KR101274343B1 - Method of producing solid food having natural jasmine and nutrition bar using the same - Google Patents

Abstract

The present invention relates to a method for producing a solid food containing jasmine and a nutrition bar according to the above, and in particular, heating the grain and the sugar solution; Kneading the heated grains with the heated sugar solution and jasmine extract; Cooling and molding the mixed dough; Forming a solid food comprising a. The present invention is a natural antioxidant, including a jasmine extract with a high polyphenol content and excellent antioxidant capacity, there is an effect that can delay the rancidity of solid foods.

Description

Method of producing solid food having natural jasmine and nutrition bar using the same}

The present invention relates to a solid food containing grains, and in particular, by containing a natural antioxidant having a high polyphenol content and excellent antioxidant ability, such as a nutrition bar containing grains and nuts, can delay the rancidity of the product. It is about a method for producing a solid food.

With the rapid development of Korea's economy, 34.9% of Korean adults (30.4% of men and 39.4% of women) think that they are 'obese' or 'slightly obese' at the time when modern people are busy. Nutrition Survey, April-June 2005).

This is because fast foods and junk foods are often consumed in order to solve simple meals in busy daily life.

The disadvantage of fast food and junk food is that it is widely known in newspapers and news media that it has a high calorie and low nutrition, and many processed foods such as 'nutrition bars', 'cereals' and 'wire meals' appear to solve this problem. It was.

However, modern people are distrusted with food safety, and 6 out of 10 people (59.1%) are not managing food safely. ”

Conventional nutrition bars are manufactured and distributed with nuts, such as almonds, walnuts, peanuts, as a nutrition bar concept. In fact, the shelf life of the nutrition bar is set to one year, but during the process of distribution, the viscosity of lipids increases or solidifies due to the polymerization or decomposition of unsaturated fatty acids, resulting in deterioration of product quality and irritating odor. For safety reasons, it is desirable to distribute between 4 and 6 months.

In general, synthetic antioxidants such as butylated hydroxy anisol (BHA) and butylated hydroxy toluene (BHT), which are widely used as phenolic synthetic antioxidants, have been reported to cause malformations or cancer when administered in high doses (Toxicology and biochemisty of butylated hydroxyanisole anbutylated hydroxyanisole anbutylated hydroxytoulene, Branen, AL, 1975, J. Am. Oil Chem. Soc. 52, 59.), a widely available tocophenol as a natural antioxidant, is known to be practical but less effective for vegetable maintenance. Antioxidant Effect of Cucumber Root Extract on Oils and Fats, Man-Jin Oh et al., 1990, Korean Journal of Nutrition and Nutrition, 19 (5), 448 ~ 456).

Therefore, researches on natural antioxidants that are harmless to humans and excellent in antioxidant power have been conducted for a long time. Most of the natural antioxidants reported so far form some metal complexes, but the main function is their primary antioxidant activity. (free radical scavenger).

Accordingly, researches for developing natural antioxidants by actively searching for radical scavenging function from plant extracts have been actively conducted.

Since BHA and BHT have the same problems as described above, they are mainly used as preservatives, and until now, synthetic vitamin C is most commonly used as an antioxidant added to cosmetics and the like. However, this also has a problem that can not be used relatively safely compared to natural extracts in that it is a synthetic compound obtained artificially, not a natural raw material.

The present invention for solving the problems as described above is to obtain a natural extract with a high total polyphenol content and excellent antioxidant effect, by using this to produce a solid food having a delay in rancidity.

The present invention for achieving the above object is a step of heating grain and sugar solution respectively; Kneading the heated grains with the heated sugar solution and jasmine extract; Cooling and molding the mixed dough; Forming a solid food comprising a.

The present invention further comprises the step of preparing a jasmine extract, the step of preparing the jasmine extract, the step of grinding the jasmine; Immersing the pulverized jasmine in a solvent and extracting the precipitated precipitate from hot water; And filtering the hot water extracted extract under reduced pressure, and concentrating the filtered filtrate under reduced pressure.

And, the jasmine extract is preferably mixed at 1.5 to 2.5% by weight based on the mixed dough.

In addition, the step of heating the grains and sugar solution, respectively, at least one selected from the group consisting of corn flakes, protein nuggets, crispy rice and protein powders, almonds, fried peanuts, fried sesame seeds and sunflower seeds in the group consisting of Heating a mixture of at least one selected nut, at least one selected from the group consisting of chia seeds, cranberries, shell calcium, vitamin mineral mix and collagen, and a dry plum to 80-90 ° C .; And indigestible maltodextrin, chicory fiber, xylitol, DHA, saline, grapefruit seed extract, lecithin, green tea extract, rapeseed oil, isomaltooligosaccharide, reduced syrup, vitamin C, milk flavor, yoghurt flavor, yoghurt powder and honey It is possible to include; heating the mixture of one or more selected sugar solution and plum 매 until the sugar content is 80 Birx at 100 ~ 120 ℃.

Further, in the present invention, the step of cooling and molding the mixed dough, the step of putting the mixed dough in a mold for the first cooling for 10 to 15 minutes; Rolling and molding the primary cooled dough; Second cooling the molded dough; And it may be a method for producing a solid food comprising the step of cutting the second cooled dough.

On the other hand, the present invention is a manufacturing method of the solid food, characterized in that the solid food is a nutritious (nutrition) bar containing grains.

Along with this, another embodiment of the present invention may be a solid food product prepared by the manufacturing method as described above and comprising a jasmine extract.

Specific details of other embodiments are included in the detailed description and the drawings.

According to the present invention described above, it is possible to provide a solid food production method capable of delaying rancidity, characterized in that it comprises a jasmine extract having a high polyphenol content and excellent antioxidant capacity as a natural antioxidant.

According to the present invention, it is possible to replace the conventional synthetic antioxidant, and to provide a solid food with an increased shelf life by delaying the rancidity rate of fat components.

1 is a flow chart for explaining an example of a solid food manufacturing method according to the present invention,
2 is a graph showing an example of the results of DPPH free radical scavenging activity of the natural antioxidant extract according to the present invention,
Figure 3 is a graph showing an example of the measurement results of MDA production in walnut oil of natural antioxidant extract according to the present invention,
Figure 4 is a graph showing an example of the MDA production measurement results in 60 ℃ walnut oil of jasmine extract and lavender extract according to the present invention,
Figure 5 is a graph showing an example of the chromaticity measurement results of nutrition bars comprising jasmine extract and lavender extract according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention comprises the steps of heating grains and sugar solution respectively; Kneading the heated grains with the heated sugar solution and jasmine extract; Cooling and molding the mixed dough; Forming a solid food comprising a.

The present invention is characterized in that the solid food is prepared using the jasmine extract as a natural antioxidant, the specific method of heating the grains and sugar liquid, cooling and forming the dough for the solid food production is not particularly limited. .

The present inventors, while using natural antioxidants in place of conventional synthetic antioxidants, while studying how to delay the rancidity of food and increase shelf life, chrysanthemum extract, lavender extract, jasmine extract, grapefruit seed extract, vitamin Among many antioxidants such as mineral mixes, complex golden extracts, Vita-GS, and Vit C, Jasmine extract, a natural antioxidant, has a high polyphenol content and has excellent antioxidant ability against solid foods (nutrition bars) containing nuts as a main ingredient. After confirming that the present invention was completed.

The present invention is characterized by the addition of a natural antioxidant jasmine extract in the manufacture of solid foods, through which has an excellent antioxidant capacity that can delay the rancidity of nutrition bars with a short shelf life.

Specifically, the nutrition bar according to the present invention (nutrition bar) is basically cereal (three grain musley, corn flakes, protein nuggets, crispy rice, protein powder and nuts almonds, fried peanuts, fried sesame seeds, sunflower seeds, teeth In addition to seeds and cranberries and dried fruits, cranberries, shell calcium, vitamin mineral mixes and collagen to improve functionality and sugars (indigestible maltodextrin, chicory fiber, xylitol, DHA, saline, grapefruit seed extract, lecithin, green tea extract, vegetable oil , Isomaltooligosaccharide, reduced starch syrup, vitamin C, milk flavor, yogurt flavor, yogurt powder, honey, jasmine extract, plum 쨈) can be prepared by heating and mixing in a predetermined ratio and putting in a mold to harden. The three grains museli means, as is well known in the art, cereals consisting of oats, rye and barley.

As such, in preparing the nutrition bar, the present invention may further include preparing a jasmine extract. That is, 20 times weight of 70% pretanol (alcohol) was added to the jasmine pulverized powder, which was uniformly crushed in a grinder, and hot water was extracted by shaking for 4 hours at an extraction temperature of 50 ° C., followed by Whatman No. After filtering the solid content and the extract with 41, and concentrated under reduced pressure at a temperature of 60 ℃ to obtain a jasmine extract according to the present invention.

Then, the jasmine extract thus obtained is mixed in the dough in which the cereal (grain) and sugar solution are mixed, but preferably mixed at 1.5 to 2.5% by weight with respect to the dough, as can be seen in the experimental example described below, It is most preferable to mix at 2.0 weight% among these.

Subsequently, the dough thus mixed is cooled, molded into a predetermined shape, and then a solid food product according to the present invention can be produced.

The solid food prepared in this way may be a nutrition bar containing grains as a main ingredient, and the present invention may be a method of preparing a nutritious bar including grains, nuts, and sugar liquids as described above.

In addition, another embodiment of the present invention may be a nutrition bar which is prepared by the manufacturing method as described above and comprises a jasmine extract.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example 1 Preparation of Natural Antioxidants

First, jasmine, chrysanthemum and lavender were respectively ground.

The pulverized jasmine, chrysanthemum and lavender were then deposited in a solvent (70% pretanol (alcohol)) at a concentration of 50 g / 1000 ml, i.e. 5%.

Then, the deposited deposit was shaken for 4 hours at 50 ° C. using a constant temperature water bath.

The extracted extract was filtered under reduced pressure using a paper filter (Whatman 42. Cat No 1442 110).

The filtrate was concentrated to 6 Brix at 60 ° C. using a vacuum concentrator.

Experimental Example 1 Measurement of DPPH Free Radical Scavenging Capacity of Natural Antioxidant

Three natural antioxidant extracts (jasmine extract, lavender extract, chrysanthemum extract) and complex golden extract, Vita-GS and synthetic vitamin C prepared by Example 1 were measured for DPPH free radical scavenging activity, and assayed for antioxidant activity. It was.

As the most commonly used antioxidant assay, DPPH contains intramolecular radicals, which are reduced by tocopherols, ascorbic acid, polyhydroxy aromatic compounds, and aromatic amines, eliminating radicals and decolorizing the dark purple color. It is a method of measuring by hydrogen donating ability.

As a result, as shown in Figure 2 and Table 1, the jasmine extract showed an antioxidant effect of about 90% at a concentration of 50 ㎍ / ㎖, jasmine extract, lavender extract, complex golden extract, chrysanthemum extract, Vita-GS It can be seen that the antioxidant capacity is large.

Concentration (ug / ml) 25 50 100 200 Jasmine 63.45 ± 1.68 83.45 ± 1.68 94.34 ± 0.34 95.97 ± 1.06 Chrysanthemum 9.88 ± 3.17 14.88 ± 3.17 22.15 ± 2.4 35.09 ± 4.24 lavender 18.87 ± 3.63 28.87 ± 3.63 52.06 ± 0.79 87.1 ± 2.87 Vitamin C 90.78 ± 2.48 94.78 ± 2.48 95.89 ± 0.15 95.28 ± 0.76 Vita-GS 11.52 ± 1.49 14.52 ± 1.49 20.72 ± 3.47 33.64 ± 2.34 Complex Golden Extract 14.78 ± 1.45 18.78 ± 1.45 33.66 ± 1.8 57.76 ± 2.40

Experimental Example 2: Determination of Total Polyphenol Content of Natural Antioxidants

Jasmine extract and Vita-GS prepared in Example 1 were measured for total polyphenol content using the Folin-Denis assay method.

In other words, 50 μl of folin-ciocalteu reagent and 1.5 mL of 20% sodium carbonate anhydrous were mixed with 0.1 mL of the jasmine extract and Vita-Gs sample diluent, and the total polyphenol content was measured at 760 nm.

The results are shown in Table 2 below, Jasmine extract contains more polyphenol than Vita-GS.

Sample Total Polyphenol Content (ug / ml) Jasmine 1936.33 ± 66.07 Vita-GS 969 ± 22.64

Experimental Example 3: Determination of the Antioxidant Capacity of Natural Antioxidants in Walnut Oil

Nutrition bars are made up of nuts and cereals, the most of which are nuts such as walnuts. Accordingly, in the present experimental example, jasmine extract (6 Brix) and lavender extract (6 Brix), Vita-GS, and grapefruit, which were prepared by Example 1, were subjected to walnut oil, which is more sensitive to rancidity than walnut. Seed extract (71 Brix), antioxidant capacity of vitamin mineral mix was measured.

Experimental method was added to walnut oil alone or mixed with each antioxidant so that the final concentration of each antioxidant is 0.2% as shown in Table 3, and then mixed, shaking for 2 hours in a 100 ℃ water bath Walnut oil was rancid.

Experimental group Lavender extract Jasmine Extract Vita-GS Grapefruit seed extract Vitamin Mineral Mix Blank One 0.1% 0.05% 0.05% 2 0.1% 0.05% 0.05% 3 0.1% 0.05% 0.05% 4 0.01% 0.01% 5 0.2% 6 0.2% 7 0.2% 8 0.2% 9 0.2%

Subsequently, walnut oil was decomposed using rancid walnut oil using 1.15% KCl and 1% Phosphoric acid as a buffer, and 0.6% TBA (4,6-dihydroxy-2-mercaptopyrimidine, 98%) was mixed at 100 ° C. After reacting for 45 minutes, the amount of MDA (malondialdehyde) was measured. After adding buthanol and centrifuging, the absorbance was measured at 525 nm for the buthanol layer.

As shown in FIG. 3, the experimental groups 5-9 showed lower amounts of MDA than the experimental groups 1-4. That is, natural antioxidants can be seen that the antioxidant properties are superior to walnut oil used separately than in combination with other antioxidants.

In addition, the jasmine extract (experimental group 6), lavender extract (experimental group 5), grapefruit seed extract (experimental group 8) was excellent in the antioxidant capacity, especially jasmine extract (experimental group 6) was confirmed to have the best antioxidant capacity.

On the other hand, for the jasmine extract and lavender extract described above, the antioxidant activity according to the temperature (25 ℃, 45 ℃, 60 ℃) of walnut oil containing the concentration of each extract 0.2% was evaluated in depth.

Only the temperature of the walnut oil was set differently, and the experimental method was as described above.

The experimental results are as shown in Table 4 and FIG. 4 (degree of MDA generation at 60 ° C.). In other words, the experimental group to which the jasmine extract was added than the lavender extract showed that the amount of MDA produced was lower than that of the jasmine extract.

time
25 ℃ 45 ° C 60 ° C Blank Lavender
Exhibit Jasmine Extract Blank Lavender
Exhibit Jasmine Extract Blank Lavender
Exhibit Jasmine Extract 0 0.2106 0.2832 0.2376 0.2106 0.2832 0.2376 0.2106 0.2832 0.2376 12 0.2359 0.1659 0.1922 0.2874 0.1818 0.2881 0.5854 0.3574 0.2268 24 0.2026 0.3086 0.2126 0.4234 0.4044 0.2498 0.8994 0.5034 0.3231 36 0.1349 0.2479 0.2302 0.5628 0.4224 0.3551 1.3618 0.6324 0.5011 48 0.3182 0.2742 0.1176 0.5234 0.3281 0.2481 1.7938 0.8351 0.6451 60 0.2566 0.0942 0.3169 0.7138 0.4304 0.2964 2.7884 1.3341 1.1494 72 0.2736 0.2049 0.2046 0.7188 0.4138 0.3154 3.3288 1.2404 1.1378

Example 2: Preparation of Nutritional Bars

First, in addition to cereal products (three grains mussels, corn flakes, protein nuggets, crispy rice, protein powders) and nuts (almonds, roasted peanuts, fried sesame seeds, sunflower seeds), chia seeds and dried plums The primary cereal grains were prepared by mixing cranberries, shell calcium, vitamin mineral mix, and collagen according to a predetermined compounding ratio to improve the functionality. The compounding ratio is not particularly limited.

The dried plum was used to wash the plum, remove the seeds of the plum, and then pickled, dried and dried plum was dried.

The prepared cereal grains were then heated to low heat and heated to 85 ° C.

Sugar solution (digestible maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit seed extract, lecithin, green tea extract, rapeseed oil, isomaltooligosaccharide, reduced syrup, vitamin C, milk flavor, yoghurt flavor, yoghurt powder, honey) (V) was mixed according to the desired mixing ratio. The plum 쨈 was prepared by concentrating the sugar solution that was pickled plum.

Then, the mixed sugar solution was heated from low to medium fire, the temperature of the sugar solution was heated to 112 ℃, Brix while mixing until 80 Birx.

Subsequently, the primary cereal grains were mixed with the sugar solution prepared as described above, and the jasmine extract and the lavender extract prepared in Example 1 were 0.2%, 1%, and 2% of the mixture of the sugar solution and cereal grain, respectively. The mixture was mixed by weight, and the mixture was put in a weak vitamin mineral mix, a fragrance (milk flavor, yogurt flavor), and mixed again.

Then, the mixed dough was transferred to a mold and then cooled first. At this time, it is preferable to cool the dough for 10 to 15 minutes so that the dough does not stick to the hands.

This sufficiently cooled cereal was subjected to a rolling step of forming a height of 12 mm, and after the molding of the cereal was cooled again once again to cool.

Subsequently, the nutrition bar was prepared by sufficiently cooling as described above and then cutting it to a predetermined size. In this example, the cut was 100 mm long, 30 mm long, and 12 mm high.

Experimental Example 4: Measurement of Color of Nutrition Bars

According to Example 2, the antioxidant activity was tested by measuring the chromaticity of the nutrient bar containing the jasmine extract and the lavender extract, respectively.

That is, while nutrient bars added with jasmine extract and lavender extract at 0.2%, 1%, and 2% weight, respectively, were stored in a 65 ° C. incubator, chromaticity was observed for 0 hr, 6 hr, 24 hr, and 36 hr.

The results are as shown in Table 5 and FIG. 5.

time Control group
(No additives) Lavender Extract 0.2% Lavender Extract 1% Lavender Extract 2% Jasmine Extract 0.2% Jasmine Extract 1% Jasmine Extract 2% 0 hr 0.00 0.00 0.00 0.00 0.00 0.00 0.00 6 hr 2.99 2.97 2.06 3.16 4.74 1.51 3.18 24 hr 4.01 3.34 3.66 2.89 4.93 2.77 1.65 36 hr 5.88 4.21 3.58 5.20 4.39 3.53 1.91

계산하였다.
Here, each experimental group was measured for chromaticity using a color difference meter, and L, a, and b values were used as ΔE values.

Respectively.

The control group and the remaining experimental groups except the jasmine extract (addition of 2% by weight) were able to confirm that the color changes from light to dark brown over time.

Jasmine and lavender extracts form a dark color by the extract color alone. Among them, the experimental group to which the antioxidant was added was lost and collapsed over time. This is considered to be due to the low adhesiveness of the sugar solution than the control group, because the experimental group contained the same concentration of sugar solution as the control group. However, the extract was added to the sugar solution by weight percent, and as a result, it was judged that the adhesiveness of the sugar solution was lowered.

The more antioxidant extracts were added, the less the color change of 0 hr, 8 hr, 24 hr and 36 hr was compared to the control group. Also, the chromaticity was measured for each group by using a color difference meter. Over time, the chromaticity gradually increased and the color turned dark. The experimental group to put the lavender extract and jasmine extract showed a darker color than the control at first due to the color of the extract, but showed a lower color than the control due to the antioxidant power of the extract over time.

The higher the ratio of antioxidants, the darker the color, but over time, the effect of preventing the oxidation of the nutrition bar, that is, it was found to play a role in reducing the change in chromaticity. Experimental results showed that the lowest chromaticity of the group added 2% Jasmine extract by weight ratio.

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

The present invention can provide a natural extract having a high total polyphenol content and an excellent antioxidant effect, thereby producing a solid food having a delay in rancidity.

Claims (7)

Heating the grains and the sugar solution respectively;
Preparing a jasmine extract;
Kneading the heated grains with the heated sugar solution and jasmine extract; And
And cooling and molding the mixed dough.
Preparing the jasmine extract,
Milling jasmine;
Immersing the pulverized jasmine in a solvent and extracting the precipitated precipitate from hot water; And
And filtration under reduced pressure of the hot water extracted extract and concentrating the filtrate under reduced pressure.
The jasmine extract is a method for producing a solid food, characterized in that mixed by 1.5 to 2.5% by weight based on the mixed dough.
delete delete The method of claim 1, wherein the heating of the grains and sugar solution, respectively,
At least one selected grain from the group consisting of corn flakes, protein nuggets, crispy rice and protein powders, nuts, chia seeds, cranberries, at least one selected from the group consisting of almonds, fried peanuts, fried sesame seeds and sunflower seeds Heating a mixture of at least one selected from the group consisting of shell calcium, vitamin mineral mix and collagen, and a dry plum to 80-90 ° C .; And
At least one in the group consisting of indigestible maltodextrin, chicory fiber, xylitol, DHA, salt, grapefruit seed extract, lecithin, green tea extract, rapeseed oil, isomaltooligosaccharide, reduced syrup, vitamin C, milk flavor, yoghurt flavor, yoghurt powder and honey And heating the mixture of the above-selected sugar solution and plum 쨈 at 100 to 120 ° C. until the sugar content reaches 80 Birx.
The method of claim 1, wherein the mixing and cooling the dough is performed,
Putting the mixed dough into a mold to first cool for 10 to 15 minutes;
Rolling and molding the primary cooled dough;
Second cooling the molded dough; And
Method for producing a solid food comprising the step of cutting the second cooled dough.
The method for producing a solid food product according to any one of claims 1 to 4, wherein the solid food product is a nutrition bar containing grains.
Solid foods prepared by the manufacturing method according to claim 6, comprising a jasmine extract.

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