BE1030665B1 - WHOLE GROUND BROWN RICE NUTRITIONAL BAR AND METHOD FOR PREPARING THE SAME - Google Patents

Abstract

The invention relates to a complete sprouted brown rice nutrition bar and its preparation method. The preparation process includes: weighing ingredients, preparing dough, freezing and shaping, cutting and shaping, baking, cooling and packaging, and storage. The resulting bar can provide high energy, high protein content and a feeling of fullness. Cordyceps militaris and sprouted brown rice play a complementary and strengthening role in nutrition and function.

Description

COMPLETE NUTRITIONAL BAR OF GERM BROWN RICE AND METHOD OF °°°

PREPARATION OF IT

FIELD OF INVENTION

[0001] The invention relates to a complete nutritional bar of sprouted brown rice and its preparation process, belonging to the technical field of the food industry.

STATE OF THE ART

[0002] Sprouted brown rice is a product composed of young shoots and endosperm with a layer of bran after having germinated the brown rice to a certain degree and having dried it. Compared with brown rice, the tissue structure of sprouted brown rice is softened, the edible quality is improved, part of the protein is broken down into amino acids and the starch is converted into sugar, then sprouted brown rice is easier to digest and absorb for human body. Sprouted brown rice retains more than 60% of the nutrients contained in the grain, and at the same time produces a variety of functional active ingredients that can promote human health and prevent diseases, such as y-aminobutyric acid, inositol hexaphosphate, tocotrienols, oryzanol, ferulic acid, etc. These ingredients have many physiological effects such as improving cerebral blood flow,

Vaporizing nerves, improving the body's ability to resist hypoxia and ischemia and reducing pigmentation, making it a good functional food raw material.

[0003] Cordyceps militaris belongs to the subphylum Ascomycota, family Clavicipitaceae and genus Cordyceps. Cordyceps militaris contains up to 30% protein, consisting of 17 types of amino acids, of which 8 types of amino acids are necessary for the human body. The species of amino acids are complete, the quantity is sufficient, the proportion is appropriate, and the content accounts for 35.47% of the total amino acids contained. The main functional and active components of cordyceps militaris are adenosine, cordyceps polysaccharide, mannitol, SOD enzyme and ergosterol, etc., which have the functions of immune regulation,

anti-fatigue, nerve sedation, anti-virus, anti-tumor, protection of cardiopulmonary SU 9915, attenuation of toxicity, prevention and treatment of cerebral hemorrhage and insufficiency renal. Cordyceps militaris, as a medicinal and edible mushroom, plays an important role in food and medical care.

[0004] After analyzing the composition of 17 types of food on the battlefield, American military nutritionists discovered that foods low in fat, high in protein and high in fiber provide the strongest feeling of satiety, and they have also the highest nutritional value. The sprouted brown rice and cordyceps militaris used in the invention have a high protein and fiber content, so they can produce a strong feeling of satiety and have a high nutritional value. In addition, a certain amount of fat and sugar has been added in the present invention, so as to provide the energy required by the human body in a short time. The sprouted brown rice nutrition bar not only enriches the sprouted brown rice and cordyceps militaris series of products, but also provides a quick and long-lasting supplement to the energy needed by the human body in case of emergency or physical exhaustion after a long-term exercise.

CONTENT OF THE INVENTION

[0005] Technical problems

The object of the present invention is to present a complete nutritional bar of sprouted brown rice and a process for preparing it. Using sprouted brown rice, cordyceps militaris and low gluten flour as raw materials, and adding whey protein powder, butter, sucrose, fructo-oligosaccharide and egg liquid , according to modern principles of nutrition, the ingredients are balanced and matched to prepare the Complete Sprouted Brown Rice Nutrition Bar which is sweet, crunchy, nutritious and can be used as an emergency food. This product can not only produce a strong sense of satiety, but also provide a quick and lasting supplement to the energy needed by the human body in No 9975 emergency or physical exhaustion after long-term exercise. Furthermore, the preparation method provided by the present invention has a simple process and high operability, and is suitable for industrial production.

[0007] Technical solution

[0008] The process for preparing a complete nutritional bar of sprouted brown rice, the product of which is composed of the following raw materials by weight: 10% to 20% sprouted brown rice powder, 2% to 5% cordyceps powder militaris, 15% to 25% low gluten powder, 7% to 15% whey protein powder, 10% to 20% butter, 5% to 10% sucrose, 5% to 10% fructo -oligosaccharide, 15% to 25% egg.

The present invention is characterized in that the germinated brown rice powder and the cordyceps militaris powder used have both been sieved with 80 to 200 mesh.

[0010] A process for preparing a complete nutritional bar of sprouted brown rice is specifically implemented according to the following steps: (1) Weighing of the ingredients: soften 10% to 20% butter, add 5% to 10% sucrose and 5% to 10% fructooligosaccharides, beat until milky in color and the volume expands, then slowly add 15% to 25% egg liquid and stir evenly; (2) Preparation of the dough: weigh 10% to 20% sprouted brown rice flour, 2% to 5% cordyceps militaris powder, 15% to 25% low gluten flour and 7% to 15% of whey protein powder, and add some to the slurry from step (1), stirring evenly and kneading some into a dough; (3) Freezing and shaping: place the dough in the baking dish, spread it evenly to obtain a blank cake approximately 1 cm thick, wrap it in conservation film and freeze it in the freezer at -15°C for 1 to 2 hours to make the dough compact and easy to cut; (4) Cutting and shaping: cut and place the frozen dough according to the requirements of the product specifications, shape it, and make strips with a length of 12.5 cm, a width of 1.5 cm and a thickness of 0.8 cm; BE2022/5515 (5) Cooking: place the baking dish in the oven with the cooking parameters set until the product is golden; (6) Cooling and packaging: After taking it out, cool the nutrition bar to room temperature and seal it in a bucket with screw cap to keep it crisp; (7) Storage: store the product in the refrigerator at -4°C.

[0011] The present invention is also characterized in that the heating at the top of the oven is adjusted between 180°C and 200°C, the heating at the bottom between 150°C and 170°C, and cooking lasts 10 minutes. 15 minutes away.

[0012] The complete nutritional bar product of sprouted brown rice prepared by the invention is characterized in that the y-aminobutyric acid content is 30.4 mg/kg to 40.7 mg/kg, the cordycepin content (3'-deoxyadenosine) is 38.9 ug/g to 65.2 ug/g, the protein content is 27% to 30%, and the energy is 406 kcal/100g to 410kcal/100g.

[0013] Beneficial effects

[0014] 1. The formula of the raw materials is scientific and the nutritions are complementary and complete: the present invention, through multiple tests and formula optimization design, rationally mixes sprouted brown rice and cordyceps militaris, and the whole sprouted brown rice nutrition bars produced solve the problems of hard texture and bad taste. The cordyceps militaris added by the invention is not only rich in protein, amino acids, trace elements, minerals, etc., but also has functions such as immune regulation, anti-fatigue, nerve soothing, etc. , which complement and enhance the effects of sprouted brown rice. The results of the sensory evaluation of the complete sprouted brown rice nutritional bars produced by the invention are presented in Table 1.

[0015] 2. The preparation process is improved and the technical problems are solved: the present invention uses the cooking process to combine sprouted brown rice and cordyceps militaris to develop a nutritional bar x; 2x; 2. .BE2022/5515 whole sprouted brown rice, and after cooking, a series of chemical changes occur such as starch gelatinization and protein denaturation, and the product is cooked. It overcomes the defects of bad taste and difficult digestion and absorption of sprouted brown rice, and enriches the product types of sprouted brown rice and cordyceps militaris. The process is simple, has high operability and is suitable for industrial production.

[0016] 3. The invention provides in-depth processing of germinated brown rice, and complete use of brown rice resources. The content of y-aminobutyric acid in the complete nutritional bar of sprouted brown rice prepared by the invention is 30.4 mg/kg to 40.7 mg/kg, and the content of cordycepin (3'-deoxyadenosine) is 38.9 ug/g to 65.2 pg/ g, and the protein content is 27% to 30%, then the nutritional value of the product is much higher than that of ordinary baked goods. In addition, the energy produced by the complete sprouted brown rice nutrition bar is 406 kcal/100g to 410 kcal/100g, and a bucket of complete sprouted brown rice nutrition bars can basically satisfy the energy required by the human body for a day. Sprouted Brown Rice Complete Nutrition Bar increases the market competitiveness of sprouted brown rice products and improves the added value and utilization rate of rice resources.

Table 1 Results of sensory evaluation of the complete sprouted brown rice nutrition bar

Characteristic Index

Long strip shape. The size is generally uniform.

Color Gold color

Odor Strong, pure aroma, no particular odor

Flavor Moderately sweet and crunchy, good taste

Taste Moderate aroma, long aftertaste

BRIEF DESCRIPTION OF THE FIGURES

[0017] The presentation of the invention will now be continued by the detailed description of three exemplary embodiments, given below by way of illustration but not limitation, with reference to the appended drawings, in which:

[0018] Figure 1 represents the flowchart of the production process of a complete nutritional bar of sprouted brown rice.

[0019] Figure 2 includes a photo of the semi-finished product of a complete nutritional bar of sprouted brown rice and a photo of its product with packaging.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0020] The present invention will be described in detail below with reference to specific embodiments.

[0021] A process for preparing a complete nutritional bar of sprouted brown rice, which is composed of the following raw materials by weight: 10% to 20% sprouted brown rice powder, 2% to 5% cordyceps militaris powder , 15% to 25% low gluten powder, 7% to 15% whey protein powder, 10% to 20% butter, 5% to 10% sucrose, 5% to 10% fructo- oligosaccharide, 15% to 25% egg. Among them, sprouted brown rice powder and cordyceps militaris powder were both sieved with 80 to 200 mesh.

[0022] A process for preparing a complete nutritional bar of sprouted brown rice specifically comprises the following steps: soften 10% to 20% butter, add 5% to 10% sucrose and 5% to 10% fructo-oligosaccharide , stir until it is milky in color and the volume expands, then slowly add 15% to 25% egg liquid and stir evenly. Weigh 10% to 20% sprouted brown rice powder (sieved with 80 to 200 mesh), 2% to 5% cordyceps militaris powder (sieved with 80 to 200 mesh), 15% to 25% low grade powder gluten and 7% to 15% whey protein powder, add some to the porridge, stir evenly and knead into a dough. Place the dough in the baking dish, spread it evenly to obtain a blank of 79915 cake approximately 1 cm thick, wrap it in conservation film and freeze it in the freezer at -15°C for 1 to 2 hours. Cut the frozen dough according to the requirements of the product specifications, and make it into strips with a length of 12.5 cm, a width of 1.5 cm and a thickness of 0.8 cm. Place them in an oven dish. Place the baking dish in the oven with the cooking parameters set (heating at the top 180°C to 200°C, heating at the bottom 150°C to 170°C, and cooking lasts 10 to 15 minutes), until until the product is golden brown. After taking it out, cool the nutritional bars to room temperature and seal it in a bucket with a screw cap to keep it crispy. Finally, store the product in the refrigerator at -4°C.

[0023] Embodiment 1:

[0024] A process for preparing a complete nutritional bar of sprouted brown rice comprises the following steps: soften 15% butter, add 7% sucrose and 8% fructo-oligosaccharide, stir until it is milky in color and the volume expands, then slowly add 20% egg liquid and stir evenly. Weigh 12% sprouted brown rice powder (sieved with 80 mesh), 3% cordyceps militaris powder (sieved with 80 mesh), 22% low gluten powder and 13% whey protein powder, in add to porridge, stirring evenly and kneading into dough. Place the dough in a baking dish, spread it evenly to obtain a cake outline of approximately 1 cm thick, wrap it in plastic wrap and freeze it in the freezer at -15°C for 1.5 hours. Cut the frozen dough according to the requirements of the product specifications, and make it into strips with a length of 12.5 cm, a width of 1.5 cm and a thickness of 0.8 cm. Place them in the oven dish. Place the baking dish in the oven with the cooking parameters set (heating at the top 180°C, heating at the bottom 150°C, and cooking lasts 10 minutes), until the product is golden brown. After taking it out, cool the nutritional bars to room temperature and seal it in a bucket with a screw cap to keep it crispy. Finally, store the product in the refrigerator at

4° BE2022/5515

[0025] Embodiment 2:

[0026] A process for preparing a complete nutritional bar of sprouted brown rice specifically comprises the following steps: soften 17% butter, add 8% sucrose and 8% fructo-oligosaccharide, stir until it is milky in color and the volume expands, then slowly add 18% egg liquid and stir evenly. Weigh 14% sprouted brown rice powder (sieved with 80 mesh), 4% cordyceps militaris powder (sieved with 80 mesh), 18% low gluten powder and 12% whey protein powder, in add to porridge, stirring evenly and kneading into dough. Place the dough in an oven dish, spread it evenly to obtain a cake outline of approximately 1 cm thick, wrap it in conservation film and freeze it in the freezer at -15°C for 1.5 hours . Cut the frozen dough according to the requirements of the product specifications, and make it into strips with a length of 12.5 cm, a width of 1.5 cm and a thickness of 0.8 cm. Place them in the oven dish. Place the baking dish in the oven with the cooking parameters set (heating at the top 200°C and heating at the bottom 170°C, cooking lasts 15 minutes), until the product is golden brown. After taking it out, cool the nutritional bars to room temperature and seal it in a bucket with a screw cap to keep it crispy. Finally, store the product in the refrigerator at -4°C.

[0027] Embodiment 3:

[0028] A process for preparing a complete nutritional bar of sprouted brown rice specifically comprises the following steps: soften 16% butter, add 8% sucrose and 6% fructo-oligosaccharide, stir until it is milky in color and the volume expands, then slowly add 20% egg liquid and stir evenly. Weigh 13% sprouted brown rice powder (sieved with 80 mesh), 4% cordyceps militaris powder (sieved with 80 mesh), 19% low gluten powder and 14% whey protein powder, add some to the porridge, stirring evenly and kneading some into a dough.

Place the dough in an oven dish, spread it evenly to obtain a 9915 blank of cake approximately 1 cm thick, wrap it in conservation film and freeze it in the freezer at -15°C for 1 at 2 o'clock.

Cut the frozen dough according to the requirements of the product specifications, and make it into strips with a length of 12.5 cm, a width of 1.5 cm and a thickness of 0.8 cm.

Place them in the oven dish.

Place the baking dish in the oven with the cooking parameters set (heating at the top 190°C and heating at the bottom 160°C, and cooking lasts 12 minutes), until the product is golden brown.

After taking it out, cool the nutritional bars to room temperature and seal it in a bucket with a screw cap to keep it crispy.

Finally, store the product in the refrigerator at -4°C.

Claims (5)

1. Method for preparing sprouted brown rice complete nutrition bar, characterized in that the complete nutrition bar is produced with high-quality germinated brown rice and cordyceps militaris powder as raw materials, and the product is composed of following weight percentages of raw materials: 10% to 20% sprouted brown rice powder, 2% to 5% cordyceps militaris powder, 15% to 25% low gluten powder, 7% to 15% powder whey protein, 10% to 20% butter, 5% to 10% sucrose, 10 5% to 10% fructo-oligosaccharide, 15% to 25% egg. 2. Process for preparing a complete nutritional bar from sprouted brown rice according to claim 1, characterized in that the sprouted brown rice powder and the cordyceps militaris powder have both been sieved with 80 to 200 mesh. 3. Process for preparing a complete nutritional bar of sprouted brown rice according to one of claims 1 or 2, characterized in that it is specifically implemented according to the following steps: (1) Weighing of the ingredients: soften 10% to 20% butter, add 5% to 10% sucrose and 5% to 10% fructo-oligosaccharide, stir until milky in color and the volume expands, then slowly add 15% to 25% egg liquid and stir evenly: (2) Preparation of the dough: weigh 10% to 20% sprouted brown rice powder, 2% to 5% cordyceps militaris powder, 15% to 25% low gluten powder and 7% to 15% whey protein powder, add it to the slurry in step (1), stir evenly and knead it into a dough; (3) Freezing and shaping: place the dough in an oven dish, spread it evenly to obtain a blank cake approximately 1 cm thick, wrap it in conservation film and freeze it in the freezer at -15°C for 1 to 2 hours to make the dough compact and easy to cut; (4) Cutting and shaping: cut and place the frozen dough according to the requirements of the product specifications, shape it, and make strips of 12.5 cm length, 1.5 cm width and with a thickness of 0.8 cm; (5) Cooking: place the baking dish in the oven with the cooking parameters set until the product is golden brown; > (6) Cooling and packaging: After taking it out, cool the nutrition bar to room temperature and seal it in a bucket with screw cap to keep it crisp; (7) Storage: store the product in the refrigerator at -4°C. 4. Process for preparing the complete nutritional bar of sprouted brown rice according to claim 3, characterized in that the heating at the top of the oven is adjusted between 180°C and 200°C, the heating at the bottom between 150°C and 170°C, and cooking lasts 10 minutes to 15 minutes. 5. Complete nutritional bar of sprouted brown rice prepared according to one of claims 1 to 4, characterized in that the content of y-aminobutyric acid is 30.4 mg/kg to 40.7 mg/kg, the content of cordycepin is 38.9 ug/g to 65.2 ug/g, the protein content is 27% to 30%, and the energy is 406 kcal/100g to 410kcal/100g.