This study was investigated to obtain the basic data for the production of snack and traditional Kamju through understanding the characteristics of changeable dependent variable depending on the independent variable of production conditions of extrusion collet powder.
Snack composed of agricult...
This study was investigated to obtain the basic data for the production of snack and traditional Kamju through understanding the characteristics of changeable dependent variable depending on the independent variable of production conditions of extrusion collet powder.
Snack composed of agriculture and fisheries composite was formulated by the characteristics of the dependent variable on the changes of independent variable conditions of edible oil coating and seasoning coating process based on the results.
It was undertaken to determine the potential possibility of commercialization by manufacturing the snack added shrimp suitable for the independent variables of a coating process and confirming the characteristics of the physicochemical properties, sensory evaluation of the products.
Also, traditional Kamju was studied to get a scientific data on the quality characteristics by using the extrusion rice collet powder the during the processing.
Chapter 1. Setting of condition of the independent variable for producing of rice collet added with dried shrimp.
This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collet added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collet. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8 w/w% for the addition amount of dried shrimp; 90, 95, 100 and 110℃ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material.
The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collet was to be studied by changing the conditions of the independent variables.
As a results of this study, 20 mesh of powder particle size of rice, 14.0% of moisture content of rice, 4.0% of addition amount of dried shrimp, 100℃ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collet. In conclusion,
it is necessary to set the independent variable in order to produce the high quality collet added with the rice as the main raw material and dried shrimp as the sub-materials.
Chapter 2. Setting of condition of the independent variable for producing of rice collet snack added with dried shrimp.
This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder.
A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30 w/w% for the content of edible oil; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6 w/w% for the content of seasoning; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time.
The characteristics of the dependent variables as coating yield and breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20 w/w% of edible oil content, 70℃ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3 w/w% of seasoning content, 60℃ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack.
In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.
Chapter 3. Processing and quality characteristics of the snack using rice collet added with dried shrimp.
In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.10% and 1.20% for salt, and 0.61 and 0.62 for pH.
The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack.
The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively.
The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack.
The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products.
The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack.
Organoleptic inspection indicated that both snacks had a favorable, unique taste.
Chapter 4. Processing and quality characteristics of traditional Kamju using a rice collet.
This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 (w/w) after soaking for 2 hours at 45℃. Rice collet powder was prepared by adjusting the barrel temperature to 95℃, screw speed to 280 rpm, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh.
The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at 55℃ for 9 hours).
As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 (w/w) rice collet powder to malt extract and a saccharification time of 9 hours were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 (w/w) and a saccharification time of 5 hours resulted in the most preferable palatability of traditional Kamju (p<0.05).
Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.
This study was investigated to obtain the basic data for the production of snack and traditional Kamju through understanding the characteristics of changeable dependent variable depending on the independent variable of production conditions of extrusion collet powder.
Snack composed of agriculture and fisheries composite was formulated by the characteristics of the dependent variable on the changes of independent variable conditions of edible oil coating and seasoning coating process based on the results.
It was undertaken to determine the potential possibility of commercialization by manufacturing the snack added shrimp suitable for the independent variables of a coating process and confirming the characteristics of the physicochemical properties, sensory evaluation of the products.
Also, traditional Kamju was studied to get a scientific data on the quality characteristics by using the extrusion rice collet powder the during the processing.
Chapter 1. Setting of condition of the independent variable for producing of rice collet added with dried shrimp.
This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collet added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collet. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8 w/w% for the addition amount of dried shrimp; 90, 95, 100 and 110℃ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material.
The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collet was to be studied by changing the conditions of the independent variables.
As a results of this study, 20 mesh of powder particle size of rice, 14.0% of moisture content of rice, 4.0% of addition amount of dried shrimp, 100℃ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collet. In conclusion,
it is necessary to set the independent variable in order to produce the high quality collet added with the rice as the main raw material and dried shrimp as the sub-materials.
Chapter 2. Setting of condition of the independent variable for producing of rice collet snack added with dried shrimp.
This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder.
A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30 w/w% for the content of edible oil; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6 w/w% for the content of seasoning; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time.
The characteristics of the dependent variables as coating yield and breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20 w/w% of edible oil content, 70℃ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3 w/w% of seasoning content, 60℃ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack.
In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.
Chapter 3. Processing and quality characteristics of the snack using rice collet added with dried shrimp.
In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.10% and 1.20% for salt, and 0.61 and 0.62 for pH.
The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack.
The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively.
The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack.
The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products.
The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack.
Organoleptic inspection indicated that both snacks had a favorable, unique taste.
Chapter 4. Processing and quality characteristics of traditional Kamju using a rice collet.
This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 (w/w) after soaking for 2 hours at 45℃. Rice collet powder was prepared by adjusting the barrel temperature to 95℃, screw speed to 280 rpm, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh.
The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at 55℃ for 9 hours).
As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 (w/w) rice collet powder to malt extract and a saccharification time of 9 hours were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 (w/w) and a saccharification time of 5 hours resulted in the most preferable palatability of traditional Kamju (p<0.05).
Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.
주제어
#Extrusion collet coating Snack Kamju
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