KR102351469B1 - Manufacturing method of granola including bananas - Google Patents

Abstract

The present invention relates to a method for manufacturing banana-including granola, which includes: preparing an ingredient base by mixing 50 to 70 parts by weight of oatmeal, 20 to 40 parts by weight of nuts, 5 to 15 parts by weight of chocolate chips, and 5 to 20 parts by weight of cinnamon powder; preparing a mixed base by mixing with a mixer 40 to 60 parts by weight of banana, 25 to 40 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 20 parts by weight of olive oil, and 5 to 15 parts by weight of coconut cream; preparing a granola dough by mixing 55 to 65 parts by weight of the ingredient base and 35 to 45 parts by weight of the mixed base; and forming the granola dough and heating it for 30 to 45 minutes in an oven at 140 to 160 degrees Celsius to complete the granola. By the granola manufacturing method of the present invention, it is possible to manufacture mixer-mixed banana-including granola and thus a natural sweet taste can be added along with banana nutrients.

Description

Manufacturing method of granola including bananas

The present invention relates to a method for producing granola containing bananas, and more specifically, by including bananas as a material of granola, natural sweetness is added and the unique flavor of bananas is added to create a deeper taste. One, relates to a method for producing granola containing bananas.

Looking at our food culture in the past, we ate a lot of dinner out of three meals, but with the development of industrial technology, various foods have been developed, and as the amount of activity is less than before, dinners are gradually diversified and eating out is frequent. .

In the case of ordinary people, breakfast among the three meals is not only busy for reasons such as going to work or going to school, but also those who wake up immediately and have no appetite are avoiding breakfast. Moreover, students and teenagers who sleep a lot often skip breakfast.

Among eating habits, breakfast is a very physically important element, but the rate of skipping breakfast is increasing in Korea as a whole.

A recent study by scholars has revealed that people who eat breakfast are healthier, more active and less ill than those who don't eat breakfast. Therefore, if it is difficult to have breakfast, in general, rice flour, sandwiches, gimbap, fruit, bread, cereal, and egg dishes are consumed as a substitute for breakfast.

On the other hand, grain is a term that refers to substances that can be obtained from plants and that are food for humans. Rice, wheat, and corn are widely used in the world as the world's three major grains, and there are other oats and barley.

As a kind of breakfast dish using these grains, granola has recently been in the spotlight. Granola is a cereal that is baked in an oven by mixing grains, dried fruits, and nuts with sugar, honey, and oil. It is mainly eaten for breakfast. ' was derived from.

As a prior art related to such granola, Korean Patent Laid-Open No. 10-2021-0071636 discloses a 'method for manufacturing sorghum granola raw material'.

The present invention relates to a method for manufacturing sorghum granola raw material, and more particularly, to processing millet sorghum so that it can be used in processed foods by the method for manufacturing sorghum granola raw material.

However, there is no prior art that is specific to granola and enhances the flavor of granola by adding specific ingredients.

Therefore, in order to solve the above-mentioned problems, there is a need to develop a manufacturing method of granola that adds a banana to the ingredients of granola to increase the natural sweetness through banana and add a sweeter flavor at the same time. the current situation.

The main object of the present invention is to provide granola with enhanced flavor through banana.

Another object of the present invention is to add nutritional properties and enhance the flavor of granola.

Another object of the present invention is to enable the production of more crispy granola.
A further object of the present invention is to add the umami of amino acids to granola.

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In order to achieve the above object, the method for producing granola containing bananas according to the present invention includes 50 to 70 parts by weight of oatmeal, 20 to 40 parts by weight of nuts, 5 to 15 parts by weight of chocolate chips, 5 to 20 parts by weight of cinnamon powder. mixing parts to prepare a raw material base; 40 to 60 parts by weight of banana, 25 to 40 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 20 parts by weight of olive oil, and 5 to 15 parts by weight of coconut cream to prepare a mixed base; preparing a granola dough by mixing 55 to 65 parts by weight of the raw material base and 35 to 45 parts by weight of the mixed base; Forming the granola dough and heating in an oven at 140 to 160 ℃ for 30 to 45 minutes to complete the granola; characterized in that it comprises a.

Furthermore, the nuts are characterized in that they include almond slices and sunflower seeds.

In addition, the sugar is characterized in that it includes maple syrup and honey.

In addition, the step of completing the granola, forming the granola dough in an oven pan; First heating and cooking the molded granola dough in an oven at 140 to 155° C. for 15 to 25 minutes; It characterized in that it comprises; mixing the primary heat-cooked granola dough and second heating and cooking in an oven at 145 to 160° C. for 10 to 20 minutes.

According to the method for producing granola containing banana according to the present invention,

1) It is possible to manufacture granola that not only adds natural sweetness, but also adds nutrients from bananas, including bananas ground in a mixer.

2) Almond slices, sunflower seeds, honey, and maple syrup are added to enhance the texture and flavor of granola.

3) Bake the granola dough in the oven twice to make crisper granola, and at the same time,

4) By adding flavor enhancers including fermented rice bran extract and fermented soybean broth, it has the effect of adding nutritional properties as well as the umami of amino acids to granola.

1 is a flow chart showing a method for producing granola of the present invention.
Figure 2 is a flow chart showing the steps of preparing the flavor enhancer of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each drawing refer to like elements.

1 is a flowchart showing a method for producing granola of the present invention.

Referring to FIG. 1 , the method for producing granola containing bananas of the present invention includes the steps of preparing a raw material base (S1), preparing a mixed base (S2), and preparing a granola dough (S3). ), characterized in that it comprises a step (S4) of completing the granola.

(S1) step of preparing the raw material base

First, 50 to 70 parts by weight of oatmeal, 20 to 40 parts by weight of nuts, 5 to 15 parts by weight of chocolate chips, and 5 to 20 parts by weight of cinnamon powder are mixed to prepare a raw material base.

Here, the nuts preferably include almond slices and sunflower seeds, so the raw material base is more specifically 50 to 70 parts by weight of oatmeal, 10 to 20 parts by weight of almond slices, 10 to 20 parts by weight of sunflower seeds, 5 to 15 parts by weight of chocolate chips. parts, it may include 5 to 20 parts by weight of cinnamon powder.

Oatmeal is a food that is coarsely crushed or pressed flat after roasting oats. It is the main ingredient of granola. It is rich in dietary fiber and is often used as a breakfast substitute.

Nuts, including almond slices and sunflower seeds, are added to the granola to give it a more nutty flavor, chocolate chips to add a sweet and tangy texture, and cinnamon powder to add a fragrant flavor. is added

(S2) preparing a mixed base

Then, 40 to 60 parts by weight of banana, 25 to 40 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 20 parts by weight of olive oil, and 5 to 15 parts by weight of coconut cream are mixed with a mixer to prepare a mixed base.

At this time, the mixed base is mixed with a mixer so as to have a liquid phase, and at the same time, it is sweetened and baked in the oven like fried granola. , sugar, olive oil, coconut cream, and salt are mixed with a mixer.

Banana, which is added as the main ingredient, has a lot of sugar and is easily digested, and it is a component that is helpful for intestinal health as it is rich in dietary fiber. Furthermore, it has a unique sweet smell and soft texture, so when added to granola, it can add flavor and add a soft texture to the surface.

Furthermore, here, the sugars preferably include maple syrup and honey instead of simple sugar, so that a healthier sweetness can be produced and at the same time, maple syrup and honey can add a unique flavor. When maple syrup and honey are included, preferably the mixed base is 40 to 60 parts by weight of banana, 12.5 to 20 parts by weight of maple syrup, 12.5 to 20 parts by weight of honey, 1 to 5 parts by weight of salt, 10 to 20 parts by weight of olive oil , 5 to 15 parts by weight of coconut cream.

In addition, at this time, the olive oil may be any one of pure olive oil and extra virgin olive oil, but preferably, extra virgin olive oil superior to health may be selected and used. Further preferably, the coconut cream may be unsweetened coconut cream.

(S3) step of preparing granola dough

When the raw material base and the mixed base are prepared, 55 to 65 parts by weight of the raw material base and 35 to 45 parts by weight of the mixed base are mixed to prepare a granola dough. At this time, it is preferable to mix the liquid mixing base evenly on the surface of the granular raw material base so that they can be agglomerated, and it is preferable to stir several times to achieve even mixing.

(S4) Step to complete granola

Finally, the granola dough is flattened in an oven pan and molded, and heated and cooked in an oven at 140 to 160° C. for 30 to 45 minutes to complete the granola. At this time, the finished granola is mixed and crushed so that it becomes particles of an appropriate size.

More preferably, the granola dough may be divided into secondary parts and heated to produce granola having a crisper texture. It may consist of a first heating-cooking step, and a second heating-cooking step of granola dough.

The step of forming the granola dough is a step of forming the prepared granola dough by spreading it thinly and widely in an oven pan. Therefore, the granola dough is spread in the form of a thin plate of 0.5 to 3 cm in the oven pan, and is molded on the oven pan.

Next, the molded granola dough is first heated and cooked in an oven at 140 to 155° C. for 15 to 25 minutes, and the first heat-cooked dough is mixed and cut into particles of an appropriate size, and then 10 in an oven at 145 to 160° C. Secondary heating and cooking for 20 minutes to complete the granola.

At this time, it is desirable to perform the secondary heating cooking at a slightly higher temperature by adjusting the first and second temperature ranges slightly differently. Gradually, it is heated and cooked to complete the granola with a crisper texture.

Furthermore, it would be desirable to sufficiently cool the prepared granola at room temperature and preserve it with a desiccant so that the crispy texture is maintained for a long time without being soggy.

In addition, in order to more double the flavor in the method for producing granola of the present invention, the liquid mixed base may further include 1 to 5 parts by weight of a flavor enhancer. In this case, the flavor enhancer preferably comprises a fermented rice bran extract and a fermented soybean broth.

Fermented rice bran extract refers to an extract obtained by fermenting rice bran using lactic acid bacteria. Here, it is necessary to know the rice bran first. Brown rice, which is hulled and the outer hull is removed, is called white rice. Rice bran refers to the inner hull powder consisting of rice bran and rice bran produced during the milling process from brown rice to white rice, and accounts for about 8% of brown rice.

Rice bran is composed of 34~52% carbohydrates, 20~25% dietary fiber, 18~22% fat, and 12~16% protein. Vitamins (A, B1, B6, E) with antioxidant activity, iron, minerals, gamma oryzanol It contains various nutrients such as (γ-oryzanol) and beta-sitosterol (β-sitossterol). In particular, gamma oryzanol is a component found only in rice bran and has various physiological activities such as anti-inflammatory, anti-cancer and antibacterial effects, lowering cholesterol, reducing blood lipid peroxide levels, and anti-diabetes.

In order to improve the added value of rice bran, fermented rice bran extract is prepared by fermenting rice bran using lactic acid bacteria or mushroom mycelium. This fermented rice bran extract has the effect of saving beneficial ingredients of rice bran ingredients and increasing the absorption rate in vivo with a reduced molecular structure. In addition, amino acids generated during the fermentation process of rice bran can add a unique umami taste.

Fermented soybean is a liquid obtained by fermenting soybeans by fermenting soybeans, purified water, and sea salt, and is also called cooking essence using soybean fermentation in the market. Preferably, the soybean fermentation broth is obtained by mixing 1 to 10 parts by weight of sea salt in 20 to 40 parts by weight of soybeans and 60 to 80 parts by weight of purified water, and aging it for 1 to 3 months at a temperature of 10 to 20 ° C. use it

This soybean fermented broth maximizes the taste of 17 amino acids contained in soybean by fermenting the protein contained in the soybean.

1 to 5 parts by weight of such a flavor enhancer may be added to the mixed base. At this time, the amount of salt may be partially reduced according to the addition of the flavor enhancer, and an appropriate level of saltiness may be added according to the addition of the flavor enhancer and furthermore, the umami taste may be maximized. , it is possible to prevent oxidation of granola, thereby enhancing preservation and adding nutritional properties.

Hereinafter, in order to describe the present invention in detail, it will be described by comparing examples and control examples. In the sensory test of Examples and Controls, which will be described later, 10 men and women aged 20 to 50 are randomly selected for the sensory test, and the preference for flavor, taste, color, and mouth feel is evaluated using a 5-point grading system (5 = very good). , 4=excellent, 3=average, 2=bad, 1=very bad) were evaluated twice, and the final response scores were summed to obtain an average value.

<Example>

First, almond slices and sunflower seeds were prepared for nuts, and at this time, almond slices were prepared by slicing them to a thickness of 1 mm.

Extra virgin olive oil was selected and used as the olive oil, and the mixing base was mixed with a 500W mixer for 2 minutes to obtain an even liquid without chewing particles. In the case of the prepared granola dough, it is spread in an oven pan to a thickness of 1 cm, then heated and cooked in an oven preheated to 150°C for 20 minutes. Then, it was heated and cooked in an oven preheated to 155° C. for 15 minutes and cooled at room temperature for 3 hours.

At this time, the material mixing ratio of the raw material base is as shown in Table 1 below. The material mixing ratio of the mixing base is shown in Table 2 below. Here, the unit of each value is parts by weight. Furthermore, 60 parts by weight and 40 parts by weight of the prepared raw material base and mixing base were mixed. That is, the granola dough is characterized in that it contains 60 parts by weight of the raw material base and 60 parts by weight of the mixed base.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 oatmeal 50 50 60 60 70 70 sliced almonds 20 20 15 15 10 10 sunflower seeds 20 20 15 15 10 10 chocolate chips 5 5 5 5 5 5 Cinnamon Powder 5 5 5 5 5 5

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 banana 40 40 45 45 50 50 Maple
syrup 17.5 17.5 15 15 12.5 12.5 honey 17.5 17.5 15 15 12.5 12.5 Salt One One One One One One olive
oil 10 10 10 10 10 10 coconut
cream 10 10 10 10 10 10 fermented rice bran
extract 2 2 2 2 2 2 fermented soybean 2 2 2 2 2 2

<Comparative example>

For nuts, almond slices and sunflower seeds were prepared, and at this time, almond slices were prepared by slicing them to a thickness of 1 mm.

A raw material base is prepared by mixing 60 parts by weight of oatmeal, 15 parts by weight of almond slices, 15 parts by weight of sunflower seeds, 5 parts by weight of chocolate chips, and 5 parts by weight of cinnamon powder.

As the olive oil, extra virgin olive oil was selected and used, and a mixed base was prepared by mixing 39 parts by weight of maple syrup, 39 parts by weight of honey, 10 parts by weight of olive oil, 10 parts by weight of coconut cream, and 2 parts by weight of salt. At this time, the mixing base was mixed with a 500W mixer for 2 minutes so that an even liquid phase appeared without chewing particles.

In the case of the prepared granola dough, it is spread in an oven pan to a thickness of 1 cm, and then heated and cooked in an oven preheated to 150°C for 20 minutes. Then, it was heated and cooked in an oven preheated to 155° C. for 15 minutes and cooled at room temperature for 3 hours.

taste incense color texture Synthesis
symbol Example 1 4.6 4.4 4.5 4.2 4.43 Example 2 4.7 4.3 4.8 4.7 4.63 Example 3 4.6 4.5 4.5 4.5 4.53 Example 4 4.4 4.2 4.4 4.1 4.28 Example 5 4.7 4.6 4.3 4.5 4.53 Example 6 4.6 4.1 4.4 4.8 4.48 comparative example 3.4 3.2 3.2 3.7 3.38

Table 3 is a table showing the results of the sensory test, and when described with reference to Table 3, it can be seen that the granola of the present invention is superior in sensory to the comparative example that does not include banana, fermented rice bran extract, and fermented soybean broth.

Furthermore, the above-described flavor enhancer may further include an additional composition in addition to the fermented rice bran extract and fermented soybean broth.

2 is a flowchart showing the steps of preparing the flavor enhancer of the present invention.

Referring to FIG. 2 , the flavor enhancer of the present invention may be manufactured through a first solution preparation step ( S11 ), a second solution preparation step ( S12 ), and a flavor enhancer completion step ( S13 ).

(S11) first solution preparation step

First, 50 to 80 parts by weight of soybean fermentation broth, 10 to 40 parts by weight of red snow crab extract, and 10 to 20 parts by weight of shiitake mushroom extract are mixed to prepare a first solution.

As described above, the soybean fermented broth is a mixture of soybeans, purified water, and sea salt and fermented and aged at low temperature for a long time.

Red snow crab (red crab) extract is an extract obtained by hot water extraction of red snow crab, that is, the skin, shell, or flesh of red crab. It can also be called a kind of red snow crab broth. An extract extracted with hot water for 30 minutes to 2 hours is used. It provides the unique deep umami and sweetness of red snow crab. It is rich in protein and minerals, especially taurine, which has a nourishing and tonic effect.

Shiitake mushroom extract is a hot water extraction of shiitake mushrooms, and it is also used as the main ingredient for vegetable broth. It is rich in potassium and niacin, has anticancer and antiviral effects, and furthermore provides a unique umami taste for mushrooms.

(S12) second solution preparation step

Then, 80 to 90 parts by weight of the first solution, 5 to 10 parts by weight of kelp concentrate, 3 to 5 parts by weight of potato starch, and 1 to 3 parts by weight of octacosanol are mixed to prepare a second solution.

The kelp concentrate is the concentrated extract boiled by putting dried kelp in 'R, and it can be used by selecting commercially available kelp extract or kelp concentrate. Alginic acid, which contains a large amount, also interferes with the absorption of fat, so it has a diet effect.

Potato starch is added to provide some viscosity to the flavor enhancer so that the mixed base containing the flavor enhancer adheres well to the surface of the raw material base. Among starches, potato starch is known to have the best viscosity control effect. Choose potato starch.

Octacosanol is a physiologically active substance contained in very small amounts in wheat germ oil, taste oil, and sugar cane, and is also used as a material for food. It has been reported to have anti-stress and fatigue recovery action, lower plasma cholesterol and LDL-cholesterol levels, and raise HDL-cholesterol by 8 to 15%. In addition, when added together with potato starch, it is physically combined with potato starch to enhance the effect of increasing the viscosity through potato starch.

(S13) Flavor enhancer completion stage

Finally, 85 to 95 parts by weight of the second solution, 3 to 10 parts by weight of fermented rice bran extract, 0.5 to 2 parts by weight of zinc gluconate, and 1 to 5 parts by weight of an amino acid enhancer comprising leucine The parts are mixed to complete the flavor enhancer.

As described above, the fermented rice bran extract preserves the beneficial ingredients of the rice bran ingredients, has the effect of increasing the absorption rate in the body with a reduced molecular structure, and can also add a unique umami taste through the amino acid components generated during the fermentation of rice bran.

Zinc gluconate is a reinforcing agent in white to almost white granules or crystalline powder, . It is used as a nutritional enhancer for formula milk, infant formula, formula for growing age, nutritional supplement products, food for patients, and meal replacement food. In the present invention, it is added for the purpose of strengthening zinc, and antioxidant effect and stamina enhancing effect can be expected by the addition of zinc gluconate.

Amino acid enhancers include leucine as an active ingredient. Leucine is an α-amino acid and is widely distributed in nature in a free state as an amino acid constituting a protein. Also called α-aminoisocaproic acid. As a kind of flavor enhancer, it can add umami and at the same time has excellent nutritional performance as one of the essential amino acids. Therefore, it is possible to increase the effect of enhancing the flavor and nutritional aspect according to the addition of the amino acid enhancer including leucine.

Therefore, when adding such a flavor enhancer, various ingredients that can add flavor can be added, and natural salinity can be added, thereby reducing the amount of salt used, further enhancing the preservation of granola and improving nutrition. It has a strengthening effect.
As described so far, the configuration and action of the method for producing granola containing bananas according to the present invention are expressed in the above description and drawings, but these are merely examples and the spirit of the present invention is limited to the above description and drawings Of course, various changes and modifications are possible without departing from the technical spirit of the present invention.

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(S1) step of preparing the raw material base
(S2) preparing a mixed base
(S3) step of preparing granola dough
(S4) Step to complete granola
(S11) first solution preparation step
(S12) second solution preparation step
(S13) Flavor enhancer completion stage

Claims (8)

As a method for producing granola containing banana,
Preparing a raw material base by mixing 50 to 70 parts by weight of oatmeal, 20 to 40 parts by weight of nuts, 5 to 15 parts by weight of chocolate chips, and 5 to 20 parts by weight of cinnamon powder;
40 to 60 parts by weight of banana, 25 to 40 parts by weight of sugar, 1 to 5 parts by weight of salt, 10 to 20 parts by weight of olive oil, and 5 to 15 parts by weight of coconut cream to prepare a mixed base;
preparing a granola dough by mixing 55 to 65 parts by weight of the raw material base and 35 to 45 parts by weight of the mixed base;
Forming the granola dough and heating it in an oven at 140 to 160° C. for 30 to 45 minutes to complete the granola;
The mixed base further comprises 1 to 5 parts by weight of a flavor enhancer comprising a fermented rice bran extract and a fermented soybean broth,
The flavor enhancer,
A first solution preparation step of preparing a first solution by mixing 50 to 80 parts by weight of soybean fermentation broth, 10 to 40 parts by weight of red snow crab extract, and 10 to 20 parts by weight of shiitake mushroom extract;
A second solution preparation step of preparing a second solution by mixing 80 to 90 parts by weight of the first solution, 5 to 10 parts by weight of kelp concentrate, 3 to 5 parts by weight of potato starch, and 1 to 3 parts by weight of octacosanol ;
85 to 95 parts by weight of the second solution, 3 to 10 parts by weight of fermented rice bran extract, 0.5 to 2 parts by weight of zinc gluconate, and 1 to 5 parts by weight of an amino acid enhancer including leucine are mixed A method for producing granola, characterized in that it is produced through; The method of claim 1,
The nuts are
A method for producing granola, comprising almond slices and sunflower seeds. The method of claim 1,
The sugar is
A method for producing granola, comprising maple syrup and honey. The method of claim 1,
The step of completing the granola is,
forming the granola dough in an oven pan;
First heating and cooking the molded granola dough in an oven at 140 to 155° C. for 15 to 25 minutes;
Mixing the primary heat-cooked granola dough and second heating and cooking in an oven at 145 to 160° C. for 10 to 20 minutes; Method for producing granola, comprising: a. delete delete delete delete

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