KR101443287B1 - A making method of cookie bar containing probiotics composition - Google Patents

Abstract

Nutritional and fruit vegetables such as fermented foods or dried yeast and dry lactic acid bacteria, probiotics such as probiotics, which are useful for human body, and raisins, ganbeeberries, guaronias, guanodi, peanuts, almonds, pumpkin seeds, walnuts, blackcurrants, sesame seeds, sunflower seeds, pine nuts Salt, sugar, syrup, and oligosaccharide, which are the coagulating substances that affects the adhesion and taste of the probiotics and nuts, are added to the heating and mixing apparatus separately from the step of mixing the vinegar or vitamin tree extract or plum extract, Extract, and wet vitamin C to warm the microorganism to a temperature at which the microorganism is not killed, adding only the probiotics to the warmed coagulated material or adding nuts according to the discretion of the person skilled in the art and stirring the mixture, A step of transferring the material to a mold and formulating the cookie bar; W beneficial microorganisms to survive and provides a method for producing a cookie bars containing a useful acidic material to the human body (bar), and composition.

Description

[0001] The present invention relates to a method and a composition for producing probiotic cookie bars,

The present invention provides a cookie bar in which a probiotic such as a lactic acid bacterium and a yeast that are beneficial to health are fused to prevent harmful bacteria in the intestines and proliferate the beneficial bacteria in a conventional cookie bar and a method for producing a cookie, , Brown rice vinegar, fermented vinegar, and acidic water such as extracts of scarlet or psyllium extract which is very beneficial to health. The present invention also provides a method for producing cookie bars and a method for producing cookie bars.

No. 10-2012-0002373 Title of the Invention Cookie bar composition and method for producing the cookie bar containing yulmu chungkukjang is prepared by mixing the yulmu and soybean at a proper ratio and then inoculating the bacillus subtilis strain and fermenting the freeze- A method of manufacturing a cheonggukjang cookie bar in which butter, salt, sugar, starch syrup, and oligosaccharide are put into an oven by pulverizing powder is disclosed. Problems to be solved by the cookie bar manufacturing method include: First, there is a problem with the freeze-drying method. The digestion time of food is only 17 hours. Freeze-dried lactobacillus and yeast are cultured for 42 hours or more by keeping the microorganism nutrient and temperature at the same environment as the microbiological research institute. Therefore, super microorganisms that do not die from body temperature and gastric acid during ingestion may proliferate in the toilet. Second, most of the microorganisms are killed during the crushing process. The produced cookie bar has a disadvantage that the microorganisms are killed and the lactic acid bacteria contained in the cheonggukjang are killed by the baking process in the oven.

The present invention provides a novel probiotic cookie bar composition and a method for producing the same, wherein the microorganism useful for the human body, such as lactic acid bacteria and yeast, is alive while the enzyme, which is a metabolic product of microorganisms, is concentrated.

In addition, existing probiotics (PROBIOTICS) products have shown that freeze-dried lactic acid bacteria diluted with oil and products made at body temperature contribute to human health. However, when they are examined in terms of their properties, they are circulated in the form of ring, granule or powder, There were many, especially those that did not fit the children's preferences. And to provide probiotics that are easy to ingest.

It provides a cookie bar and a cantaloupe containing lactic acid bacteria and enzymes, vinegar or sage (vitamin nuts) nutrients.

The first process to prepare thousands or millions of lactic acid bacteria and yeast, a large amount of enzyme-rich ring or granules or powdered probiotics per gram, and the use of conventional cookie bars and pasta, peanuts, almonds, pumpkin seeds, walnuts , Black soybean, perilla seed, sesame seed, sunflower seed, pine nut and the like, and a step of adding fermented vinegar or a sage extract (vitamin nuts) or a plum concentrate to the mixed material by the discretion of the present inventor And a second step of adsorbing the substance to be adsorbed to the material by stirring; and a second step of adsorbing a protease, amylase, lipase, lapin, trypsin, digestive enzyme to the fermenting vinegar,

A third step in which a material such as oligosaccharide or starch syrup which coagulates the material to be mixed with the stirring device is added to the stirring device and stirred with heating or non-heating, and the material to be prepared by the secondary process is stirred and stirred, Into a mold for molding into a bar form or a polysaccharide formulation, and a step of aging and drying the molded article to provide a probiotic cookie bar and a cigarette of the present invention.

It is expected to contribute greatly to human health by providing a large amount of nutrients, lactic acid bacteria, and enzymes necessary for the human body and providing functional food that is sympathetic to the mouth of the public.

The terms used in the present invention are as follows.

What is 'coagulation material'? Syrup, oligosaccharide, and sweet potato. It is preferable that the coagulating substance uses oligosaccharide or starch syrup or syrup having high viscosity and high sugar content. High sugar and high viscosity coagulants are beneficial to the body and are useful for improving the sweet and sour taste.

What is 'acidic substance'? The present invention relates to a fermented vinegar such as persimmon vinegar, persimmon vinegar, and brown rice vinegar, vitamins (sardine) extract, plum extract, citron extract, orange extract, Artificial or natural food materials that give a sweet and sour taste when cooked. The acidic substance is preferably a fermented vinegar having a pH of about 2.5 to 3, such as persimmon vinegar and brown rice vinegar having high acidity, or a so-called vitamin tree extract (samurai) and a fermented broth. pH 2 ~ 3 In case of hepatic acid, there is an anti-corruption effect on the storage and distribution of the finished product, an advantage of not producing insects such as rice bug, and a health promoting effect by vinegar, historical drama or plum intake. Especially existing cookie bars are harmful to health due to high sugar content. If you do not use preservatives in lowering sugar content, there is a problem of not only corruption but also rice bugs in the summer season. When the acidity contained in acetic acid or sardine and plum is combined with sugar content, sweetness and sour taste will contribute to the improvement of health as well as the effect of satisfying consumers' taste.

What is a "heating stirrer"? Refers to a machine that feeds heated syrup, oligosaccharide, sugar, etc. to heat and dissolve, and then dilutes nuts and probiotics with stirring.

What is 'mold'? A box that makes a cookie bar feature or a burnout feature

What is probiotics? Refers to a ring or granule or powder in which beneficial bacteria such as lactic acid bacteria and yeast useful for the human body are alive. The probiotics manufacturing process includes a kneading process in which a liquid phase containing a large amount of seed bacterium is kneaded by pulverizing and pulverizing cereal grains, a step of forming the kneaded composition into a ring or granule, a step of fermenting and drying the kneaded composition, Produce probiotics where thousands to millions of survivors are present, or prepare already prepared probiotics. For the production of probiotics, it is preferred to inoculate super lactic acid bacteria which are proliferated at a pH of 2 to 3 and at a temperature of 36.5 ° C. In addition, dry yeast or dry lactic acid bacteria or cereal fermented products, or digestive enzyme foods such as amylase, protease and pepsin, are collectively referred to as probiotics.

What is 'nuts'? It is commonly used in cookie bars. It refers to raisin, guanilla blueberries, guaroni, ghardi, peanuts, almonds, pumpkin seeds, walnuts, black beans, perilla seeds, sesame seeds, sunflower seeds and pine nuts.

A step of mixing 30 to 70% (parts by weight) of nuts based on the weight of the probiotics; a step of adding a coagulating substance to the heating and stirring apparatus separately from the step and dissolving the coagulating substance by heating; Adding the nuts and probiotics to the mixture to reduce the temperature to 30 to 60 ° C or less, stirring and transferring the stirring material into a mold, and agitating and drying the cookie bar to prepare a probiotic cookie Bar.

A step of mixing 30 to 70% (parts by weight) of nuts based on the weight of the probiotics, a step of adding a coagulating substance to the heating and stirring apparatus separately from the above-mentioned steps and heating the resultant to 100 ° C to dissolve the coagulating substance, A step of adding and stirring a mixture of nuts and probiotics after the temperature is lowered to 30 to 60 ° C or less, and a step of feeding and conveying the stirring material into a mold to form a cookie bar, and the cookie bar is aged and dried, Provide a cookie bar.

A step of adding 10 to 30% (parts by weight) of an acidic substance based on the weight of the nuts and adsorbing the nuts to nuts, and a step of adding starch and oligosaccharides to a heating and stirring apparatus separately from the step And a step of dissolving the coagulating substance by heating the mixture to a temperature of 30 to 60 ° C or less and adding 10 to 60% (parts by weight) of ginseng extract such as ginseng to the heated coagulating material to reduce the temperature to 30 to 60 ° C or less, and then stirring the nuts and probiotics And transferring the stirring material to a mold to form a cookie bar and aging the cookie bar to provide a probiotic cookie bar of the present invention.

A step of preparing the probiotics and a step of adding a coagulating substance to the heating and stirring apparatus separately from the above step and immediately adding 10 to 30% (parts by weight) of an acidic substance based on the weight of the solidifying material to the temperature of 30 to 60 ° C A step of adding a probiotics molded from a ring, a granule or a powder to knead, a step of transferring the kneaded material to a mold, a step of aging and drying the formulation material, and the provision of a probiotic cookie bar of the present invention.

The seedlings inoculated into the probiotics used in Examples 1, 2, 3 and 4 were grown at pH 2.5 and 36.5 ° C for 17 hours to 50 times, 400 times at 17 hours at pH 3 and 36.5 ° C, (Saccharomyces exiguus) deposited with microorganism deposit number KCCM 10675P, SJP6728AF1 belonging to Saccharomyces exiguus deposited with microorganism deposit number KCCM 10677, which is proliferated 500 times at 36.5 ° C for 17 hours, in the genus Saccharomyces exiguus SJP6729AF2, microorganism deposit number KCCM 10729P, and SJP6841L2 deposited in the microorganism deposit number KCCM 10729P were inoculated, respectively, in a ratio of 4.5 x 10 < ⁸ > to 1 g of SJP6728AF in Saccharomyces exiguus, 1 × 10 ⁹ of SJP6729AF2 in Saccharomyces exiguus, 8 × 10 ⁸ of SJP6841L2 in Lactobacillus casei.

As a result of measuring the number of live bacteria by producing the probiotic cookie bars by the methods of Examples 1, 2 and 3, the probiotics were found to be 1.2 × 10 ⁸ per g SJP6728AF, 3 x 10 ⁸ per g SJP6729AF2, and 2 x 10 ⁸ per g for SJP6841L2, respectively.

The present embodiment relates to a method for producing cookie bars without using probiotics, which comprises a mixing step of mixing nuts at an appropriate ratio or an appropriate ratio according to the preference of a person skilled in the art, and a mixing step of mixing acidic substances (fermented vinegar, plum extract, citron extract, (Syrup, oligosaccharide, and orchard) in a heat-kneading apparatus by adding 3 ~ 30% (parts by weight) of water, extract, vitamin nut extract, A dough step of adding 10 to 30% (by weight) of the herbal medicine extract or a suitable amount according to the discretion of the present inventor and adding the nut to the kneaded product at a temperature of 100 ° C, and kneading the kneaded product, The present invention provides a cookie bar containing an acidic substance of the present invention as a process for preparing, aging and drying.

Zinc, calcium, magnesium, iron, potassium sulfite (MSM), selenium and various vitamins may be added to the probiotics used in Examples 1 to 5.

The chocolate can also be applied to the probiotic cookie bars prepared by the methods of Examples 1 to 4 or the cookie bars which have been aged and dried by the method of Example 5. [ When chocolate is applied, a large amount of acidic substance can be contained, which is more effective for health promotion.

A step of preparing a cookie bar ingredient by adding Garcia cambogia (HCA) to a cookie bar ingredient such as nuts and the like, a step of dissolving a coagulating substance in a heating and stirring device separately from the above step and stirring the mixture by adding food ingredients such as nuts, Food ingredients are formulated using a mold frame, and then matured and dried to provide a diet healthy food. Garcinia cambogia (HCA) is a natural substance that significantly reduces body fat. It is approved by the KFDA as a diet food, and it regulates daily or once daily intake. It can be administered according to the prescribed amount.

Claims (11)

In a cookie bar containing nuts,
Probiotics including yeast, lactic acid bacteria and enzymes;
A solidifying material selected from starch or oligosaccharides; And
An acidic substance containing at least one member selected from the group consisting of fermented vinegar, tetragastrum extract, plum extract, citron extract, orange extract and moth extract;
And a cookie bar. The method of claim 1, wherein the probiotic is a microbial deposit number in the saccharide deposited in KCCM 10675P My process in Ecija Goose (Saccharomyces exiguus) SJP6728AF1, microorganism accession number KCCM 10677 a saccharide as MY process Ecija Goose (Saccharomyces exiguus) in SJP6729AF2 deposited in And SJP6841L2 belonging to the genus Lactobacillus casei deposited with the microorganism deposit number KCCM 10729P. The cookie bar according to claim 1, wherein the fermented vinegar is persimmon vinegar or brown rice vinegar. The cookie bar according to claim 1, wherein the acidic substance further comprises at least one digestive enzyme selected from the group consisting of protease, amylase, lipase, lapine and trypsin. The composition of claim 1, wherein the composition comprises a Hydroxy Citric Acid component, Or a medicinal herb extract. The cookie bar according to claim 1, further comprising one or more vitamins selected from the group consisting of zinc, calcium, magnesium, iron, methyl sulfonyl methane, potassium and selenium. 7. The cookie bar according to any one of claims 1 to 6, wherein the cookie bar is coated with chocolate. (I) mixing a solidification material selected from nuts and heated syrup or oligosaccharide;
(Ii) adding an acidic substance containing at least one selected from the group consisting of fermented vinegar, sardine extract, plum extract, citron extract, orange extract and moth extract to the mixture after the mixing, and adjusting the temperature to 30 to 60 캜;
(Iii) adding the probiotics containing yeast, lactic acid bacteria and enzymes after the temperature is adjusted and mixing;
(Iv) preparing a cookie bar by mixing the mixture obtained after the mixing in a mold; And
(V) aging and drying the cookie bar;
≪ / RTI > [9] The method according to claim 8, wherein the step (i) further comprises the step of extracting Garcinia cambogia (Hydroxy Citric Acid) or a medicinal herb extract. The method according to claim 8, further comprising one or more vitamins selected from the group consisting of zinc, calcium, magnesium, iron, methyl sulfonyl methane, potassium and selenium in the step (ii) or By weight. 9. The method of claim 8, further comprising the step (vi) of applying the cookie bar to the chocolate after step (v).