초록 ▼

○ 연구결과
압출공정에 의한 조직생성과 flavor 생성을 동시에 이룰 수 있는 기법 개발 조직 대두단백의 새송이 버섯 분말의 최대 배합비는 탈지대두분(defatted soy flour) 105% 였다. 조직 단백의 수화특성(water management capacity)를 개선하기 위한 Gum류의 혼합은 Na-alginate 와 methyl cellulose 1:1 혼합물을 3%를 soy lecithin 0.5%함께 첨가하여 WMC 개선에 효과가 있었다.
이 혼합물을 수분함량 28~30%에 달하도록 물을 첨가하여 압출온

○ 연구결과
압출공정에 의한 조직생성과 flavor 생성을 동시에 이룰 수 있는 기법 개발 조직 대두단백의 새송이 버섯 분말의 최대 배합비는 탈지대두분(defatted soy flour) 105% 였다. 조직 단백의 수화특성(water management capacity)를 개선하기 위한 Gum류의 혼합은 Na-alginate 와 methyl cellulose 1:1 혼합물을 3%를 soy lecithin 0.5%함께 첨가하여 WMC 개선에 효과가 있었다.
이 혼합물을 수분함량 28~30%에 달하도록 물을 첨가하여 압출온도 155℃ 이상으로 압출하는 것이 조직형성에 최적이며, barrel 가열온도를 165℃이상으로 가열, screw elements 조합에 역류 screw element를 2 parts 로 나누어 원료 혼합물 반죽이 extruder 이송통로를 지날 때 역 screw elements에 의한 흐름방해를 극복할 수 있는 내부압력을 발생이 필요하였다.
대두 조직 단백의 meat flavor 조향소재의 제조는 대두단백의 가수분해물인 HVP를 주 원료로 하고, 이미 압출공정에 의하여 flavor가 형성된 precursor mixture를 첨가하여, 예비 열 반응 (98℃)에 의하여 flavor 전구물질을 충분히 형성시킨 후 압출공정에 의하여 meat flavor를 제조할 수 있었다.

Abstract ▼

Extrusion process was optimized to produce textured soy protein
base, which incorporated with mushroom powder. Maximum addition ratio of the mushroom, which the texture characteristics of the textured protein product is not inferior to the textured protein with the soy sources alone, was depended

Extrusion process was optimized to produce textured soy protein
base, which incorporated with mushroom powder. Maximum addition ratio of the mushroom, which the texture characteristics of the textured protein product is not inferior to the textured protein with the soy sources alone, was depended on the kind of soy protein sources such isolated soy protein(ISP), concentrated soy protein(CSP) and deffatted soy flour. In case of defatted soy flour, the maximum addition of mushroom powder was 5-10%, above this addition ratio the texture formed on extrusion cooking was inferior to that of defatted soy flour only. The extrusion temperature was above 155℃ and the dough moisture content was between 28~30% to give a desirable texture in the extrudateof defatted soy flour incorporated with 10% mushroom. To reach the system parameter of extrusion temperature of 155℃ with 28% moisture content dough, the special process conditions was required. The optimum operation conditions were the barrel heating temperature of 180℃, the crew configuration with two parts of reverse elements apart 1 diameter from each other, and a breaker to restrict the flow of melted dough. To increase the water management capacity of textured protein, addition of gum mixture (Na-alginate:methylcellose =1:1) of 3% w/w with soy lecithin of 0.5% was required.
During extrusion, the general non-enzymatic reaction typified by caramelization, the maillard, and oxidative decomposition are paramount in flavor-component formation. However, one can not add a flavorants to the feed material before extrusion because of the following reasons: 1) some flavorings degrade due to the conditions of temperature, pressure, shear and water activity present during extrusion, 2) most of flavorings are lost to atmosphere as the extrudate exits through the die, and 3) the presence of flavoring agents such as salt can interfere with texture formation during extrusion and usually decrease product expansion. The objective of the research were to develop the method that can be give heightened meaty-flavor intensities in texture protein extrudates in order to omit or to simple a flavoring process in the flavorful textured protein.
Process flavor is important food flavorings. Process flavor is defined as a group of flavors or flavor ingredients that are produced from precursors via some type of processing technique such as thermal processing. Precursor play an important role in the generation of process flavor. The mailllard reaction between reducing sugar and amino acid is known to generate flavors similar to those cooked foods. Meat flavor be produced through process flavor technology. Hydrolyzed vegetable protein(HVP) has been used to impart meat-like flavor to prepared foods and represents one of the forms of process flavor. HVP is primarily composed of amino acids liberated by hydrolysis of vegetable protein with HCl at 110-140℃.
Enzyme-hydrolyzed vegetable protein, which is an alternative to the traditional HVP, is produced using proteases under a more neutral pH and lower temperature.
Manufacture system for beef-like process flavor was established by extrusion of HVP with the precursor mixture using a twin-screw extruder. The formation of meaty-flavor is favored at temperature above 150℃ and higher shear conditions(above screw speed of 270rpm) in combination of moisture content of 5% or less. The panel scor of odor and taste of reaction process flavor products depend on the extrusion conditions and the formular of flavor precursor mixture.

목차 Contents

• 제출문 ... 1
• 요약문 ... 2
• SUMMARY ... 5
• CONTENTS ... 8
• 목차 ... 9
• 제 1 장 연구개발과제의 개요 ... 11
• 제 2 장 국내외 기술개발 현황 ... 14
• 제 1 절 조직 단백 생산 기술 현황 ... 14
• 제 2 절 조향 기술 현황 ... 18
• 제 3 장 연구개발 수행 내용 및 결과 ... 21
• 제 1 절 조직단백 기제 생산 최적화 ... 21
• 1. 버섯 전처리 기법 확립 ... 21
• 2. 버섯 혼합 조직단백 압출 생산 실험 ... 22
• 가. 실험 재료 ... 22
• 나. 압출생산 실험 ... 22
• 다. 최적 압출공정 확립 ... 23
• 3. Gum 류 혼합효과 검증 ... 26
• 4. 조직단백 생산 압출공정 확립 ... 27
• 제 2 절 조향소재 개발 ... 28
• 1. 단백질 가수 분해물(HVP) 제조 ... 28
• 가. 실험재료 및 방법 ... 28
• 나. 실험 결과 및 고찰 ... 30
• 2. 향미 전구물질 (precursor mixture) 의 제조 ... 32
• 3. 압출공정에 의한 조향소재 제조 ... 34
• 가. 실험재료 ... 34
• 나. 압출공정에 의한 반응실험 ... 34
• 다. 관능검사 결과 ... 35
• 제 3 절 주요 부품제작 ... 38
• 1. Insert Die 제작 ... 38
• 2. Pilot Die 제작 ... 39
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 40
• 제 5 장 연구개발결과의 활용계획 ... 41
• 제 6 장 참고문헌 ... 42
• 끝페이지 ... 43