재수화능이 향상된 인스턴트 쌀 미음의 제조

양승철¹, 이인애¹, 선주호², 김동은³, 강위수², 정하숙⁴, 신말식⁵, 고상훈¹^,^*

Development of Well-reconstituted Instantized Thin Rice Gruel

Seung-Chul Yang¹, Inae Lee¹, Ju-Ho Sun², Dong-Eun Kim³, Wie-Soo Kang², Ha Sook Chung⁴, Malshick Shin⁵, Sanghoon Ko¹^,^*

¹세종대학교 식품공학과

²강원대학교 식물생명공학과

³강원대학교 생물산업공학과

⁴덕성여자대학교 식품영양학과

⁵전남대학교 식품영양학과

¹Department of Food Science and Technology, Sejong University

²Department of Plant Biotechnology, Kangwon National University

³Department of Biological Systems Engineering, Kangwon National University

⁴Department of Foods and Nutrition, Duksung Women’s University

⁵Department of Food and Nutrition, Chonnam National University

^*Corresponding author: Sanghoon Ko, Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Republic of Korea, Tel: +82-2-3408-3260; Fax: +82-2-3408-4319, E-mail: sanghoonko@sejong.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 18, 2009; Revised: Feb 16, 2010; Accepted: Feb 18, 2010

Published Online: Feb 28, 2010

Abatract

Instantized thin gruels have been popular to supplement patients who want nutritional, ready-to-eat, and easy-to-use products. In this study, rice-based thin gruels were developed by use of gelatinized rice powder which was manufactured by extrudating rice in a twin-screw extruder. Subsequently, the rice paste from the extruder were dried and ground into fine powder. The gelatinized rice powder was mixed with the powders of various grains, soy beans, nuts, oil seeds, and vegetables to formulate the instantized thin rice gruel with well-balanced nutrients (mixed powder). The mixed powder was granulated to improve reconstitution capability in a fluid bed spray granulator (granulated powder). Lipid and protein contents were higher by 0.9 and 1.9%, respectively, in the granulated powder whereas carbohydrate content was higher by 3.2% in the mixed powder. The calculated dispersibility was 93.7 and 77.0% for the granulated and the mixed powders, respectively. The reconstitution time was 122.3 and 305.3 for the granulated and the mixed powders, respectively. In conclusion, the granulation of the mixed powder improved the dispersibility. This study will be helpful to develop a variety of processed rice products and promote rice process industry.

Keywords: rice; gruel; instantized; granulation; reconstitution