초록 ▼

○ 연구결과
- 가교화 찹쌀전분의 치환율은 0.00004~0.00151 범위였고, 용해도는 일반 찹쌀전분보다 낮고, 최대점도는 높았으며, 유과제조 실험결과 일반 찹쌀을 장시간 침지 후 제조한 시료와 비슷한 팽화율을 나타내어 유과제조용 소재로서 적합한 것으로 판단되었다.
- 하이드록시프로필화 찹쌀전분을 사용하여 제조한 유과의 경우 일반 찹쌀에 비하여 낮은 팽화율과 색의 변화를 나타냈으나, 반죽의 수분조절을 통하여 유과제조가 가능한 것으로 판단되었다.
- 찹쌀전분의 습식미세 유동균질화(WMFH) 처리조건을 확립하기 위하

○ 연구결과
- 가교화 찹쌀전분의 치환율은 0.00004~0.00151 범위였고, 용해도는 일반 찹쌀전분보다 낮고, 최대점도는 높았으며, 유과제조 실험결과 일반 찹쌀을 장시간 침지 후 제조한 시료와 비슷한 팽화율을 나타내어 유과제조용 소재로서 적합한 것으로 판단되었다.
- 하이드록시프로필화 찹쌀전분을 사용하여 제조한 유과의 경우 일반 찹쌀에 비하여 낮은 팽화율과 색의 변화를 나타냈으나, 반죽의 수분조절을 통하여 유과제조가 가능한 것으로 판단되었다.
- 찹쌀전분의 습식미세 유동균질화(WMFH) 처리조건을 확립하기 위하여 찹쌀 전분의 농도는 전분 고형분 기준으로 10～30%, 처리압력은 15,000～25,000 psi, 순환횟수는 3～5회 정도에서 가능하며, 각각의 조건에 따라서 반죽공정 이후의 조건을 조절함으로서 유과제조용 원료로 활용할 수 있는 것으로 확인되었다.
- 본 연구를 통하여 제시된 유과 제조의 개선된 생산공정은 현행공정중 찹쌀의 침지, 세척 및 분쇄단계가 생략된 공정으로서, 찹쌀전분 원료에 수분을 가하여 직접 배합 및 반죽하는 생산공정이 첫 단계가 되는 특징을 갖는다.
- 찹쌀전분 또는 변형전분을 유과제조용 전분으로 사용할 경우 현행 유과제조 공정과 비교할 때 제품의 수율은 5-7.5% 정도 높은 제품을 생산할 수 있는 것으로 판단된다.
- 산과 WMFH의 병행처리로 유과제조용 전분을 제조할 경우 반데기 제품의 강도와 유탕 후 팽화도 및 미세조직이 현행 유과생산 시제품과 비슷한 정도를 보였다. 따라서, 산과 WMFH의 병행처리는 현행 유과제조 공정중 수침공정을 대체할 수 있는 개선공정으로 가능한 것으로 판단된다.
- 찹쌀 전분을 바로 유과 제조에 이용할 경우, 시료의 부착성이나 기름진 맛이 강하게 평가 되는 문제점이 보였으므로 전분의 물성조절을 통해 이를 해결한다면 침지공정을 단축시키거나 또는 생략할 가능성이 매우 높은 것으로 사료되었다.
- 현행 유과제조 공정에 의하여 제조한 시판 유과제품을 대조구로 하여 찹쌀전분, 가교결합 전분, WMFH 처리 전분 및 산/WMFH 처리 병행전분으로 제조한 유과제품을 25℃에서 12주간 저장하면서 저장기간중 품질변화를 분석하였다. 대조구 유과와 물리적 및 화학적 변형전분을 사용한 유과 모두 저장기간 4주까지는 산가와 과산화물가는 각각 5 및 60 meq/kg를 넘지 않아 한국전통 식품 품질 규격 한과류 품질기준에 적합하였다.
- 본 연구에서 제시하는 유과제조의 상업적 공정은 공정단축을 통한 생산성, 위생성 및 품질관리기술을 확보할 수 있을 뿐만 아니라 인건비와 생산비용을 절약할 수 있는 장점을 제공한다. 특히, 화학적, 생물공학적 및 습식고압 유동화 처리공정은 현행 유과제조 공정에서 실용화가 가능한 것으로 확인되었으며, 생산비 16-25% 정도의 절감효과를 기대할 수 있을 것으로 예측된다.

Abstract ▼

V. Results and Proposal for Practical Use
○ Waxy rice starch was chemically modified using a cross-linking reagent, phosphorous oxychloride (POCl3, 0.002%~0.008%) and physicochemical properties of cross-linked waxy rice starches were investigated to reduce steeping-time of yukwa(Korean oil puffed

V. Results and Proposal for Practical Use
○ Waxy rice starch was chemically modified using a cross-linking reagent, phosphorous oxychloride (POCl3, 0.002%~0.008%) and physicochemical properties of cross-linked waxy rice starches were investigated to reduce steeping-time of yukwa(Korean oil puffed rice snack) processing.
Swelling powers of cross-linked waxy rice starches were higher than native waxy rice starch at above 60℃and their increases were proportional to POCl3 concentration. Solubility of cross-linked waxy rice starches was lower (1.6-3.4%) than native waxy rice starches (2.7-6.1%). RVA pasting temperatures (65.4-67℃) of cross-linked waxy rice starch were lower than those of native starch (67℃). RVA peak viscosities (287-337 RVU) of cross-linked waxy rice starch were higher than those of native starch (179 RVU), and increased with increasing POCl3 concentration. Cross-linking reaction produces new covalent bonds resulting in higher swelling power, and higher peak viscosity, holding strength and final viscosity in RVA of cross-linked waxy rice starch.
X-ray diffraction pattern of both native and cross-linked waxy rice starches showed a typical A-type crystal pattern suggesting that cross-linking may mainly occur in amorphous region. Therefore, cross-linking reaction did not change the crystalline region but alter the amorphous region of waxy rice starch molecules resulting in the change in solubility and RVA pasting properties of cross-linked waxy rice starch. Cross-linked waxy rice starch was applicable for yukwa making because of high puffing efficiency and white color. This work provides basic and scientific information on the physicochemical properties of cross-linked waxy rice starch and possibility of crosslinked waxy rice starch as a raw material of yukwa processing.
○ Swelling power of hydroxypropylated waxy rice starch increased at relatively higher temperature (60℃) than native waxy rice starch (70℃).
Solubility of hydroxypropylated waxy rice starches increased with increasing propylene oxide content. Pasting temperature (66.3-66.9℃) and peak viscosity (216-232 RVU) of hydroxypropylated waxy rice starch were higher than those of native starch (179 RVU) and increased with increasing propylene oxide content. DSC thermal transitions of hydroxypropylated waxy rice starches shifted toward higher temperature.
Amylopectin melting enthalpy of hydroxypropylated waxy rice starch (10.34-11.50 J/g) was higher than that of native starch (9.05 J/g).
X-Ray diffraction patterns of native and hydroxypropylated waxy rice starches showed typical A-type pattern with no significant differences between them, suggesting hydroxypropylation only affected amorphous region. Results suggest hydroxypropylated waxy rice starch is not applicable for yukwa due to low puffing efficiency and dark color.
○ Enzymatically waxy rice starches showed higher swelling power and solubility than native waxy rice starch. Pasting temperature and peak viscosity of partially hydrolyzed waxy rice starches were lower than those of native starch. DSC thermal transitions of partially hydrolyzed waxy rice starches shifted to higher temperature than native waxy rice starch possibly due to hydrolysis of amorphous region and some double helical structure. X-ray diffraction patterns of both native and partially hydrolyzed waxy rice starches were typical A-type pattern indicating that alpha-amylase cannot disrupt the crystalline structure in this condition. This work provides basic and scientific information on the physicochemical properties of enzymatically waxy rice starch and possibility of enzymatically waxy rice starch as a raw material of yukwa processing.
○ The acid modification of waxy rice starch was conducted to improve the production process for yukwa. The intrinsic viscosity, paste viscosity and DSC characteristics of acid modified starch were measured, and the bandegi and yukwa from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15 and 0.91 ml/g after reaction time 1, 2, 3 and 4 hrs respectively. Gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7 and 14.5 J/g in acid thinned starches as the time of acid thinning increased. Peak viscosity and final viscosity decreased with increasing the time of acid thinning, but pasting temperature was slightly increased in acid thinned starches. The peak, minimum (holding strength) breakdown, final, and setback viscosities of acid thinned starches under high pressure were higher than those of acid thinned starches. Hardness of bandegi from acid thinned starches under high pressure greatly decreased as compared to that of control for typical yukwa. As the pass of acid thinning under high pressure treatment increased, the expansion of yukwa increased. Yukwa from acid thinned starch under high pressure maintained the homogeneous structure containing tiny and uniform cells compared to that from native waxy rice starch, typical yukwa. The acid thinning under high pressure treatment appears to be a good alternative to the existing steeping process for better yukwa quality.
○ Optimum WMFH treat conditions for yukwa were 10-30% of waxy rice starch (solid basis), 15,000-25,000 of pressure and 3-5 times of circulation. At these optimum WMFH treat conditions, treated waxy rice starch could be used as a raw material for yukwa processing by controlling other treatments after dough processing.
○ Effect of WMFH treat on physical properties of waxy rice starch can be explained using inter-relationship between complex factors, such as disruption of starch granule, gelatinization and viscosity, etc., and optimum range of pre-treatment condition was determined using the secondary relationship between complex factors and quality factors after preparation of yukwa.
○ The proposed and improved yukwa processing includes the mixing and doughing process without soaking, washing and pulverizing of waxy rice. It is possible to increase the yield from 5 to 7.5 % when we used WMFH treated or chemically modified waxy rice starches compared to normal yukwa processing.
○ When the relationships between physicochemical properties of WMFH treated waxy rice starch and quality factor of yukwa are analyzed using poly nominal regression method, desruption of starch granule, thermal properties (onset temperature, peak temperature, gelatinization enthalpy) and RVA pasting properties (peak viscosity, break down, final viscosity, set back) are highly correlated (r2=0.77-0.88) with quality factor of yukwa at 95% confidence level. On the other hand, density and intrinsic viscosity showed lower correlation coefficient.
○ Since unit operational processing factors and quality factors are highly correlated in yukwa processing, systematic and engineering approach is necessary to optimize the yukwa processing.
○ When waxy rice starch was directly used in yukwa processing, there was some problems, such as, adhesion of raw materials and oily taste.
If we solve those problems by controlling the rheological properties of waxy rice starch, it is possible to reduce the soaking time or eliminate the soaking process.
○ The acid value of yukwa used in this research was stable up to 4 weeks of storage at 25℃, and the peroxide value was not exceed the value of 60 meq/kg up to 2 weeks of storage in all samples. These results indicates that all samples meet the quality limits of Koreantraditional snacks.
○ The proposed yukwa processing in this research provides improved productivity, safety and quality control technique as well as decrease of production cost. Moreover, chemical and enzymatic modification and/or WMFH treat of waxy rice starch can be applicable to current yukwa processing and expected to reduce the production cost from 16 to 25%.

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• 목 차 ... 8
• SUMMARY ... 9
• 제 1 장 연구개발과제의 개요 ... 17
• 제 1 절 연구개발의 목적 ... 17
• 제 2 절 연구개발의 필요성 ... 19
• 제 3 절 연구개발의 범위 ... 20
• 제 2 장 국내외 기술개발 현황 ... 23
• 제 1 절 현황 ... 23
• 제 2 절 문제점 ... 25
• 제 3 장 연구개발 수행내용 및 결과 ... 26
• 제 1 절 변형전분 및 습식미세 유동균질화(WMFH) 처리 유과의 특성분석 ... 26
• 제 2 절 WMFH 처리공정 해석 ... 75
• 제 3 절 찹쌀과 찹쌀전분의 WMFH 처리조건 확립 ... 79
• 제 4 절 가교결합 및 치환반응 찹쌀전분의 제조 및 특성분석 ... 80
• 제 5 절 효소 및 화학적 복합변형전분의 품질특성 분석 ... 88
• 제 6 절 유과 생산공정 분석 ... 116
• 제 7 절 찹쌀전분의 물성변환용 WMFH 공정개발 ... 130
• 제 8 절 전분분해효소의 최적조건 확립 및 유과제조용 소재개발 ... 138
• 제 9 절 대량생산 유과의 품질관리기술 확립 ... 158
• 제 10 절 유과제조 개선공정 확립 및 상업적 공정개발 ... 172
• 제 11 절 유과 개선공정 시작품의 운용실험 및 경제성 분석 ... 175
• 제 12 절 개발된 유과제조용 소재의 대량생산 및 특성분석 ... 184
• 제 4 장 목표달성도 및 관련분야에서의 기여도 ... 189
• 제 5 장 연구개발결과의 활용계획 ... 190
• 제 1 절 실적 ... 190
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 193
• 제 7 장 참고문헌 ... 194
• 끝페이지 ... 201