KR20100119836A - Food binder composition and a premix for a food bar comprising the same - Google Patents

Abstract

PURPOSE: A food binder composition and a premix for a food bar comprising the same are provided to be easily used and have good flavor and mouth feel. CONSTITUTION: A food binder composition includes sugar of 10 to 90 weight% and polyglycitol of 10 to 90 weight%, and is liquid or powder. The food binder composition is selected from one of fructooligosaccharide, dextrin, polydextrose, sorbitol, maltitol, lactitol, erythritol, xylitol, corn syrup, high fructose corn syrup, pee syrup, black rice syrup, cane juice, molasse, honey, caramel, glycerine, powdered skim milk, powder fat, gelatin evaporating, and hydrolyzed collagen, egg solid portion, drying starch powder, soluble fibroid material, chocolate liquor and maltodextrine.

Description

Food binder composition and a premix for a food bar comprising the same}

The present invention relates to a binder composition for food and a premix for a food bar comprising the same. The binder composition of the present invention can be made anytime, anywhere foods such as food bars easy and excellent texture.

Food binders have been developed to form the final food product. A binder is a mixture of carbohydrates, proteins, fats, water, minerals, vitamins, flavors, and the like. The binder has a property of maintaining the binding strength by coating the surface of the other raw materials to serve as an adhesive between the raw materials, so that the viscosity is low at high temperatures and the viscosity increases when cooled. For this reason, binders have been prepared and distributed in liquid form and used as corn syrup. Binder syrup is used to bind cereal mixes in cereal bars and food bars, for example.

Food bars are foods that provide nutrients with flavor and aroma, and are widely used as meal substitutes or snacks, but the manufacturing is cumbersome, and many consumers buy and consume finished products.

Various types of food bar finished products are introduced. In Korean Laid-Open Patent Publication No. 2003-0068365, grains, fruits, papers, vegetables and leaves, algae, mushrooms, and the like are pulverized, rapidly frozen and vacuum dried, and then mixed in an appropriate blending ratio. A blend of% and Type 7.3-7.5% was prepared. Here is introduced biscuit reproductive products and manufacturing method prepared by stirring the water of 2.2 ~ 2.4% of the weight of the compound, and then molded in a mold, and freeze, vacuum-dried. Korean Patent Laid-Open Publication No. 2004-0045950 discloses a mixing step and a creaming step of mixing a powder or popped powder of a main material consisting of corn, whole wheat, non-rice, brown rice, black rice, sorghum, germinated brown rice, black beans, and yulmu. A method of making a cereal bar is introduced through a kneading step, a molding step, a baking step, and a cooling step.

In addition, Korean Patent Publication No. 2007-0035283 discloses a temperature at which a cereal and a binder together form a cereal matrix and reduce water activity at an outer portion of the cereal matrix while maintaining the inner portion of the cereal matrix at a higher second moisture activity. And an improved textured cereal bar consisting of a cereal mixture comprising ready-to-eat (RET) cereal pieces bound with a binder, which are heated for a time.

However, the above-mentioned methods are related to the finished food bar, and the food bar can be manufactured by a commercial manufacturing process, and there is no disclosure of providing a premix for making a food bar at home. Recently, as consumers' interest in food safety increases, there is an increasing desire among housewives to make their own nutritional snacks for their families. Pre-mix products, which have already been introduced in Europe and Japan, satisfy these consumer needs. Various breads and cookie premixes are sold in Korea, and recently, hotteok premix products are known. In addition, many binders are known, but there is a need for the continuous development of binders that can impart satisfactory physical properties to the final product.

Conventional binders are based on sugar or starch syrup, and by using a high content of sugar to give a binding force, it may cause excessive sugar content to damage the texture. It can also cause diseases such as obesity due to excessive intake of sugar. In order to be able to prepare and eat foods that can be prepared by using a binder such as a food bar at home, it is easy to store, distribute, and use the binder at home, while developing a binder for improving flavor and texture. Is an area that has not been tried yet.

The present invention provides a food composition using a binder directly at home by providing a binder composition having excellent binding power, including polyglycitol as a component of the binder composition, and powdering the binder composition to facilitate storage and distribution. It is an object of the present invention to provide a binder powder for making and eating a back.

In addition, with the binder composition of the present invention, it is an object of the present invention to provide a food bar premix and a product comprising the same to provide a grain, fruit, or nuts to make a food bar at home.

The present invention has been developed a binder composition comprising polyglycitol in order to be able to exhibit excellent binding power without excessive use of sugar in the binder. In addition, the binder composition of the present invention can impart a crispy texture to the finished product because it does not harden even at excellent moisturizing power and low temperature.

Conventional binding syrup is present in a liquid state of high viscosity, and is used after heating to improve the flowability in the manufacture of food bars. That is, since the fluidity is low because it has a strong viscosity at room temperature, it is difficult to remove from the container when cooked in a small unit when applied to the premix, and even if it is removed, the amount of the buried in the packaging material is excessive, causing excessive loss of the binder. In the present invention as a method of improving such an irrational point also provides a binder powder powdered liquid syrup.

By adding a certain amount of water to the powder to boil for 2 to 3 minutes, it was easy to make syrup having the same flavor and properties as commercially produced binder syrup, and packing various kinds of puffing cereals, fruits and nuts separately. By providing them together, they provide food bar premixes that allow you to make and eat high-quality food bars yourself without preparing other ingredients.

The present invention can provide a binder composition having a low calorie content, excellent binding power, and a moisturizing property and a crispy texture by including polyglycitol as a binder component.

In addition, by providing a binder composition in the form of a powder instead of a liquid syrup, it is easy to store and distribute, and can be used easily and conveniently in a general household. Therefore, the food bar, which could only be seen as a finished product, can be easily made and eaten at home.

In addition, by providing a variety of fruits, nuts and grains together with the binder composition of the present invention can provide a food bar premix that can be easily cooked food bars anytime and anywhere.

One aspect of the present invention provides a food binder composition comprising 10 to 90% by weight of sugar and 90 to 10% by weight of polyglycitol. Specifically, it provides a binder composition for food comprising 20 to 70% by weight of sugar, and 30 to 80% by weight of polyglycitol. More specifically, the binder composition of the present invention comprises 30 to 60% by weight sugar, 40 to 70% by weight polyglycitol. The binder composition may be used as a food binder for blending and fixing components in a product including a binder composition such as a food bar.

The binder of the present invention is a substance that provides a binding force between components of the food to aggregate the components, and means a binder for food.

Sugar of the present invention increases the hardness of the binder to improve the binding force, it can give a complex beauty as a sweet material.

In one embodiment of the present invention, polyglycitol is prepared by hydrogenating starch hydrolysates such as corn syrup or dextrin. Polyglycitol serves to impart sweetness, wettability, heat resistance and binding force to the binder composition to improve chewability and cohesiveness in the final food. In the present invention, by increasing or decreasing the content of the polyglycitol it is possible to control the chewiness, cohesion, degree of curing according to the temperature of the finished product including the binder composition. In particular, since the content of the sugar can be reduced due to the excellent binding power of the present invention, glycine can be reduced intake of sugar in the intake of the finished product. In addition, polyglycitol serves to provide a crisp texture to the final product because the change in curing with temperature has a gentle property and does not harden at low temperatures.

In one embodiment of the present invention, the polyglycitol may be included in the binder composition as a liquid, syrup or powder. The syrup may be a high viscosity syrup having a soluble solids content of 60 to 90% by weight, preferably 70 to 85% by weight. The powder is a white crystalline powder having a solid content of 80% by weight or more, preferably 90% by weight or more, and may have a particle size of 20 mesh or more, specifically, 50 mesh. The powder may be prepared by a drying method such as spray drying the syrup.

The binder composition of the present invention may include additional binder materials or non-binding materials in addition to the above components. Further binders are preferably carbohydrate binders, including carbohydrates such as one or more of glucose, fructose, syrup, maltose, lactose, fructooligosaccharides and the like, dextrins, polydextrose, sorbitol, maltitol, lactitol, Sugar alcohols such as erythritol and xylitol, corn syrup, high fructose corn syrup, rice syrup, black rice syrup, evaporated sugar cane juice, molasses, honey, caramel and the like. Other binding agents may be glycerin, skim milk powder, fats and oils such as powdered fats, gelatin, hydrolyzed collagen, egg solids, dry starch powder, additional soluble fibers, chocolate liquor, maltodextrin, or a combination thereof. For example, the dextrin provides a low sweetness and additional binding power, and the skim milk powder functions to enhance the flavor of the binder composition. In addition, polydextrose can also replenish dietary fiber while giving binding. The fat or oil component prevents burning when the binder composition is heated and may enhance flavor. The additional binding or non-binding material may be included in 0.01 to 70% by weight of the total binder composition.

Specifically, the binder composition of the present invention is based on the weight of the binder composition of 10 to 70% by weight of sugar, poly glycidol 5 to 70% by weight, dextrin 1 to 30% by weight, skim milk powder 1 to 20% by weight, polydextrose 1 To 20%, and 0.5 to 20% by weight of powder oil.

The binder composition of the present invention may be in syrup or powder form, in particular provided in powder form. The powder composition not only significantly increases the shelf life compared to the syrup, but also has a low moisture content, which is easy to store and transport. The powder composition can be easily supplied to a general household through small-packages by weight, and can be easily liquefied by adding a certain amount of water. When the binder powder of the present invention is applied to the premix, it is easy to remove from the packaging container, and a certain amount can be uniformly taken. Moreover, there is no quantity remaining in a packaging container, and the loss of a binder can be eliminated.

One embodiment of the present invention is 10 to 90% by weight of sugar, specifically 20 to 70% by weight, more specifically 30 to 60% by weight, and 10 to 90% by weight of polyglycitol syrup powder, specifically 30 to 80% by weight It provides a binder powder comprising%, specifically 40 to 70% by weight. In one embodiment, 10 to 70% by weight of sugar, 5 to 70% by weight of polyglycitol syrup powder, 1 to 30% by weight of dextrin, 1 to 20% by weight of skimmed milk powder, 1 to 20% by weight of binder powder, based on the total weight of the binder powder. 20%, and 0.5-20% by weight of powder oil.

Since the binder composition of the present invention can facilitate the molding of the final product as a medium for mixing, it can be applied to various foods including food bars, cereal bars, nut bars, nutrition bars, and the like.

Another aspect of the present invention is 10 to 90% by weight of sugar, specifically 20 to 70% by weight, more specifically 30 to 60% by weight, and 10 to 90% by weight of polyglycitol syrup powder, specifically 30 to 80 Provided is a binder composition for a food bar, comprising 40% by weight, in particular 40% by weight. The food bar binder composition may be in syrup or powder form.

Another aspect of the present invention provides a food bar premix comprising the binder composition of the present invention. Specifically, the binder composition comprising 10 to 90% by weight of sugar and 10 to 90% by weight of polyglycitol based on the weight of the binder composition, and a base mix selected from the group consisting of fruits, nuts and grains. It provides a food bar premix. The binder composition may be included in 5 to 80% by weight, specifically 10 to about 60% by weight in the total weight of the premix. For base mixes, you can choose from a variety of fruit, nuts or grains depending on your taste.

The fruits include raisins, dried pineapples, dried papayas, dried cranberries, dried plums, dry bananas, nuts, almonds, sunflower seeds, pumpkin seeds, cashew nuts, peanuts, pistachios, and the like, and grains include rice, glutinous rice, Brown rice, soybeans, oats, wheat, wheat flake, barley, hulled barley flakes, sorghum, corn, puffed rice, soy protein nugget, and the like. The fruit is dried by adding 5 to 50% by weight of sugar or juice based on the biological weight of the pulp, and the weight after drying may be 30 to 70% by weight relative to the biological weight. The nuts may be used by roasting at 150 to 200 ℃ by adding a vegetable oil of 0.1 to 5%, specifically 0.5 to 2% by weight of vegetable fats relative to the weight of each nut. Puffed grains may be prepared by steaming rice, brown rice, and the like, and then roasting them at 150 to 200 ° C.

In one embodiment, the food bar premix of the present invention is 10 to 70% by weight of sugar, 5 to 70% by weight of polyglycitol syrup powder, 1 to 30% by weight of dextrin, 1 to 20% by weight of skim milk powder, based on the weight of the binder composition %, A binder composition comprising 1 to 20% of polydextrose powder and 0.5 to 20% by weight of powder, and 5 to 60% by weight of almonds, 5 to 50% by weight of sunflower seeds, and 1 to 30% by weight of fruit-nut mixes Puff rice based on the weight of fruit-nut mix, comprising 1% to 30% by weight of raisins, 1 to 30% by weight of dried pineapple, 1 to 30% by weight of dried papaya and 1 to 30% by weight of dried cranberries. It provides a puff grain mix comprising 5 to 95% by weight, soy protein nugget 5 to 95% by weight.

In one embodiment of the present invention, 30 to 40% by weight of sugar, 20 to 40% by weight of polyglycitol syrup powder, 10 to 15% by weight of dextrin, 5 to 15% by weight of skim milk powder, polydextrose powder Binder composition comprising 5 to 15% by weight and 1 to 10% by weight of powder, and 20 to 40% by weight of almonds, 15 to 30% by weight of sunflower seeds, 5 to 15% by weight of cashew nuts, raisins on a fruit-nut mix basis 10 to 20% by weight, 1 to 15% by weight of dried pineapple, 1 to 15% by weight of dried papaya and 1 to 15% by weight of dried cranberries, and 100% by weight of puffing rice based on the weight of puffed grain mix Provide a configured puff grain mix.

The food bar premix of the present invention may include flavoring agents, colorants, natural or artificial sweeteners, reinforcing ingredients and the like as additional ingredients to enhance flavor, color and nutrition. Examples of fortifying ingredients include vitamins, minerals, antioxidants, amino acids, essential oils, polyphenols, and the like. In an embodiment of the present invention, 0.1 to 1% by weight of purified salt, 0.05 to 0.5% by weight of vitamin C, 0.001 to 0.01% by weight of vitamin B2, 0.0001 to 0.001% by weight of niacin, and 0.0001 to 0.001% by weight of folic acid in the binder composition Etc. can be added.

Products comprising a binder composition small package according to the present invention and a base mix small package selected from the group consisting of fruits, nuts, and grains are also contemplated as being within the scope of the present invention.

In another aspect of the present invention, there is provided a food bar comprising the binder composition of the present invention and a base mix at least one selected from the group consisting of fruit, nuts and grains. Specifically, the binder composition comprising 10 to 90% by weight of sugar and 10 to 90% by weight of polyglycitol based on the weight of the binder composition, and a base mix selected from the group consisting of fruits, nuts and grains. Provide a food bar.

In one embodiment, the food bar may be prepared by the following method. When the binder composition is a powder, 10 to 50% by weight of water is added to the binder powder to mix well until the mass disappears into a syrup and boil for 30 seconds to 10 minutes to dissolve all powder raw materials. If the binder composition is a syrup, it can be directly heated. The base mix of the present invention is added to the binder composition, mixed well, and left to stand at room temperature for 1 to 10 minutes. Appropriately cooled mixes can be pressed into molds, such as squares, circles, and triangles, or molded by hand to obtain food bars.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are intended to illustrate the present invention but are not intended to limit the scope of the present invention in any way.

Example

(1) Preparation of binder-containing premix

The manufacturing process of the premix including the binder powder, the fruit and nut mix and the puffing rice according to the present invention is as follows.

1) Preparation of Binders:

Each raw material was taken according to the contents shown in Table 1 and mixed in a mixer for 10 to 15 minutes to ensure good dispersion. As a comparative example, syrup, maltitol, or sorbitol were added instead in the amounts shown in Table 1 or 2 to prepare a binder.

Binder Powder Formulation Table (Unit: g) Raw material name Example Comparative example One 2 3 4 5 6 One 2 3 4 White sugar 15.0 25.0 35.0 45.0 50.0 35.0 15.0 25.0 35.0 45.0 Polyglycitol Syrup Powder 50.0 40.0 30.0 20.0 50.0 65.0 corn syrup 60.0 50.0 40.0 30.0 dextrin 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Skim milk powder 10.0 10.0 10.0 10.0 Condensed milk 12.0 12.0 12.0 12.0 Polydextrose powder 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Powder maintenance 5.0 5.0 5.0 5.0 shortening 6.0 6.0 6.0 6.0 system 100.0 100.0 100.0 100.0 100.0 100.0 113.0 113.0 113.0 113.0

Binder syrup formulation table (unit: g) Raw material name Comparative example 5 6 7 8 9 10 11 12 White sugar 15.0 25.0 35.0 45.0 15.0 25.0 35.0 45.0 Maltitol Syrup Powder 50.0 40.0 30.0 20.0 Sorbitol Syrup Powder 50.0 40.0 30.0 20.0 dextrin 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Skim milk powder 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.0 Polydextrose powder 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Powder maintenance 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 system 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

2) Preparation of Fruit and Nut Mixes

Almonds, sunflower seeds, and cashew nuts were roasted in a pan heated at 180 ° C. for 15 minutes by adding 1% by weight of corn oil to each nut weight. Raisins, dried pineapples, dried papaya and dried cranberries were dried by hot air by adding 10% by weight of sugar to the flesh of the flesh and used as the weight after drying about 60% by weight of the biological weight.

Each raw material was taken according to the contents shown in Table 3, placed in a bowl, mixed with a spatula or spoon and dispersed.

Fruit-nut mix formula (unit: g) Raw material name Example almond 30.0 Sunflower seeds 20.0 raisin 15.0 Cashew nuts 10.0 Dried pineapple 10.0 Dried papaya 10.0 Dried Cranberries 5.0 system 100.0

3) Preparation of Puffing Rice

The commercial brown rice was washed three times with running water and then steamed for 30 minutes with a steam steamer (pressure of ² kg / cm ² ). Steamed brown rice was dried for 8 hours using a hot-air dryer, and roasted for 10 minutes while stirring in a roasting pan heated to 180 ° C.

(2) Preparation of a food bar using a premix containing a binder

The binder was taken in the compounding amounts of Tables 1 and 2 in 1), and the base mixes of 2) and 3) were mixed to prepare a food bar.

75g of the binder powder of Examples and Comparative Examples prepared in 1), 90g of fruit-nut mixes prepared in 2), and 75g of puffed rice prepared in 3) were used. Add 75 g of the binder powder of Examples and Comparative Examples 5 to 12 and 25 g of room temperature water to a 20 cm wide pan, stir with a spatula and dissolve with a spatula on a low heat for 2 minutes to dissolve all the powders. Add nut mix and puffing rice and mix with a spatula. The mixed food bar mix was left to cool at room temperature for 5 minutes, cooled, and placed in a rectangular frame 20 cm wide, 16 cm long and 2 cm high, pressed by hand, and then chopped in a 2 ° C. refrigerator for 30 minutes to harden. The hardened cereal bar mix was separated from the mold and cut into 10cm wide and 4cm long bars with a knife to form a bar.

In Comparative Examples 1 to 4, since the binder was a liquid syrup, the food bar was manufactured in the same manner except for dissolving the powder in water.

Test Example 1

The binding force of the food bar produced by Examples and Comparative Examples of the present invention and commercially available food bars was confirmed using a texture analyzer (TA-XT2i, Stable micro system). Binding force is the force exerted until the food bar is squeezed onto a plate of similar thickness to a person, expressed in weight (g). If the applied force is high, it means that the binding force is strong, and the force to maintain the bar shape is large. If the binding force is weak, it does not maintain the shape of the bar, so it is stretched or crumbly disadvantageous in the texture of the food bar, there is no advantage to carry and eat easily.

Binding force measurement result Measure
Number Example (unit: g) Comparative example (unit: g) One 2 3 4 5 6 One 2 3 4 One 3909.0 4661.3 6127.0 7955.4 9800.3 7763.9 2899.4 4487.7 4743.6 8177.1 2 4067.7 4112.8 4950.0 8930.9 9942.6 7822.1 3061.8 5099.5 5874.5 9603.2 3 3548.9 5011.9 4346.8 8818.6 9337.2 8104.3 3149.3 4331.1 4758.6 8571.0 4 3363.2 4537.6 5129.4 9336.1 9098.9 7654.3 2813.2 4762.8 5462.2 8743.2 Average 3722.2 4580.9 5138.3 8760.2 9544.8 7836.2 2980.9 4670.2 5209.7 8773.6

     In Examples 5 and 6, high binding strength was obtained only with sugar and polyglycitol syrup powder. This, it can be seen that the sugar and polyglycitol syrup powder is a major factor that determines the binding capacity of the binder.

As shown in the binding force measurement results of Table 4, it can be said that the binding force of the binder syrup powder made of powder and that of the binder syrup prepared in the liquid phase are comparable, which does not lose its function even when the binder syrup is powdered. Say. However, in the case of 1 to 4 in comparison with starch syrup, similar binding powers were shown, but as the temperature increased, the strength to maintain the shape of the bar became weak, and thus the aptitude as a binder was not good. In the case of the liquid syrup syrup, when the content of sugar was lowered from 25% by weight to 15% by weight, the binding force dropped sharply from 4670.2g to 2980.0g, but the binding force was severely changed. It can be seen that it is gentle to 3722.2 g in g and that high binding strength can be achieved even with a low sugar content.

Binding force measurement result Measure
Count Comparative Example (Unit: g) 5 6 7 8 9 10 11 12 One 2110.4 3021.3 3772.1 3871.5 1955.9 2291.3 3021.5 4104.5 2 2710.1 2954.9 3421.5 4980.1 2090.7 2048.5 2883.5 3691.3 3 2323.5 3320.1 2988.4 4100.6 1794.3 2996.4 3128.6 2993.6 4 2200.1 2870.0 3019.5 3675.9 2001.3 2782.6 3320.0 3981.5 Average 2336.0 3041.6 3300.4 4157.0 1960.6 2529.7 3088.4 3692.7

 In the binding test results of the binder syrup powder using sugar alcohol powders other than the polyglycides of Table 5, it can be seen that the binding strength is lower than that of the polyglucitol when compared at the same content. This is disadvantageous in keeping the shape of the food bar fixed when applied to the food bar.

Test Example 2

Sensory evaluation was carried out with food bars made of Examples 3 and 4 and Comparative Examples 7 and 8 with three commercial cereal bars. Commercial products were compared with Dr.99 99kal cereal bar (Orion, Korea, commercial product 1), Chewy Trail mix (Nature valley, USA, commercial product 2) and Oats'n honey (Nature valley, USA, commercial product 3) .

In the sensory evaluation, 50 members of the public were evaluated by the 10-point method for each item to confirm the average value. The evaluation value is "good" or "strong" as the score is 5 points, and "bad" or "weak" as the score is low.

Results of sensory evaluation of cereal bar Evaluation item Example Comparative example Commercial product 3 4 7 8 One 2 3 Crisp texture (*) 8.1 a 7.5 ab 6.9 b 6.4 b 6.3 b 6.9 b 7.1 b Already, off-strength 1.7 a 1.3 a 1.5 a 1.6 a 2.1 a 1.9 a 1.3 a Overall taste preference (*) 7.9 a 7.4 ab 7.1 ab 6.9 b 6.0 b 6.5 b 6.8 b

(* Is significant under 95% confidence. No significant difference if they have the same English string.)

As a result of the sensory evaluation, the present invention was significantly better in comparison with the comparative example and 95% reliability in terms of crisp texture, and was also highly evaluated in terms of overall taste. That is, it was confirmed that the food bar prepared with the binder composition of the present invention has an equal or superior level of binding strength and a better crisp texture than the liquid syrup or a commercially available product, and also has a good taste of overall taste. .

1 is a schematic process diagram of a food bar premix manufacturing process.

Claims (7)

Food binder composition comprising 10 to 90% by weight of sugar, and 90 to 10% by weight of polyglycitol. The binder composition according to claim 1, wherein the binder composition is a liquid or a powder. The method of claim 1, wherein the binder composition is one or more of glucose, fructose, syrup, maltose, lactose, fructooligosaccharide, dextrin, polydextrose, sorbitol, maltitol, lactitol, erythritol, xylitol, corn syrup, high fructose Corn syrup, rice syrup, black rice syrup, evaporated sugar cane juice, molasses, honey, caramel, glycerin, skim milk powder, oils and fats, gelatin, hydrolyzed collagen, egg solids, dry starch powder, soluble fiber, chocolate liquor and maltose Binder composition is selected from the group consisting of dextrin. Processed food comprising the binder composition according to any one of claims 1 to 3. The processed food according to claim 4, wherein the processed food is a food bar premix or a food bar. A premix for food bars comprising a base mix selected from the group consisting of the binder composition according to any one of claims 1 to 3, fruits, nuts and grains. According to claim 6, 30 to 40% by weight of sugar, 20 to 40% by weight of polyglycitol syrup powder, 10 to 15% by weight of dextrin, 5 to 15% by weight of skimmed milk powder, 5 to 5% by weight of the binder composition Binder composition comprising 15% and 1 to 10% by weight of powder, and 20 to 40% by weight of almonds, 15 to 30% by weight of sunflower seeds, 5 to 15% by weight of cashew nuts, 10 to 10 currants, based on fruit-nut mix weight Puffed grains consisting of 20% by weight, dried pineapples 1-15%, dried papayas 1-15% and dried cranberries 1- 15% by weight fruit-nut mix, and 100% by weight puffing rice based on the weight of puffed grains A premix for a food bar that is a mix.

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