KR20180018057A - Manufacturing Method for Diet Snack Bar Using Whole Grains and Germinated Grains and Manufactured Diet Snack Bar Therefrom - Google Patents

Abstract

The present invention relates to a method of making a snack bar for weight control containing whole grains and germinated grains and a stank bar for weight control manufactured through the same and, more specifically, to a method of making a snack bar for weight control containing whole grains and germinated grains and a stank bar for weight control manufactured through the same, capable of improving a unique flavor of grains while minimizing a loss of nutrients and having excellent functionality with an improved rough texture. The method includes: a step (a) of mixing at least one selected from a group comprising dried and heat puffed brown rice, glutinous brown rice, black rice, oats, sorghum, glutinous corn, germinated brown rice, and germinated glutinous barley with at least one selected from a group comprising roasted barley, wheat, and buckwheat; a step (b) of adding a sweet taste and a binding material to the mixed grains; and a step (c) of roasting the mixed grains, containing the sweet taste and the binding material, in an oven and then naturally cooling the mixed grains. According to the present invention, the method is capable of improving a unique flavor of grains and having excellent functionality with an improved rough texture by mixing whole grains, puffed through a heating and drying puffing method, with germinated grains.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a snack bar for controlling weight, which comprises weighing and germinating cereals, and a snack bar for weight control,

The present invention relates to a method of manufacturing a snack bar for controlling weight and a snack bar for weight control, which comprises weighing and germinating cereals, and more particularly to a snack bar for weight control, which improves the flavor characteristic of cereals while minimizing nutrition loss, To a method of manufacturing a snack bar for controlling weight and to a snack bar for weight control manufactured therefrom.

In recent years, the consumption of cereals in Korea has been influenced by aging society and consumers' preference for convenience foods. Therefore, consumption of unripe brown rice and other grains for the supplementation of dietary fiber, protein, various minerals and vitamins , And interest in mixed cereal processing products is also increasing.

Currently processed mixed cereal products include confectionery such as water or milk, cereal, snack bars and snacks such as water or milk. These products are formulations of regular foods and weight control foods for snack or meal substitution.

As a representative example of a weight control food, a variety of cereals and pulses are used as raw materials, but the lack of simplicity due to inconvenience at the time of ingestion, portability and mobility limitation, low consumer taste and low palatability I have.

On the other hand, the snack bar type weight control food product is a product type familiar to consumers of all ages, and can be continuously consumed with ease of ingestion, portability and movement, thus contributing to improvement of adolescent and adult obesity.

However, the existing weight control snack bar products have problems of excess sweetness and excess sugar consumption due to the use of the sugar solution as a binder, and due to differences in processing aptitude during processing, nutrition such as immunity enhancement, The use of various cereals containing functional ingredients is limited.

In general, puffing techniques such as extrusion, oven puffing, and gun puffing are used to process existing weight control snack bars. In the case of extrusion molding, there is a disadvantage in that the prototype of the raw material cereal is lost in the final product and the consumer can not recognize the characteristics of the product using various weights, and the commercial expansion technology such as oven and gun puffing, It is difficult to use cereal portions containing nutritional functional ingredients such as dietary fiber, vitamins, minerals, and phenol compounds due to disappearance of a part or whole of the outer shell, the chondrocyte and the embryo due to the expansion.

Korean Patent Laid-Open Publication No. 2015-0085767, for example, discloses a method for producing a mixed gang snack and a mixed gang snack produced therefrom, which comprises 30 to 70% of rice, 10 to 30% of wheat, 3 to 15% And 10 to 30% of the mixture is poured at 260 to 285 ° C. However, this method has a problem in that a part of the outer shell and the embryo is lost by excessive puffing.

The present inventors have made intensive efforts to solve the above problems. As a result, they have found that when a snack bar is manufactured by dry expansion or roasting treatment according to the characteristics of cows and germinated cereal grains, And the rough texture can be improved, so that a snack bar for weight control having excellent sensory characteristics can be manufactured, and the present invention has been completed.

It is an object of the present invention to provide a snack bar for weight control which is excellent in grain flavor, appearance, texture, and texture while maintaining nutritional balance and a method for producing the snack bar.

(A) one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oats, sorghum, corn, sugar beet, germinated brown rice and germinated rice bran and roasted barley , Wheat, and buckwheat; (b) adding sweetening and binding material to the mixed cereal; And (c) baking the mixed cereal to which the sweetening and binding material is added in an oven, followed by cooling down.

In the present invention, the dry heat expansion is performed at 180 to 200 DEG C for 1 minute 30 seconds to 2 minutes 10 seconds.

In the present invention, the roasting is performed at 200 to 230 ° C for 3 minutes and 20 seconds to 4 minutes.

In the present invention, the sweetening and binding material is at least one selected from the group consisting of oligosaccharides, oils, maltodextrins and xylitol.

The process of the present invention is characterized by adding at least one nutritional functional reinforcing material selected from the group consisting of soy protein, peanut and multivitamin / mineral mix prior to adding the sweetener and binding material.

(A) one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oat, sorghum, corn, potato, germinated brown rice and germinated rice bran; (b) one or more cereals selected from the group consisting of roasted barley, wheat, and buckwheat; (c) nutritional functional reinforcing materials; And (d) a sweetener and a binder material.

In the present invention, the snack bar for weight control comprises 30 to 40 parts by weight of the nutritional functional reinforcing material, and 24 to 30 parts by weight of the sweetener and binding material, based on 100 parts by weight of whole cereal grains.

According to the present invention, it is possible to improve the flavor peculiar to grains and to improve the rough texture by using the mixture of the waxy and germinated cereals and the roasted cereals, which have been limitedly expanded by the dry heat expansion method, There is an advantage that it can be manufactured.

1 is a view illustrating a manufacturing process of a snack bar for weight control according to an embodiment of the present invention.
FIG. 2 and FIG. 3 are photographs of cryogenic and germinated cereals according to an embodiment of the present invention, respectively treated with dry heat expansion, roasting and microwave.
FIG. 4 is a photograph of the center (upper) and outer (lower) microstructures of a rice hull end meal subjected to heat treatment according to an embodiment of the present invention with a microscope (x100).
FIG. 5 is a photograph of the center (upper) and outer (lower) microstructures of the heat-treated feed oil according to an embodiment of the present invention observed with a microscope (x100).
6 is a photograph of the center (upper) and outer (lower) microstructures of the wheat flour heat-treated according to an embodiment of the present invention with a microscope (x100).
FIG. 7 is a photograph of the center (upper) and outer (lower) microstructures of a germinated fountain solution heated under heating according to an embodiment of the present invention with a microscope (x100).
8 is a photograph of a weight control snack bar manufactured according to an embodiment of the present invention.

According to the present invention, when preparing a snack bar for weight control, it is possible to minimize nutrient loss when hot-air puffing or roasting is performed depending on the type of cereal grains and germinating cereals, and the grain- And to improve the coarse texture, thereby making it possible to produce a snack bar having excellent sensory characteristics.

In the present invention, germinated cereals such as brown rice, brown rice, black rice, oats, sorghum, waxy corn, flour, barley, wheat and buckwheat, germinated brown rice and germinated rice bran are subjected to hot air puffing, roasting ) And microwave heating. As a result, it was confirmed that there is a difference in the degree of puffing, sensory characteristics and degree of gelatinization according to the grain and heating (puffing) method. That is, uniformity and high degree of puffing are caused by dry heat expansion treatment rather than roasting or microwave heating. In the case of wheat, barley and mail, it is confirmed that roasting improves flavor by producing rosin.

Thus, in one aspect, the present invention provides a process for producing a roasted barley, comprising: (a) one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oats, sorghum, corn, seaweed, germinated brown rice, A wheat, and a buckwheat; (b) adding sweetening and binding material to the mixed cereal; And (c) baking the mixed cereal to which the sweetening and binding material is added in an oven, followed by allowing to cool down.

The dry heat expansion is a method of expanding cereals by hot wind, and it is possible to expand the cereals and the germinated cereals to a limited extent instead of the full expansion. For reference, oven puffing and gun puffing, which are commonly used, cause excessive puffing, resulting in the loss of the outer shell, horny layer and stomach of cereals, thereby causing loss of dietary fiber and useful micronutrients. The dry heat expansion may vary depending on the treatment apparatus, but it is preferably performed at 180 to 200 ° C for 1 minute 30 seconds to 2 minutes 10 seconds on the basis of 1,500 W output of a domestic popcorn maker. When the temperature and the treatment time are out of the range, there is a problem that expansion does not occur or excessive expansion occurs.

The roasting is a method for enhancing the flavor of barley, wheat, and buckwheat, and a flavor ingredient is produced while changing the flavor, thereby improving the flavor. The roasting may vary depending on the processing apparatus, but it is preferably performed at 200 to 230 ° C for 3 minutes, 20 seconds to 4 minutes based on a coffee roaster having a power of 940 W. [ When the temperature and the treatment time are out of the range, there is a problem that expansion does not occur or excessive expansion occurs.

1, one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oats, sorghum, waxy corn, One or more cereals selected from the group consisting of barley, wheat, and buckwheat are mixed, and then sweetening and binding materials are added. The sweetness and binding materials are preferably added after preheating at about 40 ° C and may be used without any particular limitations as long as they are able to bind cereals. However, in terms of nutritional and caloric contents, use of oligosaccharides, oils, maltodextrins, xylitol desirable. As the oil, a peanut oil can be exemplified.

The method for manufacturing a snack bar for weight control according to the present invention is characterized by adding one or more nutritional functional reinforcing materials selected from the group consisting of soybean protein, peanut, and multi vitamin / mineral mix before adding sweeteners and binding materials . ≪ / RTI >

It is based on nutrient standard of weight snack cereal snack. According to the Food Code, weight control food is vitamin A, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B9, vitamin C , Vitamin E is more than 25% of the nutrient standard value, and protein, calcium, iron and zinc should contain more than 10% of the nutrient standard value.

In addition, the method of manufacturing a snack bar for controlling weight according to the present invention may add dried fruit and various nuts according to preference.

A sweetener, a binding material and a nutrient-functional reinforcing material are added to the mixed cereal and then baked in an oven and then allowed to cool. The temperature of the oven is 180 to 220 ° C. and the baking time is 8 to 12 minutes desirable. Through this process, the texture of the snack bar can be controlled by evaporating the water. If the temperature and the baking time of the oven are out of the above range, there is a possibility that the snack bar is burned or the binding is not properly performed.

The cooling is preferably carried out at 23 to 25 ° C (usually room temperature), followed by cooling, cooling to a suitable size, and packaging.

In another aspect, the present invention relates to a process for the production of soybean paste comprising: (a) one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oats, sorghum, waxy corn, ginger, germinated brown rice and germinated rice bran; (b) one or more cereals selected from the group consisting of roasted barley, wheat, and buckwheat; (c) nutritional functional reinforcing materials; And (d) a sweetener and a binder material.

The weight control snack bar may be manufactured by the above-described method, and the nutrient-functional reinforcing material is contained in an amount of 30 to 40 parts by weight and the sweetness and binding material is contained in an amount of 24 to 30 parts by weight based on 100 parts by weight of whole cereal grains .

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Experimental Example 1: Evaluation of physicochemical properties of weeds and germinated cereals

The selection of raw cereal grains for weight control snack bars is based on the selection of 10 domestic cereals (brown rice, brown rice, black rice, barley, wheat, oats, buckwheat, sorghum, corn, Brown rice, germination charcoal).

Classification subject kind  Producing area (year of production) Rice   Brown rice New Japan  Jeonnam Hainan (2015)   Brown rice (waxy brown rice) easting  Chungbuk Cheongju (2015)   Waxy black brown rice Thinner  Buan Jeonbuk (2015) Barley   Barley (mix)  Buan Jeonbuk (2015)   Wheat (mix)  Buan Jeonbuk (2015)   Oat (mix)  Unknown (2015)   Buckwheat (mix)  Unknown (2015) Other grains   Sorghum (red sorghum) (mix)  Gangwon Youngwol (2015)   Waxy white corn (mix)  Gangwon Youngwol (2015)   Waxy foxtail millet (mix)  Shinan, Jeonnam (2015) Germinated cereal   Germinated brown rice (mix)  Cheongju Cheongju (2015)   Germinated waxy barley (mix)  Unknown (2015)

1-1: Evaluation of Physical Characteristics

Grain color, endosperm hardness, hundred kernel weight, bulk density and density were measured to confirm physical characteristics of weeds and germinated cereals. Respectively.

The color was determined by visual inspection of the outer skin color and the degree of embryo cutting was determined as hard and soft endosperm according to the distribution of translucent endosperm and white endosperm in the endosperm. (AACC 44-19) using amaranth seeds, and the density was measured by N2 gas replacement method using a pycnometer. The density of the white granules was measured as the weight of 100 intact sample grains.

Cereal Exterior color Shine During the grinding (g) Volume density (g / ml) Density (g / cm ³⁾   Brown rice Brown reshuffle 2.26 + 0.02 0.50 0.00 1.42 ± 0.00   Brown rice Light brown reshuffle 2.08 + 0.03 0.50 0.00 1.44 ± 0.00   Chrysanthemum black reshuffle 2.01 + 0.04 0.51 ± 0.00 1.42 ± 0.00   barley Brown Soft 2.64 ± 0.02 0.51 ± 0.00 1.42 ± 0.00   wheat Brown Hard / Soft Mix 4.28 ± 0.05 0.51 ± 0.00 1.44 ± 0.00   oat Brown Soft 2.87 ± 0.10 0.48 ± 0.00 1.37 ± 0.00   buckwheat Pale green Soft 2.26 + 0.07 0.47 ± 0.00 1.45 ± 0.00   Sorghum Red Hard / Soft Mix 2.58 ± 0.06 0.49 ± 0.00 1.37 ± 0.01   Corn White Hard / Soft Mix 24.73 + 0.03 0.52 + - 0.01 1.34 ± 0.00   Char Brown Soft 0.29 ± 0.00 0.67 ± 0.01 1.39 ± 0.00   Germinated brown rice Brown reshuffle 2.06 ± 0.06 0.50 0.00 1.44 ± 0.00   Germination Brown Soft 2.43 ± 0.05 0.49 ± 0.00 1.38 + - 0.01

From Table 2, it was confirmed that all the samples except brown (black) and sorghum (red) were brown in appearance color and contained pigments in testa. In the case of guilloche, It was confirmed that medium, medium hardness of barley, oats, buckwheat, barnyardgrass, germination and germination of soft corn was soft endosperm.

In addition, the average grain size was 2.01 ~ 2.64g except for corn, wheat, and chajo. However, waxy corn and chajo were significantly different from other samples, resulting in uneven mixing and processing problems. .

1-2: General composition analysis

The contents of moisture, crude protein, crude fat, ash and starch were measured as percentages, and the remaining content was expressed as crude fiber content (Table 3).

sample moisture
(%) Crude protein
(%) Crude fat
(%) Ash
(%) carbohydrate(%) Starch Crude fiber Rice Brown rice 16.1 ± 0.0 7.4 ± 0.4 2.7 ± 0.2 1.4 ± 0.1 82.6 ± 2.6 - Brown rice 13.3 ± 0.1 8.3 ± 0.1 3.6 ± 0.7 1.5 ± 0.1 79.6 ± 1.4 - Chrysanthemum 14.8 ± 0.1 8.3 ± 0.0 2.2 ± 0.3 1.3 ± 0.1 75.9 ± 1.2 - Barley barley 11.9 ± 0.2 11.0 ± 0.3 1.4 ± 0.1 1.7 ± 0.1 57.7 ± 0.4 16.8 wheat 12.4 ± 0.1 13.1 ± 0.1 4.1 ± 0.5 1.8 ± 0.1 62.4 ± 2.3 6.5 oat 11.1 ± 0.0 13.1 ± 0.1 5.6 ± 0.7 1.8 ± 0.1 63.9 ± 1.6 4.8 buckwheat 13.0 ± 0.0 14.6 ± 0.1 4.7 ± 1.9 2.0 ± 0.1 68.0 ± 0.7 - Other
Grains Sorghum 11.6 ± 0.1 12.2 ± 0.0 3.2 ± 0.1 1.9 ± 0.0 56.9 ± 0.7 14.2 Corn 10.1 ± 0.3 11.0 ± 0.1 5.0 ± 1.0 1.7 ± 0.2 57.0 ± 0.1 15.4 Char 11.5 ± 0.1 9.2 ± 0.1 2.9 ± 0.9 3.2 ± 0.1 64.0 ± 0.7 9.7 Germinated cereal Germinated brown rice 10.1 ± 0.0 7.7 ± 0.2 3.2 ± 0.7 1.4 ± 0.0 75.6 ± 0.6 2.2 Germination 10.1 ± 0.0 10.3 ± 0.1 1.6 ± 0.1 1.6 ± 0.0 58.2 ± 1.2 18.3

As shown in Table 3, the crude protein content of germinated brown rice ranged from 7.4 to 8.3%, which was relatively low compared to other grains, while that of wheat, oats, and buckwheat was relatively high, 13 to 14.6%.

The crude fat content was highest in oats (5.57%) and the lowest in barley and germination bark (1.4 ~ 1.6%).

The content of crude fiber was the highest in the order of 16 ~ 18% in barley and germination test, and was higher in the order of waxy corn and sorghum. This is because the thickness and composition of the husk were higher than other samples.

1-3: Antioxidant assessment

(10 kinds) and germinated cereals (2 kinds) were pulverized with a mixer (MIX-40R, J-One Co., Yongin, Korea) and then extracted with 80% methanol and concentrated under reduced pressure to prepare samples. The phenol and flavonoid contents were quantitatively analyzed, and the antioxidant ability was evaluated by measuring the electron donating ability (EDA) and the cation radical scavenging activity (CRSA). The results are shown in Table 4.

 Polyphenol content was measured by absorbance at 760 nm using UV / VIS spectrophotometer according to Folin-Ciocalteau method and gallic acid was used as a standard.

The flavonoid content was measured by absorbance at 420 nm using diethylene glycol colorimetric method and rutin was used as a reference material.

The EDA was measured at 490 nm using DPPH free radical scavenging method and expressed as a percentage according to the following equation.

The cation radical scavenging ability (CRSA) was measured by absorbance at 490 nm according to the ABTS radical scavenging method and expressed as a percentage according to the following equation.

sample Polyphenol content
(mg / 100 g) Flavonoid content
(mg / 100 g) EDA (%) CRSA (%) Control (white rice) 19.36 + - 0.41 15.73 + - 0.66 0.00 ± 0.82 24.24 ± 3.16 Rice Brown rice 69.91 + - 0.47 20.54 + - 0.47 14.27 ± 0.36 62.09 ± 1.32 Brown rice 61.70 + - 0.47 54.05 + 0.15 13.21 + - 0.42 61.34 ± 2.17 Chrysanthemum 455.41 + - 4.59 233.63 ± 0.29 83.56 + 0.14 99.54 + 0.22 Barley barley 115.96 + 0.04 101.75 ± 0.60 63.75 ± 0.78 97.46 + - 0.46 wheat 65.55 + - 0.63 ND 4.02 + - 0.73 74.06 ± 2.27 oat 49.49 + - 0.62 ND 8.52 ± 0.16 80.04 + 1.39 buckwheat 369.00 ± 2.81 124.00 0.64 81.19 ± 0.15 98.73 + - 0.10 Other
Grains Sorghum 2,097.27 ± 3.01 184.77 + - 4.65 83.66 ± 0.16 99.78 + - 0.10 Corn 84.59 ± 1.10 73.91 + 1.01 26.86 + - 0.74 83.90 ± 1.26 Char 60.58 + - 0.51 ND 7.67 ± 1.10 69.98 ± 1.56 Germinated cereal Germinated brown rice 63.49 + - 0.79 20.31 + - 1.60 15.59 ± 1.35 72.20 ± 2.63 Germination 134.42 + 1.16 0.79 + 0.16 69.59 + - 0.57 99.58 ± 0.06

As shown in Table 4, polyphenol contents of the cereal grains and germinated cereals were significantly higher than those of the control (white rice), and those of sorghum, black rice, buckwheat, germination and barley were higher than other samples. The high polyphenol contents of sorghum and black smoke were judged to be due to tannin - based pigments contained in the outer cover. Compared with other grains, black rice, sorghum, buckwheat and barley showed high content of flavonoids.

The polyphenol and flavonoid contents of the samples showed high correlation with the electron donating ability (polyphenol: r ² = 0.9285, flavonoid content: r ² = 0.8485) And it was confirmed that it was proportional to the flavonoid content.

The polyphenol and flavonoid contents of the samples correlated with the cation radical scavenging ability (polyphenol content: r ² = 0.6923, flavonoid content: r ² = 0.7807). It was confirmed that the antioxidant capacity of the cired sample, which was evaluated by the cation radical scavenging ability, was lower than that of the electron donating ability, but was proportional to the content of polyphenol and flavonoid.

Experimental Example 2: Evaluation of processing suitability of weeds and germinated cereals

2-1: Processing characteristics of weeds and germination by heating method

Heating (expansion) of weeds and germinated cereals is selected by hot-air puffing, roasting and microwave heating considering economical efficiency of the processing process, convenience, and improvement of flavor and texture. Respectively.

(MSP-2004, Living Sense, Korea), microwave heating was performed using a 1200W microwave oven (MC28H5114, Sam Sung Electro., Korea) And the optimum heat treatment conditions were as shown in Table 5 according to the results of the preliminary experiment.

Heating method Treatment temperature (캜) Processing time (min) Output (W) Hot air puffing 180-200 1 min 50 sec 1,500 Roasting 200-230 3 min 40 sec 940 Microwave heating
(microwave heating) - 2 min 40 sec 1,200

The expansion rate of the heat treated sample was expressed as the volume increase percentage after heating compared to the volume of the sample before the heat treatment. The volume of the sample was measured by seed replacement method using Amaranth seed. The moisture content was measured by a 105 ° C atmospheric pressure drying method (AACC 44-15), and the degree of expansion, color and texture of the heat-treated sample was measured by sensory evaluation. The results were shown in Figs. 2 to 3 and 6 Table 7 (change in moisture content) and Table 8 (sensory characteristics), respectively.

Generally, the expansion of cereal due to heating is caused by a sudden pressure change when the superficial superheated steam generated in the inside of the grain is ruptured due to the increase of the pressure thereof. The grain expansion is caused by the thickness, strength, It is known that it is influenced not only by density and damage but also by amylose content and initial moisture content in starch molecules.

From FIGS. 2 and 3, the degree of swelling of the sample was different depending on the heat treatment method and the kind of the sample, and it was found that the swelling rice had uniformity and the highest degree of swelling regardless of the heating method.

The degree of puffing was measured to be lower than that of rice hull, and wheat, oats, and pearl were kept in the form of a grain without being expanded regardless of the heat treatment method.

In the case of brown rice, it was not puffed up by heat treatment, but it was relatively uniformly expanded when the moisture content was reduced from 16.1% to 10.3% by drying, and the excessive initial moisture content of the cereal had a negative relationship with expansion I could.

sample Dry heat expansion
(Hot air puffing) Roasting
(Roasting) Microwave
(Microwave heating) Rice Brown rice 131.1 ± 3.9 132.9 ± 3.0 119.5 ± 4.0 Brown rice 368.9 ± 13.9 194.4 ± 23.9 235.1 ± 24.4 Chrysanthemum 156.3 ± 4.0 137.3 ± 3.1 118.6 ± 5.2 Barley barley 195.4 ± 8.0 183.0 + - 15.4 143.2 ± 2.8 wheat 128.7 ± 4.0 134.9 ± 1.0 129.4 ± 2.4 oat 127.3 ± 6.1 137.0 ± 1.1 121.9 ± 0.0 buckwheat 87.1 ± 4.3 89.9 ± 2.2 84.9 ± 0.0 Other
Grains Sorghum 176.3 ± 7.5 123.3 ± 11.1 102.3 ± 5.0 Corn 173.5 ± 8.0 147.5 ± 3.9 160.5 ± 4.3 Char 108.8 ± 1.6 107.8 ± 1.6 100.0 0.0 Germinated cereal Germinated brown rice 126.7 ± 0.0 127.1 ± 5.5 110.3 ± 6.9 Germination 223.1 ± 9.7 214.6 ± 28.6 171.4 ± 4.1

From Table 6, it can be seen that all the samples except buckwheat were completely or partially expanded by heat treatment although the degree of expansion was somewhat different. The degree of expansion was determined to be due to the characteristics of the envelope and starch characteristic of each sample .

It was also confirmed that the uniform and high degree of expansion of the sample was achieved by hot air puffing rather than roasting or microwave heating.

sample Dry heat expansion
(Hot air puffing) Roasting
(Roasting) Microwave
(Microwave heating)   Cereal Moisture before heating (%) Moisture after heating (%) moisture
Removal rate (%) Moisture after heating (%) moisture
Removal rate (%) Moisture after heating (%) moisture
Removal rate (%) Brown rice 16.14 + 0.04 5.59 + - 0.13 65.4 3.04 ± 0.09 81.2 9.17 ± 0.16 43.2 Brown rice 13.25 + 0.06 1.54 + - 0.22 88.4 1.76 + 0.06 86.7 4.25 + 0.84 67.9 Chrysanthemum 14.76 ± 0.06 2.93 ± 0.05 80.2 1.54 + - 0.05 89.6 7.24 ± 0.60 51.0 barley 11.90 ± 0.21 1.20 ± 0.18 89.9 1.20 ± 0.18 89.9 5.17 ± 0.17 56.6 wheat 12.41 ± 0.08 0.55 + 0.04 95.6 1.63 + 0.09 86.9 6.07 ± 0.14 51.1 oat 11.08 + 0.02 1.12 + - 0.10 89.9 0.69 + 0.11 93.8 6.84 ± 0.87 38.3 buckwheat 13.03 0.03 0.13 ± 0.00 99.9 0.12 + 0.03 99.1 3.96 + 0.15 69.6 Sorghum 11.55 + 0.07 1.65 ± 0.15 85.7 3.54 + 0.19 69.4 6.02 ± 0.12 47.9 Corn 10.13 ± 0.26 3.39 + 0.04 66.5 4.86 ± 0.20 52.0 4.72 + - 0.38 53.4 Char 11.51 ± 0.05 1.63 + - 0.05 85.8 1.18 ± 1.24 89.8 6.49 ± 0.05 43.6 Germinated brown rice 10.07 ± 0.03 4.25 + - 0.10 57.8 3.02 ± 0.08 70.0 5.64 0.10 44.0 Germination 10.07 ± 0.03 1.28 + - 0.12 87.3 3.59 ± 0.43 64.4 6.45 ± 0.20 36.0

The texture of snack products such as crispness is closely related to the moisture content. In general, less than 5% is reported to have a critical moisture content in order to have such texture, and the moisture content of snack products is known to be less than 3%.

From Table 7, it can be seen that the moisture content of the sample after heat treatment is 5% or less in case of dry heat expansion and roasting treatment, but the microwave heating is in the range of 4.3 to 9.2%, and the final moisture content is relatively high.

In the case of dry heat expansion treatment, the moisture removal rate was 80 ~ 99% in samples except brown rice, corn and germinated brown rice, and similar to dry heat expansion in case of roasting treatment, The moisture removal rate of the sample ranged from 35 to 96%, indicating that the moisture removal was not sufficiently performed.

sample Dry heat expansion
(Hot air puffing) Roasting
(Roasting) Microwave heating
(Microwave heating) Expansion degree color Texture Expansion degree color Texture Expansion degree color Texture Brown rice 2 2 2 2 2 2 2 One One Brown rice 4 2 4 3 2 4 3 One 4 Chrysanthemum 3 (black) 2 2 (black) 2 2 (black) 2 barley 3 3 4 2 3 2 One 2 3 wheat One 3 2 One 2 2 One 2 4 oat One 2 3 One 2 3 One One 5 buckwheat 2 4 4 2 3 4 One One 4 Sorghum 3 (Red) 2 3 (Red) 2 2 (Red) 2 Corn 3 3 2 2 3 One 3 2 One Char 2 3 2 One 3 One One 2 2 Germinated brown rice 3 3 2 2 2 One 3 2 One Germination 3 4 3 3 3 4 3 2 2

Puffiness: not puffed (1), slightly puffed (2), moderately puffed (3), fully puffed (4)

Color: pale brown (1), light brown (2), brown (3), dark brown (4)

Texture: Hard (1) slightly hard (2), slightly crispy (3), crispy (4), soft (5)

2-2: Heating (puffing) treatment Microscopic structure of cereal grains and germination

The structure changes due to the expansion of the germinated brown rice grown in accordance with the method of 2-1, the partially expanded wheat germ, the grain shape, the unspread wheat, and the germination pellets expanded by germination were observed with a microscope (X100) Are shown in Figs. 4 to 7, respectively.

From FIG. 4, the internal and external structures of the bulbing brown rice vary depending on the heating method. In the case of the dry heat bulging treatment, a relatively uniform air cell and a thin air cell wall And the puffing occurred mainly in the inner part of the endosperm. It was found that the size of the pore became smaller and the shape of the aleurone layer and the outer skin were maintained.

The roasted sample was smaller in pore size than the sample subjected to dry heat expansion treatment, expanded in both the inner and outer ends of the feed, and the starch was melted in contact with the heated surface in the roasting process there was.

In the case of microwave treatment, pores were formed in the inner part of the exhaust but it was confirmed that the size of the pores became larger as the outer part became larger and the outer part was lost.

From FIG. 5, it can be seen that the inner and outer structure changes of the syrup according to the heating method are the same as those of the rice hull, but the structural difference due to the heating method is more apparent.

In the case of dry heat expansion treatment, air cells of uniform size and air cell wall were produced in the endosperm and most starch was observed to be luxurious. The shape of the pores was not spherical, It can be confirmed that the expansion progresses from the inside of the extrudate to the outside due to the elliptical shape having the long axis. During the expansion process, the aleurone layer and most of the outer skin of the endosperm were not damaged.

Pore size and distribution were unevenly distributed in the endosperm of the roasted grains, and some starch particles were observed to maintain their shape, and partial starch gelification was observed. It was observed that the outer shell layer was retained after the heat treatment but a space was formed between the inner oil shell and the outer shell layer.

Microwave - treated sorghum formed micropores in the endosperm, but the pore wall was thick and puffing was limited. Starch particle morphology was observed in the inner and outer endosperm, with limited occurrence of gelatinization and no changes in the morphology of the outer layer.

From FIG. 6, it can be seen that there is a difference in internal structure according to the heating method in the wheat which shows a low degree of expansion according to the heat treatment and maintains its shape. It was observed that the dry shape of the wheat flour retains its morphology while the constituent parts of the wheat flour (shell and horny layer) maintain the shape, but the pores are distributed unevenly in the oil.

Wheat roasting or microwave heating produced an empty space in the endosperm because the superheated steam in the heating process was accumulated in the air space of the soft endosperm and swelled. In addition, it was confirmed that the starch granule type was confirmed in the embryonic stem cells, and thus the gelatinization was limited. Therefore, some pores are formed in wheat, oats, and charcoal, and it is considered that partial expansion and luxation are progressed.

From FIG. 7, it can be seen that the microstructure of the heat-treated sprouts exhibits a pattern similar to the swelling of rice gruel.

2-3: Evaluation of the effects of heating (expansion) treatment on the degree of starch hydrolysis of weeds and germinated cereals

The wasted and germinated grain samples heated according to the method of 2-1 were measured for WAI and water absorption index (WSI) and water solubility index (WSI) after grinding, Are shown in Table 9.

Water absorption index (WAI) and water solubility index (WSI) were calculated as follows using the method of Schoch (Bakers Dig. 31: 42-44 (1957)).

WAI = wt. of sediment (g) / sample dry wt. (g)

WSI (%) = wt. of dried supernatant (g) / sample dry wt. (g) x 100

Cereal WAI  WSI (%) Hot air Roasting Microwave Hot air Roasting Microwave Brown rice 5.1 ± 0.0 4.8 ± 0.1 4.0 ± 0.2 1.9 ± 0.2 1.9 ± 0.1 4.4 ± 2.3 Brown rice 6.0 ± 0.00 5.5 ± 0.0 4.9 ± 0.1 4.9 ± 0.1 3.0 ± 0.2 3.7 ± 0.3 Chrysanthemum 4.4 ± 0.2 4.6 ± 0.1 4.5 ± 0.0 2.2 ± 0.1 1.8 ± 0.1 1.6 ± 0.0 oat 2.6 ± 0.0 2.8 ± 0.0 2.5 ± 0.1 2.9 ± 0.0 3.0 ± 0.1 3.0 ± 0.0 barley 4.4 ± 0.1 4.2 ± 0.0 3.1 ± 0.0 6.8 ± 0.1 4.0 ± 1.6 5.0 ± 0.2 buckwheat 2.4 ± 0.0 2.5 ± 0.0 1.9 ± 0.9 4.2 ± 0.1 3.9 ± 0.1 4.9 ± 0.1 wheat 3.7 ± 0.0 3.9 ± 0.2 3.2 ± 0.0 3.6 ± 0.2 2.8 ± 1.1 3.5 ± 0.1 Sorghum 4.2 ± 0.2 3.9 ± 0.0 3.7 ± 0.2 3.2 ± 0.2 4.0 ± 1.1 4.4 ± 2.3 Char 3.2 ± 0.0 3.2 ± 0.0 2.5 ± 0.0 2.3 ± 0.0 2.2 ± 0.0 2.3 ± 0.1 Corn 3.6 ± 0.5 3.0 ± 0.3 3.1 ± 0.0 4.5 ± 0.5 4.7 ± 0.6 5.1 ± 0.0 Germinated brown rice 3.9 ± 0.2 4.1 ± 0.0 3.4 ± 0.10 1.8 ± 0.0 1.7 ± 0.1 1.6 ± 0.0 Germination 4.9 ± 0.1 5.4 ± 0.0 4.1 ± 0.1 7.3 ± 0.0 4.9 ± 0.2 4.9 ± 0.1

From Table 9, it was confirmed that the swelling power (WAI) of the heat treated specimen was the highest, and the value was higher in the order of dry heat expansion, roasting, and microwave heating treatment.

In the case of oat and wheat with low puffing degree, the water absorption index was also measured to be low, and the degree of starch gelatinization increased with increasing degree of puffing.

Moisture solubility index showed the highest value of barley and germination test in the samples, which is predicted as a result of dissolving not only the starch but also water - soluble glucan components in the feed.

From the above results, it can be seen that excessive expansion due to heat treatment causes loss of the envelope, horny layer and stomach, which may limit the use of dietary fiber and various micronutrients.

 Therefore, it is desirable to prepare a food preparation for weight control by using dry puffing method which causes limited swelling rather than current commercial methods such as oven puffing and gun puffing.

In other words, it is expected that the digestibility of digestion and ingestion will be low due to the relatively low luxury of starch due to limited expansion, and it is possible to highlight the product characteristics more efficiently to consumers through the puffed crotch which maintains the shape of grains in the product, It is considered that roasting process should increase the flavor of the product by producing the desirable flavor ingredient by the browning change. Therefore, it is preferable to use the roasting process together with the dry heat expansion process for the weight control product.

Example 1: Production of a snack bar for weight control including weedy and germinated cereals

The snack bar for weight control was prepared by following the recommended amount of protein, vitamins, and minerals of the weight control food. For food, vitamin A, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B9, vitamin C and vitamin E are more than 25% of the nutrient standard value, and protein, It is stated that calcium, iron and zinc should contain 10% or more of the nutrient standard value.

On the basis of the results of measurement of physicochemical characteristics, nutritional function and processing characteristics of cereal grains for the weight control snack bar, black rice, protein, micronutrients and antioxidant buckwheat, Wheat, sorghum, seven kinds of barley cropland and one kind of germinated cereal (germination chrysanthemum) were finally selected.

The composition ratio of the wines in the product was 63%, which was determined according to the optimum nutritional composition ratio and calorie standard described above. The other waxy ingredients except roasted wheat, barley and buckwheat were subjected to dry heat expansion treatment.

 The sugar solution was composed of oligosaccharide, xylitol, maltodextrin, oil, and water. The composition ratio of the sugar solution in the product was set to 18%, which minimizes sugar content and adherence of raw materials. The composition ratio of each component in the sugar solution was set according to the results of the preliminary experiment evaluating the degree of sweetness, stickiness, color and texture.

 The nutritional fortification of the product was added soybean protein, vitamin / mineral mix, and peanut in accordance with the nutrient standard of the weight control grain snack. The composition ratio of each nutritional ingredient in the prototype was 19% Based on the aforementioned nutritional composition setting basis.

Each raw cereal grain and nutrient functional material as shown in Table 10 were subjected to dry heat expansion or roasting treatment according to the raw material blending ratio and uniformly mixed with a solution prepared by preheating at 40 ° C in a blender. Then, using a roller, . The molded wort and saccharide solution were heated in a baking oven at 200 캜 for 8 to 10 minutes, cooled, cooled to a predetermined size, and packaged to prepare a snack bar for weight control (FIG. 8).

division Raw materials Formulation ratio (%) Whole grains Brown rice 12.0 Brown rice 12.0 Black rice 9.0 buckwheat 6.0 wheat 6.0 barley 6.0 Sorghum 6.0 Germination 6.0 Nutritional function
Reinforced material Soy protein 3.5 peanut 2.5 Vitamin / Mineral Mix 4.0 water 9.0 Sweetness and binding material oligosaccharide 14.0 Xylitol 0.5 Maltodextrin 1.5 oil 1.0 water 1.0 Sum 100

The detailed contents of the vitamin / mineral mix among nutritional functional strengthening materials are as follows.

number nutrient Vitamins / minerals in raw materials
Effective content (%) Daily nutrients
Reference value Formulation ratio (%) One Calcium (mg) 32 800 57.99 2 Vitamin C (mg) 99 100 24.09 3 Vitamin E (mg) 33.5 12 11.24 4 Iron (mg) 33 14 1.25 5 Niacin (mg) 99 16 2.85 6 Vitamin A (μg) 97.5 800 1.33 7 Zinc (mg) 80 10 0.36 8 Vitamin B ₆ (mg) 82 1.5 0.23 9 Vitamin B ₁ (mg) 78.67 1.2 0.21 10 Vitamin B ₂ (mg) 100 1.5 0.18 11 Folic acid (μg) 100 400 0.27

Experimental Example 3: Nutritional analysis of a snack bar for weight control

The nutritional components of the weight control snack bar prepared in Example 1 were analyzed and shown in Table 12. [

Nutrient composition of the weight control product was analyzed by the RDA (8th revised in 2011) and the nutrient content data and database of the Food and Nutrition Society of Korea.

nutrient content
(Based on 43 g) Compared to daily nutrient standards
(%) Calories (kcal) 150.0 5.8 Carbohydrate (g) 25.5 . Protein (g) 6.52 10.0 Fat (g) 3.03 . Vitamin A (μg RAE) 353.4 44.2 Vitamin C (mg) 64.8 64.8 Vitamin E (mg) 11.4 94.7 Vitamin B ₁ (mg) 0.60 49.7 Vitamin B ₂ (mg) 0.53 34.3 Niacin (mg) 9.03 56.4 Vitamin B ₆ (mg) 0.63 41.8 Folic acid (ug) 143.7 35.9 Calcium (mg) 80.1 10.0 Iron (mg) 1.82 13.0 Zinc (mg) 1.60 16.1

As shown in Table 12, the snack bar for weight control had a calorie of 150.0 kcal and a protein of 6.52 g, which was 10.0% of the daily nutrient standard value, 44.2% of vitamin A, 35.3.4 μg of vitamin A, 64.8% of vitamin C, 64.8% , Vitamin B6 was 0.63 mg (41.8%), folic acid was 143.7 mg (35.9%), calcium (80.1 mg) 1.82 mg of iron, and 1.60 mg of zinc, which were measured to contain 10.0%, 13.0% and 16.1%, respectively, of the daily nutrient standard value.

Therefore, the energy-to-calorie nutrient ratio (carbohydrate: protein: lipid) of the snack bar for weight control is appropriate at 65.6%: 16.8%: 17.6%, and when the low fat milk (200ml) Vitamin B2, vitamin B6, vitamin B6, vitamin B6, vitamin B6, vitamin B6, vitamin B6, mg, and zinc (1.61 mg), which are expected to significantly improve protein and calcium content.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

(a) one or more cereals selected from the group consisting of dry expanded brown rice, black rice, black rice, oats, sorghum, waxy maize, glaze, germinated brown rice and germinated rice bran and roasted barley, wheat and buckwheat ≪ / RTI >
(b) adding sweetening and binding material to the mixed cereal; And
(c) baking the mixed cereal to which the sweetening and binding material is added in an oven, and then allowing to cool.
The method of claim 1, wherein the dry heat expansion is performed at 180 to 200 ° C for 1 minute 30 seconds to 2 minutes 10 seconds.
The method of claim 1, wherein the roasting is performed at 200 to 230 ° C for 3 minutes and 20 seconds to 4 minutes.
[2] The method of claim 1, wherein the sweetening and binding material is at least one selected from the group consisting of oligosaccharides, oils, maltodextrins and xylitol.
The method according to claim 1, wherein at least one nutritional functional reinforcing material selected from the group consisting of soy protein, peanut, and multivitamin / mineral mix is added before adding the sweetening and binding material .
(a) one or more cereals selected from the group consisting of dry heat-expanded brown rice, brown rice, black rice, oats, sorghum, corn, potatoes, germinated brown rice and germinated rice bran; (b) one or more cereals selected from the group consisting of roasted barley, wheat, and buckwheat; (c) nutritional functional reinforcing materials; And (d) a sweetening and binding material.
[7] The snack bar of claim 6, wherein the nutritional functional reinforcing material is at least one selected from the group consisting of soy protein, peanut, and multivitamin / mineral mix.
[7] The snack bar of claim 6, wherein the sweetening and binding material is at least one selected from the group consisting of oligosaccharides, oils, maltodextrins and xylitol.
[7] The snack bar for weight control according to claim 6, wherein the nutrient-functional reinforcing material is 30 to 40 parts by weight and the sweetener and binding material is 24 to 30 parts by weight based on 100 parts by weight of whole cereal grains.

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