The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Baby Food Processing and Properties by using High Pressure Processing

초고압 처리에 의한 이유식 가공 및 특성

  • Received : 2011.11.21
  • Accepted : 2011.12.19
  • Published : 2011.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

반고형 형태의 이유식 제조에 가장 적합한 물성을 부여하는 점증제를 선정하기 위해 쌀가루, 변성전분 1 및 변성전분 2를 4%를 첨가하거나 0.3% 펙틴을 첨가한 이유식을 550 MPa 압력에서 3분 동안 초고압 처리하여 점도를 측정하고 관능평가를 실시한 결과, 쌀가루를 첨가한 바나나와 사과 이유식 모두 색, 흐름성 및 질감에서 가장 선호도가 높았을 뿐 아니라 시판 이유식과 가장 유사한 점도를 보여 반고형 상태의 이유식 제조에 쌀가루가 점증제로 적합하였다. 점증제로 선정된 쌀가루를 4%, 6% 및 8% 첨가하여 제조한 이유식을 450 MPa과 550 MPa의 압력 조건에서 1, 3, 5분 처리한 결과, 쌀가루 첨가 비율이 높아질수록 점도와 색도의 밝기는 증가하였고, pH와 당도에서 유의적인 차이는 없었다. 또한 초고압 처리 조건에서 압력의 변화와 처리시간의 증가에 따른 유의적인 차이를 보이지 않는다. 즉 초고압 처리가 이유식의 물성에 영향을 크게 미치지 않으므로 경제성 및 점증제의 호화 정도를 고려하여 이유식 제조를 위한 초고압 처리 조건은 550 MPa, 3 min이 가장 적당한 처리 조건으로 판단되었다.

Keywords

References

  1. Ahmed J, Ramaswamy HS, Hiremath N. 2005. The effect of high pressure treatment on rheological characteristics and colour of mango pulp. Int J Food Sci Tech 40:885-895 https://doi.org/10.1111/j.1365-2621.2005.01026.x
  2. Ahmed J, Ramaswamy HS. 2006. Viscoelastic and thermal characteristics of vegetable puree-based baby foods. J Food Process Eng 29:219-233 https://doi.org/10.1111/j.1745-4530.2006.00059.x
  3. Alpas H, Alma L, Bozoglu F. 2003. Inactivation of Alicyclobacillus acidoterrestris vegetative cells in model system, apple, orange and tomato juices by high hydrostatic pressure. World J Microb Biot 19:619-623 https://doi.org/10.1023/A:1025167818169
  4. Asaka M, Hayashi R. 1991. Activation of polyphenoloxidase in pear fruits by high pressure treatment. Agr Biol Chem Tokyo 55:2439-2440 https://doi.org/10.1271/bbb1961.55.2439
  5. Butz P, Edenharder R, Fernandez Garcia A, Fister H, Merkel C, Tauscher B. 2002. Changes in functional properties of vegetables induced by high pressure treatment. Food Res Int 35:295-300 https://doi.org/10.1016/S0963-9969(01)00199-5
  6. Douzals JP, Marechal PA, Coquille JC, Gervais P. 1996. Microscopic study of starch gelatinization under high hydrostatic pressure. J Agr Food Chem 44:1403-1408 https://doi.org/10.1021/jf950239c
  7. Douzals JP, Perrier Cornet JM, Gervais P, Coquille JC. 1998. High-pressure gelatinization of wheat starch and properties of pressure-induced gels. J Agric Food Chem Tokyo 46: 4824-4829 https://doi.org/10.1021/jf971106p
  8. Estrada-Giron Y, Swanson BG, Barbosa-Canovas GV. 2005. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Trends Food Sci Tech 16:194-203 https://doi.org/10.1016/j.tifs.2004.10.005
  9. Fuchigami M, Teramoto A. 2003. Changes in temperature and structure of agar gel as affected by sucrose during highpressure freezing. J Food Sci 68:528-533 https://doi.org/10.1111/j.1365-2621.2003.tb05706.x
  10. Gomes MRA, Clark R, Ledward DA. 1998. Effects of high pressure on amylases and starch in wheat and barley flours. Food Chem 63:363-367 https://doi.org/10.1016/S0308-8146(98)00014-4
  11. Kim DY, Kim KH, Choi HM. 1997. Study on the establishment of nutrient requirements for commercial supplementary foods for infants and young children. Kor J Comm Nutr 2:624-632
  12. Kim KO, Lee YC. 1998. Sensory Evaluation of Food. pp.166- 188. Sinkwang Publishing Co., Seoul, Korea.
  13. MacDonald L, Schaschke CJ. 2000. Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana. J Sci Food Agr 80:719-724 https://doi.org/10.1002/(SICI)1097-0010(20000501)80:6<719::AID-JSFA594>3.0.CO;2-W
  14. Min SH, Sohn KH, Yoon S. 1993a. Development of the supplementary foods for infants using Korean foods. - Development and analysis of nutrients of the supplementary foods. Kor J Cook Sci 9:99-104
  15. Min SH, Sohn KH, Yoon S. 1993b. Development of the supplementary foods for infants using Korean foods. - Safety storage assay and sensory evaluation of the supplementary foods for infants. Kor J Cook Sci 9:105-108
  16. Park JY. 2009. 초고압살균기술. Food Ind 7:9-23
  17. Purvis GA, Bartholmey SJ. 1998. Infant feeding practices: Commercially prepared baby foods. In Nutrition during Infancy, Tsang RC, Nicholas BL(eds.) pp.399-417. Hanley & Belfus Inc.
  18. Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. 2007. Opportunities and challenges in high pressure processing of foods. Cri Rev Food Sci Nitr 47:69- 112 https://doi.org/10.1080/10408390600626420
  19. Rikimaru H. 2005. High-pressure food processing of rice and starch foods. In Rice is Life. Heong KL(eds.). pp.278-280. Int Rice Res Inst.
  20. Sohn KH, Kim NR, Yim SK, Park HK, Park OJ. 2002. Preparation of semi-solid apple based baby food. Kor J Food Sci Technol 34:43-50
  21. 식품의약품안전청. 2011. 식품공전.

Cited by

  1. Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ultra-High Pressure vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.92
  2. Quality Improvement of Galbijjim Using Superheated Steam and High Hydrostatic Pressure vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1423
  3. Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage vol.29, pp.4, 2013, https://doi.org/10.9724/kfcs.2013.29.4.387
  4. 고령자용 식품과 관련된 국내외 기술 및 제도 현황 vol.48, pp.3, 2011, https://doi.org/10.23093/fsi.2015.48.3.28
  5. 반응표면분석법을 이용한 쌀 단백질 초고압 추출조건 최적화 vol.34, pp.6, 2011, https://doi.org/10.7318/kjfc/2019.34.6.779