KR20190000512A - Method for nonsoluble dietary fiber manufacturing puffed snack with improving proliferation of probiotics in intestine - Google Patents

Abstract

Provided is a puffed cereal snack with improved probiotics in the intestine and to a manufacturing method thereof. The method for manufacturing the puffed cereal snack was established, wherein the puffed cereal snack according to the present invention can remarkably increase the absorption rate of the dietary fibers and active ingredients in the body to effectively enhance the growth of beneficial microorganisms in the intestines, and enhance the palatability and active ingredient content. The puffed cereal snack manufactured by the manufacturing method of the present invention is a prebiotic substance which promotes the growth of the probiotics, a beneficial microorganism such as Bifidobacterium, and when ingested, intestinal infections caused by pathogenic bacteria can be prevented, the balance of intestinal flora can be maintained, and excellent effects such as inhibition of cancer, reduction of cholesterol, immunity enhancement and the like are obtained to be usefully used.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a confectionery snack,

The present invention provides expanded wheat flour for promoting intestinal probiotics and a method for producing the same.

Dietary fiber is a prebiotics substance that is used by beneficial microorganisms in the large intestine to promote the growth or activity of microorganisms and thus exhibit a beneficial effect on the health of the host. As a prebiotics substance, blood insulin, glucose, It is known that it has an effect of suppressing an increase in concentration of triglyceride and cholesterol, decreasing the amount of food intake, inhibiting weight gain, decreasing body fat, improving constipation and improving the glucose tolerance of diabetic patients .

However, the intake of dietary fiber is decreasing due to introduction of westernized diet and excessive nutrition, and the estimated daily intake of dietary fiber per person is slightly different according to the investigator, but it is less than 20g, which is less than the tentative recommended amount. Such a decrease in dietary fiber intake has increased the incidence of overweight, adult diseases and the like, posing a serious threat to public health.

On the other hand, grains such as barley, yulmu, soybean, japonica, millet, sorghum and corn have been regarded as inferior crops compared to rice, but they supplement nutrients that are insufficient for rice. In addition to dietary fiber, vitamins And minerals are abundant about 2 to 3 times as much as rice and are known to have high value as a functional material. Recently, attention has been paid to solve the problems caused by decrease in consumption of rice and increase in inventory, and to increase income of farm households have.

In addition, grains are being shifted to nutritional aspects as well as to health functions that improve the biological rhythm, metabolic control, or disease prevention, thereby increasing the value of grains as functional food ingredients .

However, conventionally, most of them are used for mixed rice, which is mixed with rice, and the use thereof as a processed product is extremely limited due to problems of processing suitability and preference. Thus, oats and sorghum containing a large amount of dietary fiber , It is considered that dietary fiber-rich foods can be efficiently consumed if they are applied to foods that can be enjoyed by all people, such as breads and cookies.

Therefore, in order to promote the intake of dietary fiber-rich grains, it is necessary to develop a food processing technology having shape and physico-chemical characteristics suitable for various consumers' preferences.

Korean Patent No. KR 10-0940882

The inventors of the present invention have been studying the correlation between the poorly soluble grain material and the effect on the proliferation of beneficial microorganisms in the intestines. When the insoluble grains are expanded and then ingested, the grain particles are separated into spaces for beneficial microorganisms The present invention has been accomplished by establishing a method for effectively feeding dietary fiber, and has found that the use of dietary fiber in the intestinal tract is enhanced to enhance the growth of beneficial microorganisms in the intestines.

Accordingly, the present invention is intended to provide a technical description of a method for producing expandable grain confectionery which can simultaneously exhibit useful effects of probiotics and prebiotics.

According to an aspect of the present invention, there is provided a method of manufacturing a grain grains comprising the steps of: (a) pulverizing grains to produce grain grains; (b) drying the grain particles; (c) expanding the dried grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to produce a grain powder; And (e) molding the cereal powder to produce a confectionery cake.

The present invention also provides expanded wheat flour made by the above-described method.

The expanded granular confection according to the present invention can remarkably increase the absorption rate of dietary fiber and active ingredient in the body to effectively enhance the growth of the beneficial microorganism in the intestines as well as to provide a method for producing the expanded granular confection having improved palatability and effective ingredient content The expanded cereal cake prepared by the production method of the present invention is a prebiotic substance which promotes the growth of probiotic, which is an intestinal beneficial microorganism such as Bifidobacterium. When ingested, prevent intestinal infection by pathogenic bacteria, It can be usefully used because it has excellent effects such as inhibition of carcinogenesis, reduction of cholesterol, and enhancement of immunity, as well as maintaining the balance of intestinal flora.

Fig. 1 is a photograph showing a manufacturing process of a cooked grain confectionery fiber of the present invention.
Fig. 2 shows a comparison of four microorganisms in the intestines ( Lactobacillus acidophilus KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium bifidum KCTC 3357).
Fig. 3 shows the results of analysis of four microorganisms in the intestines ( Lactobacillus acidophilus KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium bifidum < / RTI > KCTC 3357).
Fig. 4 is a CLSM image showing the ability of Lactobacillus acidophilus to adhere to a mixed grain powder and a mixture of beneficial bacteria in the intestinal tract.
FIG. 5 is a CLSM image showing the ability of mixed grains and Lactobacillus acidophilus to be adhered to 3D images.
FIG. 6 is a CLSM image showing the adherence of Lactobacillus acidophilus and grain powder mixed at a certain ratio in each of the barley, brown rice and oat.

Hereinafter, the present invention will be described in detail.

(A) grinding the grain to produce grain particles; (b) drying the grain particles; (c) expanding the dried grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to produce a grain powder; And (e) molding the cereal powder to prepare a confectionery cake (Fig. 1).

Wherein the grain in step (a) is prepared by pulverizing grains containing at least one selected from the group consisting of barley, sorghum, oats, yulmu, millet, edible blood, millet, glutinous rice, to be.

Preferably, the grain of step (a) is added in an amount of 50 to 55% by weight based on the total weight of the whole expanded grain cake, but is not limited thereto.

The grain may be selected from cereals having a high content of dietary fiber and may be a mixture of cereals and rice such as barley, sorghum, oats, yulmu, millet, edible bloom, millet, glutinous rice, brown rice or white rice. Preferably, a large amount of dietary fiber, which is a probiotics substance which is a nutrient of the intestinal beneficial microorganism, is used by using a high content of crude fiber, oats, yulmu, edible blood, millet, millet, glutinous rice, .

The cereals are rich in dietary fiber, vitamins, and minerals, which are necessary for the prevention of adult diseases, as well as supplementing nutrients that are insufficient for rice, which is about 2 to 3 times more abundant than rice.

In particular, oats contain 7 to 22% of dietary fiber and 3.8% of beta-glucan, thereby inhibiting accumulation of adipocytes, thereby reducing body fat formation, increasing HDL cholesterol, , Inhibits the accumulation of cholesterol in the liver, decreases the digestive function of lipids, and improves lipid metabolism. In addition, it contains a large amount of globulin, a low content of prolamin, a large amount of essential amino acids such as lysine, fatty acids such as palmitic acid, oleic acid and linoleic acid, and contains vitamin B and calcium It has excellent physicochemical properties because it contains a high amount of high molecular weight polysaccharide which is a physiologically active substance, and has an effect of suppressing postprandial increase of blood glucose and improving cholesterol. Thus, it can be used as a raw material for manufacturing expanded wheat confectionery.

It contains 6 to 8% of dietary fiber and contains a large amount of flavonoids. It contains tannin, phenolic acid, anthocyanin, phytosterol, policosanol, etc. as its main components and acts as anticancer effect, immune function and cholesterol lowering It can be used as a raw material in the manufacture of expanded sweets.

Rice such as white rice, brown rice and the like are slightly different depending on the cultivation area, but in case of white rice, 75.5 g of carbohydrate, 6.8 g of protein, 1.3 g of lipid and 0.4 g of crude fiber per 100 g of edible portion, 0.6 mg / 100 g, and contains phosphorus, calcium, magnesium, sodium, iron and the like and can be used for producing expanded wheat confectionery. In addition, the main protein of rice contains glutelin oryzenin, and it contains high quality proteins such as small amounts of glutibin and albumin.

The step (a) is a step of expanding the dried grain particles. The grain particles are shrunk in a dense state, and thus there is a problem in that efficient ingestion of the dietary fiber and the active ingredient is difficult at the time of ingestion.

Thus, in this step, the grain particles are expanded to increase the bio-absorption rate of the dietary fiber and the active ingredient. In addition, the taste and flavor of the grain can be further enhanced to enhance the palatability, Can be produced.

For this, in the step (c), the grain particles are supplied to a sealed instant expanding device capable of supplying water vapor, and the water vapor is heated while injecting steam to diffuse the steam into the tissue of the grain grains, And induce the swelling of the grain particles by causing the tissue to form a bluller network at a certain rate.

The expansion process for expanding the grain particles using the closed instantaneous expansion device as described above can be performed at a temperature of 220 to 330 ° C. When the temperature of the expansion process exceeds 230 ° C., the effective ingredient There is a problem in that the content of the active ingredient is lowered. When the temperature of the expansion process is less than 220 캜, the expansion efficiency of the grain particles is lowered and the expansion time is increased. The grain particles can be smoothly expanded.

Alternatively, the grains may be expanded by charging the grains into an extruder equipped with a screw and extruding the grains. Such an extrusion process is a method that can improve the processability of grain grains. When an extrusion process is applied to grains, the starch, protein, and lipid components contained in the grain grains are deformed at high temperature to become viscoelastic , The volume is increased due to steam or gas, the structure is destroyed and the structure can be reformed, and expanded grain particles can be produced in a relatively short time by mechanical energy.

For this purpose, in order to expand the grain particles by the extrusion process, the dried grain particles may be pulverized to have a specific particle size to perform the expansion process. Preferably, the grain powder having a particle size of 30 to 60 mesh It is possible to maximize the expansion efficiency by charging it into the extrusion apparatus and performing the extrusion process.

In the case of using the extrusion apparatus as described above, the expansion process adjusts the water content in consideration of the feeding rate by controlling the temperature of the barrel portion at 90 to 130 ° C. and extruding the grain particles, So that it is possible to produce expanded grain particles of excellent quality with minimal reduction of dietary fiber and active ingredient.

In the above-mentioned cereal grain in which expansion is induced, not only the biofeeding rate of the dietary fiber and the active ingredient contained in the cereal grain in the state where the cell wall of the grain grain is partially broken can be improved, but also the grain- As taste and flavor become stronger, palatability is remarkably improved.

Particularly, the expandable grain particles as described above have a degree of puffing of 1 to 3, the cell walls of the grain particles are partially broken and the water absorption index is remarkably improved. In addition, the dietary fiber, which is the nutrient of the intestinal beneficial bacteria, It is absorbed in a large amount, and the growth space and environment of the beneficial microorganism in the intestines are formed, thereby contributing to improvement of health and immunity of the recipient.

In the step (d), the granulated powder is pulverized to produce a grain powder. In this step, the grain powder is pulverized into a powder having a specific particle size and then mixed with various additives in the following step, Shape, so that it is possible to produce expanded puffed cake having high palatability.

In the step (e), the expanded granular powder is molded to produce expanded granular confection. In this step, a grain composition containing the expanded granular powder is prepared, and the prepared grain composition is molded into various sizes and shapes Can be produced, and any method for producing confectionery using a conventional powder can be used without limitation.

The above-mentioned cereal composition can be prepared by adding various additives so as to realize various flavors and aromas in addition to the expanded grain powder. Especially, the seasoning raw materials such as seasoning, red bean, red ginseng, sugar, starch syrup, sorbitol, Can be added to prepare expanded wheat confectionery having further improved palatability. The seasoning may be a mixture of white sugar, glucose, lactose, skim milk powder, spice, cocoa powder, maple flavor, sun salt, dried ginger powder and sucralose to give a thrush flavor.

According to the method for producing expanded granular confection according to the present invention as described above, the expansion rate of the dietary fiber and the active ingredient in the body is remarkably increased by producing the expanded granules by expanding the cereals to prepare the expanded granules, It is possible not only to effectively enhance the growth of microorganisms but also to produce expanded wheat confection having increased palatability and effective ingredient content.

In addition, it can be used as a means to promote the consumption of rice and grains, thereby contributing to the increase of farm income.

The expanded cereal cake prepared by the above method is a prebiotics substance that promotes the growth of probiotic, a beneficial microorganism such as Bifidobacterium. When ingested, prevent intestinal infections caused by pathogenic bacteria and maintain the balance of intestinal microflora But also has excellent effects such as inhibition of carcinogenesis, reduction of cholesterol, and immunity enhancement.

Accordingly, the present invention provides expanded wheat flour made by the above-described method.

The expanded cereal cake contains expanded granules to enhance the absorption rate of dietary fiber contained in the cereals in the intestines, and the dietary fiber can be easily ingested by intestinal beneficial microorganisms, thereby enhancing the growth of intestinal beneficial microorganisms.

The intestinal beneficial microorganism is not particularly limited if it is beneficial bacteria in the intestines such as lactic acid bacteria and the like. In particular, Lactobacillus acidophilus , Lactobacillus delbrueckii subsp. Lactis , Streptococcus salivarius ( Streptococcus salivarius) subsp . thermophilus), Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum ), and the like.

Hereinafter, the present invention will be described in more detail with reference to examples.

The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

< Example  1> Manufacturing Method of Expanded Grain Sweets

We have produced expanded cereal sweets using pre - fermented cereal - derived fiber as prebiotics.

Specifically, cereals (oats, brown rice, white rice, and corn) were pulverized in a ball mill apparatus at the blending ratios shown in Table 1 below to prepare grain powders having an average grain size of 30 to 60 mesh. In the extrusion process described below, the moisture content of the grain powder was adjusted to 30% in consideration of the feeding rate of the grain powder, and the mixture was used after being equilibrated at 4 ° C for 24 hours.

The grain powder was extruded to expand the grain powder. The granulated powder was charged into a biaxial extrusion extruder (Incheon Machinery Industry Co., Ltd.) and extruded to produce cereal sweets. The biaxial extrusion extruder was equipped with a screw in the same direction and equipped with four barrels having an inner diameter of 31.2 mm and capable of maintaining a middle shaft of 17.3. The rotating speed was fixed at 150 rpm, The extrusion molding process was performed by setting the temperature of the barrel III to 90 ° C, the temperature of the barrel III to 120 ° C, and the temperature of the barrel IV to 130 ° C.

Raw material name Formulation ratio (%) Weight (kg) Yarn compounding weight (kg) Total compounding ratio (%) oat 2 0.3 0.6 1.03 Brown rice 20 3 6 10.33 White rice 23 3.45 6.9 11.88 corn 55 8.25 16.5 28.40 100 15 30 51.64 palm oil 29.80 8.66 17.3 29.79 Seasoning 17.88 5.19 10.39 17.89 Calcium carbonate 0.34 0.099 0.193 0.34 Corn oil 0.17 0.049 0.099 0.17 Purified salt 0.17 0.049 0.099 0.17 48.36 14.047 28.086 48.36 29.05 58.08 100

< Example  2> Optimal Prebiotics ( prebiotics ) Material selection

<2-1> Grain Heat number  Analysis of Intestinal Microbial Enhancement Activity Using Extracts

In order to select the optimum prebiotic material for the expanded pastry cake prepared in Example 1, the effect of the grain containing insoluble organic material, such as grain and rice, on the proliferation of beneficial microorganisms and lactic acid bacteria in the intestines was analyzed.

Specifically, grains (oats, white rice, brown rice, and corn) were selected as poorly soluble organic materials. The grains were pulverized to a size of 100 mesh or less using a pulverizer (DA-10000G, Hanil, Seoul, Korea) Each was added to distilled water, mixed for 10 minutes, centrifuged (4 ° C, 13,000 rpm, 10 minutes), and filtered through a 0.2 μm pore filter paper to prepare a dietary fiber extract. The beneficial microorganism and lactic acid bacterium produced in the intestinal tract were cultured in the intestinal beneficial microorganism isolated from the human body by the Mitsuoka method and in the lactic acid bacteria isolated from the fermented food. The intestinal beneficial microorganism and the lactic acid bacteria were cultured in RCM medium And MRS medium. After the culture, 50% (v / v) glycerol was added to the culture solution and stored in a deep freezer at 70 ° C or lower. The intestinal beneficial microorganism and the lactic acid bacteria were activated by subculturing three times or more before use.

2.5 mL of the intestinal beneficial microorganism and the lactic acid bacteria were inoculated into 4.25 mL of RCM medium and MRS medium, and 5 mL of the fiber extract extracted from the grain was added and incubated at 37 ° C for 72 hours with shaking. The effect of grain size on growth was investigated by measuring the absorbance and the number of viable cells according to incubation time (0, 4h, 8h, 12h, 16h, 20h, 24h, 48h, 72h) in 660nm wavelength light. As a control, 5 mL of DMSO (30%) was added to the same amount of fiber extracts extracted from cereals, and the absorbance and viable cell count were measured.

As a result, it was confirmed that the absorbance of the medium containing the extract of each grain powder was significantly increased and the number of viable cells was increased by 30% or more as compared with the control group.

Strain Control group ^{1 )}
(CFU / mL) Grain powder ^{2 )}
(CFU / mL) Growth rate ^{3 )} Lactobacillus acidophillus 4.34 × 10 ⁷ 7.43 × 10 ⁷ 1.715 Lactobacillus delbrueckii
subsp. lactis 2.31 x 10 ⁷ 4.37 × 10 ⁷ 1.890 Streptococcus salivarius
subsp . thermophilus 4.77 × 10 ⁷ 7.93 × 10 ⁷ 1.664 Bifidobacterium bifidum 1.85 x 10 ⁸ 2.71 × 10 ⁸ 1.466

¹⁾ Control group: 50% (w / v) MRS broth + 50% d

²⁾ Grain powder: 50% (w / v) extract of MRS broth + 50% grain powder

³⁾ Growth rate: Number of viable cells in cereal powder / Number of viable cells in control

<2-2> Grain Heat number  Analysis of Intestinal Microbial Enhancement Activity Using Extracts

In order to analyze the effect of hot water extract of cereals on the growth of beneficial microorganisms in the intestines, the cereals (oats, chrysanthemum, chrysanthemum, chrysanthemum, chickens and brown rice) were added to distilled water and heated for 24 hours at 55 ° C, The resulting hot-water extract was filtered through filter paper having a pore size of 5 탆. Four live microorganisms ( Lactobacillus acidophilus KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium bifidum KCTC 3357) was cultured at 37 ° C for 24 hours, and subcultured three times to activate the strain. Subsequently, 5% (10 ⁵ CFU / mL) of subcultured strain was added to each 50% And cultured for 48 hours. Then, the absorbance was measured using a spectrophotometer with time (4 h, 8 h, 12 h, 18 h, 24 h, 36 h, 48 h) The change in absorbance over time was measured

As a result, it was confirmed that all of the four beneficial microorganisms cultivated in the above-mentioned grain extract had a significant growth enhancement effect as compared with the control (Fig. 2).

<2-3> Freeze-dried cereal Hot water extract  Analysis of intestinal microbial enhancing activity

The effect of hot - water extract of freeze - dried grains on the growth of beneficial microorganisms in the intestines was analyzed.

Specifically, the growth curves of beneficial microorganisms in the hot-water extracts of lyophilized grains (oat, chrysanthemum, yulmu, barley, chrysanthemum and rice) were obtained, The prepared hot water extract was concentrated with a vacuum concentrator and then dried with a freeze dryer to prepare a hot-water extract of freeze-dried cereal grains having a concentration of 50 mg / mL. Using the prepared hot water extract as a culture medium, four microorganisms ( Lactobacillus acidophillus KCTC 3164, Streptococcus salivarius subsp . thermophilus KCTC 3658, Bifidobacterium bifidum KCTC 3357) were inoculated and cultured, and a growth curve in which the intestinal beneficial microorganisms proliferated was obtained.

As a result, Lactobacillus acidophilus KCTC 3164 showed the highest growth promoting effect in the hydrothermal extracts of the grains such as paulchiae, yulmu, and oat, and showed a significant growth promoting effect in other grains except brown rice . Lactobacillus delbrueckii subsp. Lactis KCTC 3636) was found to have the highest enhancing effect in yulmu and showed significant growth enhancement effect in oats and other grains. Streptococcus salivarius subsp . Thermophilus &lt; RTI ID = 0.0 & gt ; KCTC 3658) showed the highest growth promoting effect in the paddy field, and the growth promotion effect was also shown in other grains such as oats. Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum KCTC 3357) showed a significant increase in palatability, oat, and number of wastes, and that the other grains showed significant growth promoting effect on the intestinal beneficial bacteria (FIG. 3).

As a result, it was confirmed that, by using the above-mentioned grain materials, it is possible to produce a puffed food material which can contain a high concentration of dietary fiber and enhance the growth of beneficial bacteria in the intestines. I was able to build it.

< Example  3> Analysis of intestinal microbial behavior model

<3-1> Prebiotics  Grain powder and Between the beneficial bacteria in the intestines  Adsorption analysis

To analyze the behavior of the beneficial microorganisms in the intestinal flour, an image of Prebiotics cereal material was obtained using Confocal laser Scanning Microscopy (CLSM), and the grain powder (oats, Brown rice, white rice and corn) were inoculated with lactobacillus acidophilus ( Lactobacillus acidophilus KCTC 3164), which is an intestinal beneficial microorganism, to confirm the ability of the intestinal beneficial microorganism to adhere to the powder.

As a result, it was judged that the grain powder could provide the space and environment for the microorganism in the intestines to help the growth and growth of beneficial microorganisms in the intestines (Fig. 4).

<3-2> Implemented with 3D image Prebiotics  Grain powder and Between the beneficial bacteria in the intestines  Adsorption analysis

A CLSM three-dimensional image of intestinal beneficial microorganisms was obtained in order to analyze the behavior of the beneficial microorganisms in the intestines in the cereals (oats, brown rice, white rice and corn).

Specifically, optimal conditions for CLSM 3D image analysis were set up, and prebiotic grains were analyzed for beneficial microorganism adsorption, and the intestinal beneficial microorganisms were cultured for 24 hours, centrifuged at 4,000 rpm for 5 minutes, And the precipitated cells were separated. The cells were washed once with PBS buffer solution and stained with 0.03% fluorescein isothiocyanate (FITC) for 10 min in the dark. After staining, the cells were washed with PBS buffer solution After washing once, it was confirmed by CLSM.

As a result, it was judged that the grain powder could provide a space and an environment for the microorganism in the intestines to support the growth and growth of beneficial microorganisms in the intestines (Fig. 5).

<3-3> Prebiotics  Adsorption analysis of grain powder and intestinal beneficial microorganisms

To check the adsorption of prebiotics mixed grain powder (oats, brown rice, white rice and corn) and microorganisms beneficial for the intestines, we examined the grain powder (oat, brown rice, white rice and corn), brown rice, oat powder, CLSM was used after staining with the appropriate fluorescent dyes and concentrations determined by the DIC filter and the intensity of autofluorescence of grains was high at wide wavelength band when the grain powder and strain were mixed. contrast filter). The strain was stained with 0.03% FITC and mixed with grain powder.

As a result, it was confirmed that the beneficial microorganisms in the intestines were adhered to oats and mixed grain powder (oats, brown rice, white rice and corn), and that the adhesion performance of the cereals having beneficial microorganisms in the intestines was superior to the sticky ability It was confirmed that the grain powder contributes to the growth of intestinal microorganisms by providing a space and environment for the microorganism in the intestines to form beneficial microorganisms (Fig. 6).

< Example  4> poor availability Probiotics  Characterization of expanded wheat confection

<4-1> Characterization of Extruded Grains

The degree of expansion of the granules expanded by extrusion molding was measured to analyze the expansion efficiency.

As shown in the following Table 3, the degree of puffing of the grains prepared by extrusion molding ranged from 1.70 to 2.23, The highest degree of bulgeing was found at 2.23 and the lowest value was 1.74.

Expansion of extruded granules (mm / mm) Charity 1.74 + 0.14 Cardboard 1.94 + - 0.05 Chimney 1.86 ± 0.10 oat 2.01 ± 0.17 Yulmu 2.23 0.11 Brown rice 1.93 + - 0.12

<4-2> Analysis of water solubility index and moisture adsorption index of extruded granules

The water solubility index and moisture adsorption index of grains prepared by extrusion molding were analyzed.

As shown in Table 4 below, it was found that the water solubility index and moisture adsorption index of cereals prepared by extrusion molding were significantly increased by puffing, and the moisture adsorption index was the highest in barley, and in particular, Was significantly increased to 3.37% after 0.22.

Water dissolution and adsorption index of extruded grains Experimental material
Water Solubility Index (%) Moisture Adsorption Index (g) No treatment Bulge No treatment Bulge Charity 0.02 1.10 0.13 4.56 Cardboard 0.08 0.28 16.23 11.18 Brown rice 0.22 3.37 1.38 0.40 Chimney 0.08 0.76 1.07 5.16 Yulmu 0.17 2.66 1.70 4.86 oat 0.27 2.12 1.01 2.76

< Example  5> Sensory Evaluation of Swollen Grain Sweets

The sensory evaluation of the swollen cereal cake prepared by the method according to Example 1 was performed by selecting 20 college students majoring in food.

The sensory evaluation was performed by evaluating the characteristics of flavor, color, chewiness and general preference of the cereal sweets by the 5-point scale method. The score was given in the range of 1 to 5 with 1 point for "very bad" and 5 points for "very good" The higher the preference, the higher the score was set. In addition, the sensory evaluation was carried out in comparison with the expanded wheat confectionery prepared by using commercially available A grain confectionery as a control group, and the results are shown in Table 5 (note that in Table 5, 1 is very displeased, Dislikes, 3 is common, 4 likes, 5 indicates very much).

sample color flavor Texture incense Total likelihood Control group 3.10 ± 0.61 3.20 ± 0.53 3.21 ± 0.21 3.10 ± 0.62 3.25 + - 0.34 Example 1 3.35 ± 0.22 3.21 + - 0.62 3.23 ± 0.33 3.30 ± 0.65 4.20 0.62

As a result, as shown in Table 5, the sensory evaluation of the expanded confectionery cake showed that the color was 3.35 ± 0.22, the taste was 3.21 ± 0.62, the texture was 3.23 ± 0.33, 3.30 ± 0.65. It was found that the sensory evaluation was superior to that of control A, and the overall acceptability was 4.20 ± 0.64.

Generally, a product with a rating of 3.5 or higher shows superiority in product development, and the manufactured expanded confectionery has a score of 4.0 or more, which is suitable for consumers' preference.

Claims (6)

(a) milling the grain to produce grain particles;
(b) drying the grain particles;
(c) expanding the dried grain particles to produce expanded grain particles;
(d) pulverizing the expanded grain particles to produce a grain powder; And
(e) molding the cereal powder to produce cookies. The method according to claim 1, wherein the cereal comprises at least one selected from the group consisting of barley, sorghum, oats, yulmu, millet, edible blood, millet, glutinous rice, brown rice and white rice. The method of claim 1, wherein the drying of step (b) comprises drying the grain particles at a moisture content of 15 to 20%. A swollen cereal cake prepared by the method of manufacturing the swollen cereal cake of claim 1. The expanded confectionery cake according to claim 4, wherein the expanded grain confection enhances the growth of beneficial microorganisms in the intestines. 6. The method of claim 5, wherein the intestinal beneficial microorganism is selected from the group consisting of Lactobacillus acidophilus , Lactobacillus delbrueckii subsp. Lactis , Streptococcus salivarius sp. ( Streptococcus salivarius subsp . thermophilus) and Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum ). &lt; / RTI &gt;

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