KR101778013B1 - Functional cereal composition and the preparing method thereof - Google Patents

Abstract

The present invention relates to a functional cereal composition and a method for preparing the same. More specifically, the functional cereal composition includes a variety of cereals and improves the flavor thereof. The composition includes a resistant starch powder to provide an abundance of dietary fiber, , A cereal having a minimal calorie contribution, and a low glycemic index (GI) of 50 to 75, which is useful as a diet food, and a method for producing the same.

Description

[0001] Functional cereal composition and preparation method thereof [0002]

The present invention relates to a functional cereal composition and a method for preparing the same. More specifically, the functional cereal composition includes a variety of cereals and improves the flavor thereof. The composition includes a resistant starch powder to provide an abundance of dietary fiber, , A cereal having a minimal calorie contribution, and a low glycemic index (GI) of 50 to 75, which is useful as a diet food, and a method for producing the same.

Starch has been known as an important energy source for stored carbohydrates in plants. Carbohydrates are classified into monosaccharides including glucose, disaccharides such as maltose and sucrose formed by glycosidic bonds of two monosaccharides, and oligosaccharides and polysaccharides to which several monosaccharides are combined. Of these, resistant carbohydrates that can not be degraded by enzymes in the body have been increasing recently, including polyols, resistant oligosaccharides such as soy oligosaccharides and branched oligosaccharides, resistance maltodextrins, and resistant starches. In recent years, these indigestible carbons have been called resistant carbohydrates, and they have been reported to have similar physiological properties to dietary fiber, and they are being developed as functional materials for health.

Among them, the resistant starch powder was defined as the sum of starch and starch decomposition products that were not digested and absorbed in the small intestine of healthy individuals in EURESTA (European Resistant Starch research group). Resistant starch powder is divided into RS1, which is physically difficult to access with enzymes, RS2, which is a particle type with a crystal form of the B type, and RS3, which is an aged starch containing crystals of aged amylose, and RS4, which is not digested by chemically modified starch .

Since the resistance starch powder is not digested in the small intestine, it has a low glycemic index (GI index), which increases the sensitivity of insulin and can play an important role in lowering blood glucose. Thus, it can be produced as a diet food.

On the other hand, cereals that have been developed as snacks or substitutes for meals until now, mean 'cereals', which are processed to be eaten directly without eating cereals and are eaten with milk, and cereals developed as substitutes for snacks and meals provide a good nutritional source It is a popular food. Such serials include various types of serials such as flake, puffed, and flaky.

In recent years, most of cereal products are artificially added with various cereals, vitamins, iron, calcium and other nutritional ingredients, with brown rice as a basic grain. In cereals, various kinds of grains, vitamins, iron, calcium, and other nutrients are artificially added to nutrients, and products containing excess saccharides, coloring agents, and flavoring agents are added to improve palatability .

However, these products are highly palatable, but they contain excessive amounts of calories and sugars, which can cause a child's obesity and cause a consumer's rejection of various additives.

In addition, as a method for producing such cereals, grains are steamed, dried and compressed, baked using hot air, and prepared by artificially adding sugar components such as saccharides and various nutrients to enhance taste. Other methods of producing cereal include pulverizing all cereals, expanding them in an extruder, heat-treating them after roasting, coating the sugar syrup again, drying in a hot air drier, and so on. have. However, as the processing steps are complicated as described above, the GI index of the cereal to be produced increases, which is not suitable as a diet food.

Korean Patent Publication No. 10-2010-0124003 (published on November 26, 2010)

'Development and Application of Resistant Starch Powder', Food Industry and Nutrition vol.9 no.2 (2004. 8) pp.1-9 1226-3338

The present invention has been conceived to solve the above-mentioned problems. It is an object of the present invention to provide a nutrient composition which is excellent in nutritional content, improved in flavor, and contains a resistant starch powder, And a glyceric index (GI) of 50 to 75, which is useful as a diet food, and a method for producing the functional cereal composition.

Accordingly, the present invention provides a functional cereal composition comprising at least one powder selected from the group consisting of a resistant starch powder and a green banana powder.

In a preferred embodiment of the present invention, the resistant starch powder may be a green banana-derived resistant starch powder.

In one preferred embodiment of the present invention, it may further comprise at least one member selected from the group consisting of brown rice, corn and seaweed.

In a preferred embodiment of the present invention, the functional cereal composition comprises at least one powder selected from the group consisting of a resistant starch powder and a green banana powder, brown rice, seaweed, saccharides and salt, 1 to 5 parts by weight of seaweed, 30 to 50 parts by weight of at least one powder selected from the group consisting of resistant starch powder and green banana powder, 5 to 20 parts by weight of saccharides and 0.1 to 1 part by weight of salt.

In one preferred embodiment of the present invention, the functional cereal composition further comprises at least one member selected from the group consisting of sweet potato starch, oats, barley, germinated brown rice, white rice, and yulmu, 6 to 15 parts by weight of sweet potato starch, 6 to 15 parts by weight of oats, 6 to 15 parts by weight of barley, 2 to 10 parts by weight of germinated brown rice, 5 to 10 parts by weight of white rice, and 2 to 10 parts by weight of yulmu.

In a preferred embodiment of the present invention, the functional cereal composition may further include at least one selected from the group consisting of nuts and dried fruits.

In a preferred embodiment of the present invention, the nuts include at least one selected from the group consisting of almonds, walnuts, cashews, raisins, peanuts and coconut, and the dry fruits are selected from the group consisting of raisins, Dried cherries, dried cherries, dried cherries, dried green bananas, and dried figs.

In a preferred embodiment of the present invention, at least one selected from the group consisting of nuts and dried fruits may further comprise 10 to 30 parts by weight based on 100 parts by weight of brown rice.

Another aspect of the present invention includes at least one member selected from the group consisting of a resistant starch powder and a green banana powder, further comprising at least one member selected from the group consisting of brown rice, corn and seaweed, and having an average moisture content of 1 To 5%, and a glyceric index (GI) of 50 to 75. [

In a preferred embodiment of the present invention, the functional cereal may include at least one selected from the group consisting of sweet potato starch, oats, barley, germinated brown rice, white rice, and yulmu.

In a preferred embodiment of the present invention, the functional cereal may further include at least one selected from the group consisting of nuts and dried fruit.

In a preferred embodiment of the present invention, the functional cereal may have an in vitro starch decomposition rate of 95-200 mg maltose / g.

Another aspect of the present invention is a method for producing a mixture comprising: a first step of mixing a powder and a brown rice selected from the group consisting of a resistant starch powder and a green banana powder to prepare a mixture; (2) a step of wet-mixing the mixture to gelatinize and drying the mixture; Three steps of roasting the dried mixture; Adding the seaweed, the saccharide and the salt to the roasted mixture, and then puffing and molding to prepare a cereal; And mixing the prepared cereal with at least one member selected from the group consisting of nuts and dried fruit. The present invention also provides a method for manufacturing a functional cereal.

In a preferred embodiment of the present invention, the mixture in the first step is a green banana powder with respect to 100 parts by weight of brown rice; A mixture comprising a resistant starch powder and a green banana powder; And a green banana-derived resistant starch powder; and 30 to 50 parts by weight of at least one member selected from the group consisting of

In a preferred embodiment of the present invention, the mixture of the first stage further comprises at least one pulverized product selected from the group consisting of oats, barley, germinated brown rice, white rice, and yulmu, 6 to 15 parts by weight of sweet potato starch, 6 to 15 parts by weight of oats, 6 to 15 parts by weight of barley, 2 to 10 parts by weight of germinated brown rice, 5 to 10 parts by weight of white rice grains and 2 to 10 parts by weight of yulmu And may include one or more species.

In a preferred embodiment of the present invention, the boiling in step 2 may be performed at 100 ° C to 120 ° C for 10 to 30 minutes.

In a preferred embodiment of the present invention, the steaming may be repeated one to three times in the second step.

In one preferred embodiment of the present invention, the nuts powder may be mixed with the mixture dried in step 3, followed by roasting.

In a preferred embodiment of the present invention, the mixture may be prepared by mixing 5 to 20 parts by weight of the nuts powder with respect to 100 parts by weight of brown rice.

In one preferred embodiment of the present invention, the roasting in the third step may be performed at 150 ° C to 200 ° C for 10 minutes to 60 minutes.

In a preferred embodiment of the present invention, the mixture dried in step 2 may have a moisture content of 5% to 10%, and the mixture roasted in step 4 may have a moisture content of 1% to 5%.

In a preferred embodiment of the present invention, the molding in the step 4 may be performed through an extrusion molding machine.

In a preferred embodiment of the present invention, the saccharide and the salt may be contained in 1 to 5 parts by weight of seaweed, 5 to 10 parts by weight of saccharides and 0.1 to 1 part by weight of salt, based on 100 parts by weight of brown rice.

In a preferred embodiment of the present invention, in step 5, the abnormality selected from the group consisting of the nuts and the dried fruits may be included in an amount of 5 to 10 parts by weight based on 100 parts by weight of brown rice.

According to the present invention, the functional cereal composition includes a green banana powder and / or a mixture of a resistant starch powder and a green banana powder containing a large amount of a resistant starch powder component, and further includes various grains and the like, By including the starch powder, the dietary fiber is abundant and nutrients are doubled, and the cereal with minimal calorie contribution can be produced. At this time, the low-temperature process is performed at the time of manufacturing the cereal, the processing process is minimized, the original flavor of the grain is saved, the nutrients are preserved, and the glyceric index (GI) is as low as 50 to 75, .

As used herein, the term glycemic index (GI) is a glucose standard (100) indicating the degree to which a food increases blood sugar. The higher the GI index, the faster the carbohydrate absorption rate, the higher the blood glucose level, and the lower the GI index, the slower the absorption rate. When the GI index increases, insulin is secreted and glucose is used to lower it. The remaining amount of glucose is stored as fat and is likely to become obesity. Foods with a low GI index are slowly dissolving and absorbing in the body, even with the same calories, so they feel full.

As described above, conventionally, when the cereal is manufactured, since it contains various additives in addition to cereals, it is not nutritionally superior, and since the processing steps are complicated, the GI index of the cereal to be produced is increased,

Accordingly, the present invention provides a functional cereal composition comprising at least one powder selected from the group consisting of a resistant starch powder and a green banana powder, wherein the dietary fiber is abundantly contained, the GI index is low, and the calorie contribution It is possible to produce a cereal having a small dietary function. Hereinafter, the present invention will be described in more detail by constituent elements.

The functional cereal composition according to the present invention includes a functional cereal composition comprising at least one powder selected from the group consisting of a resistant starch powder and a green banana powder. At this time, the functional cereal composition may include only a resistant starch powder, may include only green banana powder, and may include a mixture of the resistant starch powder and green banana powder.

The resistant starch powder is generally digested in an amount of about 30 to 70% and exhibits a physiological characteristic very similar to that of dietary fiber, and is not digested in the small intestine. The resistant starch powder is fermented by intestinal bacteria in the large intestine. , The amount of fecal matter can be increased, and the production of intestinal cells can be promoted. In addition, short-chain fatty acids such as acetic acid, propionic acid and butyric acid are produced as metabolic products of intestinal bacteria. Short-chain fatty acids are reported to lower the pH in the large intestine, reduce the incidence of inflammatory bowel disease, and increase the fecal incidence to prevent constipation, diverticulosis, and hemorrhoids.

The resistant starch powder itself is not only slowly digested but also prevents digestion and absorption of digestible starch. This function decreases the diffusion rate of glucose and inhibits the activity of amylase, thereby reducing postprandial blood glucose and decreasing blood insulin response. In addition, the resistance starch powder promotes bile acid excretion through the feces, thereby increasing the production of bile acids from cholesterol, thereby decreasing cholesterol in the blood. The short-chain fatty acid produced by the colonic fermentation of the resistant starch powder is converted into intestinal HMG-CoA reductase, Inhibits the accumulation of cholesterol in the body, and in particular, propionic acid reduces the activity of enzymes that regulate fatty acid synthesis.

The resistive starch powder may be used without discrimination between natural and resistant resistance starches obtained by chemical and / or physical modification. Preferably, resistant starch powder derived from green banana can be used. In addition, the resistant starch powder may use a resistant starch derived from starch having an amylose content of more than 50%.

In addition, the green banana has a low GI index of 42 and is a fruit containing a large amount of the resistant starch powder component. The average sized green banana may contain a total of 10 to 30 g of the resistant starch powder, Available. At this time, the green banana powder may be a commercially available green banana powder, and the powder prepared by drying and crushing green banana may be used without any consideration.

The functional cereal according to the present invention may further comprise at least one selected from the group consisting of brown rice, corn and seaweed.

The brown rice has a GI index of about 56, which is suitable as a diet formula and can be used as a main component of the functional cereal composition, so that it can exhibit excellent texture as a whole. The brown rice is preferably contained in an amount of 40 to 60% by weight based on the total weight of the functional cereal composition, more preferably 50 to 60% by weight based on the total weight of the functional cereal composition.

The corn has a GI index of about 75, which is suitable for a diet, and can be used as a main component of the functional cereal composition, so that it can exhibit excellent texture as a whole. The corn is preferably contained in an amount of 40 to 60% by weight based on the total weight of the functional cereal composition, more preferably 50 to 60% by weight based on the total weight of the functional cereal composition.

The above-mentioned seaweeds are introduced to improve the functionality of the functional cereal prepared according to the present invention, and are preferably at least one selected from the group consisting of seaweed, seaweed, sea tangle, and blue seaweed. More preferably, It is good. The seaweeds are included to enhance the functionality of cereals prepared from the functional cereal composition according to the present invention, and to supply nutrition and salinity. The GI index is as low as less than 20 and is suitable for use as a diet food.

At this time, the functional cereal composition is characterized in that the functional cereal composition comprises at least one powder selected from the group consisting of a resistant starch powder and a green banana powder, brown rice, seaweed, saccharide and salt, 1 to 5 parts by weight of a starch powder, 30 to 50 parts by weight of at least one powder selected from the group consisting of a resistant starch powder and a green banana powder, 5 to 20 parts by weight of saccharides and 0.1 to 1 part by weight of salt.

The at least one powder selected from the group consisting of the resistant starch powder and the green banana powder is preferably contained in an amount of 30 to 50 parts by weight, more preferably 40 to 50 parts by weight, based on 100 parts by weight of the brown rice. When the content is less than 30 parts by weight with respect to 100 parts by weight of brown rice, the dietary fiber content is low. When the content is more than 50 parts by weight, gas may be generated during the digestion process.

The above-mentioned seaweed is preferably contained in an amount of 1 to 5 parts by weight, more preferably 3 to 5 parts by weight, based on 100 parts by weight of brown rice. When the above-mentioned algae are contained in an amount of less than 1 part by weight with respect to 100 parts by weight of brown rice, there is a problem that the effect of adding algae is insignificant.

The saccharides and salts are added to improve the functionality of the functional cereal produced according to the present invention. Sugars, fructose, and sweeteners can be used, and sugar is preferably used. Preferably, the saccharide is contained in 5 to 20 parts by weight of saccharides with respect to 100 parts by weight of brown rice, and the salt is contained in an amount of 0.1 to 1 part by weight with respect to 100 parts by weight of brown rice. More preferably, the saccharide is contained in an amount of 5 to 10 parts by weight based on 100 parts by weight of brown rice, and the salt is contained in an amount of 0.5 to 1 part by weight based on 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor, nutritional composition and sensory properties.

The functional cereal composition according to the present invention may further comprise sweet potato starch. The sweet potato starch is a starch extracted by grinding sweet potato and grinding in a cell. The starch has a GI index of 55 and is suitable for producing dietary food by imparting richness and fullness of dietary fiber. The sweet potato starch is preferably contained in an amount of 6 to 15 parts by weight, more preferably 10 to 15 parts by weight, based on 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor and nutritional content.

The functional cereal composition according to the present invention may comprise oats. The oats are hypoglycemic foods rich in fiber and unsaturated fatty acids, and have a GI index of 55, which makes them suitable for producing dietary foods. The oats are preferably contained in an amount of 6 to 15 parts by weight, more preferably 10 to 15 parts by weight, based on 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor and nutritional content.

The functional cereal composition according to the present invention may comprise barley. The barley contains a beta-glucan component and acts to remove cholesterol in blood vessels. The barley has an effect of making blood vessels durable and elastic and has a GI index of 50, which is suitable for producing as a diet food. The barley is preferably contained in an amount of 6 to 15 parts by weight, more preferably 10 to 15 parts by weight, based on 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor and nutritional content.

The functional cereal composition according to the present invention may comprise germinated brown rice. The germination of the germinated rice contains a large amount of dietary fiber and the GABA component contains up to 15 times as much as that of the normal brown rice. Thus, it has excellent efficacy in prevention of hypertension, prevention of constipation and colon cancer, And is suitable for the following. Preferably, the germination hairs are contained in an amount of 2 to 10 parts by weight, more preferably 5 to 10 parts by weight, based on 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor and nutritional content.

The functional cereal composition according to the present invention may comprise white rice. The white pheasant has an effect of lowering the blood cholesterol level, has a large amount of dietary fiber, has an effect of lowering the cholesterol content in the blood, and has a GI index of 55 or lower. Preferably, the white rice bran is contained in an amount of 5 to 10 parts by weight, more preferably 8 to 10 parts by weight, based on 100 parts by weight of brown rice. Can be manufactured.

The functional cereal composition according to the present invention may contain yulmu. The yulmu has a gastric emptying effect while helping the digestive function, and the GI index is 49, which is suitable for producing as a diet food. The yulmu is preferably contained in an amount of 2 to 10 parts by weight, more preferably 5 to 10 parts by weight, relative to 100 parts by weight of brown rice. When it is contained within the above range, it is possible to produce a cereal having excellent flavor and nutritional content.

The functional cereal composition according to the present invention may further include at least one selected from the group consisting of nuts and dried fruits. At this time, the nuts include at least one selected from the group consisting of almonds, walnuts, cashews, raisins, peanuts and coconut, and the dry fruits include raisins, dried blueberries, dried cranberries, dried cherries, dried hazelnuts and dried figs And at least one selected from the group consisting of

The nuts may be further included in the functional cereal composition as a constituent of the cereal to be introduced together with the cereals to supplement the nutrients and improve the flavor, and the nuts and / or the dried fruits may be incorporated into the functional cereal And may be included in order to improve the functionality so that it can be taken together with. It is preferable that at least one member selected from the group consisting of nuts and dried fruit is further contained in 10 to 30 parts by weight, more preferably 15 to 25 parts by weight, of nuts with respect to 100 parts by weight of brown rice. When nuts and / or dried fruits are contained within the above ranges, cereals having excellent flavor and nutritional content can be produced, and when they are taken together with cereal, the sensory properties can be improved.

The present invention relates to a starch powder, a starch powder, and a green banana powder, which comprises at least one member selected from the group consisting of a resistant starch powder and a green banana powder and further comprises at least one member selected from the group consisting of brown rice, corn and seaweed, %, And the glyceric index (GI) is 50 to 75. [ The functional cereal according to the present invention contains a large amount of dietary fiber by containing the resistant starch powder and has a low GI index, so that it is suitable as a diet food. Preferably, the functional cereal further comprises at least one selected from the group consisting of nuts and dried fruit. The functional cereal preferably further comprises sweet potato starch, oats, barley, germinated brown rice, white rice, and yulmu.

Preferably, the functional cereal has an in vitro starch decomposition rate of 95-200 mg maltose / g, more preferably 100-130 mg maltose / g.

Hereinafter, a method for producing a functional cereal using the functional cereal composition according to the present invention is provided. Wherein the functional cereal is prepared by mixing at least one powder selected from the group consisting of a resistant starch powder and a green banana powder and a brown rice to prepare a mixture; (2) a step of wet-mixing the mixture to gelatinize and drying the mixture; Three steps of roasting the dried mixture; Adding the seaweed, the saccharide and the salt to the roasted mixture, and then puffing and molding to prepare a cereal; And 5) mixing the prepared cereal with at least one selected from the group consisting of nuts and dried fruit. Hereinafter, the present invention will be described in more detail by step.

In the method for manufacturing a functional cereal according to the present invention, the first step is a step of preparing a mixture by mixing one or more kinds of powders and brown rice selected from the group consisting of a resistant starch powder and a green banana powder, And 30 to 50 parts by weight of at least one powder selected from the group consisting of a resistant starch powder and a green banana powder in terms of weight part, more preferably 30 to 50 parts by weight of a resistant starch powder and a green banana powder And 40 to 50 parts by weight of at least one powder selected from the group consisting of When the functional cereal composition is contained within the range, it is possible to produce a cereal having excellent flavor, sensory and nutritional properties.

 At this time, the mixture in the first step further comprises at least one pulverized product selected from the group consisting of oats, barley, germinated brown rice, white rice, and yulmu, and the pulverized product contains 6-15 wt% of sweet potato starch 6 to 15 parts by weight of oats, 6 to 15 parts by weight of barley, 2 to 10 parts by weight of germinated brown rice, 5 to 10 parts by weight of white rice grains and 2 to 10 parts by weight of yulmu Do.

At this time, when cereals such as brown rice, oats, barley, germinated brown rice, white rice, white rice, and yulmu are processed into cereals at a later stage, it is preferable to crush and homogenize the cereals in order to produce cereals in which nutrients are distributed evenly Do. At this time, since the GI index can be improved by processing such as pulverization, it is preferable that the grain size of the grain is not excessively small, and the grain size of the ground grain is preferably 0.5 to 2 mm, 0.5 to 1 mm. 0.5 mm, there is a problem that the GI index of grains can be increased through the process of pulverization, and if it exceeds 2 mm, there is a problem that the texture of the cereal is reduced.

In the method of manufacturing functional cereal according to the present invention, the step 2 is a step of wet-blending and aging the mixture and drying the mixture. The degradation of the mixture can be significantly improved by moderating the mixture, The digestibility of the cereal produced according to the invention can be increased.

At this time, it is preferable that the steaming is performed at 100 ° C to 120 ° C for 10 to 30 minutes, more preferably at 100 ° C to 110 ° C for 10 to 20 minutes. Thereafter, it is preferable to reduce the moisture content by drying the mature mixed mixture, and the moisture content of the dried mixture is preferably 5 to 10%. In addition, the steaming step is preferably repeated one to three times, preferably two to three times.

In the method of manufacturing a functional cereal according to the present invention, the step 3 is a step of roasting the dried mixture. Through the above step, the flavor of the functional cereal can be further improved, and the moisture content is reduced to provide a crispy texture Whereby the functionality of the cereal produced according to the present invention can be improved. At this time, after mixing the mixture dried in step 3 and the nuts powder, it is possible to perform roasting, and the flavor and the functionality of the cereal according to the present invention can be improved by adding the nuts powder. At this time, it is preferable to mix the nuts powder at 5 to 20 parts by weight with respect to 100 parts by weight of brown rice.

The roasting is preferably carried out at 150 ° C to 200 ° C for 10 minutes to 60 minutes, more preferably at 150 ° C to 180 ° C for 30 to 60 minutes. The roasting may be performed properly within the above range, and the higher the roasting temperature, the higher the GI index of the functional cereal to be manufactured. Therefore, roasting is preferably performed at a relatively low temperature for a long time. At this time, the roasted mixture preferably has a moisture content of 1% to 5%, more preferably 1% to 3%. Drying within the above range may exhibit the best texture and flavor.

In the method of manufacturing functional cereal according to the present invention, step 4 is a step of adding seaweed, saccharide, and salt to the roasted mixture, and then puffing and molding to produce a cereal, Shaped cereal can be produced. The seaweeds, saccharides and salts are preferably contained in an amount of 1 to 5 parts by weight of seaweeds, 5 to 10 parts by weight of saccharides and 0.1 to 1 part by weight of salt, more preferably 100 parts by weight of brown rice, 3 to 5 parts by weight, saccharides 8 to 10 parts by weight, and salt 0.5 to 1 part by weight. The above-mentioned cereal can be manufactured in a form used in the art, and its form is not particularly limited. At this time, the molding in the step 4 is preferably performed through an extrusion molding machine.

In the method of manufacturing functional cereal according to the present invention, the step 5 is a step of mixing the prepared cereal with at least one selected from the group consisting of nuts and dried fruit, and the nuts and / Which is introduced in order to improve the flavor and texture of the cereal produced according to the present invention. It is preferable that at least one member selected from the group consisting of nuts and dried fruits is included in 5 to 10 parts by weight, more preferably 8 to 10 parts by weight, based on 100 parts by weight of brown rice, based on 100 parts by weight of brown rice good. At this time, the nuts include at least one selected from the group consisting of almonds, walnuts, cashews, raisins, peanuts, and coconut, and the dry fruits include at least one selected from the group consisting of raisins, dried blueberries, dried cranberries, dried cherries, And at least one selected from the group consisting of dried fruits.

Hereinafter, the present invention will be described in more detail with reference to the following examples. The following examples are provided to illustrate the present invention, but the scope of the present invention is not limited to the following examples.

[ Example ]

Example  1. Preparation of functional serial composition 1

(0.8 mm meseh) of brown rice, 500 g of brown rice, 220 g of resistant starch powder (registered trademark Hi-Maize), 50 g of sweet potato starch, 50 g of oats, 50 g of barley, 40 g of germinated brown rice, And mixed to prepare a mixture. The mixture was stirred at 100 ° C. for 30 minutes, and the mixture was repeated twice to obtain a mixture, which was then dried in a hot air drier for 1 hour. Next, 100 g of crushed (0.8 mm wet) nuts were added to the dried mixture, and the mixture was roasted at 180 ° C for 20 minutes. To the roasted mixture, 10 g of dried and ground rosin, 15 g of whitening white sugar and 15 g of salt were added and mixed, followed by puffing using an extruder and molding in the form of a disk to prepare a functional cereal.

Example  Preparation of functional cereal composition 2

Functional cereal was prepared in the same manner as in Example 1 except that the experimental conditions were as shown in Table 1 below.

Example  Preparation of functional cereal composition 3

The functional cereal was prepared in the same manner as in Example 1, except that the green banana powder was used under the same experimental conditions as those shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Composition
(Unit g)









Brown rice 500 500 500 500 500 500 Resistant Starch Powder 220 100 150 200 250 300 Green banana powder - - - - - - Sweet potato starch 50 50 50 50 50 50 oat 50 50 50 50 50 50 barley 50 50 50 50 50 50 Germinated brown rice 40 40 40 40 40 40 various phases 40 40 40 40 40 40 Yulmu 40 40 40 40 40 40 Seaweed 10 10 10 10 10 10 sugars 25 25 25 25 25 25 Salt 5 5 5 5 5 5 nuts 100 100 100 100 100 100 smash Particle size (mm) 0.8 0.8 0.8 0.8 0.8 0.8 Steam

Temperature (℃) 100 100 100 100 100 100 Time (minutes) 30 30 30 30 30 30 collection 2 2 2 2 2 2 dry
Temperature (℃) 40 40 40 40 40 40 Time (minutes) 60 60 60 60 60 60 Roasting
Temperature (℃) 180 180 180 180 180 180 Time (minutes) 30 30 30 30 30 30

Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Composition
(Unit g)








Brown rice 500 500 500 500 500 500 Resistant Starch Powder 220 220 220 220 220 220 Green banana powder - - - - - - Sweet potato starch 50 50 50 50 50 50 oat 50 50 50 50 50 50 barley 50 50 50 50 50 50 Germinated brown rice 40 40 40 40 40 40 various phases 40 40 40 40 40 40 Yulmu 40 40 40 40 40 40 Seaweed 10 10 10 10 10 10 sugars 25 25 25 25 25 25 Salt 5 5 5 5 5 5 nuts 0 0 0 100 100 100 smash Particle size (mm) 0.1 One 2.5 0.8 0.8 0.8 Steam

Temperature (℃) 100 100 100 100 500 100 Time (minutes) 30 30 30 30 10 30 collection 2 2 2 One One 2 dry
Temperature (℃) 40 40 40 40 40 40 Time (minutes) 60 60 60 60 60 60 Roasting
Temperature (℃) 180 180 180 180 180 500 Time (minutes) 30 30 30 30 30 10

Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Composition
(Unit: g) Brown rice 500 500 500 500 500 500 Resistant Starch Powder - - - 100 150 100 Green banana powder 100 200 300 100 100 150 Sweet potato starch 50 50 50 50 50 50 oat 50 50 50 50 50 50 barley 50 50 50 50 50 50 Germinated brown rice 40 40 40 40 40 40 various phases 40 40 40 40 40 40 Yulmu 40 40 40 40 40 40 Seaweed 10 10 10 10 10 10 sugars 25 25 25 25 25 25 Salt 5 5 5 5 5 5 nuts 100 100 100 100 100 100 smash Particle size (mm) 0.8 0.8 0.8 0.8 0.8 0.8 Steam

Temperature (℃) 100 100 100 100 100 100 Time (minutes) 30 30 30 30 30 30 collection 2 2 2 2 2 2 dry
Temperature (℃) 40 40 40 40 40 40 Time (minutes) 60 60 60 60 60 60 Roasting
Temperature (℃) 180 180 180 180 180 180 Time (minutes) 30 30 30 30 30 30

Experimental Example  One. GI  Experiment to measure index and dietary fiber content

The GI index and dietary fiber content of the functional cereals prepared in Examples 1 to 18 were measured and the results are shown in Table 4 below.

The GI index was administered to 30 healthy college students (8 males and 22 females) without gastrointestinal disturbance as the primary subjects. Three glucose tests were performed per person and eight subjects were excluded And 22 subjects (male 8, female 14) were selected for the final experiment.

The subjects were fasted for 12 hours. On the day of the experiment, blood samples were taken from the fingertips on a fasting day, and blood glucose was measured. Then, the diets prepared at a sugar content of 50 g were randomly taken. Experimental diets were taken within 15 minutes, and 200 ml of water was taken with the experimental diet, and some salt was added as needed. The subjects were asked to quit smoking for 2 hours before the end of the experiment and to make only light daily activities. Blood samples were collected at the fingertips at 15, 30, 60, and 90 minutes after the meal. , USA). The area of blood glucose response was calculated based on the fasting blood glucose, and the area of blood glucose increased after the intake of the experimental diets. The GI index was expressed as a percentage by comparing the blood glucose response area for 2 hours after the administration of the above 50 g glucose with the blood glucose response area after the intake test.

In addition, the dietary fiber content was determined by the Henneberg and Stojan improvement methods, and the results are shown in Table 4 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 GI Index (%) 59 ± 0.83 71 ± 0.72 68 ± 0.49 61 ± 0.38 60 ± 0.26 64 ± 0.54 Dietary Fiber Content / 100g 5.28 3.46 3.98 4.82 5.85 6.13 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 GI Index (%) 61 ± 0.43 58 ± 0.36 60 ± 0.19 58 ± 0.46 68 ± 0.77 69 ± 0.53 Dietary Fiber Content / 100g 5.32 5.34 5.37 5.30 5.34 5.33 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 GI Index (%) 55 ± 1.73 56 ± 0.92 59 ± 0.48 60 ± 1.75 62 ± 1.83 62 ± 0.53 Dietary Fiber Content / 100g 3.91 4.45 4.64 5.45 6.11 5.98

According to Table 4, it can be seen that the GI index and the dietary fiber content are changed depending on the content of the cereal composition and the preparation method, and more specifically, the resistance starch powder is contained in an amount of 30 to 50 parts by weight per 100 parts by weight of brown rice , The GI index decreased and the dietary fiber content increased as the content of the resistant starch powder increased.

In Examples 7 to 9, it was confirmed that the GI index became finer as the powder particle size became finer during preparation of the cereal composition. Through Examples 10 to 12, the GI index And the lower the GI index is, the lower the temperature is. Therefore, it was found that it is more preferable to produce the cereal by repeating the process several times at a low temperature, rather than producing the cereal at a high temperature process.

In addition, it was confirmed through Examples 13 to 18 that the dietary fiber content was superior in the case of containing both the resistant starch powder and the green banana.

Experimental Example  2. Starch decomposition experiment

To verify the actual starch decomposition rate of the functional cereals prepared in Examples 1 to 18, the following methods (Singh, U., Kherdeka M. S. and Jambunathan, R. Studies on Desi and Kabuli chickpea (Cicer digestivility J. Food Sci 14:.. 510-513 (1982)) using an a-amylase according to) in vitro The in vitro starch digestibility (IVSD) was measured.

First, maltose was liberated by decomposing starch using porcine a-amylase. Absorbance of the liberated maltose was measured at 540 nm using 3,5-dinitrosalicylic acid (DNS) reagent. The starch decomposition rate Mg of maltose / g (based on lyophilized powder) are shown in Table 5 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Starch decomposition rate
(mg maltose / g) 120.86 188.56 165.4 131.28 110.58 101.88 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Starch decomposition rate
(mg maltose / g) 121.55 123.05 120.85 153.18 160.79 165.42 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Starch decomposition rate
(mg maltose / g) 150.32 138.15 121.12 123.72 118.75 117.68

At this time, each of the measurements is a three-point mean value and is a standard deviation at p < 0.05.

According to the above Table 5, it was confirmed that the starch decomposition rate was lower as the content of the resistant starch powder increased, and that the starch decomposition rate was increased when the processing temperature such as steaming and roasting was high in Examples 10 to 12 I could confirm.

In addition, it was confirmed that the starch decomposition ratio was relatively low in the case of using the resistant starch powder and the green banana powder together, as compared with the case of using them selectively.

Accordingly, the functional cereal to be produced according to the present invention contains at least one kind selected from the group consisting of a resistant starch powder and a green banana powder in an amount of 30 to 50 parts by weight based on 100 parts by weight of brown rice, and the resistance starch powder and the green banana powder It is possible to predict that the calorie contribution will be small when manufactured by a low temperature process, and thus a dietary functional cereal can be manufactured.

Experimental Example  3. Sensory Evaluation

The sensory evaluation was carried out on 30 panelists of the functional cereals prepared in Examples 1-18. The evaluation items were the flavor, taste, texture, and overall flavor preference of the functional cereal (taking into consideration both sweetness, salty, sour, bitter, hot and savory). The closer the score is to 1, the lower the flavor of the functional cereal, the lower the taste, the less crispy texture, and the lower the overall taste preference, and the closer the score is to 5, the opposite. Table 6 shows the average values for 30 ratings.

zest flavor Texture Overall flavor preference Example 1 4.8 4.1 4.5 4.7 Example 2 4.3 4.0 4.1 4.0 Example 3 4.1 4.0 4.1 4.3 Example 4 4.2 4.2 4.5 4.8 Example 5 4.4 4.5 4.5 4.6 Example 6 4.1 4.3 4.0 4.1 Example 7 4.0 4.1 3.1 3.5 Example 8 4.2 4.2 3.8 4.0 Example 9 3.8 4.2 2.7 3.8 Example 10 3.1 3.5 2.3 3.1 Example 11 3.5 3.4 3.6 3.5 Example 12 3.2 3.1 3.0 3.8 Example 13 4.1 4.0 3.9 4.0 Example 14 4.2 4.0 4.0 4.0 Example 15 4.1 4.2 4.0 4.1 Example 16 4.3 4.2 4.1 4.1 Example 17 4.1 4.1 4.2 4.2 Example 18 4.0 7.1 4.1 4.2

As shown in Table 6, it was confirmed that the functional cereal prepared according to the present invention (Examples 1 to 18) had excellent flavor, excellent taste, crispy texture, and excellent overall taste I could.

Among them, when a cereal containing 30 to 50 parts by weight of a resistant starch powder and / or a green banana in an amount of 30 to 50 parts by weight based on 100 parts by weight of brown rice is prepared, the flavor , Taste, texture, and overall taste.

In addition, it was confirmed that the texture changes according to the average grain size of the crushed grains during the production, and when the roasting temperature is high, the overall sensory characteristics such as flavor, taste, texture, .

Claims (24)

delete delete delete delete delete delete delete delete delete delete delete delete A step of preparing a mixture by mixing powders, brown rice, and pulverized products containing a resistant starch powder and a green banana powder;
(2) a step of wet-mixing the mixture to gelatinize and drying the mixture;
Three steps of roasting the dried mixture;
Adding the seaweed, the saccharide and the salt to the roasted mixture, and then puffing and molding to prepare a cereal; And
And mixing the prepared cereal with at least one selected from the group consisting of nuts and dried fruit,
In the above step 1, the mixture contains the resistant starch powder and the green banana powder in an amount of 40 to 50 parts by weight based on 100 parts by weight of brown rice,
Wherein the pulverized product comprises pulverized products of sweet potato starch, oats, barley, germinated brown rice, white rice, and yulmu, and has an average particle size of 0.5 to 1 mm, and 10-15 parts by weight of sweet potato starch 10 to 15 parts by weight of oats, 10 to 15 parts by weight of barley, 5 to 10 parts by weight of germinated brown rice, 8 to 10 parts by weight of white rice, and 5 to 10 parts by weight of yulmu,
In the second step, the steaming is repeated 2-3 times for 10 minutes to 20 minutes at 100 to 110 ° C,
In the above step 3, roasting is carried out by mixing the dried mixture and nuts at 150 to 200 ° C for 10 minutes to 60 minutes, mixing the nuts at 5 to 20 parts by weight with respect to 100 parts by weight of brown rice,
Wherein the mixture dried in step 2 has a moisture content of 5% to 10%, the mixture roasted in step 4 has a moisture content of 1% to 5%
The seaweeds, saccharides and salts of the step 4 are contained in an amount of 3 to 5 parts by weight of seaweed, 8 to 10 parts by weight of saccharides and 0.5 to 1 part by weight of salt,
Wherein the nuts and the dried fruits of step 5 are contained in an amount of 8 to 10 parts by weight based on 100 parts by weight of the brown rice of the first step,
Wherein the in vitro starch decomposition ratio is from 117.68 to 123.72 mg maltose / g and the dietary fiber content is from 5.45 to 6.11 g.
delete delete delete delete delete delete delete delete 14. The method of claim 13,
Wherein the molding in the step 4 is performed through an extrusion molding machine.
delete delete