비유탕 유과 제조를 위한 진공팽화기의 개발 및 공정변수에 따른 유과의 팽화특성

유제혁¹, 류기형¹^,^*

Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables

Je-Hyeok Yu¹, Gi-Hyung Ryu¹^,^*

¹공주대학교 식품공학과

¹Department of Food Science and Technology, Kongju National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, Republic of Korea, Tel: +82-41-330-1484; Fax: +82-41-335-5944, E-mail: ghryu@kongju.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: Mar 29, 2010; Revised: Jun 30, 2010; Accepted: Jul 01, 2010

Published Online: Aug 31, 2010

Abatract

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-160°C), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at 100°C heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/cm³). The breaking strength showed the lowest value of 140 g/cm² in vacuum puffing Yukwa at 100°C heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at 100°C heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was 120°C heating temperature, 4 min preheating time and 5 min puffing time.

Keywords: Yukwa; vacuum puffing; puffing characteristics