KR102433052B1 - Method for nonsoluble dietary fiber manufacturing puffed snack with improving proliferation of probiotics in intestine - Google Patents

Abstract

The present invention provides a puffed grain confectionery that promotes intestinal probiotics and a manufacturing method thereof, wherein the puffed grain confectionery according to the present invention significantly increases the absorption rate of dietary fiber and active ingredients in the body, thereby effectively promoting the growth of beneficial microorganisms in the intestine In addition, a method for producing puffed grain cookies with improved palatability and content of active ingredients has been established, and the puffed grain cookies prepared by the manufacturing method of the present invention promotes the growth of probiotics, which are beneficial intestinal microorganisms such as Bifidobacteria. As a prebiotic substance that promotes enhancement, when consumed, it can prevent intestinal infections caused by pathogenic bacteria and maintain the balance of intestinal flora, and is useful because it has excellent effects such as cancer suppression, cholesterol reduction, and immunity enhancement. Available.

Description

{Method for nonsoluble dietary fiber manufacturing puffed snack with improving proliferation of probiotics in intestine}

The present invention provides a puffed grain confectionery that promotes intestinal probiotics and a method for preparing the same.

Dietary fiber is a non-digestible food ingredient that is used by beneficial microorganisms in the large intestine to promote the growth or activity of microorganisms, thereby exhibiting a good effect on host health. It is known to have the effect of suppressing the increase in the concentration of triglycerides, cholesterol, etc., reducing the meal intake, suppressing weight gain, and reducing body fat, as well as improving constipation and glucose tolerance in diabetic patients. .

However, the intake of dietary fiber is decreasing due to the introduction of westernized eating habits and excessive intake of nutrients, and the estimated daily average dietary fiber intake per person varies somewhat depending on the investigator, but it is known that it is less than 20 g, which is less than the tentative recommendation. Due to such a decrease in dietary fiber intake, the incidence of overweight and adult diseases increases, posing a serious threat to public health.

On the other hand, mixed grains such as barley, barley, soybean, millet, millet, sorghum, and corn have been regarded as inferior crops compared to rice, but they not only supplement the nutrients lacking in rice, but also provide dietary fiber and vitamins necessary for preventing adult diseases. , minerals, etc. are known to be high as functional materials because they are about 2 to 3 times richer than rice. have.

In addition, the focus of mixed grains is shifting not only to the nutritional supply, but also to the health functions that improve biological rhythm and metabolism control or disease prevention. .

However, conventionally, most of the grains are mixed with rice, and their use as processed products is extremely limited due to processing aptitude and preference problems. Oats and sorghum containing a large amount of dietary fiber It is judged that food rich in dietary fiber can be consumed efficiently if it is applied to foods that everyone can enjoy, such as bread and sweets, using the grains of

Therefore, in order to promote the intake of multi-grains rich in dietary fiber, there is a need for a food processing technology having a shape and physicochemical characteristics suitable for various tastes of consumers.

Korean registered patent KR 10-0940882

While the inventors of the present invention were studying the correlation of the effect of poorly soluble grain material on the growth of beneficial microorganisms in the intestine, when the poorly soluble grain is expanded and then ingested, the grain particles form a space for beneficial intestinal microorganisms to inhabit and The present invention was completed by providing an environment, and by establishing a method for effectively ingesting dietary fiber, confirming that it exerts an effect of promoting beneficial intestinal microbial growth by increasing the utilization rate of dietary fiber in the intestine.

Accordingly, an object of the present invention is to provide technical details on a method for manufacturing puffed grain confectionery that can simultaneously exhibit the useful effects of probiotics and prebiotics.

In order to achieve the technical problem as described above, the present invention comprises the steps of: (a) pulverizing grains to produce grain particles; (b) drying the grain particles; (c) swelling the dry grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to prepare a grain powder; And (e) provides a method for manufacturing puffed grain confectionery comprising the step of manufacturing a confectionery by molding the grain powder.

In addition, the present invention provides a puffed grain snack prepared by the method described above.

The puffed grain snack according to the present invention can effectively promote the growth of beneficial intestinal microorganisms by significantly increasing the absorption rate of dietary fiber and active ingredients in the body, as well as improving palatability and content of active ingredients. It has been established, and the puffed grain snack produced by the manufacturing method of the present invention is a prebiotic material that promotes the growth of probiotics, which are beneficial intestinal microorganisms such as bifidobacteria, and prevents intestinal infection caused by pathogenic bacteria when ingested, Not only can it maintain the balance of the intestinal flora, but it can also be usefully used because it has excellent effects such as cancer suppression, cholesterol reduction, and immunity enhancement.

1 is a photograph showing the manufacturing process of the intestinal probiotic-promoting poorly soluble grain dietary fiber expanded grain confectionery.
Figure 2 shows four beneficial intestinal microorganisms ( Lactobacillus acidophillus KCTC 3164, Streptococcus salivarius ) cultured in grain extracts. subsp . thermophilus It is a graph showing that the activity of KCTC 3658, Bifidobacterium bifidum KCTC 3357) is enhanced.
Figure 3 shows four beneficial intestinal microorganisms ( Lactobacillus acidophillus ) cultured in freeze-dried grain hot water extract. KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium It is a graph showing that the activity of bifidum KCTC 3357) is enhanced.
4 is a CLSM image showing the adhesion ability of Lactobacillus acidophilus of a mixture of mixed grain powder and beneficial intestinal bacteria.
5 is a CLSM image showing the adhesion ability of the mixed grain and Lactobacillus acidophilus realized as a 3D image.
6 is a CLSM image showing the adhesion ability of Lactobacillus acidophilus with each powder of sticky rice, brown rice and oats, and grain powder mixed at a certain ratio.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of: (a) grinding grain to produce grain particles; (b) drying the grain particles; (c) swelling the dry grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to prepare a grain powder; And (e) provides a method for manufacturing puffed grain confectionery comprising the step of manufacturing a confectionery by molding the grain powder (FIG. 1).

The grain of step (a) is barley, sorghum, oats, barley radish, millet, edible skin, millet, glutinous rice, brown rice, milling grains comprising at least one selected from the group consisting of white rice to prepare grain particles to be.

The grain of step (a) is preferably added in an amount of 50 to 55% by weight based on the total weight of the total puffed grain confectionery, but is not limited thereto.

The grains can be used by selecting grains with a high content of dietary fiber, and a mixture of grains and rice such as barley, sorghum, oats, barley, millet, edible skin, millet, glutinous rice, brown rice or white rice can be used, Preferably, a large amount of dietary fiber, which is a probiotic substance that serves as a nutrient for beneficial intestinal microorganisms, can be supplied by using sorghum, oats, barley radish, edible skin, millet, millet, glutinous rice, or a mixture thereof with a crude fiber content of 7% or more. can

The multi-grain has high value as a functional material because it not only supplements the nutritional components lacking in rice, but also contains about 2 to 3 times as much dietary fiber, vitamins, and minerals necessary for preventing adult diseases as compared to rice.

In particular, oats contain 7 to 22% of dietary fiber and 3.8% of beta-glucan, which inhibits the accumulation of fat cells, thereby reducing body fat formation and increasing HDL cholesterol to lower blood cholesterol levels. It has an anti-obesity effect by reducing cholesterol accumulation in the liver, lowering the digestive function of lipids, and improving lipid metabolism. In addition, it contains a large amount of globulin, the content of prolamin is low, essential amino acids such as lysine, contains a large amount of fatty acids such as palmitic acid, oleic acid, linoleic acid, and contains vitamin B and calcium As an excellent grain material due to its high content, it contains a large amount of high molecular weight polysaccharides, which are physiologically active substances, and has various physiological effects.

The sorghum contains 6 to 8% of dietary fiber, contains a large amount of flavonoids, and contains tannins, phenolic acids, anthocyanins, phytosterols, policosanol, etc. It can be used as a raw material for the manufacture of puffed grain confectionery.

The rice, such as white rice and brown rice, is slightly different depending on the cultivation area, but in the case of white rice, it contains 75.5 g of sugar, 6.8 g of protein, 1.3 g of lipid, and 0.4 g of crude fiber per 100 g of edible part, and the ash content is approximately It is contained in a concentration of 0.6 mg/100 g, and phosphorus, calcium, magnesium, sodium, iron, etc. are contained, so it can be used for manufacturing puffed grain confectionery. In addition, the main protein of rice includes glutelin-based oryzenin, and a small amount of high-quality proteins such as globulin and albumin.

In the step (a), as the step of swelling the dried grain particles, the grain particles are contracted in a dense state, so that it is difficult to efficiently ingest dietary fiber and active ingredients during ingestion.

Accordingly, in this step, by swelling the grain particles, it is possible to increase the bioabsorption rate of dietary fiber and active ingredients, as well as improve the palatability by further enhancing the savory taste and flavor of the grains, and grain particles from which various odors are removed. can be manufactured.

To this end, in step (c), the grain particles are supplied to a closed type instantaneous expansion device capable of supplying water vapor, and heated while injecting water vapor so that the water vapor is diffused into the tissue of the grain particles, and the cell walls of the grain particles are partially crushed. And, it is possible to induce swelling of grain particles by inflating the tissue at a certain ratio to form a network.

As described above, the swelling process of expanding the grain particles using the sealed instant swelling device may be performed at a temperature of 220 to 330°C, and when the temperature of the swelling process exceeds 230°C, the active ingredient contained in the grain particles This thermal decomposition has a problem in that the content of the active ingredient is lowered, and when the temperature of the swelling process is less than 220 ° C, the swelling efficiency of the grain particles is lowered, there is a problem that the swelling time increases, and the pressure is more Grain particles can be expanded smoothly.

Alternatively, the grain particles may be expanded by charging and extruding the grain particles into an extrusion device equipped with a screw. This extrusion process is a method that can improve the processability of grain particles. When the extrusion process is applied to grains, starch, protein, and lipid components contained in the grain particles are deformed at a high temperature to have viscoelasticity. , water vapor or gas increases the volume and the structure is destroyed, so that tissue reformation can be attempted, and the expanded grain particles can be manufactured in a relatively short time by mechanical energy.

To this end, in order to expand the grain particles by the extrusion process, the dry grain particles may be pulverized to have a specific particle size to perform a swelling process, and preferably, a grain powder having a particle size of 30 to 60 mesh (mesh). After manufacturing, it is charged in an extrusion device to perform the extrusion process to maximize the swelling efficiency.

In the case of using the extrusion apparatus as described above, in the expansion process, the temperature of the barrel part is adjusted to 90 to 130° C., and the grain particles are extruded by controlling the moisture content in consideration of the input speed, thereby increasing the swelling of the grain particles. It can be induced, and thereby, it is possible to manufacture expanded grain particles of excellent quality with minimal reduction in dietary fiber and active ingredients.

The grain particles induced by swelling as described above can improve the bioabsorption rate of dietary fiber and active ingredients contained in grain grains with the cell walls of grain grains partially crushed, as well as improve the taste of grain itself by swelling. As the taste and aroma become stronger, the palatability is significantly improved.

In particular, the expanded grain particles treated as described above have a swelling degree of 1 to 3, and the cell wall of the grain particles is partially crushed to significantly improve the water absorption index, and dietary fiber, which is a nutrient for beneficial intestinal bacteria, is stored in the intestine. It is absorbed in a large amount and can contribute to the health and immunity improvement of the ingester by creating a growth space and environment for beneficial microorganisms in the intestine.

In step (d), the expanded grain particles are pulverized to prepare grain powder. In this step, the grain powder is pulverized into a powder having a specific particle size and mixed with various additives in a step to be described later to obtain various shapes and By molding to have a shape, it is possible to manufacture puffed grain confectionery with high palatability.

In the step (e), as a step of manufacturing the expanded grain confectionery by molding the expanded grain powder, in this step, a grain composition comprising the expanded grain powder is prepared, and the prepared grain composition is molded to form various sizes and shapes. It is possible to manufacture puffed grain confectionery having

The grain composition can be prepared by adding various additives to implement various tastes and flavors in addition to the puffed grain powder. By adding it, it can be configured to produce puffed grain cookies with improved palatability. For the seasoning, white sugar, glucose, lactose, powdered skim milk, spices, cocoa powder, maple flavor, sea salt, dry ginger powder and sucralose may be mixed to give a churros flavor.

According to the method for manufacturing puffed grain confectionery according to the present invention as described above, by expanding the grain to produce puffed grain, and using it for the production of grain confectionery, the absorption rate of dietary fiber and active ingredient in the body is remarkably increased to benefit the intestines It is possible not only to effectively promote the growth of microorganisms, but also to prepare puffed grain confectionery having improved palatability and content of active ingredients.

In addition, it can be used as a way to promote the consumption of rice and coarse grains, contributing to the increase of farm household income.

The puffed grain snack prepared by the above method is a prebiotic material that promotes the growth of probiotics, which are beneficial intestinal microorganisms such as bifidobacteria, and when ingested, prevents intestinal infections caused by pathogenic bacteria and maintains the balance of intestinal flora In addition to being able to, it has excellent effects such as cancer suppression, cholesterol reduction, and immune enhancement.

Accordingly, the present invention provides a puffed grain snack prepared by the method described above.

The puffed grain confectionery has the effect of enhancing the absorption rate of dietary fiber contained in grains in the intestine, including puffed grains, and promoting the growth of beneficial intestinal microbes because dietary fiber can be easily ingested by beneficial intestinal microbes.

The beneficial microorganisms in the intestine are not limited as long as they are beneficial bacteria such as lactic acid bacteria, but in particular, Lactobacillus acidophillus , Lactobacillus delbrueckii subsp. lactis ), Stereptococcus sali Streptococcus salivarius ( Streptococcus salivarius ) subsp . thermophilus ), Bifidobacterium bifidum ) has the effect of effectively promoting the growth of beneficial microorganisms in the intestine, such as.

Hereinafter, the present invention will be described in more detail by way of examples.

The presented examples are only specific examples of the present invention, and are not intended to limit the scope of the present invention.

< Example 1> Manufacturing method of puffed grain cookies

A puffed grain snack was prepared using non-grain-derived fiber as a prebiotics material.

Specifically, grains (oats, brown rice, white rice and corn) were put into a ball milling apparatus at the mixing ratios shown in Table 1 below and pulverized to prepare a grain powder having an average particle size of 30 to 60 mesh. In the extrusion process to be described later, the moisture content of the grain powder was adjusted to 30% in consideration of the input rate of the grain powder, and it was used after equilibration at 4°C for 24 hours.

The prepared grain powder was extruded to expand the grain powder, and the swelling was performed by charging the grain powder into a twin-screw extrusion molding machine [Incheon Machinery Industry Co., Ltd.] and performing an extrusion process to manufacture grain cookies. The twin-screw extrusion molding machine was equipped with a co-direction screw and 4 barrels with an inner diameter of 31.2 mm were used to maintain 17.3 middle-shaft, the rotation speed was fixed at 150 rpm, and the barrel II The extrusion molding process was performed by setting the temperature of 90 °C, the temperature of Barrel III to 120 °C, and the temperature of Barrel IV to 130 °C.

Raw material name Mixing ratio (%) Weight (kg) Actual compound weight (kg) Total mixing ratio (%) oats 2 0.3 0.6 1.03 Brown rice 20 3 6 10.33 polished rice 23 3.45 6.9 11.88 corn 55 8.25 16.5 28.40 100 15 30 51.64 palm oil 29.80 8.66 17.3 29.79 seasoning 17.88 5.19 10.39 17.89 calcium carbonate 0.34 0.099 0.193 0.34 corn oil 0.17 0.049 0.099 0.17 refined salt 0.17 0.049 0.099 0.17 48.36 14.047 28.086 48.36 29.05 58.08 100

< Example 2> Optimal prebiotics ( prebiotics ) material selection

<2-1> Grain hot water Intestinal microorganism promotion activity analysis using extracts

In order to select the optimal prebiotic material for the puffed grain confectionery prepared in Example 1, the effect of grains including mixed grains and rice, which are poorly soluble organic materials, on the growth of beneficial intestinal microorganisms and lactic acid bacteria was analyzed.

Specifically, grains (oats, white rice, brown rice and corn) were selected and used as poorly soluble organic materials, and the grains were pulverized to 100 mesh size or less using a grinder (DA-10000G, Hanil, Seoul, Korea). Each was added to distilled water and mixed for 10 minutes, centrifuged (4 ℃, 13,000 rpm, 10 minutes), and filtered using 0.2 ㎛ pore size filter paper to prepare a dietary fiber extract. Intestinal beneficial microorganisms and lactic acid bacteria in the prepared dietary fiber extract are strains searched from beneficial intestinal microorganisms and lactic acid bacteria isolated from fermented foods isolated from the human body by the Mitsuoka method. And after inoculation in MRS medium, cultured, 50% (v/v) glycerol was added to the culture solution after culture, and stored in a deep freezer at 70° C. or less. The beneficial intestinal microorganisms and lactic acid bacteria were used after being subcultured at least 3 times before use and activated.

After inoculating 2.5 mL of the beneficial intestinal microorganisms and lactic acid bacteria into 4.25 mL of RCM medium and MRS medium, respectively, 5 mL of the dietary fiber extract extracted from the grain was added and cultured with shaking at 37° C. for 72 hours, then absorbance measuring device (spectrophotometer) The effect on the growth of grains was analyzed by measuring the change in absorbance and the number of viable cells according to incubation time (0, 4h, 8h, 12h, 16h, 20h, 24h, 48h, 72h) in light of 660 nm wavelength. At this time, as a control, 5 mL of DMSO (30%) was added instead of the dietary fiber extract extracted from grains and the same was measured, and the absorbance and the number of viable cells were measured.

As a result, it was confirmed that the absorbance was significantly increased in the medium to which the extract of each grain powder was added, compared to the control group, and the number of viable cells increased by 30% or more.

strain Control ^{1 )}
(CFU/mL) Grain powder ^{2 )}
(CFU/mL) growth rate ^{3 )} Lactobacillus acidophillus 4.34×10 ⁷ 7.43×10 ⁷ 1.715 Lactobacillus delbrueckii
subsp. lactis 2.31×10 ⁷ 4.37×10 ⁷ 1.890 Streptococcus salivarius
subsp . thermophilus 4.77×10 ⁷ 7.93×10 ⁷ 1.664 Bifidobacterium bifidum 1.85×10 ⁸ 2.71×10 ⁸ 1.466

¹⁾ Control: 50% (w/v) MRS broth + 50% d

²⁾ Grain powder: 50% (w/v) MRS broth + 50% grain powder extract

³⁾ Growth rate: number of viable cells in grain powder/number of viable cells in control group

<2-2> Grain hot water Intestinal microorganism promotion activity analysis using extracts

In order to analyze the effect of the hot water extract of grains on the growth of beneficial microorganisms in the intestine, grains (oats, barley, barley, sticky rice, millet, and brown rice) were added to distilled water and heated at 55 ° C for 24 hours to prepare the grain hot water extracts. prepared, and the prepared hot water extract was filtered with a filter paper having a pore diameter of 5 μm. 4 types of beneficial intestinal microorganisms ( Lactobacillus acidophillus KCTC 3164, Streptococcus salivarius subsp . thermophilus After pre-culturing KCTC 3658, Bifidobacterium bifidum KCTC 3357) at 37°C for 24 hours, the strain was activated by subculture three times, and then 5% of the subcultured strain (10 ⁵ CFU/mL concentration) was added to each 50% grain hot water extract. After inoculation with 50% MRS broth mixed solution, incubated for 48 hours, absorbance was measured using an absorbance meter for each hour (4h, 8h, 12h, 18h, 24h, 36h, 48h), and a growth curve was prepared and cultured. The change in absorbance over time was measured.

As a result, it was confirmed that all four types of beneficial intestinal microorganisms cultured in the grain extract had a significant growth promoting effect compared to the control group (FIG. 2).

<2-3> Freeze-dried grains hot water extract Intestinal microorganism promotion activity analysis using

The effect of the hot water extract of freeze-dried grains on the growth of beneficial intestinal microorganisms was analyzed.

Specifically, the growth curve of beneficial intestinal microorganisms growing in the hot water extracts of freeze-dried grains (oats, barley, barley radish, sticky rice, millet and brown rice) was derived, and the hot water extracts of each of the freeze-dried grains were prepared, The prepared hot water extract was concentrated with a vacuum concentrator, and then dried with a freeze dryer to prepare a hot water extract of freeze-dried grains having a concentration of 50 mg/mL. Using the prepared hot water extract as a culture medium, 4 types of microorganisms ( Lactobacillus acidophillus KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium bifidum KCTC 3357) was inoculated and cultured, and a growth curve was obtained in which beneficial intestinal microorganisms proliferate.

As a result, Lactobacillus acidophillus KCTC 3164 showed the highest growth promoting effect in the hot-water extracts of grains such as barley, barley, and oats, and showed a significant growth promoting effect in all grains except brown rice. It was. Lactobacillus delbrueckii spaces lactis ( Lactobacillus delbrueckii subsp. lactis KCTC 3636) was confirmed to have the highest enhancing effect in barley radish, and it was confirmed that it showed a significant growth promoting effect in other grains such as oats. Streptococcus salivarius subsp . thermophilus In the case of KCTC 3658), brown barley and sorghum showed the highest growth-promoting effect, and other grains such as oats also exhibited a growth-promoting effect. Bifidobacterium Bifidobacterium bifidum KCTC 3357) showed a high enhancing effect in brown barley, oats, and sorghum, and it was confirmed that all other grains showed significant beneficial intestinal growth promoting effects (FIG. 3).

Through the above results, it was confirmed that if the grain material was used, it was possible to manufacture a puffed food material capable of enhancing the growth of beneficial intestinal bacteria while containing dietary fiber at a high concentration, and through this, the prebiotic material could be specific.

< Example 3> Intestinal microbial behavior model analysis

<3-1> prebiotics grain powder and between beneficial intestinal bacteria Adsorption analysis

To analyze the behavior of beneficial intestinal microbes in grain powder, image images of prebiotics grain material were obtained using Confocal Laser Scanning Microscopy (CLSM), and grain powder (oat, Brown rice, white rice, and corn) were inoculated with Lactobacillus acidophillus KCTC 3164, a beneficial intestinal microorganism, to confirm the ability of the intestinal beneficial microorganism to adhere to the sorghum powder.

As a result, it was determined that the grain powder could help the proliferation and growth of beneficial intestinal microorganisms by providing a space and environment for the inhabitation of beneficial intestinal microorganisms in the intestine (FIG. 4).

<3-2> Realized as 3D image prebiotics grain powder and between beneficial intestinal bacteria Adsorption analysis

In order to analyze the behavior of beneficial gut microbes in grains (oats, brown rice, white rice and corn), CLSM three-dimensional images of gut beneficial microbes were obtained.

Specifically, the optimal conditions for CLSM 3D image analysis were set, and the intestinal beneficial microorganisms adsorption of prebiotic grains were analyzed, and the beneficial intestinal microorganisms were cultured for 24 hours, then centrifuged at 4,000 rpm for 5 minutes, and the upper layer was Liquid and precipitated cells were separated. The isolated cells were washed once with PBS buffer solution, and then stained with 0.03% fluorescein isothiocyanate (FITC) in the dark for 10 minutes. After washing twice, it was confirmed by CLSM.

As a result, it was determined that the grain powder could help the proliferation and growth of beneficial intestinal microorganisms by providing a space and environment for the inhabitation of beneficial intestinal microorganisms in the intestine (FIG. 5).

<3-3> prebiotics Analysis of adsorption of grain powder and beneficial intestinal microbes

In order to confirm the adsorption of prebiotic mixed grain powder (oats, brown rice, white rice and corn) and beneficial intestinal microbes, we tested grain powder (oats, brown rice, white rice and corn), brown rice, oat powder, sticky rice and beneficial intestinal microbes. CLSM was used after dyeing using an appropriate fluorescent dye and concentration determined through the DIC filter (differential interference contrast filter) was used to observe the phase, and strains were observed by mixing with grain powder after staining using 0.03% FITC.

As a result, it was confirmed that beneficial intestinal microorganisms were attached around oats and mixed grain powders (oats, brown rice, white rice, and corn), and the adhesion ability of the grains where beneficial intestinal microorganisms were attached to the surface of the grain was superior to that of sticky rice. It was confirmed that the grain powder helps the growth of intestinal microorganisms by providing a space and environment for the inhabitation of beneficial intestinal microorganisms in the intestine (FIG. 6).

< Example 4> poorly soluble probiotics Characterization of puffed grain confectionery

<4-1> Characteristics analysis of extruded grains

The swelling efficiency was analyzed by measuring the swelling degree of the coarse grains expanded by extrusion molding.

As shown in Table 3 below, the swelling degree of the grain prepared by extrusion was in the range of 1.70 to 2.23, Adulmu had the highest value of 2.23, and barley had the lowest swelling value of 1.74.

Swelling degree of extruded grains (mm/mm) barley 1.74±0.14 sticky rice 1.94±0.05 sugar water 1.86±0.10 oats 2.01±0.17 adjournment 2.23±0.11 Brown rice 1.93±0.12

<4-2> Analysis of water dissolution index and water adsorption index of extruded grains

The water dissolution index and water adsorption index of grains prepared by extrusion molding were analyzed.

As shown in Table 4 below, it was confirmed that the water dissolution index and water adsorption index of the grains prepared by extrusion molding were significantly increased by swelling, and the water adsorption index was found to be the highest in barley, in particular, brown rice as a control group It was confirmed that it significantly increased to 3.37% after swelling rather than 0.22 having this.

Water dissolution and adsorption index of extruded grains experimental material
Water solubility index (%) Moisture adsorption index (g) unprocessed swelling unprocessed swelling barley 0.02 1.10 0.13 4.56 sticky rice 0.08 0.28 16.23 11.18 Brown rice 0.22 3.37 1.38 0.40 sugar water 0.08 0.76 1.07 5.16 adjournment 0.17 2.66 1.70 4.86 oats 0.27 2.12 1.01 2.76

< Example 5> Sensory evaluation of puffed grain cookies

Sensory evaluation of puffed grain cookies prepared by the method according to Example 1 was performed by selecting 20 college students majoring in food.

In the sensory evaluation, the characteristics of taste, color, chewiness, and overall preference of grain confectionery are evaluated on a 5-point scale, with 1 point for 'very bad' and 5 points for 'very good', giving a score in the range of 1 to 5. Therefore, the higher the preference, the higher the score was set and performed. In addition, the sensory evaluation was performed in comparison with the puffed grain confectionery prepared by using commercially available grain confectionery A as a control, and the results are shown in Table 5 below (however, in Table 5, 1 is very dislike, 2 is Dislike, 3 indicates moderate, 4 indicates like, 5 indicates very like).

sample color taste sense of organization incense gun symbol control 3.10±0.61 3.20±0.53 3.21±0.21 3.10±0.62 3.25±0.34 Example 1 3.35±0.22 3.21±0.62 3.23±0.33 3.30±0.65 4.20±0.62

As a result, as shown in Table 5 above, as a result of performing the sensory evaluation of the puffed grain cookies, the color was confirmed to be 3.35 ± 0.22, the taste was confirmed to be 3.21 ± 0.62, the texture was confirmed to be 3.23 ± 0.33, and the flavor was It was confirmed as 3.30±0.65, and it was investigated that the sensory evaluation result was superior to that of the control group, grain confectionery A, and the overall preference was also confirmed to be 4.20±0.64, which was superior to that of the control grain snack.

In general, a product with a score of 3.5 or higher indicates excellent product development.

Claims (6)

(a) 2% by weight of oats, 20% by weight of brown rice, 23% by weight of white rice, and 55% by weight of corn are blended based on 100% by weight of the blending weight ratio, and pulverized grains having an average particle size of 30 to 60 mesh (mesh) preparing particles;
(b) drying the grain particles to a moisture content of 30%;
(c) swelling the dry grain particles to produce expanded grain particles;
(d) pulverizing the expanded grain particles to prepare a grain powder; and
(e) comprising the step of manufacturing the confectionery by molding the grain powder,
Intestinal beneficial microorganisms Lactobacillus acidophilus ( Lactobacillus acidophillus ), Lactobacillus delbrueckii spaces lactis ( Lactobacillus delbrueckii subsp. lactis ), Streptococcus salivarius spaces thermophilus ( Streptococcus salivarius salivarius ) And Bifidobacterium bifidum ( Bifidobacterium bifidum ) A method of manufacturing puffed grain confectionery for prebiotics that promotes the growth. delete delete The beneficial intestinal microorganisms Lactobacillus acidophillus ( Lactobacillus acidophillus ), Lactobacillus delbrueckii subsp. lactis ( Lactobacillus delbrueckii subsp. lactis ), Stereptococcus salivarius spaces thermopiler S ( Streptococcus salivarius subsp. thermophilus ) and Bifidobacterium bifidum ( Bifidobacterium bifidum ) Swelled grain confectionery for prebiotics that promotes growth. delete delete

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