KR102038293B1 - Method for producing energy bar using black ginseng and black garlic - Google Patents

Abstract

The present invention relates to a method for manufacturing an energy bar using black ginseng and black garlic and the energy bar using black ginseng and black garlic manufactured by the method, wherein the method comprises following steps of: mixing a black ginseng concentrate, a black garlic concentrate, and a Chrysanthemum zawadskii syrup to manufacture a mixed syrup; and putting an energy bar mixture in which mixed grain flakes, mixed nuts, and the mixed syrup are mixed to mold the same in a bar form. The present invention has an effect of easily ingesting a variety of grains and nuts.

Description

Method for producing energy bar using black ginseng and black garlic {Method for producing energy bar using black ginseng and black garlic}

The present invention comprises the steps of preparing a mixed syrup by mixing black ginseng concentrate, black garlic concentrate and gujeolcho syrup; And Method of producing a grain bar using black ginseng and black garlic, characterized in that the step of putting in the form of a bar into the energy bar mixture mixed with the mixed grains flakes and mixed nuts and the prepared syrup prepared in the mold It relates to a grain bar using black ginseng and black garlic prepared by the above method.

Recently, people's interest in health as well as well-being culture has increased greatly, but due to changes in living culture such as nuclear familyization, individualism, increase in night-life population, mass consumption, diversification of consumption patterns, pursuit of convenience, and social advancement of women. As a result, there is a difficulty in balanced nutrition compared to the past. Inappropriate nutrition of the modern man has caused various adult diseases such as obesity, diabetes, etc. has recently emerged as a social problem. Therefore, it is necessary to supply a high quality diet to maintain a healthy life, and recently, meal replacement products that are easy to carry and consume in accordance with the busy modern people's lifestyle have been developed and spotlighted.

The energy bar contains the nutrition and calories needed by the human body so that it can be easily consumed whenever the human body needs energy. The energy bar is easy to carry and easily replaces meals. Nuts and grains commonly used in energy bars include almonds, walnuts, peanuts, cashew nuts, sunflower seeds, cranberries, blueberries, raisins, brown rice, white rice, soybeans, pine nuts, pumpkin seeds, corn, sesame seeds, apricots, plums, figs and apples. The most commonly used adhesive materials are oligosaccharides, apple concentrate, crude syrup, honey, starch syrup, edible adhesives, adhesives made from rice flour or flour.

The traditional manufacturing process of black ginseng is known to produce black ginseng by the quenching vesicle, which is a method of heat treatment, and the color of the ginseng is white (water ginseng, white ginseng) → reddish brown (red ginseng) → black brown (black ginseng). It changes and taste and usefulness change.

The efficacy of black ginseng prepared according to the traditional method includes antioxidants, various amino acids, free fatty acids, etc., which are not found in white ginseng due to the removal of toxins of raw ginseng and the formation of bioactive ingredients beneficial to the human body in the process of doubling ginseng. It contains more than 30 kinds of saponins (Rg1, Rh2, Rg3, etc.) more than ginseng, and it is neutralized unlike ginseng, so it is very absorbent and does not cause any problems when people take a lot of heat.

In addition, black ginseng has better digestion and absorption than ginseng and red ginseng because starch particles in ginseng tissues are converted from a sol state to a gel state during a vesicle vesicle process. As a change in chemical composition occurs, new bioactive ingredients are generated, which increases the beneficial ingredients to the human body, so the active ingredient content is high, and hangover removal, anti-aging, fatigue improvement, stress lowering effect, blood circulation, immune function, osteoporosis prevention, anemia It is more effective than red ginseng in the treatment, male infertility treatment effect, hypertension and diabetes improvement.

The allin contained in garlic is converted to allicin by an enzyme called alinase when garlic is injured or crushed. Allicin is the main component of garlic, which is very unstable at room temperature, so it is known that the components of allicin are drastically reduced in a short time and are converted to other sulfur compounds by the action of other enzymes, causing a complex odor unique to garlic.

When garlic is aged at high temperatures, it does not change from allin to allicin due to the inactivation of an enzyme called alinase, which not only reduces garlic's characteristic odor when it is aged with black garlic, but also increases its anti-oxidant activity due to the browning substance. This is known to increase significantly.

Korean Patent Publication No. 2019-0056832 discloses a method for producing an energy bar by fermentation, and Korean Patent No. 1687824 discloses a method for preparing an energy bar using white rice barley, but the black ginseng and black garlic of the present invention It is different from the manufacturing method of the used energy bar.

The present invention has been made in view of the above requirements, the object of the present invention is to optimize the production conditions, such as the production of grain syrup, grain and nut ratio, to produce a grain bar, thereby improving the active ingredient and functional effect of the bar, and consumers It is to provide a method of manufacturing a grain bar having a taste and texture optimized for their taste.

In order to solve the above problems, the present invention comprises the steps of (1) steaming ginseng and then drying the dried ginseng by adding water to the prepared black ginseng extract and then filtering the extracted extract to produce a black ginseng concentrate; (2) adding water to the black garlic prepared by aging and drying the garlic, and then filtering and concentrating the extracted extract to prepare a black garlic concentrate; (3) heating the gujeolcho by heating and drying, extracting water by adding water to the dried gujeolcho, and filtering to prepare a gujeolcho extract; (4) adding malt vinegar extract prepared in the step (3) to the malt powder, soaked and filtered to produce malt water; (5) preparing Gujeolcho syrup by mixing Gujeolcho extract prepared in step (3) and malt water prepared in step (4), and concentrating the saccharified and filtered saccharified solution to gourd rice; (6) preparing a mixed syrup by mixing the black ginseng concentrate prepared in step (1), the black garlic concentrate prepared in step (2) and the gujeolcho syrup prepared in step (5); (7) mixing pulverized brown rice, black rice, barley, oats and black beans and then grinding to prepare mixed grain flakes; (8) mixing almonds, walnuts, peanuts, dried cranberries and raisins to produce mixed nuts; And (9) a bar-shaped energy bar mixture into which a mixed grain flake prepared in step (7), mixed nuts prepared in step (8), and mixed syrup prepared in step (6) are put into a mold. It provides a method for producing a grain bar using black ginseng and black garlic, characterized in that comprising the step of forming into.

In addition, the present invention provides a grain bar using black ginseng and black garlic prepared by the above method.

The present invention is to produce an energy bar using a mixed syrup and mixed grain flakes and mixed nuts prepared using black ginseng, black garlic and gujeolcho, it is possible to further enhance the texture and flavor as well as enhance the nutritional components. In addition, as well as further enhance the functional ingredient and antioxidant activity, there is an effect that can be easily ingested a variety of grains and nuts.

In order to achieve the object of the present invention, the present invention

(1) adding water to the black ginseng prepared by repeating the steaming and drying process of ginseng, filtering the extracted extract and concentrating to prepare a black ginseng concentrate;

(2) adding water to the black garlic prepared by aging and drying the garlic, and then filtering and concentrating the extracted extract to prepare a black garlic concentrate;

(3) heating the gujeolcho by heating and drying, extracting water by adding water to the dried gujeolcho, and filtering to prepare a gujeolcho extract;

(4) adding malt vinegar extract prepared in the step (3) to the malt powder, soaked and filtered to produce malt water;

(5) preparing Gujeolcho syrup by mixing Gujeolcho extract prepared in step (3) and malt water prepared in step (4), and concentrating the saccharified and filtered saccharified solution to gourd rice;

(6) preparing a mixed syrup by mixing the black ginseng concentrate prepared in step (1), the black garlic concentrate prepared in step (2) and the gujeolcho syrup prepared in step (5);

(7) mixing pulverized brown rice, black rice, barley, oats and black beans and then grinding to prepare mixed grain flakes;

(8) mixing almonds, walnuts, peanuts, dried cranberries and raisins to produce mixed nuts; And

(9) Put the energy bar mixture in which the mixed grain flakes prepared in step (7), the mixed nuts prepared in step (8) and the mixed syrup prepared in step (6) are put in a mold to form a bar. It provides a method for producing a grain bar using black ginseng and black garlic, characterized in that comprising the step of forming.

In the production method of the grain bar using the black ginseng and black garlic of the present invention, the black ginseng concentrate of step (1) is preferably steamed for 2 to 4 hours at 90 ~ 100 ℃ 2 ~ 4 at 55 ~ 65 ℃ 8 to 10 times (v / w) of water was added to the black ginseng, which was prepared by repeating the steaming and drying process, which was dried for 8 hours, and then dried. After the concentration can be prepared 55 ~ 65 brix black ginseng concentrate, more preferably steamed for three hours at 100 ℃ and dried for 3 hours at 60 ℃, steaming and drying the process nine times to repeat Water was added to the prepared black ginseng 10 times (v / w) and then the extract extracted for 48 hours at 80 ℃ filtered and concentrated to prepare a 60 brix black ginseng concentrate. The black ginseng concentrate prepared under the same conditions as described above could be prepared as a black ginseng concentrate having a soft and deep taste without the bitter taste peculiar to the black ginseng.

In addition, in the method of producing a grain bar using black ginseng and black garlic of the present invention, the black garlic concentrate of step (2) is preferably aged 20 to 28 hours at 60 ~ 70 ℃ 20 ℃ at 25 ~ 30 ℃ After extracting 8 ~ 12 times (v / w) of water to the black garlic prepared by repeating the aging and drying process 8 ~ 10 times to dry for 28 hours, the extract extracted at 75 ~ 85 ℃ for 44 ~ 52 hours Filtration and then concentrated to prepare a black garlic concentrate of 55 ~ 65 brix, more preferably, aged garlic for 24 hours at 60 ~ 70 ℃ and then dried for 24 hours at 25 ~ 30 ℃, aging and drying Water was added 10 times (v / w) to the black garlic prepared by repeating the process 9 times and then the extract extracted for 48 hours at 80 ℃ filtered and concentrated to prepare a black garlic concentrate of 60 brix. The black garlic concentrate was prepared under the same conditions as described above, but the black garlic concentrate was improved in sweetness and excellent flavor without the spicy and irritating flavor peculiar to garlic.

In addition, in the method of producing a grain bar using the black ginseng and black garlic of the present invention, the gujeolcho extract of step (3) is preferably heated at 90-100 ° C for 4-6 minutes after the gujeolcho at 55-65 ° C. After drying for 10 to 14 hours, by adding 13-17 times (v / w) to the dried Gujeolcho extracted for 5-7 hours at 85 ~ 95 ℃ and can be prepared by filtration, more preferably Gujeolcho After steaming for 5 minutes at 100 ℃ and dried for 12 hours at 60 ℃, 15 times (v / w) to add water to the dried Gujeolcho can be prepared by extraction at 90 ℃ for 6 hours and then filtered. The Gujeolcho extract was prepared under the same conditions as described above, and the flavor and taste were enhanced while reducing the odor and bitter taste peculiar to Gujeolcho.

In addition, in the method of producing a grain bar using the black ginseng and black garlic of the present invention, the malt water of the step (4) is preferably 80 to 120 g of malt powder, and 450 to 550 mL of gujeolcho extract is added at 20 to 25 ° C. After soaking for 5-7 hours can be prepared by filtration, more preferably 500 mL of gujeolcho extract to 100 g of malt powder can be prepared by soaking at 20 ~ 25 ℃ for 6 hours and then filtered. The production of malt water under the same conditions as described above could be made with malt water suitable for saccharification while being well matched with Gujeolcho.

In addition, in the method of producing a grain bar using black ginseng and black garlic of the present invention, the gujeolcho syrup of the step (5) is preferably 80-120 g of Kodu rice and 80-120 mL of gujeolcho extract and 450-550 mL of malt water. And after saccharifying for 10-14 hours at 55 ~ 65 ℃ and the filtered saccharified solution can be prepared Gujeolcho syrup of 55 ~ 65 brix, more preferably 100 mL gujeolcho extract 100 g and malt water 500 g After mixing the mL and saccharified at 60 ℃ for 12 hours, the filtered saccharified solution can be concentrated to prepare 60 brix gujeolcho syrup. After mixing the ingredients under the above conditions, the saccharification could be made into a syrup having a satisfactory saccharification, but without sacrificing flavor, but if the manufacturing conditions were out of the above range, already and off-flavor occurred in the syrup, There is a problem that the taste does not go well.

In addition, in the method of producing a grain bar using the black ginseng and black garlic of the present invention, the mixed syrup of the step (6) is preferably 8 to 12% by weight of black ginseng concentrate, 8 to 12 weight by weight of black garlic concentrate, based on the total weight of the mixed syrup % And gujeolcho syrup may be prepared by mixing 78 to 82% by weight, and more preferably, based on the total weight of the mixed syrup, 10% by weight of black ginseng concentrate, 10% by weight of black garlic concentrate, and 80% by weight of gujeol syrup may be prepared. Can be. The mixing syrup was prepared by mixing at the same ratio as described above, and the taste and aroma of black ginseng, black garlic, and gujeolcho were well combined, and thus, the mixing syrup was suitable for preparing a grain bar.

In addition, in the method of producing a grain bar using black ginseng and black garlic of the present invention, the mixed grain flakes of step (7) is preferably 27 to 33% by weight of expanded rice, 18 to 18% black rice, based on the total weight of the mixed grain flakes. 22% by weight, 18-22% by barley, 8-12% by weight oats and 18-22% by weight of black beans may be prepared by mixing and pulverizing, more preferably, based on the total weight of the mixed grain flakes, 30% by weight brown rice, 20% by weight black rice, 20% by weight barley, 10% by weight oats and 20% by weight black beans can be prepared by mixing and grinding.

In addition, in the method of producing a grain bar using black ginseng and black garlic of the present invention, the mixed nuts of the step (8) is preferably 27 to 33% by weight of almonds, 13 to 17% by weight of walnuts, based on the total weight of mixed nuts, It can be prepared by mixing 27 to 33% by weight of peanuts, 13 to 17% by weight of dried cranberries and 8 to 12% by weight of raisins, more preferably 30% by weight of almonds, 15% by weight of walnuts, based on the total weight of mixed nuts, It can be prepared by mixing 30% by weight of peanuts, 15% by weight of dried cranberries and 10% by weight of raisins.

Producing mixed grain flakes and mixed nuts with the types and compounding ratios of grains and nuts as in the steps (7) and (8) is excellent in taste and aroma of grains and nuts, and is easy to consume because of excellent taste. It could be made of mixed grain flakes and mixed nuts suitable for preparation.

In addition, in the method of producing a grain bar using black ginseng and black garlic of the present invention, the energy bar mixture of step (9) is preferably mixed grain flakes, mixed nuts and mixed syrup 36 ~ 44: 27 ~ 33: 27 ~ 33 may be mixed in a weight ratio, more preferably mixed grain flakes, mixed nuts and mixed syrup may be mixed in a 40:30:30 weight ratio. The mixed grain bar prepared by mixing at the above compounding ratio was able to produce a mixed grain bar having excellent palatability while having a smooth and crispy texture and a good taste of the ingredients.

The production method of the grain bar using the black ginseng and black garlic of the present invention, more specifically

(1) steam the fresh ginseng at 90-100 ° C. for 2-4 hours, and then dry the steamed ginseng for 2-4 hours at 55-65 ° C., and repeat the process of steaming and drying 8-10 times. Filtering and extracting the extracted extract for 44-52 hours at 75-85 ° C. after addition of ˜12-fold (v / w) to prepare a black ginseng concentrate of 55-65 brix;

(2) After aging garlic for 20 to 28 hours at 60 ~ 70 ℃ for 20 to 28 hours at 25 ~ 30 ℃, repeated 8 to 10 times the process of ripening and drying the water to black garlic prepared Filtering and extracting the extracted extract for 44 to 52 hours at 75 to 85 ° C. after adding 12 times (v / w) to prepare a black garlic concentrate of 55 to 65 brix;

(3) after heating the gujeolcho 4 ~ 6 minutes at 90 ~ 100 ℃ and dried for 10-14 hours at 55 ~ 65 ℃, and added water 13-17 times (v / w) to the dried Gujeolcho 85 Extracting for 5-7 hours at ˜95 ° C. and then filtering to prepare Gujeolcho extract;

(4) adding 450-550 mL of Gujeolcho extract prepared in step (3) to 80-120 g of malt powder, soaked at 20-25 ° C. for 5-7 hours, and then filtering malt to prepare malt water;

(5) 80 to 120 g of gourd rice mixed with 80 to 120 mL of Gujeolcho extract prepared in step (3) and 450 to 550 mL of malt water prepared in step (4), followed by 10 to 14 at 55 to 65 ° C. Preparing a Gujeolcho syrup of 55-65 brix by concentrating the filtered saccharified solution after saccharifying for a time;

(6) 8 to 12% by weight of the prepared black ginseng concentrate of step (1), 8 to 12% by weight of the prepared black garlic concentrate of step (2) and (5) based on the total weight of the mixed syrup 78-82% by weight of Gujeolcho syrup to prepare a mixed syrup;

(7) Mixed grain flakes 27-33% by weight, 18-22% by weight black rice, 18-22% by weight barley, 8-12% by weight oats and 18-22% by weight black beans, based on the total weight of flakes And then grinding to prepare mixed grain flakes;

(8) Mixed Nuts Mixed nuts by mixing 27-33% by weight of almonds, 13-17% by weight of walnuts, 27-33% by weight of peanuts, 13-17% by weight of dried cranberries and 8-12% by weight of raisins Preparing a; And

(9) 36 to 44:27 to 33:27 to 33 weight ratio of the mixed cereal flakes prepared in step (7), the mixed nuts prepared in step (8), and the mixed syrup prepared in step (6). It may include the step of molding the energy bar mixture mixed in a mold into a mold,

More specifically

(1) after adding steam 10 times (v / w) to black ginseng prepared by repeating steaming and drying process 9 times, steaming and drying for 3 hours at 60 ° C. for 3 hours at 100 ° C. Filtering the extract extracted at 48 ° C. for 48 hours and concentrating to prepare a 60 brix black ginseng concentrate;

(2) 10 times (v / w) water in black garlic prepared by aging garlic for 60 hours at 60-70 ° C. for 24 hours and then drying it for 25 hours at 25-30 ° C. Filtering and then extracting the extract extracted for 48 hours at 80 ° C. to produce 60 brix black garlic concentrate;

(3) Gujeolcho was evaporated at 100 ° C. for 5 minutes, dried at 60 ° C. for 12 hours, and 15 times (v / w) of water was added to the dried Gujeolcho and extracted at 90 ° C. for 6 hours, followed by filtration. Preparing an extract;

(4) adding 500 mL of Gujeolcho extract prepared in step (3) to 100 g of malt powder, soaked at 20-25 ° C. for 6 hours, and then filtering malt to prepare malt water;

(5) 100 g of Kodu rice was mixed with 100 mL of Gujeolcho extract prepared in step (3) and 500 mL of malt water prepared in step (4), and then saccharified at 60 ° C. for 12 hours, followed by filtering the saccharified solution. Concentrating to produce 60 brix gujeolcho syrup;

(6) 10 wt% of the prepared black ginseng concentrate of step (1), 10 wt% of the prepared black garlic concentrate of step (2), and 80 wt. Of gujeolcho syrup prepared of step (5), based on the total weight of the mixed syrup Mixing% to prepare a mixed syrup;

(7) mixed grain flakes, based on the total weight of crushed brown rice 30% by weight, black rice 20% by weight, barley 20% by weight, oats 10% by weight and 20% by weight of black soybeans are mixed and ground to prepare a mixed grain flake step;

(8) preparing mixed nuts by mixing 30% by weight of almonds, 15% by weight of walnuts, 30% by weight of peanuts, 15% by weight of dried cranberries and 10% by weight of raisins, based on the total weight of mixed nuts; And

(9) an energy bar mixture obtained by mixing the mixed grain flakes prepared in step (7), the mixed nuts prepared in step (8), and the mixed syrup prepared in step (6) at a 40:30:30 weight ratio It may include the step of molding in the form of a bar into a mold.

The present invention also provides a grain bar using black ginseng and black garlic prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are merely to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Production Example  1. Black Ginseng Black garlic  Used Energy bar

(1) The washed ginseng was steamed at 100 ° C. for 3 hours and then dried at 60 ° C. for 3 hours with a hot air dryer. The process of steaming and drying was repeated nine times in total to prepare black ginseng. After grinding the prepared black ginseng was added 10 times the amount (v / w) of purified water and extracted for 48 hours at 80 ℃. The extracted extract was filtered and concentrated at 60 ° C to prepare a 60 brix black ginseng concentrate.

(2) Garlic was aged for 24 hours at 60 ~ 70 ℃ using a heated aging machine and then naturally dried for 24 hours at 25 ~ 30 ℃. The black garlic was prepared by repeating the aging and natural drying process nine times in total. After grinding the prepared black garlic was added 10 times (v / w) of purified water and extracted for 48 hours at 80 ℃. The extracted extract was filtered and concentrated at 60 ℃ to prepare a black garlic concentrate of 60 brix.

(3) Gujeolcho was heated at 100 ° C. for 5 minutes and then dried at 60 ° C. for 12 hours. Then, 15 times (v / w) of purified water compared to dried Gujeolcho was extracted for 6 hours at 90 ° C., followed by filtration to prepare Gujeolcho extract.

(4) 500 ml of Gujeolcho extract prepared in step (3) was added to 100 g of the malt powder, soaked at 20-25 ° C. for 6 hours, and filtered to prepare malt water.

(5) 100 g of Kodu rice was mixed with 100 mL of Gujeolcho extract prepared in step (3) and 500 mL of malt water prepared in step (4), and then saccharified at 60 ° C. for 12 hours, followed by filtering the saccharified solution. Concentration produced 60 brix gujeolcho syrup.

(6) 10 wt% of the prepared black ginseng concentrate of step (1), 10 wt% of the prepared black garlic concentrate of step (2), and 80 wt. Of gujeolcho syrup prepared of step (5), based on the total weight of the mixed syrup Mixed syrup was prepared by mixing%.

(7) Brown rice, black rice, barley and oats were prepared by gelatinizing at 100 ℃ for 10 minutes and drying for 8 hours at 20 ~ 25 ℃, black beans were prepared by roasting at 180 ℃ for 10 minutes. The prepared brown rice, black rice, barley, oats and black beans were expanded by applying a temperature of 250 ° C. and a pressure of 300 kg / cm ² and releasing the pressure momentarily.

(8) Mixed Grain Flakes, based on the total weight of flakes, the mixed grains of 30% by weight of expanded rice, 20% by weight of black rice, 20% by weight of barley, 10% by weight of oats and 20% by weight of black soybeans It was ground to a size of 1 ~ 3 mm to prepare a mixed grain flake.

(9) Mixed Nuts Based on the total weight, 30% by weight of almonds, 15% by weight of walnuts, 30% by weight of peanuts, 15% by weight of dried cranberries and 10% by weight of raisins were mixed to prepare mixed nuts.

(10) an energy bar mixture obtained by mixing the mixed grain flakes prepared in step (8), the mixed nuts prepared in step (9), and the grain syrup prepared in step (6) in a 40:30:30 weight ratio Was put into a mold and molded into a bar shape.

Comparative example  One. Energy bar

(1) Brown rice, black rice, barley and oats were prepared by gelatinizing at 100 ℃ for 10 minutes and drying for 8 hours at 20 ~ 25 ℃, black beans were prepared by roasting at 180 ℃ for 10 minutes. The prepared brown rice, black rice, barley, oats and black beans were expanded by applying a temperature of 250 ° C. and a pressure of 300 kg / cm ² and releasing the pressure momentarily.

(2) Mixed Grain Flakes Based on the total weight of 30% by weight of prepared brown rice, 20% by weight of black rice, 20% by weight of barley, 10% by weight of oats and 20% by weight of black soybeans were mixed. The grains were crushed to a size of ˜3 mm to prepare mixed grain flakes.

(3) Mixed Nuts Based on the total weight, 30% by weight of almonds, 15% by weight of walnuts, 30% by weight of peanuts, 15% by weight of dried cranberries and 10% by weight of raisins were mixed to prepare mixed nuts.

(4) Put the mixed cereal flakes prepared in the step (2), the energy bar mixture of the mixed nuts, glucose and sugar prepared in the step (3) in a 40: 30: 20: 10 weight ratio into a molding mold Molded in the form of a bar.

Comparative example  2 to 5: Energy bar

To prepare an energy bar by the method of Preparation Example 1, the energy bars of Comparative Examples 2 to 5 were prepared by using the mixed syrup blended in the mixing ratio of Table 1 when the mixed syrup of step (6).

Mixed syrup compounding ratio (% by weight) Material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Black Ginseng Concentrate 10 20 20 10 15 Black Garlic Concentrate 10 - 20 10 15 Gujeolcho Syrup 80 80 - 70 70 Reed Concentrate - - - 10 - glucose - - 60 - -

Example  One. DPPH Radical Scavenging power  exam

In order to measure the antioxidant activity by the hydrogen electron donating ability of the samples, samples of various concentrations were dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. This mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

DPPH radical scavenging activity (%) = (A ₀ -A) / A ₀ × 100

A ₀ : Absorbance of DPPH Solution without Sample

A: Absorbance of the reaction between DPPH and the sample in the reaction solution

DPPH radical scavenging activity (%) of energy bar according to blending syrup ratio sample DPPH radical scavenging activity (ppm) 1,250 2,500 5,000 10,000 Preparation Example 1 17.7 ± 1.4 34.7 ± 0.4 61.1 ± 1.3 76.8 ± 2.4 Comparative Example 1 10.6 ± 0.5 23.0 ± 0.6 39.1 ± 1.1 54.9 ± 3.6 Comparative Example 2 11.3 ± 1.2 25.2 ± 1.0 46.2 ± 1.4 60.2 ± 1.2 Comparative Example 3 13.2 ± 1.1 26.0 ± 1.6 48.0 ± 1.6 64.3 ± 2.0 Comparative Example 4 14.0 ± 0.9 27.1 ± 1.4 50.2 ± 1.8 67.2 ± 2.2 Comparative Example 5 14.5 ± 0.4 29.8 ± 1.0 51.5 ± 2.3 69.0 ± 2.7

The results of measuring DPPH radical scavenging ability of the energy bars of Preparation Example 1 and Comparative Examples are shown in Table 2 above. As a result, at the concentration of 10,000 ppm of the sample extract, Preparation Example 1 showed 76.8%, indicating the highest antioxidant activity.

Example  2. Mix Syrup Mixing Ratio Energy bar  Sensory evaluation

A total of 50 adults were allowed to sample the energy bars of Preparation Example 1 and Comparative Examples, and the fragrance, taste, texture and preference were evaluated. The score was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good) and the results are shown in Table 3.

Sensory Evaluation of Energy Bars by Mixing Syrup Mixing Ratio sample incense flavor Texture General preference Preparation Example 1 4.6 4.7 4.8 4.7 Comparative Example 1 3.7 4.0 3.9 3.8 Comparative Example 2 4.0 4.2 4.1 4.0 Comparative Example 3 4.0 4.2 4.3 4.3 Comparative Example 4 4.2 4.3 4.4 4.2 Comparative Example 5 4.1 4.4 4.7 4.3

As can be seen in Table 3, in the aroma, taste, texture and general preference, all of the production example 1 was found to be higher than the comparative examples and preferred by the evaluators, the energy bar of Preparation Example 1 in the palatability, functionality It was found to be considerably improved.

Example  3. According to the compounding ratio Energy bar  Sensory evaluation

Energy bar manufactured by the method of Preparation Example 1, to produce an energy bar by the method of Preparation Example 1, the mixed grain flakes and mixed nuts blending ratio of (8) and (9) step (Comparative Example 6), (10) energy The sensory test was carried out in the same manner as in Example 2 with an energy bar prepared by varying the compounding ratio of the bar mixture (Comparative Example 7).

Combination ratio of energy bar Material type Preparation Example 1 Comparative Example 6 Comparative Example 7 Mixed Grain Flakes
(weight%) Brown rice 30 20 30 Black rice 20 10 20 barley 20 25 20 oat 10 15 10 Black Beans 20 30 20 Mixed nuts
(weight%) almond 30 20 30 Walnut 15 10 15 peanut 30 20 30 Dry cranberries 15 30 15 raisin 10 20 10 Energy bar mixture
(Weight ratio) Mixed Grain Flakes 40 40 50 Mixed nuts 30 30 10 Grain syrup 30 30 40

As can be seen in Table 5, the mixed grain energy bar of Preparation Example 1 showed a higher score than the Comparative Examples in all taste, texture, and overall preference, and the mixed grain, mixed nuts, and energy bar mixture mixing ratio of Preparation Example 1 It was confirmed that manufacturing the energy bar can improve the palatability.

Sensory Evaluation of Mixed Grain Energy Bars by Mixing Ratio sample incense flavor Texture General preference Preparation Example 1 4.6 4.7 4.8 4.7 Comparative Example 6 4.3 4.2 4.5 4.3 Comparative Example 7 4.3 4.3 4.2 4.3

Claims (5)

(1) adding water to the black ginseng prepared by repeating the steaming and drying process of ginseng, filtering the extracted extract and concentrating to prepare a black ginseng concentrate;
(2) adding water to the black garlic prepared by aging and drying the garlic, and then filtering and concentrating the extracted extract to prepare a black garlic concentrate;
(3) heating the gujeolcho by heating and drying, extracting water by adding water to the dried gujeolcho, and filtering to prepare a gujeolcho extract;
(4) adding malt vinegar extract prepared in the step (3) to the malt powder, soaked and filtered to produce malt water;
(5) preparing Gujeolcho syrup by mixing Gujeolcho extract prepared in step (3) and malt water prepared in step (4), and concentrating the saccharified and filtered saccharified solution to gourd rice;
(6) preparing a mixed syrup by mixing the black ginseng concentrate prepared in step (1), the black garlic concentrate prepared in step (2) and the gujeolcho syrup prepared in step (5);
(7) mixing pulverized brown rice, black rice, barley, oats and black beans and then grinding to prepare mixed grain flakes;
(8) mixing almonds, walnuts, peanuts, dried cranberries and raisins to produce mixed nuts; And
(9) Put the energy bar mixture in which the mixed grain flakes prepared in step (7), the mixed nuts prepared in step (8) and the mixed syrup prepared in step (6) are put in a mold to form a bar. Method for producing a grain bar using black ginseng and black garlic, characterized in that comprising the step of forming. According to claim 1, wherein the mixed syrup of the step (6) is prepared by mixing black ginseng concentrate 8 ~ 12% by weight, black garlic concentrate 8 ~ 12% by weight and gujeolcho syrup 78 ~ 82% by weight based on the total weight of the mixed syrup Method for producing a grain bar using black ginseng and black garlic, characterized in that. The method of claim 2,
(1) adding water to the black ginseng prepared by repeating the steaming and drying process of ginseng, filtering the extracted extract and concentrating to prepare a black ginseng concentrate;
(2) adding water to the black garlic prepared by aging and drying the garlic, and then filtering and concentrating the extracted extract to prepare a black garlic concentrate;
(3) heating the gujeolcho by heating and drying, extracting water by adding water to the dried gujeolcho, and filtering to prepare a gujeolcho extract;
(4) adding malt vinegar extract prepared in the step (3) to the malt powder, soaked and filtered to produce malt water;
(5) preparing Gujeolcho syrup by mixing Gujeolcho extract prepared in step (3) and malt water prepared in step (4), and concentrating the saccharified and filtered saccharified solution to gourd rice;
(6) 8 to 12% by weight of the prepared black ginseng concentrate of step (1), 8 to 12% by weight of the prepared black garlic concentrate of step (2) and (5) based on the total weight of the mixed syrup 78-82% by weight of Gujeolcho syrup to prepare a mixed syrup;
(7) Mixed grain flakes 27-33% by weight, 18-22% by weight black rice, 18-22% by weight barley, 8-12% by weight oats and 18-22% by weight black beans, based on the total weight of flakes And then grinding to prepare mixed grain flakes;
(8) Mixed Nuts Mixed nuts by mixing 27-33% by weight of almonds, 13-17% by weight of walnuts, 27-33% by weight of peanuts, 13-17% by weight of dried cranberries and 8-12% by weight of raisins Preparing a; And
(9) 36 to 44:27 to 33:27 to 33 weight ratio of the mixed cereal flakes prepared in step (7), the mixed nuts prepared in step (8), and the mixed syrup prepared in step (6). Method of producing a grain bar using black ginseng and black garlic, comprising the step of putting the energy bar mixture mixed in a mold to form a bar. The method of claim 3,
(1) steam the fresh ginseng at 90-100 ° C. for 2-4 hours, and then dry the steamed ginseng for 2-4 hours at 55-65 ° C., and repeat the process of steaming and drying 8-10 times. Filtering and extracting the extracted extract for 44-52 hours at 75-85 ° C. after addition of ˜12-fold (v / w) to prepare a black ginseng concentrate of 55-65 brix;
(2) After aging garlic for 20 to 28 hours at 60 ~ 70 ℃ for 20 to 28 hours at 25 ~ 30 ℃, repeated 8 to 10 times the process of ripening and drying the water to black garlic prepared Filtering and extracting the extracted extract for 44 to 52 hours at 75 to 85 ° C. after adding 12 times (v / w) to prepare a black garlic concentrate of 55 to 65 brix;
(3) after heating the gujeolcho 4 ~ 6 minutes at 90 ~ 100 ℃ and dried for 10-14 hours at 55 ~ 65 ℃, and added water 13-17 times (v / w) to the dried Gujeolcho 85 Extracting for 5-7 hours at ˜95 ° C. and then filtering to prepare Gujeolcho extract;
(4) adding 450-550 mL of Gujeolcho extract prepared in step (3) to 80-120 g of malt powder, soaked at 20-25 ° C. for 5-7 hours, and then filtering malt to prepare malt water;
(5) 80 to 120 g of gourd rice mixed with 80 to 120 mL of Gujeolcho extract prepared in step (3) and 450 to 550 mL of malt water prepared in step (4), followed by 10 to 14 at 55 to 65 ° C. Preparing a Gujeolcho syrup of 55-65 brix by concentrating the filtered saccharified solution after saccharifying for a time;
(6) 8 to 12% by weight of the prepared black ginseng concentrate of step (1), 8 to 12% by weight of the prepared black garlic concentrate of step (2) and (5) based on the total weight of the mixed syrup 78-82% by weight of Gujeolcho syrup to prepare a mixed syrup;
(7) Mixed grain flakes 27-33% by weight, 18-22% by weight black rice, 18-22% by weight barley, 8-12% by weight oats and 18-22% by weight black beans, based on the total weight of flakes And then grinding to prepare mixed grain flakes;
(8) Mixed Nuts Mixed nuts by mixing 27-33% by weight of almonds, 13-17% by weight of walnuts, 27-33% by weight of peanuts, 13-17% by weight of dried cranberries and 8-12% by weight of raisins Preparing a; And
(9) 36 to 44:27 to 33:27 to 33 weight ratio of the mixed cereal flakes prepared in step (7), the mixed nuts prepared in step (8), and the mixed syrup prepared in step (6). Method of producing a grain bar using black ginseng and black garlic, comprising the step of putting the energy bar mixture mixed in a mold to form a bar. A grain bar using black ginseng and black garlic prepared by the method of any one of claims 1 to 4.