%) chromaticity L a b 300 800 8.53±0.25 ^c1) 73.20±0.31 ^e -4.21±0.11 ^d 26.19±0.44 ^a 900 8.83±0.15 ^bc 74.66±0.56 ^d -3.73±0.03 ^c 24.15±0.23 ^b 1000 9.20±0.12 ^ab 75.80±0.48 ^c -3.59±0.09 ^c 22.96±0.30 ^c 1100 9.29±0.11 ^a 78.54±0.99 ^b -3.18±0.04 ^b 21.94±0.51 ^d 1200 8.95±0.41 ^abc 80.24±0.11 ^a -2.99±0.09 ^a 20.05±0.28 ^e

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

2) Density, specific length and diameter swelling rate

The density was found to be 0.16 to 0.26 g/cm ³ , and as the screw speed increased, the density showed a tendency to decrease. The specific length was found to be 65.54~131.53 mm/g, and as the screw speed increased, the specific length showed a tendency to increase significantly. The diameter expansion rate showed a tendency to increase significantly as the screw speed increased, and the expanded snack manufactured at 1100 rpm was measured to be the highest at 12.88%, and the expanded snack manufactured at 1200 rpm was 12.86% at 1100 rpm. There is no significant difference from the puffed snack manufactured in

Density, specific length and diameter swelling rate of puffed corn snack according to screw speed Feeding speed
(rpm) screw speed (rpm) bulk density
(g/cm ³ ) Specific length (mm/g) Diameter swelling rate (%) 300 800 0.26±0.02 ^a1) 65.54±5.22 ^d 11.18±0.76 ^b 900 0.25±0.03 ^a 83.65±4.11 ^c 12.14±3.08 ^b 1000 0.19±0.01 ^b 87.07±6.68 ^c 12.47±0.24 ^a 1100 0.18±0.02 ^b 102.87±7.46 ^b 12.88±0.61 ^a 1200 0.16±0.01 ^b 131.53±20.55 ^a 12.86±0.32 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

3) Strength and hardness

The strength and hardness were 3012.90~3714.52 g/cm ² and 4421.06~7070.32 g/cm ² , respectively, and the strength and hardness showed a tendency to decrease significantly as the screw speed increased. This is because water, acting as a plasticizer in extrusion molding, reduces the viscosity of starch and causes mechanical energy loss to suppress the formation of pores. It was softer because the density was lowered as the melt viscosity that increased

Strength and hardness of puffed corn snack according to screw speed Feeding speed (rpm) Screw speed (rpm) Strength (g/cm ² ) Hardness (g/cm ² ) 300 800 3714.52±668.45 ^b1) 7070.32±1852.39 ^a 900 4200.06±543.75 ^a 7448.90±1327.28 ^a 1000 3456.66±560.57 ^c 5526.30±1451.74 ^b 1100 3419.94±394.35 ^c 5335.82±792.15 ^b 1200 3012.90±388.67 ^d 4421.06±628.39 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

4) Water dissolution index and water absorption index

The water dissolution index (WSI) was found to be 21.33~29.33%, and it showed a tendency to decrease as the screw speed increased. The water absorption index (WAI) was 7.08~11.18, and showed a tendency to decrease as the screw speed increased.

Water dissolution index and water absorption index of puffed corn snack according to screw speed Feeding speed
(rpm) screw speed (rpm) Water solubility index (WSI,%) Water Absorption Index (WAI) 300 800 29.33±1.15 ^a1) 10.57±0.27 ^ab 900 24.00±0.01 ^b 11.18 ± 4.30 ^a 1000 22.67±1.15 ^bc 7.85±0.21 ^bc 1100 22.00±0.01 ^c 7.89±0.44 ^bc 1200 21.33±1.15 ^c 7.08±0.28 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

5) Microstructure

The microstructure of the extruded expanded snack according to the screw speed is shown in FIG. 5 .

As a result of evaluating the quality characteristics of puffed corn snacks according to the screw speed to establish the optimal process conditions for the extruder, the screw speed was suitable at 1100 to 1200 rpm, and the degree of swelling was the best when the screw speed was 1100 rpm.

Example 2. Quality characteristics of puffed corn snack with added chlorella

(1) Moisture content and color

The moisture content was found to be 6.19~8.35%, and the moisture content increased significantly as the amount of chlorella added increased. In puffed snacks, it was the lowest at 6.19%. In the case of chromaticity, the L value indicating brightness decreased as the amount of chlorella added increased. The a-value indicating red and the b-value indicating the yellowness showed a tendency to decrease significantly as the amount of chlorella added increased.

Moisture content and color of puffed corn snack with Chlorella added Chlorella addition amount (%) Moisture content (%) chromaticity L a b 0 (Control) 7.65±0.16 ^a1) 73.26±0.35 ^a 3.06±0.21 ^a 34.19±0.24 ^a 0.5% 6.19±0.36 ^b 65.18±0.16 ^b -0.95±0.2 ^b 29.86±1.31 ^b 1.0% 8.35±0.63 ^a 61.49±0.98 ^c -2.18±0.05 ^c 28.01±0.98 ^c 2.0% 8.23±0.21 ^a 55.63±0.94 ^d -2.26±0.16 ^c 23.93±1.02 ^d

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(2) density

Bulk density was 0.08-0.14 g/cm ³ , and the density increased as the amount of chlorella added increased. This is considered to be because the higher the density of the material during extrusion, the less swelling. The puffed snack to which 2.0% chlorella was added showed the highest at 0.14 g/cm ³ , and 0.13 g/cm ³ to the puffed snack to which 0.5 and 1.0% chlorella was added, showing no significant difference depending on the amount of chlorella added. Apparent density was found to be 0.57 to 1.04 g/cm ³ , and as the amount of chlorella added increased, the apparent density showed a tendency to decrease.

Density of puffed corn snack with added chlorella Chlorella addition amount (%) Bulk density (g/cm ³ ) Apparent Density (g/cm ³ ) 0 (Control) 0.08±0.01 ^b1) 0.69±0.04 ^b 0.5% 0.13±0.01 ^a 1.04±0.07 ^a 1.0% 0.13±0.01 ^a 0.75±0.08 ^b 2.0% 0.14±0.02 ^a 0.57±0.02 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(3) Diameter swelling rate, specific length and porosity

The diameter swelling rate showed a tendency to decrease significantly as the amount of added chlorella increased, and was measured to be the lowest at 10.42% in the puffed snack to which 2.0% chlorella was added, and to 11.42% in the puffed snack to which 0.5% chlorella was added. appeared, and 11.23% was the highest in the control group. The specific length was 79.13~116.01 mm/g, and as the amount of added chlorella increased, the specific length showed a tendency to increase significantly. The porosity indicating the degree of swelling was 0.80 to 0.84%, and as the amount of added chlorella increased, the porosity showed a tendency to decrease.

Diameter expansion rate, specific length and porosity of expanded corn snack with Chlorella added Chlorella addition amount (%) Diameter swelling rate (%) Specific length (mm/g) Porosity (%) 0 (Control) 11.23±0.71 ^a1) 92.12±6.59 ^b 0.84±0.01 ^a 0.5% 11.42±0.59 ^a 79.13±7.22 ^c 0.82±0.01 ^b 1.0% 10.99±0.61 ^a 87.49±9.76 ^b 0.80±0.01 ^c 2.0% 10.42±0.40 ^b 116.01±8.40 ^a 0.80±0.02 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(4) strength and hardness

The strength and hardness were respectively 1925.00 g/cm ² and 7459.33 g/cm ² in the puffed snack to which 0.5% chlorella was added, which was the lowest among the samples to which chlorella was added. In the control group prepared from corn flour, the strength and hardness were 1771.00 g/cm ² and 6561.33 g/cm ² , respectively, and were measured the lowest. As the amount of added chlorella increased, the strength and hardness tended to increase.

Strength and hardness of puffed corn snack with added chlorella Chlorella addition amount (%) Strength (g/cm ² ) Hardness (g/cm ² ) 0 (Control) 1771.00±118.13 ^c1) 6561.33±1272.79 ^b 0.5% 1925.00±170.69 ^b 7459.33±1445.53 ^a 1.0% 2029.33±235.91 ^a 7824.00±2290.29 ^a 2.0% 209.001±156.54 ^a 7879.67±1397.80 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(5) Water dissolution index and water absorption index

The water solubility index (WSI) was 12.97~23.62%, and it showed a tendency to decrease as the amount of chlorella added increased. Water solubility index is an indicator of the hydration of starch and protein, and it is affected by gelatinization and swelling rate. As a snack product, the higher the value, the better the quality. As for the water dissolution index of the extruded snacks prepared by varying the amount of added chlorella powder, the water solubility index decreased as the amount of extruded chlorella powder increased. This seems to have decreased in proportion to the relatively decreased amount of water-soluble protein due to the addition of chlorella powder, which is mostly composed of insoluble substances. The water absorption index (WAI) was 4.54-5.12, and showed a tendency to decrease as the amount of chlorella added increased. In addition, it is reported that as the sample expands, the air layer becomes larger, so that it absorbs more water when hydrated and thus has a high water absorption capacity. As for the water absorption power, when the amount of chlorella powder added was 0.5%, the tissue of the sample expanded the most and formed a lot of air layers. It is judged that the constituents contained in the chlorella powder act as a factor that interferes with the extrusion molding and made the organization efficiency low, but it does not have a significant effect on the extrusion molding organization. It is judged that the higher the quality, the higher the use value.

Water solubility index and water absorption index of puffed corn snack with chlorella added Chlorella addition amount (%) Water solubility index (WSI,%) Water Absorption Index (WAI) 0 (Control) 21.43±1.92 ^a1) 4.57±0.36 ^a 0.5% 23.62±1.46 ^a 5.12±0.19 ^a 1.0% 15.59±2.42 ^b 4.88±0.49 ^a 2.0% 12.97±1.93 ^b 4.54±0.39 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(6) Differential Scanning Thermal Analysis (DSC)

The gelatinization initiation temperature of the control prepared with corn was 24.83℃, the maximum gelatinization temperature was 80.50℃, and the enthalpy was 153.10 J/g. The temperature was 80.11℃ and the enthalpy was 121.10 J/g, so there was no significant difference.

Differential Scanning Thermal Analysis of Chlorella-Added Corn Swelling Snacks Chlorella added amount
(%) Gelatinization temperature Enthalpy To ¹⁾
(gelatinization start temperature) Tp
(Luxury peak temperature) Tc
(Glassing end temperature) ΔH 0 (Control) 24.83 80.50 114.78 153.10 0.5% 24.98 80.11 112.17 121.10 1.0% 25.29 77.34 108.19 108.30 2.0% 25.44 78.83 110.80 128.30

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(7) microstructure

The microstructure of the puffed corn snack to which chlorella is added is shown in FIG. 6 .

As a result of evaluating the quality characteristics of puffed corn snacks according to the amount of chlorella added in order to establish the optimal mixing ratio of the extrusion molding machine according to the amount of added chlorella, it was found that the puffed snack with 0.5% added chlorella had the best degree of swelling.

Example 3. Quality characteristics of puffed corn snack added with Ecklonia cava

(1) Moisture content and color

Moisture content of puffed corn snack with Ecklonia spp. was found to be 5.95~7.33%, and it was the highest at 7.33% in the non-additive group, and the moisture content showed a tendency to increase as the amount of Ecklonia added increased. Among the chromaticity, the L value was 74.49 in the non-additive group, and 76.78 in the puffed snack to which 0.5% Ecklonia coli was added. it was The a value was the highest in the non-additive group, 1.63, and in the E. Ecklonia added group, 0.55 to 1.46, which was lower than in the non-additive group, and there was no significant difference according to the amount added. The b value was found to be 21.21~29.45, and the b value showed a tendency to decrease significantly as the amount of added Ecklonia cava increased.

Moisture content and chromaticity of puffed corn snack with Ecklonia cava added Ecklonia coli addition amount (%) Moisture content (%) chromaticity L a b 0 (Control) 7.33±0.25 ^a1) 74.49±0.06 ^b 1.63±0.08 ^a 29.45±0.64 ^a 0.5% 7.27±0.18 ^a 76.78±0.26 ^a 0.55±0.04 ^d 27.80±0.62 ^b 1.0% 5.95±0.23 ^b 73.29±0.28 ^c 1.46±0.15 ^b 25.52±0.51 ^c 3.0% 6.16±0.28 ^b 70.80±0.18 ^d 1.15±0.08 ^c 21.21±0.27 ^d

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(2) density

The bulk density of puffed E. Ecklonia spp. with different addition amount was the lowest at 0.06 g/cm ³ in the non-additive group, and the bulk density was 0.06 g/cm ³ in the puffed snack with 0.5% E. It was most similar to the non-additive group, and the bulk density showed a tendency to increase as the amount of Ecklonia coli increased. In the puffed snack prepared at 3.0%, the bulk density was the highest as 0.08 g/cm ³ . Apparent density was the highest at 0.82 g/cm ³ in the no-addition group, and the apparent density increased as the amount of Ecklonia coli increased.

Density of puffed corn snack with Ecklonia Ecklonia coli addition amount (%) Bulk density (g/cm ³ ) Apparent Density (g/cm ³ ) 0 (Control) 0.06±0.01 ^c1) 0.82±0.09 ^a 0.5% 0.06±0.01 ^c 0.75±0.01 ^b 1.0% 0.07±0.01 ^b 0.79±0.03 ^a 3.0% 0.08±0.01 ^a 0.84±0.07 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(3) Diameter swelling rate, specific length and porosity

Table 13 shows the diameter expansion rate, specific length, and porosity of the Ecklon stalks puffed snack to which Ecklonia cava is added. The diameter swelling rate was highest at 11.03% in the non-additive group, and 9.60 to 10.62% in the Ecklonia coli-added group, indicating that the diameter swelling rate decreased significantly as the amount added increased. The diameter expansion ratio of the puffed snack to which 0.5% Ecklonia was added was the highest at 10.62%, and the diameter expansion ratio of the puffed snack to which 3.0% Ecklonia was added was the lowest at 9.60%. The specific length was 189.95 mm/g in the no-addition group and 174.09~192.57 mm/g in the Ecklonia-added group, and the specific length showed a tendency to increase significantly as the amount added increased. The porosity of Ecklon spp. puffed snack was 0.92% in the non-additive group, and 0.86 to 0.93% in the Ecklonia coli-added group, indicating that the porosity significantly decreased as the amount of Ecklonia cava added increased.

Diameter expansion rate, specific length and porosity of puffed corn snack with Ecklonia cava added Ecklonia coli addition amount (%) Diameter swelling rate (%) Specific length (mm/g) Porosity (%) 0 (Control) 11.03±0.45 ^a1) 189.95±9.08 ^a 0.92±0.01 ^a 0.5% 10.62±0.92 ^ab 174.09±10.32 ^b 0.93±0.01 ^a 1.0% 10.14±0.52 ^c 192.57±16.23 ^a 0.90±0.01 ^b 3.0% 9.60±0.49 ^d 191.81±17.52 ^a 0.86±0.02 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(4) strength and hardness

Table 14 shows the strength and hardness of E. Ecklonia spp. snack strength and hardness with different addition amounts. The strength was the lowest at 962.00 g/cm ² in the non-additive group, and 1182.00~1753.00 g/cm ² in the Ecklonia swelled snack with the addition of Ecklonia coli, and the strength increased significantly as the amount added increased. In the case of hardness, it was measured the lowest at 3161.85 g/cm ² in the non-additive group, and was 3217.25~5828.65 g/cm ² in the case with the addition of E. E. E. coli, showing a tendency to increase the hardness as the amount added increased. The strength and hardness both increased significantly as the amount of E. Ecklonia added increased, and it was found that the diameter swelling rate affects the texture.

Strength and hardness of puffed corn snack with Ecklonia cava added Ecklonia coli addition amount (%) Strength (g/cm ² ) Hardness (g/cm ² ) 0 (Control) 962.00±33.50 ^d1) 3161.85±300.43 ^c 0.5% 1182.00±46.52 ^c 3217.25±248.95 ^c 1.0% 1492.00±61.52 ^b 3985.55±396.71 ^b 3.0% 1753.05±87.09 ^a 5828.65±186.25 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(5) Water dissolution index and water absorption index

Table 15 shows the water dissolution index (WSI) and water absorption index (WAI) of the E. The water dissolution index was found to be 21.00~23.00% in the group with the addition of E. Eckloniasis, which was lower than that of the group without the addition (31.00%). The water absorption index was 4.02~4.64, and the puffed snack to which 0.5% Ecklonia was added showed the highest value at 4.64, and the value was similar to 4.57 in the non-additive group. Moisture absorption is related to the expansion rate, and it is reported that as the sample expands, the air layer becomes larger, so it absorbs more water when hydrated and thus has high water absorption. The water absorption capacity is considered to be the highest value of 4.64, absorbing a lot of water when hydrated by forming a large air layer as the tissue of the sample expands the most when the addition amount of Ecklonia cava powder is 0.5%. In addition, the water absorption index showed a tendency to decrease as the addition amount of Ecklonia cava increased.

Water dissolution index and water absorption index of puffed corn snack added with Ecklonia cava Ecklonia coli addition amount (%) Water solubility index (WSI,%) Water Absorption Index (WAI) 0 (Control) 31.00±4.36 ^a1) 4.57±0.09 ^a 0.5% 21.00±2.65 ^c 4.64±0.20 ^a 1.0% 21.33±2.52 ^c 4.02±0.14 ^b 3.0% 23.00±3.46 ^b 4.26±0.19 ^b

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

As a result of evaluating the quality characteristics of puffed corn snacks according to the addition amount of E. Ecklonia cava in order to establish the optimal blending ratio of the extrusion molding machine according to the amount of added E. Ecklonia, it was found that 0.5% E.

Example 4. Quality characteristics of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava

(1) Moisture content and color

Table 16 shows the moisture content and color of the puffed corn snack according to the mixing ratio of chlorella and Ecklonia cava. The moisture content was 4.92~5.86%, and it was 5.75% in the non-additive group. In the case where chlorella and Ecklonia cava were added, it was found to be 4.92-5.86%, and the moisture content showed a tendency to increase as the amount of chlorella added increased. Among the chromaticity, the L value was 74.22 in the non-additive group, and 71.42 to 73.29 in the group adding Chlorella and Ecklonia cava. There was no significant difference according to the mixing ratio of Chlorella and Ecklonia cava. The a value was 2.18 in the no-addition group, and 1.32-2.87 in the chlorella and Ecklonia-added groups, and the a-value showed a tendency to decrease as the amount of chlorella added increased. The b value was the highest at 27.02 in the non-additive group, and 24.07 to 25.67 in the chlorella and Ecklonia coli, there was no significant difference according to the Ecklonia cava and chlorella mixing ratio.

Moisture content and color of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia Moisture content (%) chromaticity L a b Control 5.75±0.39 ^ab1) 74.22±0.88 ^a 2.18±0.12 ^d 27.02±0.34 ^a 0:0.5 5.22±0.03 ^bc 71.42±0.43 ^b 2.87±0.12 ^a 24.77±0.30 ^c 0.15:0.35 4.95±0.24 ^c 73.29±0.40 ^a 2.36±0.11 ^c 24.15±0.45 ^c 0.25:0.25 4.92±0.24 ^c 71.37±0.52 ^b 2.68±0.06 ^b 24.07±0.36 ^c 0.35:0.15 5.00±0.59 ^c 72.08±0.23 ^b 1.32±0.10 ^e 25.67±0.51 ^b 0.5:0 5.86±0.08 ^a 72.15±0.86 ^b 1.39±0.04 ^e 24.40±0.55 ^c

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(2) density

Table 17 shows the density of puffed corn snack according to the mixing ratio of chlorella and Ecklonia cava. Bulk density was found to be 0.05 g/cm ³ in the no-addition group, and 0.04 to 0.06 g/cm ³ in the group with added Chlorella and Ecklonia cava. In addition, the bulk density of the puffed snack to which 0.5% Ecklonia was added was the highest at 0.06 g/cm ³ , and the bulk density was the lowest at 0.04 g/cm ³ in the puffed snack to which 0.5% chlorella was added. It was confirmed that the bulk density was lower than that of the E. Ecklonia-added group. The apparent density was the highest at 0.69 g/cm ³ in the non-additive group, and 0.52 to 0.69 g/cm ³ in the chlorella and Ecklonia cava addition group. In the puffed snacks prepared with 0.15% chlorella added and 0.35% Ecklonia coli, the apparent density was 0.69 g/cm ³ , which was the highest, and was most similar to the non-additive ones. In addition, as the amount of added chlorella increased, the apparent density showed a tendency to decrease.

Density of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia Bulk density (g/cm ³ ) Apparent Density (g/cm ³ ) Control 0.05±0.00 ^ab1) 0.69±0.04 ^a 0:0.5 0.06±0.00 ^a 0.52±0.01 ^c 0.15:0.35 0.05±0.00 ^ab 0.69±0.02 ^a 0.25:0.25 0.05±0.00 ^bc 0.63±0.01 ^b 0.35:0.15 0.05±0.00 ^bc 0.63±0.02 ^b 0.5:0 0.04±0.002 ^c 0.60±0.03 ^b

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(3) Diameter expansion rate, specific length and porosity

Table 18 shows the ratio of diameter expansion, specific length and porosity of the expanded Ecklonia cava snack to which chlorella and Ecklonia cava are added. The diameter swelling rate was 11.72% in the non-additive group, which was the highest, and 10.31~11.44% in the Chlorella and Ecklonia coli group. The swelling snack with 0.5% chlorella added had the highest diameter swelling rate of 11.44% among the additions, and as the amount of added chlorella increased, the diameter swelling rate showed a tendency to significantly increase. The diameter expansion rate is also closely related to the density, and it is judged that the smaller the density, the higher the diameter expansion ratio. The specific length was 138.52 mm/g in the non-additive group, and 170.85 ~ 188.87 mm/g in the Chlorella and Ecklonia cava addition group, which was higher than in the non-additive group. In the puffed snack with 0.5% Ecklonia cava added, it was found to be the highest at 188.87 mm/g, and the specific length showed a tendency to increase significantly as the amount of Ecklonia cava added increased. The porosity was 0.91% in the no-addition group, and 0.90-0.93% in the chlorella and Ecklonia coccyx added groups, indicating that the porosity significantly increased as the amount of chlorella added increased.

Diameter swelling rate, specific length and porosity of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia Diameter swelling rate (%) Specific length (mm/g) Porosity (%) Control 11.72±0.49 ^a1) 138.52±6.06 ^c 0.91±0.01 ^b 0:0.5 10.31±0.42 ^c 188.87±11.78 ^a 0.90±0.01 ^c 0.15:0.35 10.33±0.52 ^c 177.54±24.45 ^ab 0.92±0.01 ^b 0.25:0.25 11.05±0.37 ^b 178.24±14.45 ^ab 0.92±0.01 ^b 0.35:0.15 11.35±0.67 ^ab 171.07±14.05 ^ab 0.92±0.01 ^b 0.5:0 11.44±0.52 ^a 170.82±12.66 ^b 0.93±0.01 ^a

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(4) strength and hardness

Table 19 shows the strength and hardness of Ecklonia cava snack strength and hardness with different amounts of added chlorella and Ecklonia cava. The strength was found to be 1645.45 g/cm ² in the non-additive group, and 1478.65 to 1741.25 g/cm ² in the expanded Ecklonia spp. In the puffed snack containing 0.15% chlorella and 0.35% Ecklonia cava, the strength was the highest at 1741.25 g/cm ² , and in the puffed snack containing 0.5% chlorella, the strength was the lowest at 1478.78 g/cm ² . As the chlorella content increased, the strength showed a tendency to decrease. In the case of hardness, it was found to be 3877.25 g/cm ² in the no-addition group, and 3201.90 to 4478.80 g/cm ² in the group to which chlorella and Ecklonia cava were added. In the puffed snack to which 0.5% Ecklonia was added, the hardness was the highest at 4478.80 g/cm ² , and the hardness was significantly lowered as the amount of chlorella added increased, so that the hardness was 3201.90 g/cm ² appeared the lowest. The strength and hardness both decreased significantly as the amount of chlorella added increased, and it was found that the diameter expansion rate affected the texture.

Strength and hardness of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia Strength (g/cm ² ) Hardness (g/cm ² ) Control 1645.45±54.26 ^b1) 3877.25±228.93 ^b 0:0.5 1623.75±46.53 ^bc 4478.80±182.01 ^a 0.15:0.35 1741.25±31.78 ^a 3894.95±201.21 ^b 0.25:0.25 1610.60±34.78 ^c 3988.50±193.56 ^b 0.35:0.15 1604.20±82.98 ^c 3513.20±102.39 ^c 0.5:0 1478.65±40.28 ^d 3201.90±129.63 ^d

¹⁾ Different superscripts within the same column have a significant difference ( p <0.05)

(5) Water dissolution index and water absorption index

Table 20 shows the water dissolution index (WSI) and water absorption index (WAI) of the Ecklonia spp. puffed snack to which chlorella and Ecklonia cava are added. In the case of water solubility index, it was 23.00~26.00% in the group added with Chlorella and Ecklonia, which was lower than that of the group without addition. In puffed snacks containing 0.35% Chlorella and 0.15% Ecklonia spp., the water dissolution index was the lowest at 23.00%. appeared high. The water absorption index was 3.55 to 3.99 in the group with added chlorella and Ecklonia cava, which was lower than that without the addition (4.28). As the amount of added chlorella increased, the water absorption index increased significantly. Moisture absorption is related to the expansion rate, and as the sample expands, the air layer becomes larger, so it absorbs more water during hydration, which is reported to show high water absorption. The water absorption capacity is considered to have the highest value at 3.99 because when hydrated, it absorbs a lot of water when the amount of chlorella powder added is 0.5%, the tissue of the sample expands the most and forms many air layers.

Water solubility index and water absorption index of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia Water solubility index (WSI,%) Water Absorption Index (WAI) Control 27.67±3.79 ^a1) 4.28±0.04 ^a 0:0.5 26.00±1.00 ^a 3.55±0.08 ^c 0.15:0.35 26.00±4.36 ^a 3.72±0.05 ^c 0.25:0.25 25.33±2.08 ^a 3.71±0.17 ^c 0.35:0.15 23.00±3.00 ^a 3.95±0.14 ^b 0.5:0 24.33±2.89 ^a 3.99±0.16 ^b

(6) Sensory test

The results of sensory test of puffed corn snack according to the mixing ratio of chlorella and Ecklonia cava are shown in Table 21 below. As a result of sensory evaluation of each item by a five-point scale method targeting a panel of 20 participants, high preference was shown in the flavor, taste, texture, and overall preference of snacks containing chlorella and Ecklonia cava in a ratio of 0.35:0.15.

Sensory test of puffed corn snack according to the mixing ratio of Chlorella and Ecklonia cava Chlorella: Ecklonia color incense taste texture overall sign Control 3.8 3.0 2.8 3.0 3.1 0:0.5 4.0 3.5 3.2 3.7 3.3 0.15:0.35 4.2 3.7 3.6 4.0 3.7 0.25:0.25 4.1 3.9 3.5 3.8 3.8 0.35:0.15 4.2 4.5 4.0 4.2 4.3 0.5:0 4.0 4.0 3.7 4.0 3.9

As a result of evaluating the quality characteristics of puffed corn snacks according to the amount of added chlorella and E. Ecklonia cava in order to establish an optimal mixing ratio according to the mixing ratio of chlorella and E. E. Ecklonia, the puffed snacks added with 0.35% chlorella and 0.15% Ecklonia cava were found to be the most excellent because of their suitable taste and degree of puffiness. appear.

Claims (4)

(1) mixing 0.32 to 0.38% of chlorella powder and 0.12 to 0.18% of Ecklonia cava powder to corn flour by weight; and
(2) The mixed mixture of step (1) is put into an extruder adjusted to a die temperature of 140 to 160° C., a screw speed of 1050 to 1150 rpm, a feeding speed of 250 to 350 rpm, and a water injection amount of 0.04 to 0.06 L/min. A method for producing puffed seaweed snacks, comprising the step of extrusion molding. delete delete delete

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