KR20180074974A - Cereal bar containing laver - Google Patents
Cereal bar containing laver Download PDFInfo
- Publication number
- KR20180074974A KR20180074974A KR1020160178797A KR20160178797A KR20180074974A KR 20180074974 A KR20180074974 A KR 20180074974A KR 1020160178797 A KR1020160178797 A KR 1020160178797A KR 20160178797 A KR20160178797 A KR 20160178797A KR 20180074974 A KR20180074974 A KR 20180074974A
- Authority
- KR
- South Korea
- Prior art keywords
- cereal
- weight
- cereal bar
- steaming
- nuts
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 김을 함유하는 시리얼 바에 관한 것으로서, 더욱 상세하게는 기능성 성분으로 인체에 유익하고 식감을 향상시키는 김을 함유하는 기능성 시리얼 바와 그 제조방법에 관한 것이다.The present invention relates to a cereal bar containing roast, and more particularly to a functional cereal bar containing roast, which is useful as a functional ingredient for the human body and which improves texture.
김은 해태라고도 하는 해초류로서, 우리나라에서는 오래전부터 건조하여 식품으로 널리 사용하여 오던 식품이다.Kim is a seaweed, also called Haitai, which has been widely used in Korea since it has been dried for a long time.
김에는 탄수화물인 아미노산과 단백질이 다량 함유되어 있으며, 헤미셀룰로오스, 솔비톨, 돌시톨 등의 영양성분과 각종 무기질 등이 함유되어 있어서 건강식품으로 알려져 있다. 이와 같이 김은 필수 아미노산을 비롯하여 비타민도 많이 들어 있으며, 소화도 잘 되기 때문에 아주 좋은 영양식품으로 알려져 있을 뿐만 아니라, 특히 동맥경화와 고혈압을 일으키는 원인으로 알려진 콜레스테롤을 몸 밖으로 내보내는 타우린 성분도 함유하고 있는 것으로 알려져 건강식품으로 유용하다.It contains a large amount of carbohydrates, amino acids and proteins, and is known as a health food because it contains nutrients such as hemicellulose, sorbitol and dolichthol and various minerals. In this way, it contains not only essential amino acids but also vitamins and digestion, so it is known as a very good nutritional food. It also contains taurine, which releases cholesterol, which is known to cause arteriosclerosis and hypertension. It is known and useful as a health food.
김의 구성성분 중에서 함량이 높은 헤미셀룰로오스와 포피란은 식이섬유로서 명역 간화작용과 항비만작용, 정장작용 등에 효과가 있으며 혈중 콜레스테롤의 개선효과, 성인병 예방효과, 어린이 신체발육 효과적인 식품이라고 할 수 있다.Hemicellulose and porphyrin, which are high in content of kimchi, are dietary fiber and are effective for improving liver function, anti-obesity effect, and dressing effect, improving cholesterol in blood, prevention of adult diseases, and effective food for child body development.
이러한 김은 주로 얇게 펴서 말린 다음 조미하여 사용하거나 식품성 기름을 발라 구워서 섭취하는 것이 일반적이다. 또한, 일부에서는 김에 다른 음식을 말아서 섭취하는 방법이 자주 사용되고 있다.It is common to use these steams mainly by thinly spreading them, then drying them, seasoning them, or baking them with baking oil. In addition, in some foods, it is often used to eat other foods.
그러나 이러한 김은 그 사용을 위해서는 식감과 색상 등을 고려하여야 하는 문제가 있고, 음식에 적용하는 경우 비린내 증이 나기도 하여 세심한 주의가 필요하다.However, there is a problem that such use of Kim should consider the texture and color for its use, and when it is applied to food, the fish may become inflamed and careful attention is needed.
한편, 최근 곡물이나 견과를 이용한 시리얼 바가 에너지 영양식으로 널리 시판되고 있다. 이러한 시리얼 바는 견과류나 곡류 등의 혼합물을 바인더와 당액을 이용하여 성형시키고 절단하여 먹기 쉽게 포장하여 제조되고 있다.On the other hand, cereal bars using grains or nuts have recently been 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.
그러나 이러한 시리얼 바는 그 구성 성분에 따라 맛과 영양 상태가 다르고 식감도 달라서 구성성분의 조성에 따라서 제품의 품질과 가격 등이 달라질 수 있으며, 특히 기호도를 잘 유지하는 것이 중요하다.However, such cereal bars have different taste and nutritional status and different texture depending on their constituents, so the quality and price of the product may vary according to the composition of the ingredients, and it is particularly important to maintain good taste.
시리얼 바에는 곡물과 견과류 이외에 기능성 성분들을 첨가할 수 있는데, 이 경우 상기한 바와 맛과 식감을 고려하여 첨가하는 것이 중요한 문제가 되고 있다.In addition to cereals and nuts, 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.
기존의 시리얼 바에 관한 제조기술로서, 한국특허공개 제10-2012-0042068호에서는 볶음 쌀 등의 곡물을 이용한 시리얼 바의 제조방법이 제안되어 있으며, 한국특허공개 제10-2015-0007021호에서는 곡류를 로스팅하여 사용한 라이스 바의 제조방법에 관하여 제안하고 있다.As a manufacturing technique for a conventional cereal bar, Korean Patent Laid-Open Publication No. 10-2012-0042068 proposes a method of manufacturing a cereal bar using roasted rice or the like. Korean Patent Laid-Open Publication No. 10-2015-0007021 And a method of producing a rice bar used by roasting.
또한, 한국등록특허 제10-1440468호에서는 기존의 시리얼 바에 홍삼 분말을 이용한 홍삼 에너지 바가 제안되어 있고, 한국공개특허 제10-2016-0111061호에서는 청국장을 포함하는 시리얼 바의 제조방법이 제안되어 있으며, 일본등록특허 제4360549호에서는 고카카오 폴리페놀 함량을 가지는 카카오 고형물과 스테놀에스테르를 함유하는 바에 관하여 제안하고 있다.Korean Patent No. 10-1440468 proposes a red ginseng energy bar using red ginseng powder in a conventional cereal bar, and Korean Patent Laid-Open No. 10-2016-0111061 proposes a method of manufacturing a cereal bar containing chungkukjang Japanese Patent No. 4360549 proposes a bar containing a cocoa solids having a high cocoa polyphenol content and a stanol ester.
그 외에도, 논문에서도 여러 곡물을 이용하는 시리얼 바의 품질 특성에 관하여 연구한 바가 있는데, 예컨대 곡류의 기능성 소재를 바탕으로 하여 칼로리가 낮고 조작감이 우수한 아침 식사 대용의 편의식을 개발하기 위하여 옥수수, 통밀, 멥쌀, 흑미, 현미, 수수, 발아현미, 검은콩, 율무 등 9가지 곡물을 이용하여 선식형과 포핑형 시리얼바를 제조하여 그 품질을 연구한 사례도 알려져 있다.(박종대 외, ‘씨리얼바 제조 및 품질특성’, Korea J. Food Presery, Vol 12, No 3, pp235-240, June 2005)In addition, the paper also studied the quality characteristics of cereal bars using various grains. For example, in order to develop a low-calorie, low-calorie alternative to breakfast cereals based on functional materials of cereals, corn, It is also known that nine types of cereals such as rice, black rice, brown rice, sorghum, germinated brown rice, black beans, and yulmu were used to produce a wire type and a forging type cereal bar and their quality was studied. Quality Characteristics, Korea J. Food Pres., Vol. 12, No. 3, pp. 235-240, June 2005)
그러나 이러한 기존의 시리얼 바의 경우 각각 특징적인 성분을 함유하고 있으나, 그 영양 면에서 성인병을 예방하고 다양한 영양소가 풍부하면서도 동시에 맛과 식감이 우수한 기호도 높은 영양 시리얼 바를 제공한다고 보기 어렵다.However, these conventional cereal bars each contain characteristic components, but it is difficult to prevent nutrition from adult diseases and to provide a highly nutritious cereal bar which is rich in various nutrients and at the same time, has excellent taste and texture.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여, 영양이 풍부하면서도 성인병 등의 예방에 효과가 있는 기능성 식품으로 유용하고 특히 맛과 식감이 우수하여 기호도와 제품의 품질이 우수하게 개선된 간편식인 시리얼 바의 제조를 해결과제로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a functional food which is rich in nutrition and is effective for prevention of adult diseases, The production of a cereal bar which is in the shape of a cylinder is a problem to be solved.
따라서 본 발명의 목적은 영양이 풍부하고 성인병 예방에 효과적인 김을 함유한 시리얼 바를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a cereal bar containing nutrients and effective for prevention of adult diseases.
또한, 본 발명의 다른 목적은 해조류인 김의 비린 맛이 없고 구수한 고유의 풍미를 살리고 시리얼 바 고유의 맛과 식감을 우수하게 유지하면서 기호도를 높인 김을 함유한 시리얼 바를 제공하는데 있다.Another object of the present invention is to provide a cereal bar containing seaweed, which has no pungent flavor of seaweed, and which retains its inherent flavor and maintains the unique flavor and texture of the cereal bar, while enhancing preference.
본 발명은 위와 같은 과제해결을 위하여The present invention has been made to solve the above problems
곡류, 견과류, 시리얼 중에서 하나 이상의 성분을 포함하는 주성분;A major component comprising one or more components of cereal, nuts, and cereal;
김을 포함하는 기능성분;Functional ingredients including fenugreek;
조청, 올리고당, 덱스트린 및 검류를 포함하는 바인더성분A binder component comprising a sweetener, oligosaccharide, dextrin and gum
을 포함하는 혼합물을 성형하여 절단된 형태를 가지는 김을 함유하는 시리얼 바를 제공한다.To provide a cereal bar containing steaming having a cut shape.
본 발명의 바람직한 구현예에 따르면, 상기 주성분 30-70중량부, 기능성분 0.1-20 중량부 및 바인더성분 20-50중량부로 구성될 수 있다.According to a preferred embodiment of the present invention, the main component may be composed of 30-70 parts by weight, the functional ingredient may be 0.1-20 parts by weight and the binder component may be 20-50 parts by weight.
본 발명에 따른 상기와 같은 김을 함유하는 시리얼 바는 김의 고소한 맛과 고유의 풍미를 가지면서 영양이 풍부하고, 성인병을 예방하는데 도움을 줄 수 있는 효과가 있다.The cereal bar containing the above-described steaming bar according to the present invention has an excellent flavor and inherent flavor of Kim, rich in nutrition, and capable of helping prevent adult diseases.
또한, 본 발명에 따른 시리얼 바는 기존과는 달리 맛이 매우 우수하고 식감도 뛰어나며, 특히 기호성이 우수하여 장년층이나 노년층 등의 성인들을 위한 간편식이나 간식, 아침식사 대용으로도 매우 유용한 효과가 있다.In addition, the cereal bar according to the present invention has excellent taste, excellent texture, and excellent palatability, so that the cereal bar has a very useful effect for a quick meal, a snack, and a breakfast substitute for an adult such as an elderly person or an elderly person.
이하, 본 발명을 하나의 구현예로서 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as an embodiment.
본 발명은 시리얼 바의 주성분을 이루는 곡류, 견과류, 시리얼 등을 기본으로 하고, 여기에 김을 포함하는 기능성 성분을 당액이 함유된 바인더 성분으로 결착하여 성형하여 제조될 수 있다.The present invention is based on a cereal, a nut, a cereal, or the like which constitutes a main component of a cereal bar, and can be produced by binding a functional ingredient containing steaming with a binder component containing a sugar solution.
본 발명의 바람직한 구현예에 따르면 주성분으로 사용되는 곡류로서는 일반 멥쌀, 찹쌀, 흑미, 현미, 발아현미, 옥수수, 수수, 통밀, 보리, 검은콩, 율무, 팥, 귀리 등 곡류 중에서 하나 이상을 선택하여 사용할 수 있으며, 일부 또는 전부를 볶아서 사용할 수 있다.According to a preferred embodiment of the present invention, cereals such as common rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black beans, yulmu, And some or all of them can be roasted and used.
또한, 견과류로서는 땅콩, 아몬드, 캐슈넛, 잣, 피스타치오, 호두, 해바라기씨, 밤, 헤이즐넛 중에서 선택된 하나 이상이 사용될 수 있다. 이러한 견과류는 다른 과실에 비해 지방, 특히 불포화지방이 많이 포함돼 있으며 비타민 E를 비롯한 비타민과 무기질이 다량 포함돼 있다. 비타민 E는 혈관 세포에 대한 항산화제 역할을 함으로써 심장병 예방에 효과가 있다. The nuts may be at least one selected from peanuts, almonds, cashews, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts. These nuts are rich in fats, especially unsaturated fats, compared to other fruits, and contain a large amount of vitamins and minerals, including vitamin E. Vitamin E acts as an antioxidant to vascular cells and is effective in preventing heart disease.
본 발명에서 사용되는 견과류는 볶아서 사용할 수 있으며, 분태나 슬라이스 형태로 사용될 수 있다.The nuts used in the present invention can be roasted and used in the form of slices or slices.
본 발명의 바람직한 구현예에 따르면, 주성분에는 통상의 성분으로 이루어진 플레이크가 사용될 수 있다.According to a preferred embodiment of the present invention, flakes made of conventional components may be used as the main component.
또한, 상기와 같은 곡류, 견과류, 시리얼 이외에도, 추가적으로 각종 식용 씨앗류, 사과, 바나나, 건포도, 오렌지, 감귤, 망고, 자두, 감, 파인애플 등 건조과일류, 크랜베리, 블루베리 등의 베리류, 건야채류, 멸치, 새우 등의 건어물류 중에서 하나 이상이 사용될 수 있다.In addition to the cereals, nuts and cereals as described above, it is also possible to add various kinds of edible seeds, apples, bananas, raisins, oranges, citrus fruits, mangos, prunes, persimmons, pineapples and the like as well as dried fruits, berries such as cranberries and blueberries, , Shrimp, and the like may be used.
본 발명에 따르면 바람직하게는 상기 주성분은 전체 시리얼 바의 구성성분 중에서 30-70중량%로 사용될 수 있다.According to the present invention, preferably, the main ingredient may be used in an amount of 30 to 70% by weight of the entire components of the cereal bar.
본 발명의 바람직한 구현예에 따르면, 콘시리얼 10-30중량%, 견과류 5-20중량%, 곡류 5-20중량%, 베리류 5-15중량%를 포함하는 구성으로 주성분을 구성할 수 있다. According to a preferred embodiment of the present invention, the main component may be composed of 10-30% by weight of corn cereal, 5-20% by weight of nuts, 5-20% by weight of cereals and 5-15% by weight of berries.
본 발명의 바람직한 구현예에 따르면, 시리얼 바에는 기능성분으로 김이 사용되며, 이러한 김은 가로세로 (3-5mm)x(10-50)mm의 크기로 절단하여 사용될 수 있다. 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 3-5 mm x 10-50 mm.
본 발명의 바람직한 구현예에 따르면, 김은 구운 김이 가장 바람직하다. 본 발명에서 바람직하게 사용될 수 있는 구운 김은 조미하여 사용할 수도 있는데, 이런 경우 산패의 염려가 있고 오히려 김 고유의 풍미와 맛을 저해할 염려가 있어서 조미 없이 약하게 구운 김을 사용하는 것이 바람직하다. 그러나 일부에서는 조미한 김을 선호하는 경우도 보인다.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.
본 발명에서 기능성분으로 사용하는 김은 가벼워서 주변에 쉽게 부착되고 첨가 시에 흩날리는 문제 등이 있으므로 일반적인 방법으로 혼합하게 되면 뭉치거나 공정 중에 주변 기기에 들러붙어 바람직하지 않은 문제를 야기한다.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, if the rosin is mixed by a conventional method, it may clump or stick to peripheral equipment during processing to cause undesirable problems.
본 발명의 바람직한 구현예에 따르면, 김은 다른 주성분들을 혼합한 후에 최종적으로 혼합하되 바인더 성분 혼합 직전이나 바인더성분과 동시에 첨가하는 것이 바람직하다.According to a preferred embodiment of the present invention, it is preferable that the blend is finally mixed after mixing the other main components, but is added immediately before the binder component or simultaneously with the binder component.
본 발명의 바람직한 구현예에 따르면, 기능성분으로는 추가적으로 복분자, 오디, 뽕잎, 녹차 등이 함유될 수 있다.According to a preferred embodiment of the present invention, the functional ingredients may further include brambles, oats, mulberry leaves, green tea, and the like.
본 발명에서 사용되는 기능성분인 김은 전체 시리얼 바 중에서 0.1-20중량%를 사용하는 것이 바람직하다. 만일, 그 사용량이 0.1중량%보다 적으면 기능성분의 첨가 효과가 없고, 20 중량%를 넘게 되면 과다한 김 맛으로 인하여 기호성이 저하되고, 경제적인 제품으로의 제조가 불가능한 문제가 발생할 수 있어서 좋지 않다.It is preferable that 0.1 to 20% by weight of iridium is used as the functional ingredient used in the present invention. 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, .
본 발명의 바람직한 구현예에 따르면, 바인더 성분으로서는 조청, 올리고당, 덱스트린 및 검류를 포함하는 바인더성분이 사용될 수 있다. According to a preferred embodiment of the present invention, as the binder component, a binder component including tonicity, oligosaccharide, dextrin and gum can be used.
본 발명에서 사용되는 바인더성분으로서는, 구체적으로는 예컨대 조청, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당 등과 같은 올리고당 및 말도 ?H그트린, 난소화성 말토덱스트린, 시클로덱스트린 중에서 선택될 수 있는 덱스트린 등과 아라비아검, 구아검 등 중에서 하나 이상이 사용될 수 있고, 여기에 추가적으로 버터, 물엿, 유지, 곡물시럽, 난황, 맥아시럽, 카라멜, 꿀, 젤라틴, 설탕, 포도당, 과당, 맥아당, 크림, 수크랄로스, 프로폴리스, 트레할로스, 스테비오사이드(stevioside), 아스파탐, 라피노오스(raffinose), 솔비톨, 자일리톨, 만니톨, 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol), 당알콜, 탄수화물, 단백질, 과일농축액, 천일염 등 중에서 하나 이상이 혼합될 수 있다. Specific examples of the binder component used in the present invention include oligosaccharides such as choline, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, chito oligosaccharide, Syrup, egg yolk, malt syrup, caramel, syrup, and the like may be used in addition to one or more of dextrin, dextrin, and dextrin, which can be selected from oatable maltodextrin and cyclodextrin, The present invention relates to a method for the production of maltitol, which comprises administering to a patient in need thereof a therapeutically effective amount of a compound selected from the group consisting of honey, gelatin, sugar, glucose, fructose, maltose, cream, sucralose, propolis, trehalose, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, rhamnitol, inositol, erythritol, paratinose, quercitol, sugar alcohols, At least one of hydrate, protein, fruit concentrate, sun salt, etc. may be mixed.
본 발명의 바람직한 구현예에 따르면, 이러한 바인더성분의 구성은 구운 김을 적용하기에 바람직한 구성으로 이루어진 것으로서, 특히 올리고당과 덱스트린 및 검류를 혼합함으로써 김이 함유된 시리얼 바의 제조에 바람직한 특성을 부여할 수 있다.According to a preferred embodiment of the present invention, the constitution of such a binder component is constituted so as to be suitable for applying baked laver. In particular, by mixing oligosaccharide, dextrin and gum, desirable characteristics are provided for the production of cereal bars containing steaming .
본 발명의 바람직한 구현예에 따르면, 바인더성분은 전체 시리얼 바 구성에 대해 20-50중량%로 함유하는 것이 바람직하고, 그 함량이 너무 적으면 바인더 효과가 저하되어 제품화가 어렵고, 너무 과다하면 맛이 좋지 않고 식감이 저하되는 문제가 있다.According to a preferred embodiment of the present invention, the binder component is preferably contained in an amount of 20 to 50% by weight based on the total composition of the cereal bar. If the content is too small, the binder effect is lowered and it is difficult to commercialize the composition. And there is a problem that the texture is deteriorated.
본 발명에 따르면 상기 전체 시리얼 바 구성 중에서 올리고당은 5-20중량%, 덱스트린은 1-10중량%, 검류는 0.1-3중량%를 사용하는 것이 바람직하며, 조청은 5-20중량%로 사용하는 것이 바람직하다. According to the present invention, it is preferable to use 5-20% by weight of oligosaccharide, 1-10% by weight of dextrin, 0.1-3% by weight of gum, and 5-20% .
본 발명의 바람직한 구현예에 따르면, 상기와 같은 바인더성분은 상기 바인더성분 또는 여기에 추가적으로 바인더나 당 성분으로 적용 가능한 성분들을 첨가하여 혼합한 혼합물을 가열조에 투입하여 혼합한 다음 110-130℃까지 가열 농축한다. 그 다름 정량된 바인더성분 혼합물을 농축기에 넣어 서서히 가열하면서 교반하다가 농축액의 온도가 예컨대 110-115℃와 같은 적정 온도에 도달하면 가열을 멈추고 다음 단계로 이송하여 주성분 다른 시리얼 바 구성성분과 혼합한다.According to a preferred embodiment of the present invention, the binder component may be prepared by adding the binder component or a mixture of the binder component and the sugar component, Concentrate. When the temperature of the concentrate reaches a suitable temperature, for example, 110-115 ° C, heating is stopped and transferred to the next step to mix the main component with other cereal bar components.
본 발명의 바람직한 구현예에 따르면, 상기 바인더 성분을 제조하는 과정에서 필요시 에어믹서를 사용하여 바인더 성분 혼합물에 공기를 불어넣으면서 고속 교반시켜서 바인더의 비중을 떨어뜨려서 라이트(light)한 느낌의 식감과 조직감을 가지도록 바인더를 제조할 수 있다.According to a preferred embodiment of the present invention, in the process of manufacturing the binder component, if necessary, air is blown into the binder component mixture using an air mixer and stirred at a high speed to decrease the specific gravity of the binder, The binder can be manufactured to have a texture.
본 발명의 바람직한 구현예에 따르면, 상기 고속 교반은 영양성분의 전이나 후에 또는 전후에 교반하되 1-10분간 100-2,000rpm으로 시행할 수 있다.According to a preferred embodiment of the present invention, the high-speed stirring may be carried out at 100-2,000 rpm for 1-10 minutes while stirring before or after or before or after the nutritional component.
상기와 같은 본 발명에 따른 조성으로 시리얼 바를 제조하기 위해서는 상기 제시한 주성분과 기능성분을 각각 준비하고, 별도로 바인더성분 혼합물을 계량하고 혼합하여 상기와 같이 바인더성분을 제조한 다음에, 이들을 모두 혼합한다. 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. .
본 발명의 바람직한 구현예에 따르면, 상기와 같은 주성분과 기능성분 및 바인더 성분을 혼합하는 과정에서는 예컨대 스크류를 통해 혼합할 수 있는데, 이때 스크류 자켓 초중반에 온도를 가하여 혼합을 수행하고 이를 통해 김이 스크류 장치에 부착되거나 바인더가 경화되는 문제를 해결할 수 있다. According to a preferred embodiment of the present invention, the mixing of the main component, the functional component and the binder component may be performed, for example, through a screw. At this time, the temperature is applied to the screw jacket, It is possible to solve the problem of being attached to the apparatus or hardening the binder.
이렇게 혼합된 원료들은 통상의 시리얼 바 제조방법으로 압착 성형한 후에는 이를 냉각하고 일정한 크기로 절단한다. The raw materials thus mixed are compacted by a conventional method for producing a bar and then cooled and cut to a predetermined size.
본 발명에 따르면, 예컨대 다른 방법으로 상기 시리얼 바 혼합물을 곧바로 제품화하기 이전에 필요에 따라서 숙성시켜 숙성된 혼합물을 얻을 수 있다. 여기서 숙성 공정은 시리얼 바의 구성성분에 따른 다소 차이가 있을 수 있으나, 바람직하게는 10-15℃에서 12-24시간 동안 숙성시켜 숙성된 혼합물을 얻을 수 있다. According to the present invention, the aged mixture can be obtained, for example, by aging, if necessary, before commercializing the cereal bar mixture directly. Here, the aging process may be somewhat different depending on the constituents of the cereal bar, but preferably aged at 10-15 캜 for 12-24 hours to obtain an aged mixture.
본 발명에 따르면, 바람직하게는 시리얼 바 혼합물을 펴서 면대를 만든 후 냉각한 다음 절단하는데, 이때 냉각은 예컨대 0℃-10℃의 냉각터널에서 5-30분가량 냉각한 다음 절단된 제품은 금속 검출 등 위생 검사를 통과하여 자동포장기에서 최종 제품으로 포장한다.According to the present invention, preferably, the cereal bar mixture is spread out to form a face zone, followed by cooling and then cutting, wherein the cooling is carried out, for example, for 5-30 minutes in a cooling tunnel at 0 ° C to 10 ° C, After passing the hygiene inspection, it is packed in the automatic packing machine as the final product.
본 발명의 바람직한 방법에 따르면, 필요에 따라 보존료, 살균제, 산화방지제, 착색제, 발색제, 표백제, 조미료, 감미료, 향료, 팽창제, 강화제, 유화제, 증점제(호료), 피막제, 검기초제, 거품억제제, 용제, 개량제 등의 식품첨가물을 첨가할 수 있다. 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.
상기와 같이 구성되는 본 발명에 따른 김을 포함하는 시리얼 바는 곡류나 견과류 등에 김이 함유되어 있어서 맛과 향이 뛰어나며 영양이 풍부하여 건강식으로도 유용하고, 특히 성인병에 효과가 있는 성분이 다량 함유되어 성인병 예방을 위한 장년층 내지 노년층이 섭취하기에 적당한 시리얼 바로 제조할 수 있는 것이다.The cereal bar including the above-mentioned composition according to the present invention contains roasted products such as grains and nuts, so that it has excellent taste and flavor and is rich in nutrition, so that it is useful as a health food. Especially, It is possible to produce cereal barrels suitable for ingestion by the elderly or elderly people for prevention of adult diseases.
이하, 본 발명을 실시예에 의거 상세하게 설명하겠는 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the Examples.
실시예 1-7, 비교예 1-2Examples 1-7 and Comparative Examples 1-2
주성분, 기능성분 및 바인더 성분을 하기 표 1과 같이 구성하여 이들을 혼합하고, 냉각하여 상온에서 성형하여 절단하였다.The main component, the functional component and the binder component were constituted as shown in Table 1 below, mixed, cooled, and molded at room temperature to be cut.
이때 사용된 구운 김은 일반적인 건조 김을 양념하지 아니하고 그대로 구운 다음 3x40mm 크기로 절단하여 사용하였다.In this case, the dried roast was used to cut the roasted roasted roast in 3x40mm size.
상기 바인더성분을 혼합한 바인더혼합물을 110-115℃를 유지하면서 타지 않도록 가열한 다음, 여기에 상기 주성분과 기능성분의 원료혼합물을 가하여 혼합하고 골고루 섞어 시리얼 바를 제조한다. The binder mixture obtained by mixing the binder components is heated at a temperature of 110-115 ° C so as not to burn, and then a raw material mixture of the main component and the functional ingredient is added to the mixture, and the mixture is uniformly mixed to prepare a cereal bar.
그런 다음, 상기 시리얼 바 혼합물을 막대 모양 등으로 절단한 후 성형하거나, 절단이 용이하도록 넓은 성형틀에 상기 시리얼 바 혼합물을 펼쳐서 넣고 성형한 후 냉장조건에서 굳힌 다음 절단하여 시리얼 바를 제조한다.Thereafter, the cereal bar mixture is cut into bar-shaped pieces or the like, or the cereal bar mixture is spread and inserted into a wide mold for easy cutting. The cereal bar mixture is shaped and shaped in a refrigeration condition.
이 과정에서 직육면체 형태의 성형물의 표면 온도가 25℃가 될 때까지 10℃의 온도에서 유지한 다음 가로 3cm, 세로 12cm 및 두께 1.5cm이 되도록 절단한다.In this process, the molded article having a rectangular parallelepiped shape is maintained at a temperature of 10 캜 until the surface temperature reaches 25 캜, and then cut to a width of 3 cm, a length of 12 cm, and a thickness of 1.5 cm.
실험예 1Experimental Example 1
상기 실시예에 따라 제조된 시리얼 바에 대하여 패널 30명이 음용 후 그 결과를 평가하였다. 평가는 동일 조건에서 각각의 시리얼 바를 섭취한 후 평가 점수를 1-10 사이의 점수로 평가하여 평균치를 반올림하여 표시하였다. 각 평가 점수가 높을수록 우수한 품질로 평가하였다.The results were evaluated after drinking 30 panels of the cereal bars manufactured according to the above example. After the serial bars were consumed under the same conditions, the evaluation scores were scored between 1-10 and the average was rounded off. The higher the score, the better the quality.
각 패널 별로 평가 내용을 고려하고 종합하여 총평을 각기 우수, 양호, 보통, 나쁨을 평가하도록 하여, 역시 평균 평가 내용으로 총평 결과를 표시하였다.The evaluation results were evaluated by each panel, and the overall evaluation was evaluated as excellent, good, moderate, and poor.
평가 결과, 본 발명에 따른 구운 김을 사용한 시리얼 바의 경우가 이를 사용하지 않거나 너무 소량 또는 너무 과량 사용하는 경우에 비해 우수함을 확인하였다.As a result of the evaluation, it was confirmed that the cereal bar using the baked laver according to the present invention was superior to the case of not using it or using too little or too much.
상기한 바와 같이 본 발명에 따른 구운 김을 함유하는 시리얼 바는 기존의 시리얼 바에 비하여 맛과 식감이 우수하고 풍미가 좋으며, 영양 성분도 우수하다.As described above, the cereal bar containing roasted steaming according to the present invention is superior in flavor, texture, flavor, and nutritional content as compared with conventional cereal bars.
또한, 김 성분에 함유된 여러 가지 성인병 예방 효과를 가지는 성분들로 인하여 각종 성인병 예방에도 도움을 줄 수 있어서 영양 간식이나 아침식사 대용으로도 매우 우수한 품질의 시리얼 바를 제공할 수 있는 것이다.In addition, it is possible to provide a cereal bar of a very high quality even for nutritional snack or breakfast substitute because it can help prevent various adult diseases due to various ingredients having preventive effects on adult diseases contained in the kimchi ingredient.
실험예 2Experimental Example 2
상기 실시예 1에서 제조한 김을 포함하는 시리얼 바에 대해 대장균군 및 일반 세균수를 측정하고 이의 결과를 아래의 표 2에 나타내었다.The coliform group and the number of bacteria were measured for the cereal bar containing the Kim prepared in Example 1, and the results are shown in Table 2 below.
(cfu/g)Coliform group
(cfu / g)
(cfu/g) Common bacteria
(cfu / g)
상기 표 2의 결과로부터, 본 발명의 김을 포함하는 시리얼 바는 대장균군 및 일반 세균수에 대해 식품 기준치를 만족하고 있어 미생물에 대해 안정성이 있음을 확인하였다.From the results shown in the above Table 2, it was confirmed that the cereal bar containing the roast of the present invention satisfies the food standard value with respect to the coliform group and the general bacterial count, and is stable against the microorganism.
Claims (8)
김을 포함하는 기능성분; 및
조청, 올리고당, 덱스트린 및 검류를 포함하는 바인더성분
을 포함하는 혼합물을 성형하여 절단된 형태를 가지는 김을 함유하는 시리얼 바.
A major component comprising one or more components of cereal, nuts, and cereal;
Functional ingredients including fenugreek; And
A binder component comprising a sweetener, oligosaccharide, dextrin and gum
Wherein the mixture has a shape that is shaped by cutting the mixture.
The cereal bar according to claim 1, wherein the main ingredient is 30-70 parts by weight, the functional ingredient is 0.1-20 parts by weight, and the binder ingredient is 20-50 parts by weight.
The cereal according to claim 1, wherein the cereal includes at least one cereal selected from common rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black bean, And at least one selected from the group consisting of peanuts, almonds, cashews, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts is contained as the nuts.
The method according to claim 1, further comprising one or more of the following: dried and first-stream 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 at least one selected from the group consisting of anchovy and shrimp is contained in the cereal bar.
The cereal bar according to claim 1, comprising 10-30% by weight of corn cereal, 5-20% by weight of nuts, 5-20% by weight of cereals and 5-15% by weight of berries.
The cereal bar according to claim 1, wherein the steaming steaming is a steaming steaming without cooking.
[Claim 4] The composition according to claim 1, wherein the binder component comprises 5-20% by weight of oligosaccharide, 1-10% by weight of dextrin, 0.1-3% by weight of gum, and 5-20% Features a cereal bar containing steaming.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160178797A KR20180074974A (en) | 2016-12-26 | 2016-12-26 | Cereal bar containing laver |
| PCT/KR2017/007883 WO2018016912A1 (en) | 2016-07-22 | 2017-07-21 | Nutritional component-enhanced cereal bar for inhibiting rise in blood glucose level |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160178797A KR20180074974A (en) | 2016-12-26 | 2016-12-26 | Cereal bar containing laver |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477280A (en) * | 2019-09-04 | 2019-11-22 | 苏迪(福建)生物科技有限公司 | Sea sedge wraps up in clothing energy stick |
| KR20210048286A (en) * | 2019-10-23 | 2021-05-03 | 농업회사법인 주식회사 두레촌 | Method for Manufacturing Nut Bar with Grain Syrup |
| KR20210121425A (en) * | 2020-03-30 | 2021-10-08 | 임철준 | Composition for grain syrup and Oligo Saccharides |
| KR20220121486A (en) * | 2021-02-25 | 2022-09-01 | 이승연 | Preparing method of energy bar including nutrition granule and energy bar including nutrition granule |
| WO2023018252A1 (en) * | 2021-08-11 | 2023-02-16 | 씨제이제일제당 (주) | Laver snack having chewy texture, and preparation method therefor |
-
2016
- 2016-12-26 KR KR1020160178797A patent/KR20180074974A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477280A (en) * | 2019-09-04 | 2019-11-22 | 苏迪(福建)生物科技有限公司 | Sea sedge wraps up in clothing energy stick |
| KR20210048286A (en) * | 2019-10-23 | 2021-05-03 | 농업회사법인 주식회사 두레촌 | Method for Manufacturing Nut Bar with Grain Syrup |
| KR20210121425A (en) * | 2020-03-30 | 2021-10-08 | 임철준 | Composition for grain syrup and Oligo Saccharides |
| KR20220121486A (en) * | 2021-02-25 | 2022-09-01 | 이승연 | Preparing method of energy bar including nutrition granule and energy bar including nutrition granule |
| WO2023018252A1 (en) * | 2021-08-11 | 2023-02-16 | 씨제이제일제당 (주) | Laver snack having chewy texture, and preparation method therefor |
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