KR20170108604A

KR20170108604A - Manufacturing method of cereal bar and cereal bar thereby

Info

Publication number: KR20170108604A
Application number: KR1020160032766A
Authority: KR
Inventors: 정찬욱
Original assignee: 정찬욱
Priority date: 2016-03-18
Filing date: 2016-03-18
Publication date: 2017-09-27

Abstract

The present invention relates to a process for producing a cereal bar and a cereal bar produced by the method, and it is intended to provide a food substitute having various nutritional balance by containing various kinds of cereals, dried fruits and nuts and preventing diverse diseases such as obesity and diabetes And a grain bar produced by the method. The present invention also provides a grain bar produced by the method.
The present invention relates to a process for producing a grain material by steam-boiling brown rice, black rice, red rice, and green rice at a high temperature by steam, and then drying and roasting; The process of obtaining dried fruits with dried berries and blueberries; Nuts prepared to prepare walnuts, almonds, cashew nuts and roasted blackberries; The raw mushroom was naturally dried with sunlight until the moisture became 20% or less, and then put in an ultraviolet irradiator and irradiated with UV-B light for 100-150 minutes in a temperature range of 50 to 70 ° C, The process of obtaining mushrooms; Cutting potato potatoes 3 to 10 mm thick, boiling them with steam at high temperature, and then obtaining pig potato material through drying, roasting and grinding; Preparing a sugar solution prepared including starch syrup and sugar; 10 to 20% by weight of brown rice, 10 to 20% by weight of black rice, 10 to 20% by weight of red rice, 10 to 20% by weight of green rice, 5 to 15% by weight of clean berries, , 3 to 10% by weight of walnuts, 3 to 10% by weight of almonds, 3 to 10% by weight of cashew nuts, 0.5 to 5% by weight of black seeds, 1 to 5% Obtaining 100% by weight of the entire mixed material in a container; Mixing the mixture solution within a range of 25 parts by weight to 33 parts by weight with respect to 100 parts by weight of the whole mixture, and then kneading and molding the mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a cereal bar and a cereal bar produced by the method.

The present invention relates to a method for producing a cereal bar and a cereal bar produced by the method. It provides a balanced nutrition by containing a variety of cereals, dried fruits and nuts, which are safe foods for modern people, And more particularly to a method for producing a cereal bar in which chemical saccharides are reduced and natural materials are used to increase the flavor.

Modern people who live in busy daily life tend to suffer from malnutrition due to malnutrition, over nutrition and wrong nutrition information if they maintain the wrong diet such as eating a meal.

Thus, as the living standard of the people has recently improved and the social structure has changed, the consumption pattern of food has changed greatly, and the demand for convenience food and health-oriented processed food has been rapidly increasing. Especially, The food market that seeks simplicity such as dietary substitution and diet such as snack of child and examinee who can eat stress freely in the time of the examinee having a lot of stress is increasing rapidly.

As an example of a meals substitute for convenience, there is a line type in which various grains are crushed and then water is eaten, which is inconvenient because a process of mixing with a separate container is required, It is not good for eating outside the house because it is not good.

In recent years, there has been proposed a food type of Gangjeong type which is made by using various grains as a main material. Such prior art is disclosed in Korean Patent No. 10-0444768 and Korean Patent Laid-open No. 10-2015- 0007021. < / RTI >

However, the food type of gangjeong type which has been distributed in the past including the Korean Patent No. 10-0444768 and the Korean Patent Laid-open No. 10-2015-0007021 contains a large amount of saccharide in order to increase palatability, Dental caries, obesity, diabetes, and the like.

In this way, for modern people living a busy daily life, it is required to provide a meal substitute for pursuing portability and simplicity, but a dietary substitute healthy diet that can increase the richness of natural foods and reduce the nutritional balance while reducing saccharides is required .

Korean Patent No. 10-0444768 (Aug. 2004) Korean Patent Publication No. 10-2015-0007021 (2015.01.20)

DISCLOSURE OF THE INVENTION Accordingly, the present invention has been made in order to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a food substitute for nutritionally balanced food containing various grains, dried fruits and nuts, The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method of manufacturing a grain bar having improved flavor and taste and a palatability of a grain bar produced by the method.

As a technical means for achieving the above-mentioned object, the present invention provides a bar-type food substitute based on a variety of cereals such as brown rice, black rice, red rice, and green rice, and also includes dried fruits such as clean berries and blueberries, It contains nuts, walnuts, almonds and kestnuts (peanuts) to maintain nutritional balance. Especially, it is for prevention of obesity. It is rich in dietary fiber, The present invention provides a method for producing a cereal bar and a cereal bar produced by the method, in which pork potatoes corresponding to natural sweeteners are mixed to increase palatability.

The method of producing a cereal bar according to the present invention and the cereal bar produced by the method have the effect of providing a sufficient nutrient by containing various grains, dried fruits and nuts and providing a food substitute having portability and simplicity.

In addition, there is also an effect of providing a health supplement and meal substitute food which is rich in dietary fiber and is mixed with various nutrients (carbohydrate, lipid, protein, minerals, vitamins, etc.) .

In addition, in order to reduce the chemical saccharide and increase the richness, it is also possible to provide a health supplement and a meal substitute food which prevents various adult diseases such as obesity and diabetes, and improves palatability by mixing pig potatoes which are natural materials.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a process flow diagram for a method of making a grain bar according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing a grain bar and a grain bar produced by the method. The process for preparing the grain bar according to the present invention is roughly divided into a preparation of the material (S10), a mixing of the main material (S20) (S30), kneading and molding (S40), cutting and packaging (S50).

1 is a flowchart illustrating a method of manufacturing a grain bar according to an embodiment of the present invention.

1. Preparation of material (S10)

1) Preparation of grain material

Brown rice, black rice, red pepper, and green pepper with a moisture content of 13% or less are washed and boiled at a high temperature with steam.

Thereafter, the grain material (brown rice, black rice, red rice, green rice) is put into a dryer and dried at a temperature condition of 30 to 70 ° C for 20 to 30 hours so that the moisture content of the grain material becomes 10% or less.

The drying conditions and the moisture content conditions described above are suitable for maintaining the texture of the cereal material. If the above conditions are not satisfied, if the grain texture is poor or too much moisture is contained, This is not good because there is concern about corruption in the future.

After that, put the dried grains (brown rice, black rice, red rice, green rice) into a frying container and stir at 100 ~ 200 ℃ for 5 ~ 15 minutes. The roasting condition of the above-mentioned cereal material corresponds to a range of conditions for providing a crispy flavor together with a crispy texture of the cereal material. When the temperature condition and the time condition are set below the roasting condition in the roasting process, If the temperature condition and the time condition exceed the roasting condition in the roasting process, the grain material is not carbonized and bitter taste is generated.

2) Preparation of dried fruit

After washing the clean berries and blueberries, they are put into a dryer, and then dried for 1 to 2 hours under the conditions of 85 to 95% of humidity and 60 to 70 ° C. After that, the humidity and temperature are lowered to 30 to 40% , And secondarily dried at a temperature of 50 to 60 ° C for 3 to 4 hours, followed by further drying at a humidity of 1 to 5% and a temperature of 30 to 40 ° C for 7 to 8 hours.

As described above, the drying of each of the materials in three stages while gradually decreasing the humidity and the temperature is intended to maintain the original color and flavor of the raw materials and to prevent the nutrient destruction, If it is not dried, each material will be discolored or nutrient loss will occur and the merchantability will be poor.

3) Preparation of nuts

Put the black potatoes in the frying container and stir at 100 ~ 200 ℃ for 5 ~ 15 minutes. The roasting condition of the black potato as described above corresponds to a range of conditions for providing a crispy flavor together with a crispy texture of the material. When the temperature condition and the time condition are less than the roasting condition in the roasting process, If the temperature condition and the time condition exceed the roasting condition in the roasting process, the black tea is carbonized and the bitter taste is not good.

In addition, walnuts, almonds and cashew nuts are prepared as commercially available products, preferably walnuts, almonds and cashews are ground to a size of 1 to 10 mm.

4) Preparation of thorny mushroom

The raw mushroom is naturally dried using sun light until the moisture content reaches 20%, and then irradiated with UV-B light for 100-150 minutes in a temperature range of 50 to 70 ° C in an ultraviolet light irradiation apparatus.

In the above, when irradiated with UV-B light to the throat mushroom, the vitamin content is continuously increased. If the nutrient content of the throat mushroom does not reach the expected value or the moisture content is high The use of the material may be inadequate, there is a fear of corruption in the future, and if the drying condition is exceeded, the production cost increases from the increase in energy consumption, which is not economical.

5) Preparation of pig potatoes

Thoroughly slice the cleaned potatoes into 3 ~ 10mm thick and boil them with steam at high temperature.

The porcine potatoes were then dried in a drier, and the porcine potatoes were first dried for 1 to 2 hours at a humidity of 85 to 95% and at a temperature of 60 to 70 ° C. After that, the humidity and temperature were lowered to a humidity of 30 To 40% and a temperature of 50 to 60 ° C for 3 to 4 hours. Thereafter, the humidity and the temperature are further lowered to a temperature of 30 to 40 ° C under a humidity of 1 to 5% And dried.

In this way, the pig potatoes are dried in three steps while gradually decreasing the humidity and the temperature, to keep the original color and flavor of the raw materials to the maximum and to completely dry them while preventing nutrient destruction. If the pig potatoes It is not preferable because the material is discolored or a nutrient loss occurs to deteriorate the merchantability.

The pig potatoes that have undergone the drying process are then roasted, and the roasting of the potatoes can be carried out at a low temperature for a long time or at a high temperature for a short time.

Specifically, when frying a potato for a long time at a low temperature, the fry potatoes at 65 to 70 ° C for 10 minutes to 30 minutes do not cause carbonization of the fry potatoes, It is preferable because it is possible to prevent such a problem.

Or when roasting at a high temperature for a short period of time, it is preferable that the potatoes are roasted at 80 to 120 ° C for 3 minutes to 10 minutes. If the roasting condition is exceeded, carbonization occurs in the potatoes and the flavor of the potatoes On the contrary, if the roasting condition is not satisfied, the roasted potatoes are not sufficiently roasted and the arine taste of the potatoes is left or the flavor is not so good.

Then, the potatoes are ground to a size of 0.5 to 2 mm to prepare a material.

6) Preparation of sugar solution

The sugar solution is prepared by mixing 30 to 45% by weight of starch syrup, 30 to 45% by weight of sugar, 10 to 25% by weight of purified water and 0.5 to 2% by weight of a functional additive with respect to 100% The solution is concentrated to 80 ~ 85 Brix.

The functional additive is prepared by preparing at least one of nicotinic acid amide, Hovenia dulcis extract, L-theanine, calcium pantothenate and vitamins (C, B1, B2, B6 and E) And to have the effect of health promotion.

2. Mixing main material (S20)

10 to 20% by weight of brown rice, 10 to 20% by weight of black rice, 10 to 20% by weight of red rice, 10 to 20% by weight of red rice, which corresponds to the cereal material, 5 to 15% by weight of clean berries, 5 to 15% by weight of blueberries, 3 to 10% by weight of walnuts, 3 to 10% by weight of almonds, 3 to 10% by weight of kernels, To 5% by weight of the main ingredient, and 1 to 5% by weight of the mushroom corresponding to the main ingredient of the functional ingredient, and 3 to 5% by weight of the potato potatoes are mixed in a vessel and evenly mixed to obtain 100% by weight of the whole mixed material.

At this time, in each of the above-mentioned mixed materials, the respective composition ratios are the most ideal combination conditions to provide a nutrient balance and a texture and a flavor. When any one of the materials is below or above the above-mentioned condition value, It is not good that the nutrient balance can not be achieved due to the excessive amount of ingredients and the flavor and texture can be deteriorated.

3. Mixing sugar solution and functional additives (S30)

The sugar solution is further mixed to provide a cohesive force to the mixed material while increasing the texture due to the richness of the taste.

At this time, the mixed material and the sugar solution are mixed in a weight ratio of 4: 1 to 3: 1, and the sugar solution is mixed in the range of 25 to 33 parts by weight based on 100 parts by weight of the whole mixed material.

The mixing ratio of the mixed material and the sugar solution is such that the grain bar of the present invention is not too sweet and can feel a rich but rich taste. This is because the saccharide content is reduced from the content of the potatoes, You can.

If the mixing ratio of the mixed material and the sugar solution does not satisfy the above conditions and the sugar solution is insufficiently contained, the cohesiveness of the main ingredients may be lowered or the palatability may be insufficient, which may degrade the palatability. If it is contained in excess, it tends to be excessively sweetened, resulting in poor palatability and poor health. Particularly, a sweet taste due to a chemical material which is not a natural material can be easily squeezed and is undesirable due to a decrease in texture and flavor.

As mentioned in the preparation of the material, the sugar solution is mixed with various functional additives to contain sufficient nutrients.

4. Dough and molding (S40)

After the saccharide solution is mixed with the mixed material, the coagulating force is generated for each material by uniformly kneading, followed by a molding process in which the dough is spread to a thickness of about 2 cm.

Thereafter, the mixture material is appropriately hardened while being subjected to a natural cooling process so as to be slowly cooled at room temperature.

5. Cutting and packaging (S50)

The mixed material molded product after the kneading and molding process is cut into a bar shape which is good to eat and vacuum packed to complete the grain bar of the present invention.

Step 1: After washing the brown rice, black rice, red rice, and green rice, which correspond to the grain materials, the rice was steamed at a high temperature and steamed, and then the grain material was put into the dryer and dried for 24 hours to have a moisture content of 10%. Thereafter, the dried material of the cereal material was stirred in a frying container at 150 ° C for 10 minutes, and the cereal material was prepared by roasting.

Step 2: After washing the clean berries and blueberries, they were put into a dryer and dried to a moisture content of 10% or less to prepare dry fruits.

Step 3: The black potatoes were stirred at 150 ° C for 10 minutes and roasted. Walnuts, almonds, and cashews were ground to a size of 1 to 10 mm to prepare nuts.

Step 4: The raw mushroom was naturally dried until the moisture content became 20%, and then put into an ultraviolet irradiator. The dried mushroom was prepared by irradiating UV-B rays at a temperature of 60 ° C for 2 hours.

Step 5: The cleaned potatoes were thinly sliced into 3 to 10 mm thick, steamed at high temperature with steam, and cooled naturally. Thereafter, it was put into a drier and dried so as to have a water content of 10% or less, and dried pig potatoes were pulverized to a size of about 2 mm in diameter.

Step 6: The starch syrup, the sugar, the purified water, and the functional additives were mixed at a weight ratio of 4: 4: 1.9: 0.1, respectively, and heated at 110 ° C to a concentration of 85 Brix to prepare 250 g of sugar solution.

Step 7: The above prepared materials were mixed in a container of 150 g of brown rice, 150 g of black rice, 150 g of red rice, 150 g of green rice, 90 g of clean berries, 90 g of blueberry, 40 g of walnuts, 40 g of almonds, And the mixture was evenly stirred to obtain 1000 g of a mixed material.

Step 8: 250 g of the sugar solution was mixed with 1000 g of the mixed material and kneaded.

Step 9: The kneaded mixture of the mixed material and the sugar solution was spread and hardened, and then cut into a size of 2 cm to complete the grain bar of the present invention.

Step 1: The white rice was washed, steamed at a high temperature and steamed. Then, the white rice cooked in the dryer was put in and dried for 24 hours to have a moisture content of 10%. Then, the dried white rice was stirred in a frying container at 150 ° C for 10 minutes and roasted to prepare white rice as a main ingredient.

Step 4: The starch syrup, the sugar, the purified water, and the functional additives were mixed at a weight ratio of 4: 4: 1.9: 0.1, respectively, and heated at 110 ° C to a concentration of 85 Brix to prepare 400 g of sugar solution.

Step 5: 600 g of white rice, 100 g of cynberry, 100 g of blueberries, 50 g of walnuts, 50 g of almonds, 50 g of kesshunut and 50 g of black sugar were put into a container, and the mixture was stirred evenly to obtain 1000 g of a mixed material.

Step 6: 400 g of the sugar solution was mixed with 1000 g of the mixed material and kneaded.

Step 7: The kneaded mixture of the mixed material and the sugar solution was spread and hardened, and then cut into a size of 2 cm to complete a rice bar to be compared.

<Experimental Example> Sensory evaluation

The grain bar of the present invention manufactured through the above examples and the rice bar prepared by the above comparative example were subjected to sensory evaluation. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method. The test pieces were provided with 30 g each of the rice bars prepared through the comparative example of the grain bar produced through the embodiment of the present invention, and the test pieces were tasted according to the following five-point scale method, The results are shown in Table 1 below.

5 points: (Excellent flavor or texture).

4 points: Excellent (flavor or texture).

3 points: (flavor or texture) is normal.

2 points: (flavor or texture) is bad

1 point: (flavor or texture) is very bad.

division Evaluation of taste Example 4.5 Comparative Example 3.0

division Evaluation of texture Example 4.3 Comparative Example 3.4

division Overall evaluation of palatability Example 4.4 Comparative Example 3.2

As in the above experimental example, the grain bar manufactured according to the embodiment of the present invention can be used as a main grain material by using brown rice, black rice, red rice, and green rice to give test subjects a favorable texture and an overall preference I was able to get a high score on the part.

In addition, a large amount of the main functional material, thymus mushroom, was favored especially for women because of dietary effect from increase of dietary fiber, and it was able to get a good score that the texture of the thymus mushroom was fresh.

In addition, it has been evaluated that it increases the richness from the natural sweetness even though it is a chemical sweetener containing a large amount of the potatoes which increased the richness from the natural materials and decreased the sugars which are not good for health promotion. The richness of the mouth, which is still in the mouth, is well appreciated for the overall taste.

On the other hand, there is a general evaluation that some rice paddies using only white rice as a grain material have a crispy feel to some evaluators, but the difference is not large compared with the examples of the present invention. Rather, The overall palatability was not highly evaluated from the recognition that it is not good and causes various adult diseases.

In addition, in the examples of the present invention, the nutrient balance and texture were improved by using thorny mushroom, while the comparative example was evaluated by evaluating that the familiar texture was consumed by using materials limited to rice white, dried fruits and nuts, There was an evaluation that the expectation psychology was insufficient in comparison with the embodiment of the present invention.

In addition, in the examples of the present invention, the pork potato was used to increase the flavor and reduce the content of saccharides. On the other hand, in the comparative example, 40 to 50 parts by weight of saccharide was added to 100 parts by weight of the total main ingredients It has been reported that most of the foods, including females, have a tendency to become tired when they eat a lot of food, and when they have a large amount of saccharides, they become the cause of obesity and diabetes mellitus The subjects did not receive a good score in the taste and palatability evaluation.

From these experimental examples, the grain bars according to the examples of the present invention were evaluated to be excellent in taste, texture and overall palatability as compared with the conventional rice bars prepared from the comparative examples. As the effect is expected, it can be confirmed that the preference for the product is further improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And can be modified and changed.

Claims

Process of steam-boiling brown rice, black rice, red rice, and green rice at high temperature with steam, and then obtaining cereal material through drying and roasting process;
The process of obtaining dried fruits with dried berries and blueberries;
Nuts prepared to prepare walnuts, almonds, cashew nuts and roasted blackberries;
The raw mushroom was naturally dried with sunlight until the moisture became 20% or less, and then put in an ultraviolet irradiator and irradiated with UV-B light for 100-150 minutes in a temperature range of 50 to 70 ° C, The process of obtaining mushrooms;
Cutting potato potatoes 3 to 10 mm thick, boiling them with steam at high temperature, and then obtaining pig potato material through drying, roasting and grinding;
Preparing a sugar solution prepared including starch syrup and sugar;
10 to 20% by weight of brown rice, 10 to 20% by weight of black rice, 10 to 20% by weight of red rice, 10 to 20% by weight of green rice, 5 to 15% by weight of clean berries, , 3 to 10% by weight of walnuts, 3 to 10% by weight of almonds, 3 to 10% by weight of cashew nuts, 0.5 to 5% by weight of black seeds, 1 to 5% Obtaining 100% by weight of the entire mixed material in a container;
Mixing the mixture solution in an amount of 25 parts by weight to 33 parts by weight per 100 parts by weight of the mixed material, and then kneading and molding the mixture.

2. The method of claim 1, wherein obtaining the pig potato material comprises:
Slicing potatoes 3 ~ 10mm thick and steaming them with steam at high temperature;
The porcine potatoes were dried at a temperature of 60-70 ° C and a humidity of 85-95% for 1 ~ 2 hours. After that, the porcine potatoes were dried for 1 ~ 2 hours, 40% and 50 to 60 ° C for 3 to 4 hours, followed by further drying for 3 to 4 hours at a humidity of 1 to 5% and a temperature of 30 to 40 ° C for 7 to 8 hours Process;
Roasting of dried pig potatoes at 65-120 ° C for 3 minutes to 30 minutes;
And grinding the roasted pork potato to a size of 0.5 to 2 mm.

The method according to claim 1, wherein the step of obtaining the sugar solution material comprises:
Obtaining 100 wt% of the total sugar solution mixed with 30 to 45 wt% of starch syrup, 30 to 45 wt% of sugar, 10 to 25 wt% of purified water, and 0.5 to 2 wt% of a functional additive;
And heating the sugar solution at 100 to 120 DEG C to concentrate the saccharide solution to 80 to 85 Brix.

The method of claim 3,
Wherein the functional additive is at least one selected from the group consisting of nicotinic acid amide, Hovenous fruit concentrate, L-theanine, calcium pantothenate, and vitamins (C, B1, B2, B6 and E).

A grain bar produced according to any one of claims 1 to 4.