KR101789997B1 - Composition for Cereal Bar Binding and Manufacturing Method Using Thereof - Google Patents

Abstract

The present invention relates to a cereal bar binding composition and a process for preparing a cereal bar using the same. More particularly, the present invention relates to a method of making a syrup solution by mixing a sugar solution and a sub ingredient, a method of making a marshmallow solution by mixing gelatin and a sub ingredient, and a method of preparing a cereal bar composition by mixing a syrup solution and a marshmallow solution. Also, the above-mentioned braiding composition is mixed with the raw material for cereal, compression-molded, and then cooled and cut to produce a cereal bar.
The cereal bar of the present invention is excellent in taste and texture and has a low calorie, so that it can provide an excellent nutritious snack.

Description

Technical Field [0001] The present invention relates to a cereal bar binding composition and a method for manufacturing a cereal bar using the composition.

The present invention relates to a cereal bar binding composition and a process for preparing a cereal bar using the same. More particularly, the present invention relates to a method of making a caramel syrup solution by mixing a sugar solution and a raw material, a method of making a gelatin and a material to form a gelatin and a marshmallow solution, and a method of preparing a gelatin composition by mixing a syrup solution and a marshmallow solution . Also, the above-mentioned braiding composition is mixed with the raw material for cereal, compression-molded, and then cooled and cut to produce a cereal bar.

The cereal bar of the present invention can provide a nutritious snack having few calories and excellent in taste and texture.

Syrup is a liquid sugar processed by adding sugar and flavoring. It is a concentrated sugar solution which is prepared by dissolving various kinds of juice, fragrance, coffee, and gum arabic. It is used for confectionery and drinks.

Marshmallow is produced by adding air and sugar to gelatin and proteins and adding water and saccharide and foaming agent. Therefore, it has a certain level of moisture, so it can be used for the distribution period There is an advantage that it can be maintained even during the period of time.

Cereal was originally developed for breakfast, but it has been widely used as a snack for children and adolescents, but it has recently been widely used as a substitute for adults' meals. On the other hand, a cereal bar refers to a product in which cereals, syrups, nuts, fruits, physiologically active substances and dietary fibers are added, and they are kneaded and squeezed in the form of bar.

Korean Patent Registration No. 10-1415548 relates to a technique related to the present invention in which a sugar solution, a roasted grain, a cereal flake, a fruit, a nuts, an edible oil, an edible oil, a vitamins are added and mixed to obtain a mixture; Aging the mixture to obtain an aged mixture; And cooling and then cutting the aged mixture. The present invention also relates to a method of manufacturing a cereal bar comprising the rice and a cereal bar including the rice flour produced by the method. Korean Patent Publication No. 2010-0095950 discloses a process for washing brown rice, a step of roasting the washed brown rice, a hot-air drying roasting step, a step of hot-air drying the frozen fig, a primary pulverization with a pulverizer, A step of pulverizing and pulverizing the mixture into powder, mixing the frozen brown rice with the fig powder after boiling white chocolate, and freezing the frozen brown mixture in a mold to freeze the fig cereal bar. have. Also, in Korean Patent No. 10-0560176, a mixing step of mixing corn, whole wheat, rice, brown rice, black rice, sorghum, germinated brown rice, black bean and yulmu powder or popped powder; A creaming step of mixing the ingredients consisting of butter, syrup and egg yolk into a creamy state; A kneading step of adding baking powder, salt and additives to the main material mixed in the mixing step and the creaming material creaming in the crushing step, mixing and kneading; A molding step of molding the material kneaded in the kneading step into a molding mold; The material molded in the molding step was baked in an oven having an upper temperature of 120 ° C and a lower temperature of 130 ° C for 10 minutes, baked at an upper temperature of 140 ° C for 10 minutes, and baked at an upper temperature of 150 ° C for 10 minutes A baking step; A cooling step of cooling the material baked in the baking step at room temperature; And a topping step of topping the topping material on the top surface of the cooled material in the cooling step. The method of manufacturing a serial bar and the serial bar produced thereby.

However, the cereal bar bonding composition of the present invention and the method of manufacturing a cereal bar using the same are different from each other because the technical features and features of the prior art and the invention are different.

The cereal market, which has been favored as a substitute for snacks or meals, is steadily growing. The cereal industry is expanding its heavy user base by emphasizing that it is possible to substitute breakfast for low fat and low cholesterol content and taste because it does not fry in oil. However, there are various limitations in expanding the market by differentiating it from sandwich, kimbap, fruit or bread which is already established as a substitute for breakfast. In other words, cereal can only be eaten with liquids such as milk or porridge, and cereal itself is difficult to eat. The solution to this problem is the cereal bar, which is widely used as a snack for children and adolescents as well as for breakfast. However, the syrup or sugar used as the binder has a high sugar content and a heavy specific gravity, so that the moisture retaining ability and moisturizing power of the cereal bar deteriorate, the surface becomes sticky, the texture is hard, and the color is dark. In addition, there is a disadvantage in that the workability is deteriorated due to stickiness during binding of saccharides and nuts. Therefore, in order to solve the problem of the cereal bar, it is urgently required to improve the saccharide and the raw material used for binding of the saccharide (nuts).

In order to improve the merchandise and workability of the cereal bar, the present invention is to add a fresh cream and vegetable oil to sugar to make a caramel syrup, thereby imparting smooth texture and nutrition. In addition, it is possible to mix gelatin with modified starch and additives to make a marshmallow solution and use it with caramel syrup to maintain the moisture resistance of the cereal bar, to prevent shrinkage of the shape and stickiness of the surface, have. It is also possible to add palatability and health functionalities by adding nuts.

The present invention can improve the merchantability, tastiness, workability, and productivity by using a composition comprising a mixture of caramel syrup and a marshmallow solution as a binder for a cereal bar.

In addition, the low-calorie (79 Kcal) diet-type cereal of the present invention can be grilled without frying to improve the taste of grains, nuts, In addition, it is rich in flavor and nutrients, and has excellent color and texture, so it is possible to provide a bar-shaped cereal bar which is convenient to eat as a substitute for breakfast in modern people.

1 is a manufacturing process diagram of the present invention.

The present invention relates to a cereal bar binding composition prepared by mixing a caramel syrup solution prepared by mixing a sugar solution and a material, gelatin and a material, a cereal bar mixture prepared by mixing the caramel syrup solution and a marshmallow solution, A raw material for cereal is mixed with the raw material, compression-molded, and then cooled and cut to produce a cereal bar.

<Production Example>

&Lt; Preparation of caramel syrup &

The sugar solution and the material are composed of 32-36 parts by weight of hydrous crystalline glucose (Samyang Genex), 15-17 parts by weight of purified water, 15-17 parts by weight of isomaltooligosaccharide (Ingridian Korea), 1-1.4 parts by weight of sorbitol 6-8 parts by weight of sugar, 13-15 parts by weight of LACTEOS INOUSTRIALES AGRUPADOS, SA, 10-11 parts by weight of palm olein (Ottogi), 10 parts by weight of processed butter (Kerisom Food Enterprises Limited) 1- , 0.2-0.4 parts by weight of green tea flavor (HW Co., Ltd.) and 0.1-0.3 parts by weight of Levan (Real Biotech Co., Ltd.). The sugar solution and the raw material are weighed, placed in a double jacket reaction vessel, heated and stirred at 70-80 DEG C, and concentrated to 84-85 Bx to obtain a caramel syrup.

<Preparation of marshmallow solution>

12-13 parts by weight of gelatin (Sammi Co., Ltd.), 28-32 parts by weight of modified starch (Korea Matsudani Co.), 1-1.5 parts by weight of a synthetic flavoring agent (cream vanilla flavor) (KT & F) 0.05-0.15 parts by weight of copper), 0.05-0.15 parts by weight of sodium pyrophosphate (manufactured by Seo Do Bi Co.), and 54-55 parts by weight of purified water. The two types of gelatin 160b and 240b are mixed at a ratio of 1: 1 and infiltrated into purified water at 24-26 ° C before use. The pretreated gelatin and the material are mixed and placed in a double jacket reactor, heated and stirred at 70 to 80 ° C to prepare a marshmallow solution.

&Lt; Caramel syrup + Marshmallow solution composition >

Mix the caramel syrup and the marshmallow solution with 70-80%: 20-30% in the above-mentioned cereal bar, and mix in a double jacket reactor at 70-80 ° C.

<Material parts for cereal bars>

The raw material for the cereal bar is 73-75 parts by weight of corn flakes (Cereal Food Co., Ltd.), 7-8 parts by weight of almond slices (Jilin Province), 5-6.5 parts by weight of cranberry berry (Graceland Fruit Inc) ) 4-4.5 parts by weight of fried almonds (Jilin Province Co., Ltd.), 2-2.5 parts by weight of dried blueberries (Graceland Fruit Inc), baked cashew nut (sunny food) 2 -2.5 parts by weight of a cereal bar binder composition.

<Cereal bar>

Mixing a mixture of caramel syrup and a marshmallow solution in a ratio of 65-70: a raw material for cereal 30-35; and feeding a mixture of the composition and the cereal bar into a compression molding machine, Molding the resulting bar into a thickness of 1.1 to 1.5 cm, cooling the formed bar to a temperature of 5-10 캜, cutting the bar with a roller cutter, and passing the bar through a metal detector .

<Examples>

A cereal bar was prepared according to the blend ratio of raw material for cereal bar in a mixed composition of caramel syrup and marshmallow solution as follows. 70 to 80 parts by weight of the caramel syrups of Examples 1 to 4 and 20 to 30 parts by weight of the marshmallow solution were made to be 100 parts by weight of the two compositions. 68 parts by weight of a composition of two components and 32 parts by weight of a mixture of seven kinds of raw material for a cereal bar were selected, and 100 parts by weight of the mixture was mixed and extruded to prepare a cereal bar.

Cereal bar mixing ratio division Example 1 Example 2 Example 3 Example 4 Control sugars - - - - 100 Composition Caramel syrup 70 73 77 80 - Marshmallow solution 30 27 23 20 - system 100 100 100 100 - Mixing ratio 32 32 32 32 - Cereal bar mixture Corn flakes 74.5 74.5 74.5 74.5 74.5 Almond slices 7.4 7.4 7.4 7.4 7.4 Cranberry bites 5.9 5.9 5.9 5.9 5.9 Pumpkin seed 3.7 3.7 3.7 3.7 3.7 Stir-fried almonds 4.1 4.1 4.1 4.1 4.1 Dry blueberry 2.2 2.2 2.2 2.2 2.2 Baked cashew nuts 2.2 2.2 2.2 2.2 2.2 system 100 100 100 100 100 Mixing ratio 68 68 68 68 -

The sugar used in the control was generally used as a binder used in a cereal bar. In order to give a binding power and sweet taste, 25% of powdery syrup, 15% of white sugar, 15% of maltitol powder, 15% of sorbitol powder, 15% of dextrin, 10% powdered milk, and 5% powdered milk.

&Lt; Test Example 1 > Measurement of texture of cereal bars

The properties of the cereal bar made by the above method were measured, and the texture of the cereal bar was compared with time. The chewiness and hardness were measured using a Rheometer meter (SUN RHEO METER MODEL: CR-100, SUN Scientific Co., Ltd., Japan). Samples were cut into squares (2 cm in length / length / length), fixed on the bottom, and then repeated three times using a cylindrical probe. The test conditions were pre-test speed 1.5 mm / s, test speed 1.0 mm / s, post test speed 10.0 mm / s, contact force 5.0, and strain 40%.

All experiments were repeated three times and the results were analyzed using SAS Package for variance analysis and multiple range test.

The texture of the cereal bar was measured at 0 hour, 2 weeks, 4 weeks, 6 weeks, and 8 weeks by inducing moisture absorption in the room. The changes are shown in Table 2.

The control group was compared with the cereal bar made of sugar without caramel syrup and marshmallow.

Textural characteristics of cereal bars division The present invention (Embodiment 1) Control 0 4 weeks 8 weeks 12 weeks 0 4 weeks 8 weeks 12 weeks Hardness
Hardness One 2265 2218 2198 2081 2343 2023 1964 1856 2 2267 2219 2189 2079 2298 2019 1889 1799 3 2212 2259 2210 2188 2301 2011 1877 1776 Texture
Chewness One 381 376 369 364 231 211 189 175 2 378 379 371 362 223 219 181 179 3 382 375 372 365 239 215 186 168

From the above results, the present invention showed no significant difference in hardness or texture even after 12 weeks, while hardness and texture of the control were remarkably decreased in the control. This phenomenon is understood that the sugar solution of the present invention maintains the hardness and texture because of using the caramel syrup and the marshmallow. However, since the control used a common saccharide, the initial hardness was good, but it showed a phenomenon that the hardness and texture were deteriorated due to moisture absorption.

&Lt; Test Example 2 > Sensory evaluation of cereal bars

In order to compare the quality of cereal bars, 20 sensory test agents (10 in each of 20s and 30s) who had more than 3 years of sensory experience in food related field were asked to evaluate the appearance, taste, aroma , Texture, and overall acceptability. The results are shown in Table 3 below.

Sensory evaluation according to kinds and contents of starch in powder mixture Item Example 1 Example 2 Example 3 Example 4 Control Exterior 4.5 4.4 4.3 4.2 4.0 flavor 4.4 4.3 4.3 4.1 3.8 Scent 4.4 4.4 4.2 4.2 3.4 Texture 4.4 4.3 4.3 4.3 3.8 Likelihood 4.4 4.3 4.3 4.2 3.8

From the above results, the examples of the present invention show similar sensory properties, but the control is slightly decreased. This is because the sugar solution of the present invention uses caramel syrup and marshmallow.

The present invention can improve the merchantability, tastiness, workability, and productivity by using a composition comprising a mixture of caramel syrup and a marshmallow solution as a binder for a cereal bar. In addition, the low-calorie (79 Kcal) diet-type cereal of the present invention can be grilled without frying to improve the taste of grains, nuts, In addition, it is rich in flavor and nutrients, and has excellent color and texture, so it is possible to provide a bar-shaped cereal bar which is convenient to eat as a substitute for breakfast in modern people.

Claims (6)

70 to 80% by weight of a caramel syrup solution and 20 to 30% by weight of a marshmallow solution,
The caramel syrup solution contains 32-36 parts by weight of hydrous crystalline glucose, 15-17 parts by weight of purified water, 15-17 parts by weight of isomaltooligosaccharide, 1-1.4 parts by weight of sorbitol, 6-8 parts by weight of sugar, 10 to 11 parts by weight of palm olein, 1 to 3 parts by weight of processed butter, 0.2 to 0.4 parts by weight of green tea flavor and 0.1 to 0.3 parts by weight of levan,
The marshmallow solution contains 12-13 parts by weight of gelatin, 28-32 parts by weight of modified starch, 1-1.5 parts by weight of a synthetic flavoring agent, 0.05-0.15 parts by weight of tocopherol mix 1, 0.05-0.15 parts by weight of sodium pyrophosphate, / RTI &gt; The composition of Claim 1, delete delete A cereal bar comprising the composition of claim 1 and a raw material for a cereal bar in a weight ratio of 65 to 70: 30 to 35. (a) mixing the ingredients in a sugar solution, heating and stirring at 70 to 80 ° C to concentrate the mixture to 84 to 85 Brix to prepare a caramel syrup solution;
(b) mixing the gelatin with the material and heating and stirring the mixture at 70 to 80 ° C to prepare a marshmallow solution;
(c) mixing the caramel syrup solution of step (a) and the marshmallow solution of step (b) at a weight ratio of 70 to 80: 20 to 30, and then heating and stirring the mixture in a reaction vessel at 70 to 80 ° C A method for preparing a cereal bar binding composition. [Claim 7] The method according to claim 4, wherein the raw material for cereal bars comprises 73-75 parts by weight of corn flakes, 7-8 parts by weight of almond slices, 5-6.5 parts by weight of cranberry bites, 3.5-4.2 parts by weight of pumpkin seeds, 4-4.5 parts by weight 2-2.5 parts by weight of dried blueberries, and 2-2.5 parts by weight of baked cashew nut.

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