KR102580919B1 - Cereal bar composition for weight control containing dodam rice and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a grain bar composition for weight control containing fried rice containing Dodam rice, organic rice syrup, and stir-fried brown rice using Dodam rice's resistant starch and functional high amylose, and a method for producing the same. will be.

Description

Grain bar composition for weight control containing Dodam rice and method for manufacturing the same {CEREAL BAR COMPOSITION FOR WEIGHT CONTROL CONTAINING DODAM RICE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a gluten-free grain bar composition for weight control using resistant starch and functional high amylose from Dodam rice and a method for manufacturing the same.

Rice is consumed by more than 60% of the world's population, and more than 40% of the world's population uses it as a staple food. Rice is known as a food that not only provides energy but also has various bioregulatory functions in the human body, such as preventing obesity and lowering cholesterol. Currently, the domestic rice industry is facing difficulties due to the international grain crisis, consumer demand for diverse and high-quality rice products, and the trend of international trade liberalization, which reduces the consumption of rice as a general food. Therefore, in order to create consumption and demand, it is urgent to increase the processing rate, develop materials that can be consumed in large quantities, and develop processed foods suitable for the variety.

To this end, as research continues on the development of functional rice varieties, Dodam rice was developed. Dodam rice is a functional rice variety developed by the National Institute of Crop Science in 2013 and is characterized by not only a high amylose content, but also a high content of dietary fiber and resistant starch.

Resistant starch is starch that is not broken down by digestive enzymes, so it is not digested or absorbed in the small intestine of the body and is broken down by colonic microorganisms. In particular, resistant starch, like dietary fiber, is a probiotic that increases satiety, improves blood sugar and insulin responses, and has a fat excretion function. The resistant starch content of Dodam rice is more than 10 times higher than that of regular rice. Dodam rice was developed for processing and has a high gelatinization temperature and the starch does not swell well, so it is not often used for rice. Although it is rice, it has starch characteristics that are different from other rice varieties, so Dodam rice needs to be applied for economically useful purposes.

The purpose of the present invention is to provide a grain bar composition for weight control containing Dodam rice, organic rice syrup, and stir-fried brown rice using Dodam rice's high-resistance starch and high amylose.

Another object of the present invention is to provide a method of producing a grain bar for weight control containing Dodam rice, organic rice syrup, and stir-fried brown rice.

The grain bar composition for weight control of the present invention to achieve the above object may include fried rice containing Dodam rice, organic rice syrup, and stir-fried brown rice.

The fried rice is 10 to 15% by weight based on 100% of the total composition weight, the organic rice syrup is 35 to 45% by weight based on 100% of the total composition weight, and the stir-fried brown rice is 100% of the total composition weight. It may be included in 15 to 25% by weight, and the fried rice and stir-fried brown rice may be mixed in a weight ratio of 1:1 to 1:2.

In addition, the composition further includes allulose, and the allulose may be included in an amount of 2 to 10% by weight based on 100% of the total weight of the composition.

In addition, the composition may further include 5 to 20% by weight of almond slices, 3 to 15% by weight of cashew nuts and additives based on 100% of the total composition weight, and the additives include sunflower oil, organic sugar, multivitamin mineral mix, It is one or more selected from the group consisting of indigestible maltodextrin and whey protein powder, and the additive may be included in an amount of 0.5 to less than 7% by weight based on 100% of the total composition weight.

In addition, the additives include 1.0 to 2.0% by weight of sunflower oil, 1.0 to 2.0% by weight of organic sugar, 0.5 to 1.5% by weight of multivitamin mineral mix, and 0.5 to 1.5% by weight of indigestion based on 100% of the total composition weight. It may contain maltodextrin and 0.5 to 1.0% by weight of whey protein powder.

In addition, the grain bar has a moisture content of 5 to 7% by weight based on the total composition weight%, calories are 200 to 250 kcal / 60g, hardness (g) is 2,600 to 3,000, and adhesion (g / s) is 35 to 35. 45, and chewiness (g) may be 1,300 to 1,700.

Another embodiment according to the present invention provides a method of manufacturing a grain bar for weight control containing fried rice, organic rice syrup, and stir-fried brown rice.

The grain bar manufacturing method includes a dissolution step of heating organic rice syrup and maintaining the temperature at 70 to 80°C; A sugar syrup manufacturing step of adding sunflower oil and organic sugar to the dissolved organic rice syrup and heating it at 80 to 100° C. for 30 to 50 seconds; A raw material mixture manufacturing step of adding fried rice, stir-fried brown rice, nuts, and additives containing Dodam rice to the prepared sugar syrup and stirring for 10 to 20 seconds; And it may include the step of spreading and cutting the raw material mixture produced after the stirring in a mold to form a grain bar, and drying the grain bar form at 50° C. to 70° C. for 10 to 15 minutes to produce a grain bar. In addition, the manufacturing method may further include the step of manufacturing fried rice by processing Dodam rice under high temperature and high pressure conditions of 225 to 265 ° C. and 0.9 to 1.3 Mpa before the step of adding the fried rice.

The grain bar composition of the present invention is effective in controlling body weight due to the high resistance starch and high amylose components of Dodam rice, and has excellent texture and mechanical properties.

The grain bar manufacturing method of the present invention is effective in preventing loss of the high-resistance starch and high amylose components of Dodam rice.

Figure 1 is a schematic diagram showing a method for manufacturing Dodam rice grain bars.

Hereinafter, each configuration of the present invention will be described in more detail so that those skilled in the art can easily implement it. However, this is only an example, and the scope of rights of the present invention is determined by the following contents. Not limited.

Hereinafter, the terms of the present invention will be explained.

The term “common rice” in the present invention generally refers to rice varieties commercially available in the industry, and contains amylose in an amount of 18 to 20%.

The term “high amylose rice” of the present invention refers to a variety manufactured to increase the amylose content compared to the regular rice, and refers to a variety containing an amylose content of 20% or more. Dodam rice of the present invention contains an amylose content of 40% and thus corresponds to high amylose rice. “Low amylose rice,” a term used in contrast to high-amylose rice, refers to a variety whose amylose content is lower than that of regular rice, at the level of 10%.

Below, the configuration of the present invention will be described in more detail.

According to one embodiment of the present invention, a grain bar composition for weight control is provided, including fried rice containing Dodam rice, organic rice syrup, and stir-fried brown rice.

Dodam rice of the present invention not only has a high amylose content, but also has a high content of dietary fiber and resistant starch. Due to these characteristics, Dodam rice can exhibit digestive resistance during the digestion process after dietary intake, and the degree of absorption in the body is low, which can be advantageous for dieters or diabetic patients.

“Dodam rice” of the present invention can be used as Dodam rice single rice. However, when Dodam rice is used as a single rice, it may not puff well and may not absorb moisture due to its high amylose content. Therefore, Dodam rice of the present invention can be used in the form of mixed rice. The mixed rice refers to a form in which Dodam rice is mixed with any of high amylose rice, regular rice, and low amylose rice. The Dodam rice of the present invention is preferably mixed with brown rice.

In the grain bar of the present invention, it is not limited to Dodam rice single rice or Dodam rice mixed rice, and can be appropriately adjusted by a person skilled in the art within the range so that the shape of the rice cracker manufactured using Dodam rice as a raw material can be preserved. However, since the content of resistant starch may significantly increase as the content of Dodam rice increases, it is most preferable that Dodam rice be included in an amount within a range that can be molded into the form of rice crackers.

According to one embodiment of the present invention, fried rice containing the Dodam rice may be included in an amount of 10 to 15% by weight, preferably 11 to 14% by weight, based on 100% of the total composition weight. If the content is less than 10% by weight, the weight control effect due to the resistant starch and high amylose components contained in Dodam rice may be reduced, and if the content exceeds 15% by weight, the grain bar manufacturing process may not be easy.

The organic rice syrup may be included in an amount of 35 to 45% by weight, preferably 37 to 43% by weight, based on 100% of the total composition weight. If it is outside the above range, it may be difficult to expect an effect of improving texture.

The stir-fried brown rice may be included in an amount of 15 to 25% by weight, preferably 17 to 23% by weight, based on 100% of the total composition weight. If it is outside the above range, the grain bar manufacturing process may not be easy.

The fried rice and stir-fried brown rice can be mixed at a weight ratio of 1:1 to 1:2, preferably 1:1.3 to 1:1.7. If the brown rice stir-fry ratio is lower than the 1:1 mixing ratio, it is difficult to expect the desired taste of the grain bar and it is not economical, and if the brown rice stir-fry ratio is higher than the 1:2 mixing ratio, the resistant starch and high amylose content contained in Dodam rice are reduced. It may be difficult to expect weight control effects due to these characteristics.

According to one embodiment of the present invention, the composition may further include allulose. Allulose included in the composition according to the present invention may be allulose syrup, allulose powder, or a solution prepared using the same at various concentrations.

Allulose is a sugar that is rare in fruits such as figs and raisins. It has 70% the sweetness of sugar and is effective for dieting because it is a very low-calorie food with only one-tenth of the calories of sugar.

Therefore, in the present invention, allulose can be used in place of some of the sugar to help control weight and reduce blood sugar levels.

The allulose may be included in an amount of 2 to 10% by weight, preferably 3 to 7% by weight, based on 100% of the total composition weight. When allulose is included in the above range, it can provide a sweetness similar to sugar and a soft texture.

According to one embodiment of the present invention, the composition may further include nuts. The nuts may include peanuts, almond slices, cashews, hazelnuts, walnuts, coconuts, and pistachios, but nuts are not limited thereto. The composition may further include 5 to 20% by weight, preferably 7 to 15% by weight, of almond slices and 3 to 15% by weight, preferably 5 to 10% by weight, of cashew nuts, based on 100% of the total composition weight.

According to one embodiment of the present invention, the composition may further include additives. The additive may further include oil (or grease). The oil may be one or more selected from the group consisting of palm olein oil, corn oil, soybean oil, sunflower oil, rapeseed oil, and D-tocopherol, but is not limited thereto. The additive may further include sugar. The saccharide may be one or more selected from the group consisting of sugar, organic sugar, starch syrup, honey, fructose, refined sugar, and oligosaccharide, but is not limited thereto.

According to one embodiment of the present invention, the additive is one or more selected from the group consisting of sunflower oil, organic sugar, multivitamin mineral mix, indigestible maltodextrin, and whey protein powder, and is added in an amount of 0.5% based on 100% of the total composition weight. It may be included in an amount of from 7 to less than 7% by weight. Each of the above additives may be included in an amount of 0.5 to 1.5% by weight.

Specifically, based on 100% of the total composition weight, the sunflower oil is included at 1.0 to 2.0% by weight, the organic sugar is included at 1.0 to 2.0% by weight, and the multivitamin mineral mix is included at 0.5 to 1.5% by weight. The indigestible maltodextrin may be included in an amount of 0.5 to 1.5% by weight, and the whey protein powder may be included in an amount of 0.5 to 1.0% by weight.

According to another embodiment of the present invention, a method for manufacturing a grain bar for weight control including fried rice containing Dodam rice, organic rice syrup, and stir-fried brown rice is provided.

Details regarding the grain bar composition can be equally applied to the grain bar manufacturing method.

The manufacturing method of the present invention performs a fried rice manufacturing step, a syrup dissolution step, and a mixing step, and may further include one or more steps selected from the group consisting of a forming step, a cutting step, and a drying step.

Specifically, the grain bar manufacturing method according to the present invention includes a dissolution step of heating the organic rice syrup and maintaining the temperature at 70 to 80°C, followed by adding sunflower oil and organic sugar to the dissolved organic rice syrup and heating the organic rice syrup to 80 to 100°C for 30 seconds. It may include preparing sugar syrup by heating for 50 seconds.

In addition, it may include preparing a raw material mixture by adding fried rice, stir-fried brown rice, nuts, and additives to the prepared sugar syrup and stirring for 10 to 20 seconds to ensure that the ingredients are mixed without the mixture becoming stiff. .

In addition, the raw material mixture produced after the stirring may be spread and cut in a mold to form a grain bar, and dried at 50°C to 70°C for 10 to 15 minutes to produce the grain bar.

In addition, the manufacturing method may further include the step of manufacturing fried rice by processing the Dodam rice under high temperature and high pressure conditions of 225 to 265 ° C. and 0.9 to 1.3 Mpa before the step of adding the fried rice.

In the drying temperature of 50°C to 70°C, if it is lower than the above temperature range, the mixed materials are unraveled and do not solidify into a grain bar shape, so the shape is not maintained, and if it is higher than the above temperature range, the mixed materials may burn.

The drying step is performed in a food dryer, and the moisture content of the grain bar can be reduced by evaporating it in the dryer.

The moisture content of the grain bar according to an embodiment of the present invention may be 5 to 7% by weight based on the total composition weight%, and the calories may be 200 to 250 kcal/60g.

In addition, the grain bar composition of the present invention has a hardness (the amount of force required to cause deformation; can be a measure of the amount of force required when pressed between molars or between the tongue and the palate) of 1,000 to 5,000 g, Preferably it may be 1,500 to 3,500 g, and more preferably 2,600 to 3,000 g. The grain bar composition according to the present invention has a hardness in the above range and can provide excellent texture and a soft texture, so it can be particularly well applied on an empty stomach or as a meal replacement.

In addition, the grain bar has adhesiveness (g/s) (Adhesiveness; the amount of work required to overcome the force by which the surface of the food sticks to the contact area; measuring the amount of force required to press it to the palate with the tongue and then remove it again with the tongue) (can be a scale for this) is 35 to 45, so it can be chewed comfortably without feeling sticky or sticky.

In addition, the grain bar has a chewiness (g) (chewiness; the amount of work required to chew solid food until it can be swallowed; affected by hardness, cohesiveness, and elasticity; the greater the chewiness, the more times chewed) is 1,300 to 1,300. At 1,700, it can have a chewy texture that is moderately soft and not tough.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, this is only an example, and the scope of rights of the present invention is determined by the following contents. Not limited.

[Example: Preparation of grain bar containing Dodam rice]

<Manufacturing fried rice>

Fried rice for making grain bars is manufactured by processing raw Dodam rice. Fried rice was manufactured by processing raw Dodam rice under high temperature and high pressure conditions of 245°C and 1.1 Mpa. It was prepared with the contents listed in Table 1.

<Sugar syrup production>

To prepare syrup for making grain bars, organic rice syrup was first measured and heated to maintain 70 to 80°C. Sunflower oil and organic sugar were added here, and when it started to boil at about 90°C, it was maintained for 40 seconds to prepare syrup. Sugar syrup containing organic rice syrup was prepared at the content shown in Table 1.

<Grain bar manufacturing>

Fried rice, stir-fried brown rice, nuts and additives containing Dodam rice with the ingredients and contents shown in Table 1 below were added to the prepared sugar syrup and stirred for 15 seconds to prepare a raw material mixture. After stirring, the resulting raw material mixture was spread in a mold and cut to prepare a grain bar shape. Afterwards, the cut Dodam rice grain bars were dried (60°C/10-15 min) to produce grain bars.

The Dodam rice grain bar is manufactured using the mixing ratio shown in [Table 1] below. The unit of mixing ratio is weight%.

[Table 1]

[Test example: Characteristics of Dodam rice grain bars]

The moisture content of the Dodam rice grain bar prepared according to the mixing ratio (%) in [Table 1] was measured, and the results are as follows.

*Moisture content of Dodam rice grain bars: 5-7%

Calories were measured for Dodam rice grain bars prepared according to the mixing ratio (%) in [Table 1], and the results were as follows.

*Calories of Dodam Rice Grain Bar: 200~250kcl/60g

The hardness (g, (hardness)) of the Dodam rice grain bar prepared according to the mixing ratio (%) in [Table 1] was measured, and the results are as follows.

*Hardness of Dodam Rice Grain Bar (g): 2817.35±118.26

Adhesion (g/s, adhesiveness) and chewiness (g, chewiness) were measured for Dodam rice grain bars prepared according to the mixing ratio (%) in [Table 1], and the results are as follows.

*Dodamssal grain bar adhesion (g/s): 39.75±4.27, chewiness (g): 1514.37±121.83

These results show that when Dodam rice-containing fried rice, organic rice syrup, and brown rice stir-fried grain bars were manufactured using Dodam rice's resistant starch and functional high amylose, the chewiness and adhesion were the highest. It has a good texture and shows the optimal ratio that is most effective in weight control.

Although the preferred embodiments of the present invention have been described in detail above, the above-described embodiments are presented as specific examples of the present invention, and the present invention is not limited thereto, and the scope of the present invention is defined by the claims described later. Various modifications and improvements made by those skilled in the art using the basic concept of the present invention defined in also fall within the scope of the present invention.

Claims (8)

A weight control grain bar composition containing fried rice containing Dodam rice, organic rice syrup, stir-fried brown rice, allulose, almond slices, cashew nuts, sunflower oil, organic sugar, multivitamin mineral mix, indigestible maltodextrin, and whey protein powder. ,
The fried rice is included in 12.5% by weight based on 100% of the total composition weight,
The organic rice syrup is contained at 40.0% by weight based on 100% of the total composition weight,
The stir-fried brown rice is included in 19.3% by weight based on 100% of the total composition weight,
The allulose is contained at 4.9% by weight based on 100% of the total composition weight,
The almond slices are included at 10.7% by weight based on 100% of the total composition weight,
The cashew nuts are included at 7.1% by weight based on 100% of the total composition weight,
The sunflower oil is contained at 1.4% by weight based on 100% of the total composition weight,
The organic sugar is contained at 1.3% by weight based on 100% of the total composition weight,
The multivitamin mineral mix is contained at 1.0% by weight based on 100% of the total composition weight,
The indigestible maltodextrin is contained at 1.0% by weight based on 100% of the total weight of the composition,
A grain bar composition for weight control, wherein the whey protein powder is contained at 0.8% by weight based on 100% of the total weight of the composition. delete delete delete The method of claim 1, wherein the grain bar has a moisture content of 5 to 7% by weight based on the total composition weight%, calories are 200 to 250kcal/60g, hardness (g) is 2,600 to 3,000, and adhesiveness (g/s ) is 35 to 45, and the chewiness (g) is 1,300 to 1,700, a grain bar composition for weight control. In the method of manufacturing a grain bar for weight control containing fried rice, organic rice syrup, and stir-fried brown rice according to any one of claims 1 and 5, the manufacturing method includes
1) A dissolution step of heating the organic rice syrup and maintaining the temperature at 70 to 80°C;
2) a sugar syrup manufacturing step of adding sunflower oil and organic sugar to the dissolved organic rice syrup and heating it at 80 to 100° C. for 30 to 50 seconds;
3) A raw material mixture manufacturing step of adding fried rice, stir-fried brown rice, nuts and additives containing Dodam rice to the prepared sugar syrup and stirring for 10 to 20 seconds; And
4) Spreading and cutting the raw material mixture produced after the stirring in a mold to form a grain bar, and drying the grain bar form at 50°C to 70°C for 10 to 15 minutes to produce a grain bar. How to make a grain bar for adjustment.
delete The method of claim 6, further comprising producing fried rice by processing the Dodam rice under high temperature and high pressure conditions of 225 to 265°C and 0.9 to 1.3 Mpa.