KR101920799B1 - Method for energy bar with manufacturing stachys sieboldii - Google Patents

Abstract

The present invention relates to a manufacturing method of an energy bar using Stachys sieboldii and, more specifically, to a manufacturing method of an energy bar for a meal containing Stachys sieboldii powder and nuts. According to the present invention, the manufacturing method of an energy bar using Stachys sieboldii comprises: a first step of extracting dried Stachys sieboldii with hot water to manufacture a Stachys sieboldii extract; a second step of filtering the Stachys sieboldii extract; a third step of adding dextrin to the filtered Stachys sieboldii extract; a fourth step of drying the Stachys sieboldii extract to which dextrin has been added with a spray drier to manufacture Stachys sieboldii powder; a fifth step of mixing the Stachys sieboldii powder with popped rice, fructooligosaccharide, grain powder with an increased GABA content, sun-dried salt, and minor ingredients to manufacture dough; and a sixth step of shaping the dough into a bar shape.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing an energy bar using a cornerstone,

The present invention relates to a method of manufacturing an energy bar using corner stone sleeping, and more particularly, to a method of manufacturing a nutritional energy bar for a meal containing quartz stone powder and nuts.

Groundbreaking sleep is also called persimmon grass, and stamen grass is derived from the medicinal name. Groundbreaking sleep is used in all parts of the world, including China, Japan, and Europe, as well as in Korea as well as in all parts including flowers. The shape and effect of foundation stone sleep is similar to that of the plant. The cornerstone sleep is characterized by the lack of toxicity and sweetness, and it is also called the name of the chief presbytery or jangsujae because it helps the brain to prevent dementia and helps the longevity.

The effect of the foundation stone introduced in Chinese mainland gangmyeon is cereal, memory improvement, senile dementia and strengthening the intestines as fortified water, taste is sweet, nature is plain and non-poisonous, chasing the wind, loose the red blood, It has been reported that healing jaundice, paralysis, whole body fracture, arthritis, neuralgia, healing jaundice with juice, and improving the liver to improve jaundice. In addition, carbohydrates among the constituents of cornerstone sleep are oligosaccharides, which have an effect of helping the growth of beneficial bacteria at the forehead and promoting intestinal functions.

However, studies on the use of cornstarch as a food which is good for brain health and effective for prevention and improvement of constipation are limited and inactive because of a large amount of choline and phenylethanoid components.

Korean Patent Laid-Open No. 10-2009-0121689

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above problems, and provides a method for preparing an energy bar using nutrient-enriched cornerstone sleep which can be consumed as a substitute for a meal by using powdered ground stone extract, nuts and rice tumbler It has its purpose.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing an energy bar using a corner stone sleeping method according to the present invention comprises the steps of: preparing a dried base stone extract by hot water extraction; A second step of filtering the bas relief extract; A third step of adding dextrin to the filtered ground stone extract; A fourth step of preparing a ground stone powder by drying the ground stone extract with dextrin by a spray dryer; A fifth step of preparing a dough by mixing the ground stone powder, the rice bran, the fructooligosaccharide, the grain powder with increased GABA content, the sun salt, and the auxiliary material; And a sixth step of shaping the dough into a bar shape.

According to the solution of the above-mentioned problems, the energy bar manufacturing method using the corner stone sleeping according to the present invention is characterized in that the powdered ground stone base extract and the cereal powder having various kinds of nuts, rice bran and GABA It is possible to produce an energy bar rich in nutrients.

In addition, it is possible to produce an energy bar which can be consumed by diabetic patients, because it is rich in oligosaccharides without addition of sugar or starch syrup, and has a low calorie.

1 is a flow chart of a method of manufacturing an energy bar using corner stone sleeping of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a method of manufacturing an energy bar using corner stone sleep will be described in detail with reference to the drawings.

≪ Manufacturing method of energy bar using foundation stone sleep &

First, a cornerstone sleep extract is prepared in a first step (S1).

Specifically, 1 part by weight of water is added to 1 part by weight of a dried base stone as an extractor, and the mixture is heated at a temperature of 95 to 115 캜 for 10 to 14 hours to prepare a cornerstone sleep extract.

When 1 part by weight of water is contained in 1 part by weight of dried base stone as a base for preparing a base stone sleep extract, the amount of the useful ingredient in the foundation stone is not sufficiently extracted. If the amount of water is more than 1 part by weight, There is a low problem.

If the temperature is lower than 95 ° C during the preparation of the base stone sleep extract, the extraction will not proceed effectively and the time required for the extraction will increase, resulting in a decrease in working efficiency. If the temperature is higher than 115 ° C, the oil component in the cornerstone can be destroyed due to the high temperature, and therefore, the temperature at the time of cornerstone sleep extraction is most preferably 95 to 115 ° C.

In addition, if the composition is heated at a temperature of 95 to 115 캜 for a time shorter than 10 hours, it is impossible to sufficiently extract a useful ingredient in the ground stone bed, and if it is heated for more than 14 hours, Is low. Therefore, it is most preferable to heat at a temperature of 95 to 115 캜 for 10 to 14 hours in the cornerstone sleep extraction.

Next, in the second step (S2), the foundation stone sleep extract is filtered.

Specifically, the crude stone extract prepared in the first step is filtered to remove impurities.

Next, dextrin is added in the third step (S3).

Specifically, dextrin is added as an excipient to the foundation stone extract prepared by filtration in the second step.

It is most preferable that 0.01 to 0.05 part by weight of dextrin is added to 1 part by weight of the filtered base stone sleep extract. If less than 0.01 part by weight of dextrin is added to 1 part by weight of the filtered base stone sleep extract, or when more than 0.05 part by weight of dextrin is added, the concentration is excessively low or excessively high, There is a problem.

Next, in the fourth step (S4), a cornerstone powder is produced.

Specifically, the foundation stone sleep extract prepared in the third step is dried by a spray dryer to prepare a ground stone powder.

Next, in a fifth step (S5), a dough is produced.

Specifically, the quartz powder prepared in the fourth step is mixed with rice bran, fructooligosaccharide, sun salt, and the auxiliary ingredients to prepare a dough.

The ingredient may be selected from at least one of raisins, dry cranberries, kissi oatmeal, sunflower seeds, pumpkin seeds, macadamia, walnuts, pine nuts, almonds, peanuts, beans, sesame seeds, dried peanuts, have.

The dough is prepared by mixing 10 to 15 parts by weight of rice bran, 10 to 20 parts by weight of fructooligosaccharide, 0.1 to 0.3 parts by weight of cereal powder with increased GABA content, 0.1 to 0.4 part by weight And 10 to 15 parts by weight of the material are mixed.

If the amount of rice bran is less than 10 parts by weight or more than 15 parts by weight based on 1 part by weight of the crude stone powder, the total nutrient content is not balanced. It is important that the energy bar has a balanced nutrient content as a substitute for a meal, and it is most preferable that 10 to 15 parts by weight of rice bran is added to 1 part by weight of the foundation stone powder.

If the amount of the fructooligosaccharide is less than 10 parts by weight based on 1 part by weight of the base stone powder, there is a problem in that the raw materials of the energy bar are not easily adhered and molding is difficult in the subsequent molding process. If the fructooligosaccharide content is more than 20 parts by weight with respect to 1 part by weight of the crude stone powder, there is a problem that the degree of preference is deteriorated due to excessive sweet taste.

If less than 0.1 part by weight or more than 0.4 part by weight of sun-salt is added to 1 part by weight of the base stone powder, it is excessively squeaky or woven, resulting in a problem that the whole is not fit. Therefore, it is most preferable that 0.1 to 0.4 parts by weight of the salt of the salt is added to 1 part by weight of the crude stone powder.

If the amount of the auxiliary material is less than 10 parts by weight or more than 15 parts by weight based on 1 part by weight of the base stone powder, the overall nutrient content is not balanced and the taste is not abundant. It is important that the energy bar has a balanced nutrient content as a substitute for a meal, and it is most preferable that the energy bar is added in an amount of 10 to 15 parts by weight with respect to 1 part by weight of the crude stone powder.

The grains with increased GABA content add water to the dried grains before germination. The ratio of water to dried grains is most preferably 10: 3. The grains are allowed to completely absorb water and then aged at a temperature of 40 to 65 ° C for 1 to 3 hours to obtain a germinated and germinated grain. If the amount of the grain powder having an increased GABA content is less than 0.1 part by weight based on 1 part by weight of the base stone powder, the graft powder having an increased GABA content is not sufficiently added, GABA) is more than 0.3 part by weight, there is a problem that the degree of preference is lowered.

Next, in a sixth step (S6), a bar shape is formed.

Specifically, the dough produced in the fifth step is formed into a bar shape to produce an energy bar using corner stone sleep.

Hereinafter, the sensory evaluation according to the energy bar manufacturing method using the corner stone sleeping of the present invention was performed, and the results were shown.

1. Sensory Evaluation

In order to compare the quality characteristics of energy bar using corner stone sleeping, this experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 point scale with texture, taste and aroma, and 9 point scale with very poor score.

[Comparative Example 1]

In Comparative Example 1, 15 parts by weight of rice bran, 15 parts by weight of fructooligosaccharide, 0.2 part by weight of astringent salt, 6 parts by weight of almond, 2 parts by weight of dried cranberry, 2 parts by weight of raisins, 1 part by weight of sunflower seed and 1 part by weight of pumpkin seed were mixed to prepare a dough, and the dough was molded into a bar shape.

[Example 1]

Example 1 was prepared in the same manner as in Example 1 except that 15 parts by weight of rice bran, 15 parts by weight of fructooligosaccharide, 0.2 part by weight of sodium chloride, 6 parts by weight of almond, 2 parts by weight of dried cranberry, 2 parts by weight of raisin, 1 part by weight of sunflower seeds and 1 part by weight of pumpkin seeds were mixed to prepare a dough, and the dough was molded into a bar shape.

[Example 2]

Example 2 was prepared in the same manner as in Example 2 except that 15 parts by weight of rice bran, 15 parts by weight of fructooligosaccharide, 0.2 part by weight of astringent salt, 6 parts by weight of almond, 2 parts by weight of dried cranberry, 2 parts by weight of raisin, 1 part by weight of sunflower seeds and 1 part by weight of pumpkin seeds were mixed to prepare a dough, and the dough was molded into a bar shape.

[Example 3]

Example 3 was prepared in the same manner as in Example 1 except that 15 parts by weight of rice bran, 15 parts by weight of fructooligosaccharide, 0.2 part by weight of astringent salt, 6 parts by weight of almond, 2 parts by weight of dried cranberry, 2 parts by weight of raisin, 1 part by weight of sunflower seeds and 1 part by weight of pumpkin seeds were mixed to prepare a dough, and the dough was molded into a bar shape.

Item
Sensory evaluation Texture flavor incense Comparative Example 1 7.3 5.7 7.1 Example 1 8.9 8.6 8.1 Example 2 6.5 7.3 6.5 Example 3 6.9 7.1 6.9

As a result of the experiment, it can be seen that the sensory evaluation score of Example 1 is the highest as shown in Table 1.

Comparative Example 1, in which rice flour was added instead of the crude stone powder, had a slightly lower sweetness than the Examples 1 to 3, and received a somewhat lower score in the evaluation of taste. Examples 2 to 3 had a higher binding force or a too low binding force than Example 1, which was uncomfortable to eat and received somewhat lower scores on texture.

2. Comparison of general bacterial counts

In this experiment, the number of general bacteria was measured in the ground stone powder (Example 4) prepared by the method of producing the ground stone powder of the present invention and the ground stone powder (Comparative Example 2 and Comparative Example 3) produced by the ordinary method, Were compared. The general bacterial count was obtained by diluting 1 g each of cornstarch powder with sterilized peptone water according to the decimal system, applying 1 mL uniformly to the standard agar medium, then re-stacking the 15 mL medium and solidifying it at a temperature of 35 ± 2 ° C for 24 to 28 hours The number of colonies formed after culturing was counted. The results are shown in Table 3 below.

How to make foundation stone powder Number of common bacteria (cfu / g) Example 4 Non-detection Comparative Example 2 150 ± 15 Comparative Example 3 50 ± 7

Comparative Example 2 was a base stone powder produced by a hot air drying method, and Comparative Example 3 was a base stone powder dried by hot air drying after 200 ppm sodium hypochlorite treatment. In Comparative Example 2 and Comparative Example 3, bacteria were detected. However, in Example 4 produced by the production method of the present invention, bacteria are not detected, and it can be seen that the bacteria control is easier than the conventional method.

Hereinafter, experiments on the production method of grain with increased GABA content and the results are shown.

3. Method for producing grains with increased GABA content

1) Determination of the ratio of grains to ground for increasing GABA content

The ratio of barley to water was 10: 0, 10: 1, 10: 2 by weight. 10: 3, 10: 4 and 10: 5, and the time in which the water was completely absorbed into the barley was measured in the same container.

Ratio of barley and water 10: 1 10: 1 10: 2 10: 3 10: 4 10: 5 Time to complete absorption - 1.5 3 4.5 10.5 15 The ratio of moisture absorption time - - 1.5 1.5 2.3 1.4

At the room temperature of 20 ± 3 ° C, the time taken to completely absorb the water added to the barley becomes longer as the amount of water is increased. When the water is added to the barley weight to weight ratio of 10: 3 or less, The time required for moisture absorption increased by 1.5 hours (1 hour and 30 minutes). However, when the ratio of water is increased to 10: 4, it takes more than 10 hours and it takes much time to pre-treat the barley. In this case, it takes a long time for the pretreatment process for processing, and there is a disadvantage that the risk of corruption due to microbial contamination is increased in a summer or a high temperature environment.

2) Variation of GABA production by aging of barley with different water mixing ratio

The barley after moisture absorption was stored at a temperature of 50 캜 for 1 hour and the content of GABA was analyzed. The results are shown in Table 5 below.

For the GABA content, the aged barley was pulverized using an enzyme analysis method, and then 10 times of water was added thereto, and the mixture was shaken. Then, 1 mL of the filtrate was added with 70 mM LaCl ₃ 1 mL was added, and the mixture was thoroughly mixed for 15 minutes, followed by centrifugation at 4,000 rpm for 5 minutes. 400 μl of the supernatant was added to a centrifuge tube containing 160 μl of 0.1 M KOH and stirred for 5 minutes. 50 μl of 0.5 MK ₄ P ₂ O ₇ buffer (pH 8.6) and 150 μl of 4 mM NADP were added to 50 μl of the supernatant which had been centrifuged at 4,000 rpm for 5 minutes. Then, 50 μl of 2.0 unit / ml GABase was added and mixed at 340 nm The absorbance was measured (initial A), and 20 μM α-ketoglutarate was reacted at 50 μl sjgrh at 37 ° C. for 3 hours and the absorbance was measured at 340 nm (final A). The GABA content was calculated by substituting GABA (final A-initial A) for each concentration.

Barley: Weight ratio of water GABA content (mg / 100g) 10: 0 3.64 ± 0.19 10: 1 10.24 ± 0.29 10: 2 10.74 ± 0.22 10: 3 12.34 ± 0.89 10: 4 17.84 0.98 10: 5 18.34 + - 0.54

The GABA content of raw barley without any treatment was 1.10 ± 0.01 mg / 100 g, but increased to 3.64 mg / 100 g when heat treated without water (10: 0), and heat treatment at 50 ° C. for 1 hour GABA content is increased. However, the content of GABA increased more when the water was added more than a certain amount, and the content of GABA increased as the ratio of water absorbed to barley increased. As a result, when the ratio of barley to water was 10: 4 and 10: 5, .

In order to increase the GABA content, it is preferable to increase the addition amount of water to barley so that the ratio of barley to water is 10: 4 or more. However, as mentioned above, the time required for water to be absorbed at a ratio of 10: 4 or more is relatively long As a result, the proper mixing ratio for high GABA production was 10: 3.

3) Aging temperature setting for increasing GABA content

Barley and water were mixed at a ratio of 10: 3, and the mixture was allowed to stand at room temperature for 4 hours and 30 minutes to completely absorb the water. The mixture was allowed to stand in an aging period of 30 to 70 ° C for 1 hour and analyzed for GABA content. The results are shown in Table 5 below.

Pretreatment temperature (캜) GABA content (mg / 100g) 30 9.54 ± 0.73 35 10.4 ± 0.61 40 11.10 ± 0.49 45 11.23 + - 0.24 50 12.27 ± 0.73 55 12.14 + - 1.46 60 11.72 + 0.49 65 11.43 + - 0.72 70 10.45 ± 0.73

GABA content in barley was ranged from 11.20 to 12.27mg / 100g, and the content of GABA was not significantly different at aging temperature of 40 ~ 65 ℃. The content of GABA was highest at 50 ℃ and 12.27mg / 100g. At higher temperatures, the GABA content gradually decreased with increasing temperature and contained 11.43 and 10.45mg of 100g at 65 ℃ and 70 ℃, respectively.

In the case of the enzyme producing GABA in plants, it is known that the optimal temperature is about 50 ℃. As a result, the content of GABA increased up to 60 ℃. These results indicate that the barley, which is called water, has been subjected to a short heat treatment for about 1 hour, so that the aging temperature for the heat treatment penetrates into the barley and takes time to raise the temperature of the barley. At the same time, Since the temperature was not averaged, it was thought that the content of GABA could be increased even at a temperature slightly higher than the theoretical activity of the enzyme activity. Therefore, the pre-treatment temperature for increasing the GABA content was set in the range of 50 to 65 ° C.

4) Pre-treatment temperature and time setting for increasing GABA content

The barley and water were mixed at a ratio of 10: 3 according to the conditions set forth above, and allowed to stand at room temperature for 4.5 hours to allow the water to be absorbed sufficiently. Then, the temperature was changed to 50, 55, And pretreatment for 1, 2, 3, 4, and 5 hours at each temperature. The pretreatment temperature and time were determined by measuring the content of GABA and total phenolic compounds.

The content of GABA was measured by the same method as above. Total phenol compound reacted with phosphomolybdic acid, which is a polyphenolic substance, to show blue color. Folin-Denis method was used to add 1M of Folin-Ciocalteau reagent 0.5 mL was added, and after 3 minutes, 0.5 mL of a 10% Na ₂ CO ₃ solution was added. The mixture was allowed to stand in a dark room for 1 hour and then absorbance was measured at 760 nm using a spectrophotometer. The total polyphenol content was calculated from the calibration curve obtained by analyzing gallic acid as a standard material in the same manner as the sample.

GABA content decreased with increasing pretreatment temperature. However, there was no significant difference in GABA content between 4 and 5 hours treatment at 55 ℃ or higher.

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 12.71 + - 2.79 12.24 + - 0.91 11.92 + - 0.80 11.63 + - 0.34 2 9.80 ± 2.11 9.46 ± 0.53 7.97 ± 0.91 8.08 ± 1.21 3 8.77 ± 0.53 7.20 ± 1.70 6.93 + - 0.34 6.08 ± 1.21 4 7.08 ± 1.77 4.44 ± 0.72 4.67 ± 0.11 4.09 ± 0.20 5 5.93 ± 0.60 4.21 + - 0.60 4.55 + - 0.34 3.98 + 0.87

Preprocessing time
(h) GABA content (mg / 100g) according to pretreatment temperature 50 55 60 65 One 26.68 + 0.07 24.28 + 0.07 22.27 ± 0.26 21.70 ± 0.10 2 21.67 ± 0.09 22.41 + - 0.12 27.39 + - 0.12 24.70 ± 0.06 3 19.27 ± 0.28 26.96 + 0.11 24.15 + - 0.10 18.77 + - 0.10 4 18.36 + - 0.12 20.24 ± 0.09 25.86 + - 0.10 14.29 ± 0.16 5 17.90 + 0.07 16.86 ± 0.12 25.36 + - 0.13 14.25 + 0.16

The total phenolic compound content in the barley was 33.43 ± 0.20 mg / 100 g, which was not treated. As shown in Table 7, the content of the phenol compound was lowered through pretreatment at 50 to 65 ° C with addition of water. The contents of phenolic compounds were different according to the pretreatment temperature and time. The content of phenolic compounds was high at 50 ℃ for 1 hour, and for 3 hours at 55 ℃, 2 hours at 60 ℃ and 65 ℃ The content of phenolic compounds was the highest. The contents of total phenolic compounds in all samples increased until they showed the highest value and then decreased after that. The width of the change was the smallest when treated at 60 ℃.

As a result of the above analysis, it can be seen that 1 to 3 hours at 50 to 55 ° C are suitable as economical pretreatment conditions while having proper GABA content and total phenol compound content, and most preferably 1 hour at 50 ° C .

5) Determination of optimum germination time

In order to establish the germination condition of the barley treated according to the pretreatment conditions set forth above, barley and water were mixed at a ratio of 10: 3, absorbed for 4.5 hours, heat-treated at 50 ° C for 1 hour, And dried barley (B), which had not been pretreated at all, and barley (C), which had been lightly washed and treated for 4.5 hours. In this way, the barley with three different pretreatment methods was placed in a bean sprout cultivator to be automatically fed, and water was continuously fed until the first 12 hours. After that, samples were taken at intervals of 5 hours while germinating while watering for 20 minutes every 1 minute . The antioxidant activity of GABA and total phenolic chemicals and DPPH radical scavenging activity were analyzed by germination for 5 to 35 hours.

As a result of analysis of GABA content of barley according to pretreatment conditions and germination time, the content of GABA tended to increase with germination time in all samples as shown in Table 9 below, and then decreased again. Somewhat different. That is, the content of GABA was increased up to 25 hours after germination by the barley-treated barley at 50 ° C for 1 hour, and the content of barley and water was adjusted to 10: 3. . The content of GABA in the three samples was lower than that of the dried B sample without any pretreatment. The content of GABA decreased after 30 hours of germination. After 4.5 hours of light washing, the C sample also showed the highest value at 30 hours of germination and then decreased again. From the above experimental results, it can be confirmed that when germinated after pretreatment according to the conditions set in the present invention, a higher content of GABA is produced than the sample not subjected to the pretreatment or only to the roughening treatment.

Germination time
(h) GABA content (mg / 100g) during barley germination by pretreatment method and time A B C 0 12.48 ± 0.69 1.72 0.34 5.45 ± 1.22 5 13.87 ± 1.44 4.31 ± 1.03 7.89 ± 0.53 10 15.32 + - 0.53 8.84 ± 1.55 10.71 ± 2.30 15 17.77 + - 0.72 9.24 ± 1.22 11.33 + - 0.40 20 19.55 + 0.24 10.55 + 0.49 12.02 1.55 25 22.25 ± 0.20 10.90 ± 0.00 14.44 + - 0.53 30 17.78 ± 1.44 12.31 ± 1.92 16.15 ± 1.11 35 16.51 ± 2.08 11.52 + - 0.34 15.01 + - 1.05

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. Manufacture of foundation stone sleep extract
S2. Base stone sleep extract filtration
S3. Dextrin addition
S4. Manufacture of foundation stone powders
S5. Dough manufacture
S6. Molding

Claims (5)

A first step of extracting the dried basil leaves by hot water extraction to prepare a basil leaf extract;
A second step of filtering the bas relief extract;
A third step of adding dextrin to the filtered ground stone extract;
A fourth step of preparing a ground stone powder by drying the ground stone extract with dextrin by a spray dryer;
A fifth step of preparing a dough by mixing the ground stone powder, the rice bran, the fructooligosaccharide, the grain powder with increased GABA content, the sun salt, and the auxiliary material;
And a sixth step of shaping the dough into a bar shape,
The grain powder with increased GABA content,
The dried grains are pre-treated by adding water at a weight ratio of 10: 3 and completely absorbed and then aged at a temperature of 50 ° C for 1 hour, and then germinated and powdered. The method according to claim 1,
The foundation stone sleep extract is characterized in that,
1 part by weight of water is added to 1 part by weight of the dried base stone as a raw material and the mixture is heated at 95 to 115 ° C for 10 to 14 hours for extraction. delete The method according to claim 1,
Wherein the at least one member selected from at least one of raisins, dried cranberries, creamy oatmeal, sunflower seeds, pumpkin seeds, macadamia, walnuts, pine nuts, almonds, peanuts, beans, sesame seeds, dried peanuts, A method of manufacturing an energy bar using a corner stone sleeping feature The method according to claim 1,
The dough,
10 to 15 parts by weight of rice bran, 10 to 20 parts by weight of fructooligosaccharide, 0.1 to 0.3 part by weight of grain powder with increased GABA content, 0.1 to 0.4 part by weight of sun salt, To 15 parts by weight of an energy bar produced by the method according to the present invention

Images