KR20180011006A - Cereal bars with enhanced nutrients and suppressed elevation of blood sugar - Google Patents

Abstract

The present invention relates to a cereal bar with enhanced nutrients, and more particularly, to a functional cereal bar with enhanced nutrients and suppressed elevation of blood sugar, which comprises at least one selected from cereals and nuts as cereal components and at least two components selected from vitamin, omega-3, tocopherol, calcium and protein as nutritional components, and which uses a binder component of a new composition made by adding chocolate in the production of the binder component to be rich in nutrients useful for the human body, and inhibits the elevation of blood sugar and improves mouthfeel to be suitable as a snack or a substitute for breakfast.

Description

Cereal bars with enhanced nutrients and suppressed elevation of blood sugar.

The present invention relates to a cereal bar having enhanced nutritional components and suppressed increase in blood glucose level, and more particularly, to a cereal bar containing at least one cereal ingredient selected from cereals and nuts, and a vitamin, omega-3, tocopherol, calcium , And protein, and the binder component of the new constitution, which is made by adding chocolate when preparing the binder component, is rich in nutritional components beneficial to the human body, suppresses the increase of blood sugar and improves the texture, The present invention relates to a functional cereal bar in which nutrients suitable for dietary substitution are strengthened and blood glucose elevation is suppressed.

In the past, we have eaten many of the three meals in the past, but with the development of industrial technology, various kinds of food have developed, and as the amount of activity has decreased, the number of dinner is gradually increasing and eating out is frequent .

In the case of ordinary people, among the three meals, breakfast is busy not only because of attendance, attendance, but also because people who are awake immediately from sleep do not have breakfast. Furthermore, students who are sleeping or teenagers are more likely to have breakfast.

While breakfast is a very important factor in terms of physical health, the rate of eating breakfast is increasing in Korea at present, and the rate of acceptance of elementary, middle and high school students is generally high.

Recent research shows that people who eat breakfast are healthier, more active, and less sick than people who do not have breakfast.

Therefore, when breakfast is difficult to take, breakfast is usually taken as a meal, sandwich, kimbap, fruit, bread, cereal, and egg dishes.

Originally, cereal was developed as breakfast, but in Korea, it is used more as a snack for children and adolescents than breakfast substitute. In recent years, cereal has been produced in the form of energy bar, nutrition bar, etc., It is widely used as an alternative.

In Korea, cereals and cereal bars, which are popular as breakfast substitutes, are made by baking without frying oil. They are low in fat and cholesterol content and taste good enough to substitute for breakfast. to be.

Conventional serial bars are widely marketed as energy nutrients. Such a cereal bar is manufactured by molding and cutting a mixture of nuts, grains and the like using a binder and a sugar solution, and packing it in an easy to eat manner.

However, these cereal bars have different taste and nutritional status and different texture depending on their constituents, so that the quality and price of the product may be changed according to the composition of the ingredients. Especially, the cereal bars supplement the juvenile ingredients of children and adolescents It is important to keep this good preference well.

In addition to cereals and nuts, various functional ingredients can be added to cereal bars. In this case, it is important to add the cereal bars in consideration of taste and texture.

As a conventional manufacturing technique for a serial bar, Patent Document 1 proposes a method of manufacturing a cereal bar using grains such as fried rice, and Patent Document 2 proposes a method of manufacturing a rice bar using roasted cereal.

Patent Document 3 proposes a red ginseng energy bar using red ginseng powder in a conventional serial bar. Patent Document 4 proposes a manufacturing method of a cereal bar including a cheonggukjang, and Patent Document 5 proposes a method of manufacturing a cereal bar having a high cocoa polyphenol content Suggestions for bars containing cacao solids and stanol esters.

In addition, Non-Patent Document 1 has also studied a quality characteristic of a cereal bar using various grains. For example, in order to develop a substitute for breakfast substitute having low calorie and excellent operation feeling based on functional materials of cereals, It is also known that 9 kinds of cereals such as whole wheat, rice, black rice, brown rice, sorghum, germinated brown rice, black bean,

Patent Literature 6 discloses a method for producing a brown rice flour comprising the steps of washing the brown rice, boiling the washed brown rice and then drying with hot air, frying the dried brown rice, hot air drying the frozen fig, , A step of completely drying the primary pulverized fig, a step of pulverizing the completely dried fig to a powder by a roll mill, a step of boiling white chocolate, a step of boiling the white chocolate, Mixing the above-prepared roasted brown rice with the above-mentioned fig powder in a white chocolate, and freezing the frozen brown rice by placing the mixed mixture in a mold.

Although the chocolate is used here, it is difficult to have a texture and taste unique to the cereal bar due to the inherent flavor of the conventional chocolate bar, and the taste of the chocolate is deteriorated by the general mixing method, .

Also, in Patent Document 7, a mixing step of mixing powders or popped powders of a main ingredient consisting of corn, whole wheat, rice, brown rice, black rice, sorghum, germinated brown rice, black soybean and yulmu; A creaming step of mixing the ingredients consisting of butter, syrup and egg yolk into a creamy state; A kneading step of adding baking powder, salt and additives to the main material mixed in the mixing step and the creaming material creaming in the crushing step, mixing and kneading; A molding step of molding the material kneaded in the kneading step into a molding mold; The material molded in the molding step was baked in an oven having an upper temperature of 120 ° C and a lower temperature of 130 ° C for 10 minutes, baked at an upper temperature of 140 ° C for 10 minutes, and baked at an upper temperature of 150 ° C for 10 minutes A baking step; A cooling step of cooling the material baked in the baking step at room temperature; And a topping step of topping the topping material on the upper surface of the material cooled in the cooling step. The method of manufacturing a serial bar and the serial bar produced thereby are proposed.

However, these conventional cereal bars each contain characteristic components, but it is difficult to provide a highly nutritious cereal bar that is rich in nutrition, excellent in taste and flavor, and excellent in taste and texture at the same time.

Patent Document 8 proposes a cereal bar for weight control and a manufacturing method thereof, but has not proposed a cereal bar that can prevent diabetes by inhibiting blood sugar increase.

Korean Patent Laid-Open No. 10-2012-0042068 Korean Patent Publication No. 10-2015-0007021 Korean Patent No. 10-1440468 Korean Patent Publication No. 10-2016-0111061 Japanese Patent No. 4360549 Korean Patent Publication No. 10-2010-0095950 Korean Patent No. 10-0560176 Korean Patent Publication No. 10-2015-0111032

 Korea J. Food Pres., Vol. 12, No. 3, pp. 235-240, June 2005.

Disclosure of the Invention The present invention has been made to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for preventing diabetes by preventing the increase of blood glucose, Which is a simple nutrition formula.

Accordingly, it is an object of the present invention to provide a cereal bar which is rich in nutrition, is useful for growth, is enhanced in effective nutritional components, and the blood sugar level is suppressed.

Another object of the present invention is to provide a flavor enhancer which is excellent in taste and texture of a cereal bar while retaining chocolate flavor and other high-quality flavors while containing various nutritional ingredients and using chocolate in the production of a binder component, There is provided a cereal bar in which an improved nutrient composition suitable for everyday use is enhanced and blood glucose elevation is suppressed.

The present invention has been made to solve the above problems

A main ingredient comprising at least one selected from cereal, nuts and cereals;

An inhibitor of hyperglycemia comprising an incretin secretagogue enhancer and an insulin sensitizer;

Vitamin, omega-3, tocopherol, calcium and protein;

A functional ingredient comprising steaming; And

The present invention provides a cereal bar having enhanced nutritional components and inhibited blood glucose increase, which comprises a binder component mixed with chocolate, in a sweetener, in a sweetener, in an oligosaccharide, in a trehalose, and in a gelatin or a gum.

The present invention also relates to a pharmaceutical composition comprising a main component comprising at least one selected from cereal, nuts and cereals; An inhibitor of hyperglycemia comprising an incretin secretagogue enhancer and an insulin sensitizer; Vitamin, omega-3, tocopherol, calcium and protein; A functional ingredient comprising steaming; And a binder component in which the chocolate is mixed with a sweetener, oligosaccharide, trehalose, and gelatin or gum,

A binder component other than the chocolate is mixed to prepare a binder component first, and then the mixture is cooled to a temperature of 60 to 80 ° C. Then, the binder component, the chocolate component and the active ingredient mixed with the nutrient component, The present invention also provides a method for preparing a cereal bar which is mixed at the same time, or after the binder aeration, the nutrient component, the glycemic control component and the functional ingredient are simultaneously mixed with the main ingredient and then shaped and cut so that the nutrient component is strengthened and the blood sugar increase is suppressed.

The cereal bar having the above-described chelating component and the blood sugar elevation suppressed according to the present invention is characterized in that it contains a large amount of nutrients and maintains proper nutrition and taste of the chocolate while maintaining the flavor and flavor inherent in the cereal bar And thus it has an effect of helping the development of young children and adolescents in growth period and also has an effect of preventing diabetes by inhibiting the increase of blood sugar.

In addition, the cereal bar according to the present invention is excellent in taste and excellent in texture, unlike the conventional ones. Especially, when chocolate is added to the manufacturing process of the binder component, the chocolate bar is excellent in palatability without taste of strong chocolate, Because it is good, it is very useful effect for simple meal, snack, breakfast substitution.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram briefly showing an embodiment of a process for manufacturing a serial bar according to the present invention. FIG.
FIG. 2 shows the effect of blood glucose level on the postmeal bar after the standard meal and the premeal bar before the meal in the normal glucose tolerance group (DM) and the diabetic group (DM) in Experimental Example 3 .
FIG. 3 is a graph comparing the changes in glucose concentration between the starting point of the meal (0 min) and the end of the experiment (180 min) in the normal glucose tolerance group (Healthy) and the diabetic patients group (DM)

Hereinafter, the present invention will be described in more detail as an embodiment.

The present invention includes a main component comprising at least one selected from cereal, nuts and cereals; An inhibitor of hyperglycemia comprising an incretin secretagogue enhancer and an insulin sensitizer; Vitamin, omega-3, tocopherol, calcium and protein; A functional ingredient comprising steaming; And a binder component mixed with chocolate, in a sweet potato, an oligosaccharide, a trehalose, and a gelatin or a gum, wherein the nutrient composition is strengthened and the blood glucose elevation is suppressed.

According to a preferred embodiment of the present invention, the cereal bar comprises 20 to 60 parts by weight of the main ingredient, 0.1 to 40 parts by weight of the secretin secretion enhancer, 0.1 to 2 parts by weight of the insulin sensitizer, 3 to 20 parts by weight of the nutritional ingredient 0.1 to 20 parts by weight of the functional component, and 20 to 60 parts by weight of the binder component.

According to a preferred embodiment of the present invention, the cereal is at least one selected from general rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black bean, Can be roasted and used.

According to a preferred embodiment of the present invention, the nuts may be at least one selected from peanuts, almonds, cashews, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts. These nuts contain more fat, especially unsaturated fat, than other fruits, and they contain a large amount of vitamins and minerals, including vitamin E. Vitamin E also acts as an antioxidant for vascular cells, which helps prevent heart disease.

The nuts used in the present invention can be roasted and used in the form of slices or slices.

According to a preferred embodiment of the present invention, flakes made of conventional components may be used as the main component.

According to the present invention, preferably, the main component may be used in an amount of 20 to 60% by weight of the total components of the cereal bar.

According to a preferred embodiment of the present invention, the composition comprising 10-35% by weight of corn cereal, 5-15% by weight of nuts, 3-15% by weight of cereals and 1-10% Can be configured.

According to a preferred embodiment of the present invention, the incretin secretion enhancer may be oat dietary fiber.

According to a preferred embodiment of the present invention, the insulin sensitivity improving agent may be at least one selected from magnesium oxide and calcium carbonate.

The cereal bar according to the present invention may comprise at least one dry fruit selected from edible seeds, apples, bananas, raisins, oranges, citrus fruits, mangos, plums, persimmon and pineapples; One or more berries selected from cranberries, blueberries; Dried vegetables; And one or more dried fish species selected from anchovy and shrimp.

According to a preferred embodiment of the present invention, the cereal bar may contain two or more components of vitamins, omega-3, tocopherol and calcium as nutritional ingredients.

According to a preferred embodiment of the present invention, at least one selected from the group consisting of apple concentrate, strawberry concentrate, yogurt paste containing lactic acid bacteria, green tea, orange peel, bokbunja,

According to a preferred embodiment of the present invention, it is preferable that the nutritional ingredient is used in an amount of 3 to 20% by weight in the whole cereal bar. If the amount is less than 3 wt%, there is no effect of adding nutritional components. If the amount is more than 20 wt%, the overall taste balance is lowered and the palatability is lowered. In addition, It is not good to be able to occur.

According to a preferred embodiment of the present invention, a steaming bar is used as a functional ingredient, and the steaming bar can be cut to a size of 3 to 5 mm x 10 to 50 mm.

According to a preferred embodiment of the present invention, roasted laver is most preferable. The roasted roast which can be preferably used in the present invention can be used with seasoning. In such a case, there is a fear of rancidity, and there is a concern that the flavor and taste of roasted rice may be deteriorated. However, in some cases, it seems to prefer seasonal steaming.

The rosin used as a functional ingredient in the present invention is light in weight, easily attached to the periphery, and scattered at the time of addition. Therefore, when mixed in a conventional manner, it may clump or stick to peripheral equipment during processing to cause undesirable problems.

According to a preferred embodiment of the present invention, it is preferable that the main component, the blood glucose level-increasing component and the nutrient component are mixed and finally mixed before the binder component is added or simultaneously with the binder component.

According to a preferred embodiment of the present invention, the functional ingredient may additionally contain bokbunja, audi, mulberry leaf, green tea, and the like.

Preferably, the functional ingredient used in the present invention is 0.1 to 20% by weight of the whole cereal bars. If the amount is less than 0.1% by weight, the effect of addition of the functional ingredient is not exhibited. If the amount is more than 20% by weight, the taste is deteriorated due to the excessive taste of the kimchi, .

According to a preferred embodiment of the present invention, as the binder component, a binder component including tonicity, oligosaccharide, trihalose, and gelatin or gum may be used.

Specific examples of the binder component used in the present invention include oligosaccharides such as choline, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, chitooligosaccharide and xylooligosaccharide, and trihalose And at least one of gelatin, gum arabic, guar gum and the like can be used, and chocolate can be mixed therewith and used as a binder component.

In addition, the binder component may further contain one or more additives selected from the group consisting of butter, starch syrup, fat, syrup, egg yolk, malt syrup, caramel, honey, gelatin, sugar, glucose, fructose, maltose, cream, sucralose, propolis, stevioside, But are not limited to, raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, quercitol, , Carbohydrate, protein, maltodextrin, indigestible maltodextrin, dextrin which can be selected from cyclodextrin, sun salt, and the like.

According to a preferred embodiment of the present invention, gelatin or gum chocolate is contained in such a binder component, and a sugar solution is prepared in advance and used as a binder component. Thus, chocolate It is possible to impart a desirable characteristic to the production of a cereal bar of a product having a deep and high flavor.

According to a preferred embodiment of the present invention, the binder component is preferably contained in an amount of 30 to 60% by weight based on the total composition of the cereal bar. If the content is too small, the binder effect is lowered and the product is difficult to produce. And there is a problem that the texture is deteriorated.

In particular, among the binder components, chocolate can be used as a binder by mixing with other components in advance, or by adding the binder components at the same time when mixing the other ingredients with the cereal material. In this case, Even if it is used in an amount of 15 to 40% by weight.

The chocolate used in the present invention has recently been proved to have excellent effects through various studies. The main ingredient of chocolate is cacao, which is rich in various minerals such as calcium, magnesium, potassium and phosphorus as well as carbohydrates, proteins and fats. Another important raw material is 'polyphenols'. These polyphenols are typical components of antioxidants that inhibit cancer, arteriosclerosis, and active oxygen that causes diabetes. Research suggests that polyphenols, which are rich in dark chocolate, have the effect of reducing infections against influenza, and that they protect the calcium salts of the teeth and prevent tooth decay by acids that are produced when food is chewed. Dark chocolate has been reported to have lower blood pressure and lower blood levels of low-density lipoprotein (LDL), a malignant cholesterol, unlike white chocolate (chocolate without cocoa). That is, the 'polyphenol' component of cacao clears blood and lowers blood pressure. In addition, when the dark chocolate with a high content of cocoa is constantly consumed, it is known that the component of cocoa flavonoid prevents the platelet aggregation which can block the blood vessels and cause heart attack.

As the chocolate used in the present invention, for example, dark chocolate or semi-chocolate may preferably be used. Chocolate can be used in the form of chocolate syrup.

According to the present invention, oligosaccharide is preferably used in an amount of 5 to 20% by weight, trehalose is used in an amount of 1 to 10% by weight, gelatin or gum is used in an amount of 0.1 to 3% by weight, Is preferably used.

According to a preferred embodiment of the present invention, as an example of a typical production method of preferably producing a cereal bar, binder components other than chocolate are mixed to prepare a binder component first, followed by cooling to a temperature of 60-80 ° C, , The blood glucose-elevation-suppressing component and the functional component are mixed and then mixed at a high speed using an air mixer to mix the binder component mixed with the nutrient component, the glycemic-raising-inhibiting component and the functional component at the same time with the chocolate and the main component, The cereal bars can be manufactured by mixing the nutrient component and the blood glucose level-increasing component simultaneously with the main ingredient. In this process, the chocolate is combined with the binder component to serve as a binder.

According to a preferred embodiment of the present invention, the binder component except for the chocolate, or the binder component other than chocolate, and further the components applicable to other binders or sugar components are added and mixed in a heating tank, The mixture is heated to 130 ° C and concentrated. Then, the mixture of the quantified binder components is put in a concentrator and stirred while gradually heating. When the temperature of the concentrate reaches a suitable temperature, for example, 110-115 ° C, the heating is stopped and cooled. Then, the nutrients, Mixed with chocolate, and used as a binder component and mixed with other cereal bar components such as a main component.

According to a preferred embodiment of the present invention, a binder component other than chocolate is mixed in the process of preparing the binder component, and then the binder component is firstly prepared. After the mixture is cooled to a temperature of 60 to 80 ° C, After the mixture of the nutrients, the glycemic-raising inhibiting component and the functional ingredient is mixed, air is blown into the binder component mixture using an air mixer (aeration) to rotate the mixture at a high speed to decrease the specific gravity of the binder, The binder can be manufactured so as to have a texture and texture of the binder.

According to a preferred embodiment of the present invention, the chocolate is mixed with the first-produced binder component, or the chocolate is mixed with the nutrient component, the glucose uptake inhibiting component, and the functional ingredient before mixing with the main component to form a cereal bar Can be manufactured.

According to a preferred embodiment of the present invention, in the process of producing the binder, the mixing may be performed before, after, or after the nutrient component and may be stirred while applying a pressure of 1 to 2 atm.

According to a preferred embodiment of the present invention, the stirring may be performed at 100-2,000 rpm for 1 to 10 minutes, more preferably 100-1,000 rpm.

Alternatively, a cereal bar can be prepared by mixing all of the above-mentioned other binder components, mixing the chocolate with the chocolate, and mixing the nutrients, the blood glucose level-increasing component, and the functional ingredient at the same time as the final binder.

In order to produce a serial bar having the composition according to the present invention as described above, the main component and the functional component are separately prepared, and the binder component mixture is separately weighed and mixed to prepare a binder component as described above. . The raw materials thus mixed are compacted by a conventional method for producing a bar and then cooled and cut to a predetermined size.

According to the present invention, the aged mixture can be obtained, for example, by aging as required before the serial bar mixture is immediately commercialized. Here, the aging process may be somewhat different depending on the constituents of the cereal bar, but preferably aged at 10 to 15 ° C for 12 to 24 hours to obtain an aged mixture.

According to the present invention, preferably, the serial bar mixture is spread out to produce a face sheet, followed by cooling and then cutting, wherein the cooling is carried out in a cooling tunnel of, for example, 0 ° C to 10 ° C for about 5 to 30 minutes, It is passed through sanitary inspection such as detection, and packed in the automatic packaging machine as the final product.

The manufacturing process of the serial bar according to the present invention is shown in Fig.

According to a preferred method of the present invention, a preservative, a bactericide, an antioxidant, a colorant, a coloring agent, a bleach, a seasoning, a sweetener, a flavoring agent, a swelling agent, a reinforcing agent, an emulsifier, a thickening agent (coating) A food additive such as a solvent or an improving agent may be added.

The cereal bar according to the present invention having the above-described structure is excellent in taste and flavor because it contains a large amount of nutrients in cereals and nuts. Even if a large amount of chocolate is used, it is mixed with a binder component and mixed with a binder. It is possible to produce a cereal bar which is superior in flavor and flavor, is suitable for children and adolescents, has excellent texture, and can suppress blood glucose elevation.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are provided for illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

Examples 1 to 7 and Comparative Examples 1 to 2 (Preparation of a serial bar)

The main component, the nutritional component, the glycemic control component, the functional component and the binder component were constituted as shown in Table 1 below, mixed, cooled, and molded at room temperature and cut.

At this time, the binders were premixed except for the chocolate, and the nutrients were mixed therein, and then the chocolate was finally mixed to be used as the binder (except for Comparative Example 2).

 The binder component is heated so as not to burn while maintaining the temperature at 110 to 115 ° C, and then cooled to 60 to 80 ° C. The nutrients are mixed with the mixture, and then the chocolate is mixed with the binder to form a binder. To prepare a cereal bar. At a temperature of 110 ° C or lower, it is not heated sufficiently and the concentration effect is lowered.

Then, the above-mentioned cereal bar mixture was cut into a bar shape or the like, and then the cereal bar mixture was spread and inserted into a wide mold for easy cutting. The cereal bar mixture was hardened under refrigeration conditions and then cut to prepare a cereal bar.

In this process, the molded article having a rectangular parallelepiped shape was maintained at a temperature of 10 캜 until the surface temperature reached 25 캜, and then cut to a width of 3 cm, a length of 12 cm, and a thickness of 1.5 cm.

In Table 1, the content (number) of each component means parts by weight.

ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Cone cereal 15 15 15 15 15 15 15 15 15 Stir-fried rice 8 8 One 8 0 8 8 12.5 8 almond 10 8 7 7 7 10 10 10 7 Peanut squash 5 5 5 5 5 5 5 5 One Cashew nut 5 5 3 5 5 5 5 5 5 oat
Dietary Fiber 20 20 20 20 20 20 20 0 0 Calcium carbonate One One One One One One One 0 0 Omega 3 3 3 3 3 0 3 3 3 0 Cranberry 3 3 3 3 3 3 3 3 3 Blueberries 3 3 3 3 3 3 3 3 3 Strawberry concentrate 3 3 3 3 One One 3 3 0 Kim 10 10 10 10 10 10 10 0 0 Vitamin C 2 2 0 0 0 2 2 2 0 chocolate 18 20 30 19 32 15 17 0.5 25
(Simple mixing) Chochung 5 5 6 5 5 5 5 5 5 Isomalto
oligosaccharide 5 5 5 4 8 10 6 18 13 corn syrup 4 4 4 4 4 4 4 4 4 Sugar 4 4 4 4 4 4 4 4 4 Trihalos 4 4 4 4 4 4 4 4 4 gelatin One One 2 2 2 One One One One maintain One One One One One One One One One butter 2 2 2 2 2 2 2 2 2 cream 2 2 2 2 2 2 2 2 2 Sun salt One One One One One One One One One

≪ Experimental Example 1 > (Sensory Evaluation)

The results were evaluated after drinking 30 panels of the cereal bars prepared according to Examples 1-7 and 1-2. Each of the serial bars was consumed under the same conditions, and the evaluation score was evaluated with a score between 1-10, and the average value was rounded off. Table 2 shows the evaluation results with higher quality as the evaluation scores were higher.

At this time, considering the evaluation contents for each panel, the overall evaluation was evaluated as excellent, good, normal, and poor, and the overall evaluation result was also shown as the average evaluation content.

Evaluation items Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Taste evaluation 9 10 10 10 10 9 9 5 4 Likelihood 9 10 9 9 9 10 9 4 3 Texture 9 10 9 9 10 10 9 6 4 Overall Great Great Great Great Great Great Great usually Poor

As a result of the evaluation, it was confirmed that the cereal bar using the nutritional ingredient, functional ingredient and chocolate according to the present invention was superior to the case of not using it or using too little or too much.

As described above, the cereal bar having the nutritional components according to the present invention enhanced and the blood sugar elevation inhibited is superior to the conventional cereal bars in taste, texture, flavor, and nutritional content.

In addition, it contains various nutritional ingredients contained in the chocolate ingredient, and it is excellent in texture, taste and flavor, and is suitable to the preference of the young children and adolescents of growing age. Therefore, it is possible to provide cereal bars of excellent quality even for nutritional snacks and breakfast substitutes.

<Experimental Example 2> (Microbial stability of cereal bar)

The coliform group and the number of common bacteria were measured for the cereal bars prepared in Example 1, and the results are shown in Table 3 below.

Item Reference value Example 1 Coliform group
(cfu / g) voice voice Common bacteria
(cfu / g) Below 10,000 15

From the results shown in the above Table 3, it was confirmed that the cereal bar in which the nutritional component of the present invention was enhanced and the blood glucose increase was suppressed satisfied the food standard value with respect to the coliform group and the general bacterial count, and thus it was found to be stable against microorganisms.

&Lt; Experimental Example 3 > (Measurement of postprandial blood glucose increase inhibitory effect)

The present inventors carried out a specific experiment in order to investigate whether there is an effect of slowly increasing the blood glucose level after eating the cereal bar prepared in Example 1 before the standard meal.

The experiment related to sugar relates to verifying the efficacy by quantifying the effect of the present invention on blood glucose elevation as data.

15 patients with normal glucose tolerance and 15 patients with type 2 diabetes were studied within the ethical range. The age of the patients is 31 to 61 years for the normal glucose tolerance group and 58 to 70 for the diabetic patients. The body mass index of the patients was 23.1 kg / m ² ± 3.1 kg / m ² for normal glucose tolerance and 24.8 kg / m ² ± 3.5 kg / m ² for diabetic patients.

The subjects participated in the test after fasting for 12 hours at night. Participants were fed a bar before meals, followed by a standard meal (experimental group) 30 minutes later, and a bar at the standard meal (control group). Blood samples were collected before the meal (-30 minutes), at the beginning of the standard meal (0 minutes), and after 10 minutes, 20 minutes, 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes I was. The test was conducted at least once every two weeks. If the bar was first eaten, then the bar was taken at the standard meal. If the bar was first eaten with the standard meal, the bar was taken at the next meal. I have to go ahead. The composition of the standard meal is shown in Table 4 below.

Blood glucose analysis was performed using a glucose analyzer (Yellow Springs Instrument Model USI 2300 STAT plus analyzer, YSI, Inc., Yellow Springs, OH, USA).

division Weight (g) Energy (kcal) Carbohydrate (g) Protein (g) Fat (g) Bagel 100 270 53.2 10.5 1.7 Cream cheese 56.6 175.5 2.8 2.8 17 Orange juice 210 95 21 2 0.5 Sum 366.6 540.5 76 15.3 19.2

The results of comparing the postprandial blood glucose content are shown in FIG. In FIG. 2, the blood glucose level of the cereal bar intake group was lower than that of the standard meal cereal bar intake group before the meal.

In the case of Healthy, the postmeal bar blood sugar level was 145.6 ± 18.7 mg / dl, the premeal bar blood glucose level was 121.3 ± 16.3 mg / dl, and the control blood glucose level was 137.9 ± 18.7 mg / ㎗, and 118.3 ± 18.9 mg / ㎗ in experimental group, respectively.

However, diabetes mellitus (DM) also showed a tendency to lower blood glucose levels at 60, 90 and 120 minutes after the meal.

Also, FIG. 3 shows that the increase in blood glucose was significantly lower in the experimental group until the end of the experiment based on the starting time of the meal in both groups. That is, the iAUC (0-180 min) of the glucose in the normal glucose tolerance group was 3943 ± 1613 mg · min / dl, the iAUC of the control group was 4827 ± 2014 mg · min / dl, Minute) was 14720 ± 5075 mg · min / dl, and the iAUC of the control group was 19640 ± 5293 mg · min / dl.

Therefore, when the cereal bars prepared according to the present invention were ingested, the blood glucose level did not rise sharply as compared with the control group. The iACU is an incremental area under the curve. In FIG. 3, the iACU is the sum of the areas of the blood glucose elevation up to 180 minutes after completion of the experiment based on the starting point of the meal.

When the insulinogenic index was calculated as an index indicating the initial insulin secretion ability, it was statistically significant in both the normal glucose tolerance group and the diabetic group, indicating that the initial insulin secretion was enhanced in the experimental group.

In the case of GLP-1, which is an incretin, the amount of change from -30 minutes to the end of the meal (180) was calculated in consideration of the initial reaction. The results of the experimental group (1930 ± 1241 pM · min), the control group (1493 ± 779 pM · min) and the diabetic group (2830 ± 1646 pM · min) and the control group (1724 ± 970 pM · min) In both groups, an increase in GLP-1 secretion was observed in the presence of protein-fortified cereal bars before meals.

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. It can be understood that

Claims (13)

A main ingredient comprising at least one selected from cereal, nuts and cereals;
An inhibitor of hyperglycemia comprising an incretin secretagogue enhancer and an insulin sensitizer;
Vitamin, omega-3, tocopherol, calcium and protein;
A functional ingredient comprising steaming; And
A cereal bar comprising a binder component mixed with chocolate in a sweet potato, oligosaccharide, trehalose, and gelatin or gum, wherein the nutrient composition is strengthened and blood glucose elevation is suppressed. The method of claim 1, wherein the main ingredient is 20 to 60 parts by weight, the encretin secretion enhancer is 0.1 to 40 parts by weight, the insulin sensitizer is 0.1 to 2 parts by weight, the nutritional ingredient is 3 to 20 parts by weight, And 20 to 60 parts by weight of the binder component, wherein the nutrient composition is enhanced and the blood glucose level is inhibited. The method according to claim 1, wherein the cereal is at least one selected from common rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black bean, yulmu, red beans and oats, Wherein the nutritional component is strengthened and the blood glucose elevation is suppressed. The cereal bar according to claim 1, wherein the nuts are at least one selected from peanuts, almonds, cashew nuts, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts. The cereal bar according to claim 1, wherein the incretin secretion enhancer is oat dietary fiber. The cereal bar according to claim 1, wherein the insulin sensitizer is at least one selected from magnesium oxide and calcium carbonate. The composition of claim 1 wherein the at least one dry fruit is selected from the group consisting of edible seeds, apples, bananas, raisins, oranges, citrus fruits, mangos, plums, persimmon and pineapples; One or more berries selected from cranberries, blueberries; Dried vegetables; And at least one dried fish species selected from anchovy and shrimp, wherein the nutrient composition is strengthened and the blood glucose elevation is suppressed. The nutrient composition according to claim 1, wherein the nutrient component further comprises at least one selected from apple concentrate, strawberry concentrate, yogurt paste containing lactic acid bacteria, green tea, orange peel, bokbunja, This suppressed serial bar. The cereal bar according to claim 1, wherein the binder component comprises 15 to 40% by weight of chocolate based on the total weight of the cereal bar. The method according to claim 1, wherein the binder component comprises 5 to 20% by weight of oligosaccharide, 1 to 10% by weight of trehalose, 0.1 to 3% by weight of gelatin or gum and 5 to 20% Wherein the nutritional ingredient is strengthened and the blood glucose elevation is suppressed. The method of claim 1, wherein the binder component is selected from the group consisting of butter, syrup, oil, grains, yolk, malt syrup, caramel, honey, sugar, glucose, fructose, maltose, cream, sucralose, propolis, stevioside, , Raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, quercitol, A cereal bar having a nutritional component and being inhibited from increasing blood glucose, characterized in that it further comprises at least one selected from sugar alcohols, carbohydrates, proteins, maltodextrins, indigestible maltodextrins, cyclodextrins and sun salt. A main ingredient comprising at least one selected from cereal, nuts and cereals; An inhibitor of hyperglycemia comprising an incretin secretagogue enhancer and an insulin sensitizer; Vitamin, omega-3, tocopherol, calcium and protein; A functional ingredient comprising steaming; And a binder component in which the chocolate is mixed with a sweetener, oligosaccharide, trehalose, and gelatin or gum,
A binder component other than the chocolate is mixed to prepare a binder component first, and then the mixture is cooled to a temperature of 60 to 80 ° C. Then, the binder component, the chocolate component and the active ingredient mixed with the nutrient component, A method of manufacturing a cereal bar in which a nutrient component, a glycemic control component, and a functional ingredient are simultaneously mixed with a main ingredient and then molded and cut, thereby enhancing nutrients and inhibiting the increase of blood glucose. [13] The method according to claim 12, wherein the mixing is performed before or after the addition of the nutritional component, the blood glucose level-increasing component, and the functional ingredient, and the stirring is performed at 100 to 2,000 rpm for 1 to 10 minutes A method for producing a cereal bar having enhanced nutritional content and inhibited blood glucose elevation.

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