KR20190001372A - Method of manufacturing extruded grain food with added mealworm and the same manufactured thereby - Google Patents

Abstract

Provided are a method for manufacturing puffed grain food comprising a step of extruding a dough mixture comprising grain powder, mealworm powder, and water to manufacture puffed food, and puffed grain food comprising mealworm manufactured thereby. The puffed grain food comprising mealworm manufactured according to the present invention has a high puffing rate so that the food has excellent texture and is rich in proteins and unsaturated fatty acids which are insufficient in grain powder, thereby satisfying consumers of various age groups and having a value as supplementary food for diet.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a cereal-puffed food including brown gruel and a cereal-

The present invention relates to a process for producing a cereal-expanded food containing brown gruel and a cereal-expanded food prepared by the method, and more particularly to a process for producing a cereal- Temperature, moisture content, and the like, and a grain-puffed food product prepared by the method.

Rice is used as a stock in major countries of the world and is one of the world's three major grain resources, along with wheat and corn. Rice is consumed in the form of rice, which is about 95% of the rice in Korea. However, the annual consumption of rice per capita is steadily decreasing due to the change in dietary patterns caused by westernization of society in general, . In addition, rice used for the production of processed food is only about 6% of the domestic production, and thus it is urgently required to increase the consumption of rice through the activation of processed foods. As wheat protein contained in wheat flour has been found to cause celiac disease, an allergic disease, a variety of processed foods such as confectionery, bread, and puffed foods that replace flour with rice flour have been developed to reduce allergenicity have. Rice powder has an advantage in nutritional aspects such as essential amino acid, vitamin B complex, digestion is good, and allergy induction rate is remarkably low. Rice powder is also used as a snack substitute for wheat flour substitutes for the production of gluten-free confectionery. However, 80% of the ingredients are made of starch and contain low protein content and essential amino acids such as lysine and threonine There was a need to strengthen nutritional deficiency.

Edible insects contain essential amino acids such as high quality proteins, fats, vitamins, minerals, and insufficient lysine and methionine in rice compared to meat. In addition, it is highly appreciated by consumers for its flavor, and it is a food material that is cost-effective because it can be continuously produced at low cost without environmental pollution. In particular, the "mealworm", which is also referred to as a "sago", is a high protein, but has a lower carbohydrate content than other edible insects, and contains as much unsaturated fatty acids omega-3 fatty acids and omega-6 fatty acids as fish Great value. It has been reported that the addition of animal protein and fat such as fish and oil to the extruded rice powder improves the texture and nutritional aspect as an extruded snack.

In addition, the extrusion process can improve the processability of rice powder. When the extrusion process is applied to the rice powder, the starch, protein and lipid components of the rice powder are deformed at high temperature to become viscoelastic. Gas and the like, the tissue structure can be destroyed and reformed. In other words, if rice starch or rice powder is extruded under appropriate conditions, rice snacks with new properties can be produced by changes in molecular structure and physical action, which is meaningful as a method for developing new materials.

There have been many studies on the addition of fish and soy protein to extruded rice powder with extruded rice powder, snack with added fish, cereal snack with squid, extruded rice powder with soy protein and rat fry, and rice powder , There is no research on the addition of brown goat.

Korean Patent No. 10-1661333 (Registered on October 13, 2016) Korean Patent No. 10-1622784 (Registered on May 23, 2016)

Pansawat et al., LWT-Food Sci. Technol. 41: 632-641 (2008) Huis A. J. Annual Rev. Ento. 58: 563-583 (2013)

Accordingly, in order to prepare a cereal-puffed food having a good texture and nutritional quality, the present inventors selected the appropriate amount of brown gruel, the outlet temperature and the moisture content of the extruder, Physicochemical properties.

The present invention provides a method for producing a cereal-expanded food comprising extruding a dough mixture comprising a grain powder, a brown gruel powder and water to prepare a puffed food.

In one embodiment, the dough mixture may be prepared by mixing 15 to 35 parts by weight of water based on 100 parts by weight of the mixed powder comprising 50 to 95% by weight of grain powder and 5 to 50% by weight of brown gruel powder.

In one embodiment, the dough mixture may be prepared by mixing 20 parts by weight of water based on 100 parts by weight of the mixed powder comprising 80% by weight of the grain powder and 20% by weight of the brownish brown powder.

In one embodiment, the dough mixture may be extruded at a discharge outlet temperature of 120-150 < 0 > C.

In one embodiment, the dough mixture may be extruded at a discharge outlet temperature of 140 < 0 > C.

In one embodiment, the cereal-puffed food may be made of at least one selected from the group consisting of cookies, expanded snacks, energy bars, intermediate food ingredients for cereal processed foods, and breakfast cereals.

In one embodiment, the dough mixture may further comprise at least one food additive selected from the group consisting of excipients, binders, disintegrants, lubricants, mating agents, flavoring agents, multi-vitamin powders and coloring agents.

The present invention also provides a cereal-expanded food prepared by the above-described method.

The present invention relates to a method for producing a polyphenol polyol having an excellent expansion ratio and texture, a high protein content and a good digestibility, an excellent antioxidative and storage stability, Containing grain puffed food.

Fig. 1 shows the structure of a screw (model THK 31T) of the extruder used in the present experiment.
Figures 2 and 3 show the DPPH radical scavenging activity of the extruded rice flour containing brown gruel, in which the values of different letters (a ~ l) of the same brownish dough content are significantly different from each other ( P ≪ 0.05).
Figure 4 is a TBARS (2-thiobarbituric acid reactive substance) of an extruded snack containing brown guppies, with values of the same brownish doughy different characters (a ~ l) Were significantly different ( P <0.05).
Figure 5 shows the change in TBARS of the extruded rice containing brown gruel during a storage period of 50 days, where A on the horizontal axis is 0%, brownish dough content is 5%, C is brown dough content 10%, M represents the outlet temperature of 120 ° C, J represents the outlet temperature of 130 ° C, O represents the water content of 30% and P represents the water content of 35%. The values of the different characters (a ~ l) of the same brown dough content are significantly different from each other ( P &lt; 0.05).
Figure 6 shows the TBARS change of an extruded snack containing brown goose during a storage period of 40 days. In the horizontal axis, A has a brownish dough content of 0%, B has a brownish dough content of 5%, C has a brownish dough content of 10%, O has a discharge port temperature of 130 캜, K has a discharge port temperature of 140 캜, J has a moisture content of 20% , And N represents the moisture content of 25%. Values of different characters (a ~ l) of the same brown dough content are significantly different from each other ( P <0.05).

The present invention provides a method for producing a cereal-expanded food comprising extruding a dough mixture comprising a grain powder, a brown gruel powder and water to prepare a puffed food.

In one embodiment, the grain may be at least one selected from the group consisting of rice, corn, wheat, barley, wheat, sorghum, soybeans, barley and millet, preferably rice.

In one embodiment, the dough mixture may be prepared by mixing 15 to 35 parts by weight of water based on 100 parts by weight of the mixed powder comprising 50 to 95% by weight of the grain powder and 5 to 50% by weight of the brownish brown powder, The dough mixture may be prepared by mixing 20 parts by weight of water based on 100 parts by weight of the mixed powder comprising 80% by weight of grain powder and 20% by weight of brown gruel powder.

In one embodiment, the dough mixture may be extruded at a discharge outlet temperature of 120-150 ° C, preferably 130-140 ° C, most preferably 140 ° C.

In one embodiment, the cereal-puffed food may be made of at least one selected from the group consisting of cookies, expanded snacks, energy bars, intermediate foodstuffs for cereal processed foods, and breakfast cereals, . The extruded brown gourd-containing expandable grain, the intermediate food material for grain processed food prepared by adjusting the powder or particle size thereof, is added to bread, cake, porridge, noodle, etc. and the quality of the nutrient, texture, Can be improved.

In one embodiment, the dough mixture may further comprise at least one food additive selected from the group comprising excipients, binders, disintegrants, lubricants, flavoring agents, flavoring agents, multivitamin powders and coloring agents. Further, the dough mixture may further include almonds, nuts such as walnuts, or dry fruits according to preference.

In one embodiment, the manufacturing method may further include coating the syrup, chocolate, or seasonings commonly used in the art.

The present invention provides a cereal-expanded food prepared by a manufacturing method. The above-mentioned cereal-puffed foods have high protein content, can replenish proteins lacking in cereals, have high texture, digestibility and antioxidation rate, and are also excellent in storage convenience.

Hereinafter, the present invention will be described in detail with reference to Examples. The following examples illustrate the invention and are not intended to limit the scope of the invention.

[ Example ]

&Lt; Materials and methods >

material

Rice powder used in this experiment was rice flour which was finely ground at Shin-tong myeongsiso and brown gruel (M.G Natural Co., Ltd.) was ground and dried. Analytical reagents include ninhydrin (Duksan Chemical), ethylene glycol (popular chemistry), acetic acid (mass spectrometry), sodium acetate (Duksan Chemical), stannous chloride (Kokusan Chemical Co., ) Were purchased and used.

General component

The general components of the extruded raw materials were determined by the AACC method (AACC, International, 1999), the moisture content was determined by the atmospheric pressure drying method, the crude fat by Soxhlet extraction method and the crude protein by the ninhydrin method. Moisture content of brown goat was 4.31 ± 0.25%, crude protein was 68.12 ± 0.31% and crude fat was 40.87 ± 0.15%. The moisture content of rice powder was 10.12 ± 0.08%, crude protein was 7.79 ± 0.25%, crude fat was 0.49 ± 0.07% Respectively.

Extrusion molding process

The screw extruder used in this experiment was a biaxial extrusion extruder (THK31T, Incheon Ind. Co., Ltd.) for the experiment and had a screw diameter of 30.0 mm and a length to diameter ratio (L / D ratio) of 23: 1, 3 mm, and the arrangement of the screw is as shown in Fig. The water content was controlled by injecting water directly into the raw material inlet with a pump. The temperature of the melt was controlled by using an electric heater and cooling water, the feed rate of the raw material was fixed at 100 g / min, and the screw rotating speed was 250 rpm. The raw material of the extrudate is 100% rice powder; Rice gruel 5% in rice powder 95%; 90% of rice powder and 10% of brown goat; And 80% of rice powder and 20% of brown gruel. In order to investigate the quality characteristics of the extruded extrudate with brown gruel, the extrusion temperature was 120 ℃ , 130 &lt; 0 &gt; C and 140 &lt; 0 &gt; C, and moisture contents were adjusted to 20%, 25%, 30% and 35%. The extruded samples were dried at 50 ° C for 8 hours to measure their physical properties. The chemical properties of the extruded samples were measured using a 14-30 mesh powder milled with a household grinder (FM-909T, Hanil).

diameter  Expansion ratio

The diameter expansion ratio of the extrudate was calculated by measuring the diameter of the extrudate ten times with a caliper (CD-15C, Mitsutoyo) and calculating the average value of the diameter of the extrudate and the diameter ratio of the extrudate.

Bicycle (specific length)

The average value and the error were obtained using the following equation (1) after ten measurements of the extrudate length and the weight ratio of the extrudate cut to a predetermined length. The length of the extruded product was calipers (CD-15C, Mitsutoyo Co., Ltd.) and the electronic scales (MW-II, CAS Co.) were used.

Slice density

The particle density of the extruded product was calculated by repeating a total of 10 repetitions by the seed replacement method using the original method and using the following equation (2).

Apparent elastic modulus and destructive force

The apparent elastic modulus and the destructive force of the extrudate were measured 10 times using a flow meter (Compac-100 II, Sun Science) and the average value was calculated. The measurement conditions were a probe angle type (65 °), a maximum stress of 10 kg, a supporting table moving speed of 60 mm / min, and a distance between supports of 3 cm. Measurements were taken with Ryu &Ng; The apparent elastic modulus (E _app ) and the destructive force (F _bs ) were calculated by the following equations (3) and (4) using the method of Starch-Starke 53: 147-154 (2001).

Chromaticity

The extrudate was pulverized and samples of 14 to 30 mesh were measured for lightness (L), redness (a) and yellowness (b) values three times using a color difference meter (Chroma Meter CR-300, Minolta Co.) And the chromaticity change value (ΔE) is shown by the following equation (5). The values of the standard color plate were L = 97.80, a = 0.33, and b = 2.01.

Moisture Adsorption Index and Moisture Solubility Index

(AACC, International, 1983), 30 mL of distilled water was added to 1.5 g of a sample on a dry weight basis, and the mixture was stirred at 30 ° C in a constant temperature water bath (BF-45SB, After stirring for 30 minutes, the mixture was centrifuged at 3000 rpm for 20 minutes by a centrifuge (H-1000-3, Hanil Science Ind.). The supernatant was poured into an aluminum dish and the weight of the precipitate was measured. The aluminum dish was dried in a hot-air drier (HB-502MP, Han Baek Co., Ltd.) at 105 ° C for 2 hours and the solids content of the supernatant was measured. soluble index, WSI) were calculated by the following equations (6) and (7), respectively.

Water-soluble nitrogen index

Experiments of the aqueous nitrogen index of the extrudate are described in Capritar et al .; J. Animal Sci. Biotechnol. 43: 375-378 (2010). 1.5 g of the sample was placed in 75 ml of a 0.5% KOH solution and stirred at 30 rpm in a shaker (SI-300R, Jellotec) at 120 rpm. 50 ml of the solution was centrifuged at 2000 rpm for 20 minutes, and 0.5 ml of the supernatant was finally taken and the molecular weight was measured by the ninhydrin method (Starcher, Anal. Biochem. 292: 125-129 (2011)) . The total nitrogen content was measured by ninhydrin method in which 1.5 g of the sample was completely hydrolyzed in 6N hydrochloric acid at 100 ° C for 24 hours and dissolved in 75 ml of distilled water, and 0.5 ml of the supernatant was taken and substituted into the following equation .

Protein digestibility

Experiments on protein digestibility of extrudates are described in Mertz et al .; Proc. Natl. Acad. Sci. 81: 1-2 (1984). The total protein content was determined by the ninhydrin method, taking 0.2 g of the sample. For the value of undigested protein, 0.2 g of the sample was added to a pepsin solution containing 0.084 N hydrochloric acid, stirred at a temperature of 37 ° C at 150 rpm, 2 ml of a 2 M NaOH solution was added, and the mixture was centrifuged at 3000 rpm. The supernatant was removed, and the residue was centrifuged with 0.1 M potassium phosphate buffer. The remaining residue was placed in a 30 ° C. dry oven and completely dried. The nitrogen content of the residue was measured by ninhydrin Is substituted into the following equation (9).

DPPH  Radical scavenging activity

The DPPH radical scavenging activity of the extrudate was determined by the method of Brand-Williams et al .; LWT-Food Sci. Technol. 28: 25-30 (1995). 1 g of the sample was added to 10 ml of PBS reagent and extracted for 2 hours, followed by centrifugation at 3000 rpm for 30 minutes. Among them, 0.1 ml of the supernatant was taken and added to 3.9 ml of DPPH reagent dissolved in methanol, reacted for 30 minutes in a dark room at room temperature, and the absorbance was measured at a wavelength of 515 nm by a spectrophotometer. The blanks were also carried out in the same manner, and were substituted into the following equation (10) using the calculated absorbance.

Rancidity

The TBA for measuring acidity of extrudates is described in Chang et al .; J. Korean Soc. Food Sci. Nutr. 1: 98-102 (2012). 5 g of the sample was taken in a test tube, and 0.3 ml of a 3% BHT solution and 45 ml of a perchloric acid solution of pH 2.0 dissolved in ethanol were added, followed by centrifugation at 3000 rpm for 30 minutes to filter the supernatant liquid. 5 ml of the filtered filtrate was transferred to a glass test tube and 5 ml of a TBA reagent in which 0.69% of 2-thiobarbituric acid was dissolved in 99.5% of glacial acetic acid was added to each test tube. After heating it at 100 占 폚 for 35 minutes with heating and immersion cooling, the absorbance at a wavelength of 531 nm was measured by a spectrophotometer. The blank was also carried out in the same manner, and the calculated absorbance was substituted into the following equation (11), and the amount of malonaldehyde per kg of the sample was expressed in mg.

Statistical processing

Statistical analysis of the results with respect to items that have, significantly different after doing an SPSS (Statistical Package for the Social Science) version 23.0 program one won arranged ANOVA using (IBM-SPSS, Thornwood) ( one-way ANOVA) P At the <0.05 level, the results were tested by the Dunkin 's Multiple Range Test.

<Results and Discussion>

Bulge characteristic

The expansion properties, specific length, and particle density, which are extensibility characteristics of extruded products, are important factors affecting the texture of the extruded product and affect the quality of the product and the taste of the consumer. The diameter expansion ratio, tail length and piece density of the rice extrudate are shown in Tables 1 and 2 below.

The diameter expansion rate of the sample with the brown gruel added content of 0%, the sample with the outlet temperature of 140 ℃ and the moisture content of 20% showed the maximum value of 11.79 ± 0.05, the brown gruel added content to 20%, the outlet temperature of 130 ℃, the moisture content of 25 % Of the sample was 6.63 ± 0.02.

The maximum value of brown gourd added contents was 20%, the maximum value was 71.37 ± 0.09 cm / g at the outlet temperature of 130 ℃ and the water content of 25%, the brown gurd added content was 0%, the outlet temperature was 130 ℃, The sample with the content of 30% showed the lowest value of 23.34 ± 0.09 cm / g. That is, the diameter expansion ratio decreased with the addition of brown gourd, but the value increased with increasing brown gourd content.

The density of brown dough was 20%, the maximum value was 0.68 ± 0.09 g / ㎤ at the outlet temperature of 130 ℃ and the moisture content of 25%, the brown dough content was 0%, the outlet temperature was 130 ℃, 20% sample showed the lowest value of 0.46 ± 0.05 g / ㎤. That is, the density decreased as the brown gourd content increased.

This is because when the rice powder is mixed with an additive such as fish, the expansion rate is increased and the density is decreased, and when the density of the extrudate is low, the expansion rate is increased. Tie J et al., Food Eng. Prog. 53: 147-154 (2010), and Hagenimana A et al., J. Korean Soc. Food Sci. Nutr. 43: 38-46 (2006), and it is believed that the pore size of the extrudate is enlarged due to the addition of brown gruel and the density is decreased due to expansion.

As the temperature of the extruder increased and the water content decreased, the degree of expansion and the increase of the diameter increased and the density decreased with increasing temperature and moisture content. That is, as the temperature was higher and the water content was lower, the density of the tissue was decreased due to the increase of swelling.

Expansion and Breaking Force and Apparent Elastic Modulus of Extruded Rice Containing Brown Dough Brown dough content (%) Outlet temperature
(° C) Moisture content
(%) Expansion ratio Distance
(cm / g) density
(g / cm3) Destructive power
(N / cm2) Modulus of elasticity
(N / cm2)

0
120     30 1.72 ± 0.09 ^{1) f2)} 24.66 + 0.02 ^k 0.68 ± 0.07 ^b 82.09 + 0.02 ^b 7.58E + 03 ^b     35 1.11 ± 0.05 ^l 29.67 ± 0.05 ⁱ 0.75 ± 0.09 ^a 98.32 ± 0.05 ^a 9.39E + 03 ^a
130     30 2.45 ± 0.02 ^a 23.34 ± 0.09 ^l 0.51 ± 0.15 ^e 63.25 + 0.09 ^d 5.28E + 03 ^k     35 2.17 ± 0.15 ^b 25.09 + - 0.12 ^j 0.59 + - 0.12 ^c 70.34 + 0.04 ^c 6.85E + 03 ^g

5
120     30 1.53 + 0.09 ⁱ 37.83 ± 0.09 ^h 0.49 ± 0.09 ^f 28.25 + 0.02 ^k 6.18E + 03 ⁱ     35 1.42 ± 0.15 ^j 38.25 0.05 ^g 0.53 + 0.02 ^d 30.17 ± 0.09 ^j 6.52E + 03 ^h
130     30 1.61 ± 0.05 ^h 40.21 0.02 ^f 0.44 0.08 ^h 26.28 ± 0.01 ^l 5.57E + 03 ^j     35 1.26 ± 0.15 ^k 43.59 ± 0.05 ^e 0.46 ± 0.09 ^g 30.25 + - 0.12 ⁱ 6.52E + 03 ^h

10
120     30 1.95 + 0.09 ^d 54.07 ± 0.02 ^d 0.35 + 0.03 ^j 40.35 ± 0.09 ^f 7.07E + 03 ^d     35 1.64 ± 0.05 ^g 55.47 0.09 ^c 0.41 ± 0.09 ⁱ 42.21 0.03 ^e 7.39E + 03 ^c
130     30 2.01 ± 0.05 ^c 64.88 + - 0.15 ^a 0.31 + - 0.05 ^k 38.21 + 0.09 ^h 6.89E + 03 ^f     35 1.85 ± 0.11 ^e 63.92 + 0.02 ^b 0.36 + 0.03 ^j 39.32 + 0.06 ^g 7.01E + 03 ^e

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different ( P &lt; 0.05) in Duncan's multiple range test.

Expansion properties and destructive force, apparent elastic modulus of extruded rice snacks containing brown goats Brown dough content (%) Outlet temperature
(° C) Water content (%) Expansion ratio Distance (cm / g) Density (g / cm3) Destructive power
(N / cm2) Modulus of elasticity (N / cm2)


0
130
20 10.37 ± 0.12 ^{1) b2)} 25.54 ± 0.05 ^l 0.46 ± 0.05 ^h 73.08 + - 0.05 ^b 8.45E + 03 ^b 25 7.62 ± 0.15 ^h 28.25 + 0.12 ^j 0.55 0.09 ^f 80.35 + 0.19 ^a 9.89E + 03 ^a
140 20 11.79 ± 0.05 ^a 25.90 ± 0.09 ^k 0.35 + 0.21 ^j 70.25 + 0.09 ^d 6.72E + 03 ^f 25 8.83 ± 0.15 ^e 31.56 ± 0.09 ⁱ 0.40 0.05 ⁱ 72.63 0.02 ^c 7.98E + 03 ^c

10
130 20 9.74 ± 0.09 ^d 45.52 ± 0.11 ^h 0.59 + 0.13 ^e 56.25 + 1.11 ⁱ 6.32E + 03 ⁱ 25 7.73 ± 0.11 ^g 56.55 ± 0.05 ^e 0.61 ± 0.02 ^cd 63.19 0.02 ^h 6.59E + 03 ^fg
140 20 9.87 ± 0.05 ^c 48.64 + 0.02 ^g 0.51 ± 0.09 ^g 51.24 ± 0.25 ^k 5.89E + 03 ^j 25 8.04 0.07 ^f 55.65 ± 0.05 ^f 0.54 ± 0.12 ^f 53.39 + - 0.12 ^j 5.05E + 03 ^k

20
130 20 6.87 ± 0.11 ^j 62.95 + 0.08 ^c 0.64 ± 0.09 ^b 64.35 + 0.09 ^g 7.01E + 03 ^d 25 6.63 ± 0.02 ^l 71.37 ± 0.09 ^a 0.68 ± 0.09 ^a 70.24 + 0.32 ^e 8.51E + 03 ^b
140 20 7.28 ± 0.06 ⁱ 56.61 ± 0.15 ^d 0.61 ± 0.05 ^d 65.21 + -0.25 ^f 6.38E + 03 ⁱ 25 6.64 + - 0.12 ^k 67.35 + 0.02 ^b 0.62 ± 0.03 ^c 68.32 + 0.16 ^e 6.54E + 03 ^h

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different ( P < 0.05) in the Dunkin 's Multiple Range test.

Destructive force and apparent elastic modulus

The destructive force is influenced by the expansion rate, density and pore structure and is an important factor in determining the quality of the extrudate. The apparent elastic modulus and the breaking strength of the extruded rice powder are shown in Tables 1 and 2 above.

The destructive force and the apparent elastic modulus were highest at 0, 10%, and 95%, respectively, of 98.32 ± 0.05 N / ㎠ and 9.39E + 03 N / ㎠, respectively, It is thought that the gelatinized starch structure during the extrusion of high rice powder is low in viscoelasticity after cooling and hardened due to aging.

The lowest fracture force and apparent modulus were 26.28 ± 0.01 N / ㎠ The content of brown gruel was 5%, the sample temperature was 130 ℃ and the moisture content was 30%. This was due to the increase of the pore structure of the extrudate and the decrease of the destructive power due to the increase of the pore structure and the density of the extrudate. Saio K., Nippon Shokuhin Kogyo Garraishi 34: 407-408 (1987).

In addition, as the temperature of the discharge port decreases and the moisture content increases, the destructive force and the apparent elastic modulus tend to increase. As the temperature is lower and the water content is higher, the expansion becomes less and the pore structure of the extrudate becomes smaller, In the case of the United States. Further, the higher the temperature and the lower the water content, the larger the puffing occurs, and the pore structure of the extrudate becomes larger and the density of the particle layer decreases. That is, as the expansion rate increased, the destructive force decreased.

In the expansion characteristics, as the content of brown dough increased, the diameter expansion ratio decreased and the uniformity and density increased. However, the breaking strength and elastic modulus showed a significant value when the content of brown dough was 10% Respectively. It is believed that the fat contained in brown ducks binds to the long chain of amylose or amylopectin of starch to inhibit the recrystallization of starch to inhibit aging and soften the texture of the extrudate.

The increase in the breaking force and the apparent modulus of elasticity at 20% of the brown gruel content was found to be hard and dense in the extrudate when the protein concentration of the rice extrudate was increased. Saio K., Nippon Shokuhin Kogyo Garraishi 34: 407 Consistent with the results of the research of -408 (1987), it is thought that the addition of brown gruel affects the firmness and elasticity of extruded rice snacks.

Chromaticity

Table 3 and Table 4 show the lightness (L), redness (a) and yellowness (b) values of the rice extrudate. The lightness was highest at 0% of the brown gruel added content, 85.54 ± 0.06 at the outlet temperature of 140 ℃ and 25%, and 10% at the brown gruel added content and at the outlet temperature of 120 ℃ and the moisture content of 30% Was the lowest at 39.32 ± 0.05. The highest degree of redness and yellowness was observed in 20% of brown gruel added, 140% of outlet temperature and 20% of water content.

As the content of brown dough increased, the lightness decreased and the redness and yellowness tended to increase. This was due to the inherent yellow color of the brown dough ingredients and the protein content of the brown dough, And redness and yellowness were increased. Previous studies also showed that as the protein content increases, the lightness becomes darker and the redness increases.

As the moisture content increased, the brightness increased and the redness and yellowness decreased. This is probably due to the decrease in temperature due to the increase in water content during extrusion and the less change in the water content as water vapor escapes from the discharge port .

The chromaticity difference showed a maximum value of 29.65 ± 0.05 at 20% of brown gruel addition, 20% at 140 ℃ and 20% of water content, and 0% of brown gruel added content and 30% of water content at 120% Which is 2.03 ± 0.09. The color difference was increased with increasing brown gourd content and outlet temperature, which was consistent with the previous study that browning reaction increased and color change was larger as the temperature was changed by barrel temperature. The content of brown gurge added with high protein content increased It is thought that the Maillard reaction due to the temperature rise also increases.

    Change of Chromaticity Value of Extruded Extruded with Brown Dough Brown dough content (%) Outlet temperature
(° C) Moisture content
(%)
L
a
b
ΔE

0
120 30 81.99 ± 0.09 ^{1) b2)} -2.04 ± 0.03 ^f 12.21 ± 0.09 ^k 2.03 ± 0.09 ^k 35 85.40 ± 0.05 ^a -1.52 ± 0.05 ^e 9.26 ± 0.12 ^l 2.26 ± 0.07 ^j
130 30 79.36 ± 0.02 ^d -1.15 + 0.08 ^d 15.61 ± 0.05 ^f 2.40 ± 0.05 ⁱ 35 81.84 0.06 ^c -0.04 0.02 ^c 14.67 ± 0.09 ^h 2.90 ± 0.05 ^h

5
120 30 54.84 + -0.05 ^h 1.52 + 0.09 ^b 13.14 + 0.02 ⁱ 6.33 ± 0.11 ^f 35 59.01 + - 0.12 ^g 1.40 + 0.02 ^b 12.27 ± 0.05 ^j 5.90 ± 0.12 ^g
130 30 60.27 ± 0.09 ^f 1.57 ± 0.03 ^b 15.93 + 0.04 ^e 6.96 + 0.04 ^e 35 62.31 + 0.03 ^e 1.51 + 0.07 ^b 15.01 0.03 ^g 7.59 + 0.03 ^c

10
120 30 39.32 + - 0.05 ^l 2.21 ± 0.08 ^a 18.27 0.09 ^c 7.75 + 0.09 ^b 35 42.21 + 0.09 ^k 1.98 + 0.05 ^a 16.01 + - 0.11 ^d 7.48 ± 0.11 ^d
130 30 45.53 + - 0.15 ^j 1.53 + 0.04 ^b 21.39 ± 0.03 ^a 8.01 0.05 ^a 35 46.39 + 0.11 ⁱ 1.49 ± 0.06 ^b 19.31 ± 0.08 ^b 7.58 0.02 ^c

L: brightness, a: redness, b: yellowness

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different in the Duncan's multi-range test ( P <0.05).

Changes in the chromaticity values of extruded rice snacks containing brown goats Brown dough content (%) Outlet temperature
(° C) Water content (%)
L
a
b
ΔE

0
130 20 79.45 ± 0.19 ^{1) d2)} -0.93 + - 0.05 ^k 11.93 + 0.09 ⁱ 12.10 + 0.07 ^k 25 82.21 0.09 ^c -1.34 + 0.07 ⁱ 10.67 ± 0.12 ^l 11.62 + 0.09 ^l
140 20 84.00 ± 0.05 ^b -0.80 + 0.09 ^j 11.06 ± 0.15 ^j 16.46 ± 0.05 ⁱ 25 85.54 ± 0.06 ^a -1.23 + - 0.05 ^l 10.86 ± 0.02 ^k 13.51 ± 0.05 ^j


10
130 20 72.72 0.03 ^h 1.87 + - 0.12 ^g 16.17 ± 0.09 ^g 24.43 + - 0.11 ^h 25 73.63 + - 0.15 ^g 1.53 + 0.09 ^h 16.02 賊 0.05 ^h 25.67 + - 0.12 ^g
140 20 73.91 ± 0.09 ^f 2.15 + 0.04 ^e 17.27 0.02 ^e 26.04 0.04 ^f 25 74.82 ± 0.12 ^e 1.98 ± 0.09 ^f 16.95 ± 0.03 ^f 27.59 + 0.03 ^c

20
130 20 68.43 + 0.06 ^l 3.57 + - 0.12 ^c 19.90 + - 0.11 ^c 27.28 ± 0.09 ^d 25 69.58 ± 0.09 ^j 3.02 ± 0.05 ^d 18.11 ± 0.05 ^d 26.89 ± 0.11 ^e
140 20 68.91 + - 0.12 ^k 4.01 ± 0.09 ^a 21.77 ± 0.03 ^a 29.65 ± 0.05 ^a 25 70.92 + - 0.13 ⁱ 3.97 ± 0.12 ^b 20.15 ± 0.08 ^b 28.84 + 0.06 ^b

L: brightness, a: redness, b: yellowness.

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different ( P < 0.05) in the Dunkin 's Multiple Range test.

Moisture Solubility Index and Moisture Adsorption Index

As the starch contained in rice, barley and corn is extruded, amylose content is reduced through amylopectin fractionation along with starch chain cutting by shear force applied to internal substance of barrel through partial enhancement and rotation of screw , And the water solubility index and moisture adsorption index were increased. In addition, the water solubility index and moisture adsorption index are influenced by the degree of palatability and puffing rate, and the higher the value in the puffed snack, the better the quality is recognized.

The water-solubility index of the rice extrudate is shown in Table 5 and Table 6. The water solubility index was highest in the brown gruel added content of 0%, the outlet value of 140 ℃ and the moisture content of 20%, the highest value of 24.32 ± 0.09%, the brown gruel added content of 20%, the outlet temperature of 130 ℃, the water content of 25% The value of phosphorus sample was the lowest as 7.82 ± 0.09%. The higher the content of brown gruel was, the lower the value was. Kim SW et al., J. Appl. Biol. Chem. 51: 277-284 (2008) reported that when the fat and protein were removed, the viscosity and solubility of rice increased, and the insoluble fat content and protein contained in the brown dough increased the water solubility of the rice extrudate I think it is because I lowered it.

As the temperature decreased and the water content increased, the water solubility index tended to decrease. As the water content increased and the barrel temperature was controlled, the water solubility index of the extrudate decreased. ., J. Korean Soc. Food Sci. Thchnol. 37: 757-762 (2005).

The moisture adsorption index of the rice extrudate is shown in Table 5 and Table 6. The moisture adsorption index showed the maximum value of 12.25 ± 0.15 g / g in 10% brown dough added sample at 130 ℃ and 30% moisture content, 0% brown dough added content at 120% The moisture content was the lowest at 5.43 ± 0.02 g / g at 35%. The content of brown gruel was high and the adsorption index increased as the outlet temperature increased. In the present invention, the higher the content of brown gourd, the lower the expansion ratio. Therefore, it is believed that the fat content contained in brown gourd is prevented from recrystallization of starch, rather than the effect of pore structure, thereby decreasing the rigidity of rice extrudate and increasing water absorption do.

Water-Soluble Nitrogen Index and Protein Digestibility

The protein that constitutes our body is an amino acid nitrogen compound. Nitrogen is an essential component to control the body's immune system and hormone regulation. It is included not only in pure protein, but also in nucleic acid purine, pyrimidine and the like. Among them, the measurement of the water-soluble nitrogen index is widely used as a method capable of selectively detecting a strong water-soluble amino acid.

The highest value of water soluble nitrogen index was 56.27 ± 0.15% for brown dough added 20%, 130% for dropping water temperature and 20% moisture content, and the lowest value was 0% for brown dough The sample with the outlet temperature of 130 ℃ and moisture content of 35% showed the value of 5.01 ± 0.11%. The higher the content of brown gruel, the higher the value (Table 5 and Table 6). This is thought to be due to the increase of the water soluble nitrogen index of the rice extrudate due to the addition of brown dough having a relatively higher protein content than rice. The water-soluble nitrogen index tended to decrease as the temperature increased, although the water-soluble nitrogen index did not differ according to the water content. This is because the protein in the extrudate was denatured by heat during the organization process and the degree of denaturation increased with increasing temperature .

Protein digestibility is an experiment that measures the amount of protein that is absorbed and not excreted in the human body. It is essential for determining nutritional value and nutritional value of nutritional research. Currently, there are no studies on the nutritional usefulness and digestibility of edible insects on humans, but there was no significant difference when food insects were included in the diet instead of the typical protein materials such as soybeans and fish.

The protein digestibility was highest in brown dough (20%) at the outlet temperature of 130 ℃ and moisture content of 25% (91.34 ± 0.15%). The lowest value of the sample was 0% The sample with a moisture content of 25% was 68.37 ± 0.09%. The higher the content of brown gruel added and the lower the outlet temperature, the higher the value. It is thought that the brown dough has a higher protein digestibility than rice powder and rose to almost the same level as the water-soluble nitrogen pattern, which showed higher values at low temperatures, suggesting that the amino acid nitrogen with water-soluble properties is absorbed by the human body (Table 5 and Table 6).

DPPH  Radical scavenging activity

DPPH radical scavenging activity is an index of antioxidative activity against flavonoids and other phenolic substances and is widely used for the antioxidative activity of water-soluble or organic solvent extracts of natural products.

The values of the DPPH radical scavenging activity of the extruded rice powder and brown gum added rice extrudate are shown in FIG. 2 and FIG.

The DPPH radical scavenging activity values were 0% for brown gruel added content, 120% for outlet temperature, 30% for water content, and 20% for brown gruel added and 130% for water content and 20% , And the DPPH radical scavenging activity was significantly increased with the addition of brown gruel. It is thought that selenium, an antioxidant mineral component contained in brown duck, decreased the concentration of peroxides and suppressed the production of free radicals.

Also, DPPH radical scavenging activity increases with increasing outlet temperature and moisture content, which suggests that the protein peptides contained in the extrudate hydrolyzed due to the increase in temperature, and that the antioxidant activity capacity also improved in proportion. It is noteworthy that the value of DPPH radical scavenging activity was significantly increased as the content of brown goats increased, indicating that the antioxidant mineral component selenium contained in brown ducks decreased the concentration of peroxides and suppressed the production of free radicals .

Rancidity

As a general method for measuring lipid rancidity in foods or biological tissues, the 2-thiobarbituric acid reaction substrate (TBARS) method using the maximum absorption wavelength of a reaction product with a specific peroxide is mainly used.

There was no correlation between the temperature and moisture content of the leaves, but the TBARS value, that is, the acidity, tended to decrease with increasing the content of brown gruel (FIGS. 5 and 6). As shown in the results of the DPPH radical scavenging activity experiments in FIGS. 2 and 3, it is considered that the antioxidant component contained in the brown duck decreased the acidity by inhibiting the formation of lipid peroxides. That is, there is an inverse correlation between antioxidant power and peroxide value.

The change values of the acid value and the acid value according to the storage period are shown in FIG. 5 and FIG. The acidity value after 50 days of storage was highest at 0% of the brown gourd content, 91.63 ± 3.92 mg / kg at the outlet temperature of 130 ℃ and 35% (AJP) of water content, and 10% The lowest temperature was 120 ℃ and the moisture content 30% (CJO) was 69.75 ± 3.28 mg / kg (Fig. 5). The acid value after 40 days of storage was highest in the brown gourd content 0%, the sample temperature 140 ℃ and the water content 25% (AKN) 83.07 ± 2.15 mg / kg, The lowest value was 20%, the outlet temperature was 130 ℃, and the moisture content 20% (COJ) was 42.85 ± 1.32 mg / kg (Fig. 6).

After 40 days and 50 days of storage, the TBARS value decreased with the addition of brown gourd, but the increase in acidity tended to be somewhat greater as the brown gourd content was higher than that of the sample on the day of extrusion It looked. As the storage period was prolonged, high content of fatty substances in brown goats promoted rancidity and decreased antioxidant activity, suggesting that rancidity increased more than rice extrudate with low fat content. There was no correlation between the TBARS value and the water content, but the TBARS value increased as the outlet temperature increased, suggesting that the lipid content of the sample was unstable due to the increase of the extrusion heat and the rancidity was accelerated . The addition of brown goat decreased the acidity. Therefore, it could be presumed that the preservation of nutritional and antioxidant properties of extruded rice snack can be maintained if the storage is long during storage.

Water solubility index, water absorption index, nitrogen solubility index, protein digestibility Brown dough content (%) Outlet temperature
(° C) Water content (%) Water-soluble
Indices (%) Moisture absorption
Index (g / g) Water-soluble nitrogen
Indices (%) Protein digestibility (%)

0
120 30 18.74 0.09 ^{1) c2)} 5.91 + 0.03 ^k 9.62 ± 0.09 ^de 69.37 ± 0.21 ^j 35 17.32 + 0.03 ^d 5.43 + 0.02 ^l 8.45 ± 0.02 ^de 70.03 0.07 ⁱ
130 30 22.26 ± 0.12 ^a 8.92 ± 0.09 ^f 5.39 ± 0.15 ^e 68.58 + - 0.13 ^k 35 19.17 ± 0.06 ^b 6.75 + 0.08 ^j 5.01 ± 0.11 ^e 68.37 ± 0.09 ^l

5
120 30 15.25 + -0.08 ^g 8.46 ± 0.02 ^h 15.62 + 0.03 ^b 75.97 ± 0.08 ^f 35 14.39 ± 0.06 ^h 7.94 + - 0.12 ⁱ 13.45 ± 0.05 ^d 76.83 + - 0.12 ^e
130 30 16.64 0.02 ^e 9.35 ± 0.05 ^e 11.91 ± 0.05 ^b 75.01 + - 0.17 ^g 35 16.01 0.03 ^f 8.89 ± 0.05 ^g 10.83 0.32 ^d 73.86 0.03 ^h

10
120 30 12.38 + - 0.05 ^k 10.98 + 0.07 ^c 25.70 ± 0.08 ^b 79.97 + 0.07 ^b 35 11.05 + 0.07 ^l 10.25 + 0.09 ^d 24.65 + 0.19 ^a 81.31 ± 0.19 ^a
130 30 13.87 ± 0.05 ⁱ 12.25 + 0.15 ^a 22.76 ± 0.21 ^a 77.03 0.02 ^d 35 13.54 + 0.03 ^j 11.91 + 0.02 ^b 22.01 0.05 ^a 77.84 0.03 ^c

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different in the Duncan's multi-range test ( P <0.05).

Water solubility index, water adsorption index, water soluble nitrogen index, protein digestibility of the extruded rice snack including brown goat Brown dough content (%) Outlet temperature (℃) Water content (%) Water Solubility Index (%) Moisture Adsorption Index (g / g) Water Soluble Nitrogen Index (%) Protein digestibility (%)

0
130     20 21.97 ± 0.48 ^{1) b2)} 5.93 ± 0.09 ^j 18.01 + - 0.72 ⁱ 69.98 + 0.08 ⁱ     25 14.68 ± 0.15 ^f 5.74 ± 0.11 ^k 19.31 ± 0.32 ^h 68.34 ± 0.15 ^j
140     20 24.32 ± 0.09 ^a 7.45 ± 0.19 ^f 12.23 ± 0.19 ^j 63.25 + - 0.21 ^k     25 16.36 ± 0.15 ^e 6.10 ± 0.25 ⁱ 12.07 ± 0.25 ^j 63.07 ± 0.13 ^l

10
130     20 18.85 ± 0.11 ^d 7.80 + - 0.31 ^c 35.02 ± 0.15 ^e 82.03 + - 0.11 ^e     25 11.70 ± 0.53 ^j 7.46 ± 0.09 ^f 34.87 ± 0.03 ^e 81.94 ± 0.21 ^f
140     20 19.05 ± 0.45 ^c 6.97 ± 0.05 ^h 29.31 + - 0.18 ^g 79.07 ± 0.09 ^g     25 12.90 ± 0.18 ^h 7.51 + - 0.12 ^e 31.52 ± 0.14 ^f 77.31 + - 0.12 ^h

20
130     20 12.86 ± 0.05 ⁱ 7.53 ± 0.19 ^d 56.27 ± 0.15 ^a 88.63 ± 0.09 ^b     25 7.82 ± 0.09 ^l 8.50 ± 0.15 ^a 54.35 ± 0.32 ^b 91.34 + 0.15 ^a
140     20 13.78 ± 0.11 ^g 7.31 + - 0.35 ^g 49.87 ± 0.11 ^d 87.06 + 0.09 ^d     25 8.09 ± 0.19 ^k 8.26 ± 0.25 ^b 52.01 + - 0.21 ^c 87.35 + - 0.25 ^c

¹⁾ Mean ± SD.

²⁾ Mean values in different characters in one column are significantly different ( P < 0.05) in the Dunkin 's Multiple Range test.

[Manufacturing Example]

The production examples of the rice puffed snack containing brown gruel and the results of the sensory evaluation of the rice puffed snack extruded under effective conditions in terms of the nutrient, texture and digestibility of the above-mentioned contents are described below.

&Lt; Preparation Example 1 &

A mixture prepared by mixing 30 parts by weight of water based on 100 parts by weight of a dough mixture containing 90% by weight of rice powder and 10% by weight of brown gruel powder was extruded at a discharge port temperature of 130 ° C to prepare a puffed snack . The puffed snack produced under the conditions of Preparation Example 1 was judged to be superior in quality such as antioxidant, nutritive aspect due to protein digestibility, storage stability and texture.

&Lt; Preparation Example 2 &

A mixture prepared by mixing 20 parts by weight of water based on 100 parts by weight of a dough mixture containing 80% by weight of rice powder and 20% by weight of brownish gourd powder was extruded at a discharge port temperature of 140 ° C to prepare a puffed snack . The swollen snack produced under the conditions of Preparation Example 2 showed an increase in the brown dough content from 10% to 20%, and the diameter swelling rate decreased, but the swelling indicating the swollenness in the longitudinal direction increased and the slice density decreased. Also, the destructive power of the texture is reduced, and the texture of the texture felt by consumers is expected to have smooth quality characteristics.

&Lt; Comparative Example 1 &

A mixture prepared by mixing 25 parts by weight of water based on 100 parts by weight of a dough mixture containing 100% by weight of rice powder and 0% by weight of brown gruel powder was extruded at a discharge port temperature of 130 DEG C to prepare a puffed snack . The conditions of Comparative Example 1 correspond to the general manufacturing conditions although they vary depending on the characteristics of the expanded snack. The expanded snack produced by Comparative Example 1 lacked nutritional aspects compared with the above-mentioned production example.

<Sensory Test>

A total of 40 sensory test agents (20 men and 20 women with more than 2 years of sensory evaluation) were prepared from the rice puffed snacks prepared in Examples 1 and 2 and Comparative Example 1, Sensory evaluation (5-point measurement) was performed by dividing the overall likelihood and the total. The results are shown in Table 7 below. 5 points are the most satisfactory level, and 0 points are not satisfied at all.

division flavor incense Overall likelihood Synthesis Example 1 3.8 4.1 3.5 3.8 Example 2 4.1 4.5 4.2 4.2 Comparative Example 1 3.4 3.8 4.0 3.5

As shown in Table 7, it can be seen that Production Example 1 and Production Example 2 show significantly higher scores in taste, aroma, and overall preference than Comparative Example 1. [ Production Example 1 and Production Example 2 are rice puffed snacks containing brown dough powder according to the present invention, and consumers who have a sense of resistance to edible insects can easily ingest them, thus making it possible to commercialize them.

Unlike other puffed snacks on the market, the rice puffed snacks prepared according to the present invention are excellent in nutrition and are excellent in taste, digestibility, and ease of storage, and can be coated with syrup, chocolate, The satisfaction of the consumer can be improved. In addition, since digestibility is high, consumers of various ages including elderly people or infants can freely eat it, and it is expected to be possible as dietary supplement food, thereby improving the satisfaction of various consumers.

Claims (9)

A method for producing a puffed food product comprising the steps of extruding a dough mixture comprising a grain powder, a brown gruel powder and water to produce a puffed food. The method according to claim 1, wherein the cereal is at least one selected from the group consisting of rice, corn, wheat, barley, wheat, sorghum, soybean, crude and millet. The dough mixture according to claim 1, wherein the dough mixture is prepared by mixing 15 to 35 parts by weight of water based on 100 parts by weight of mixed powder comprising 50 to 95% by weight of grain powder and 5 to 50% by weight of brownish gruel powder Process for the production of cereal puffed food. The method according to claim 1, wherein the dough mixture is prepared by mixing 20 parts by weight of water based on 100 parts by weight of mixed powder comprising 80% by weight of grain powder and 20% by weight of brownish gourd powder . The method according to claim 1, wherein the dough mixture is extrusion-molded at a temperature of 120 to 150 ° C. The method for producing a cereal packaged food according to claim 1, wherein the dough mixture is extrusion-molded at a discharge port temperature of 140 ° C. The method according to claim 1, wherein the food is manufactured from at least one selected from the group consisting of cookies, expanded snacks, energy bars, intermediate food materials for processed foods for cereals, and cereals for breakfast use . The dough mixture according to claim 1, wherein the dough mixture further comprises at least one food additive selected from the group consisting of excipients, binders, disintegrants, lubricants, mating agents and flavoring agents, vitamins and coloring agents. Method of manufacturing food. 9. A cereal-expanded food prepared by the method according to any one of claims 1 to 8.

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