KR20190060596A - Cereal bar composition with improved texture and method of preparing the same - Google Patents

Abstract

The present invention relates to a cereal bar composition with improved texture and a preparing method thereof. The cereal bar composition of the present invention comprises an oligosaccharide-containing mixed sugar, nuts, dried fruits, and grains.

Description

TECHNICAL FIELD The present invention relates to a cereal bar composition having improved texture and a method of manufacturing the cereal bar composition.

The present invention relates to a cereal bar composition comprising an oligosaccharide and a process for preparing the cereal bar composition. More particularly, the present invention relates to a cereal bar composition comprising oligosaccharides, nuts, dried fruits and cereals, It is superior in moisture retention compared to a cereal bar made from sugar or syrup and has a soft texture for a long time and thus has excellent sensual satisfaction.

The cereal bar is a bar form containing a variety of raw materials such as cereal, and is widely used as a substitute for a meal in a recent Westernized diet, and is used particularly as a substitute for breakfast. The cereal bar usually contains sugar and starch syrup. The saccharide is an important raw material that affects not only the sweetener but also the physical properties such as elasticity and texture of the final product. Syrups are also used in cereal bars in a relatively large amount to prevent recrystallization of sugar.

However, as consumers' interest in health has increased recently, the feeling of rejection of sugar intake is increasing. In particular, consumers who are on a diet feel burdened by the increase in calories caused by the consumption of sugars, and consumers are also feeling the burden of increased oral corrosion due to the consumption of sugars. Cereal bars containing sugar and syrups are not suitable for the food industry, especially the sugar industry trend, which is not suitable for the trend of food culture, low calorie and no additives because sugar content is high. To solve this problem, foods using raw materials capable of reducing or replacing saccharides are being produced.

In addition, the starch syrup has a sticky but hard texture, and therefore, the cereal bar containing starch syrup has a problem in that it is difficult to chew up the starch in the morning when it is applied as a meal on an empty stomach.

Therefore, it is required to develop a serial bar replacing starch syrup to solve such a problem, and to develop a serial bar which meets the trend of reduced sugar, while having a soft texture and high sensual satisfaction.

It is an object of the present invention to provide a cereal bar composition containing oligosaccharide-containing mixed sugar having high moisture content and excellent functionality by replacing part or all of sugar and syrup used in conventional cereal bars.

Yet another object of the present invention is to provide a method for producing a cereal bar containing oligosaccharide-containing mixed sugar, nuts, dried fruits and cereals.

TECHNICAL FIELD The present invention relates to a cereal bar composition containing oligosaccharides and a process for preparing the same, and more particularly, to a cereal bar composition comprising an oligosaccharide-containing mixed sugar, a nuts, a dried fruit and cereal, .

The cereal bar according to the present invention has a high moisture content and excellent moisture holding ability compared to a conventional cereal bar made from sugar and syrup, and thus has a long-lasting soft texture and thus is excellent in sensual satisfaction.

One example of the present invention relates to a method for producing a cereal bar, which comprises adding water to a saccharide and heating the sugar syrup to prepare a sugar syrup, and adding and mixing nuts, dried fruits and cereals to the sugar syrup.

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

The present invention provides a cereal bar composition comprising oligosaccharide containing mixed sugars, nuts, dried fruits and cereals.

The oligosaccharide contained in the oligosaccharide-containing mixed sugar may be any one or more selected from the group consisting of isomaltooligosaccharide, fructo-oligosaccharide and galacto-oligosaccharide, and it is preferable to use isomaltooligosaccharide. Depending on the kind of raw material, the maltooligosaccharide or isomaltooligosaccharide is prepared by using starch, the galacto-oligosaccharide is obtained by using lactose, and the fructo-oligosaccharide is produced by using sugar. The isomaltooligosaccharide is collectively referred to as low-viscosity saccharides whose main components are branched oligosaccharides such as isomaltose, panose and isomaltotriose, and which contain little or no high molecular components of five or more sugars .

The isomalto-oligosaccharide is produced by an enzyme reaction from starch, and in addition to a straight-chain sugar chain in which glucose is linked by an? -1,4 bond, a small sugar having at least one? -1,6 bond or a degree of polymerization DP) 1 to 5 as a main component. Such isomaltooligosaccharides have been used throughout the food industry as food moisturizing, functional raw materials, polishes, excipients and the like, and its specific effects are known to have the effect of activating lactic acid bacteria fermentation in the intestines or proliferating bifidobacteria In addition, it is known that it has effects on the function of suits and prevention of cavities, prevention of aging and dieting, and is widely used in processed foods such as dairy products, fermented milk, and beverages.

The oligosaccharide-containing mixed sugar in the cereal bar composition of the present invention may be contained in an amount of 10 to 30% by weight, preferably 15 to 25% by weight, and most preferably, 17 to 20% by weight. When the oligosaccharide-containing mixed sugar is contained in the above-mentioned range, the degree of crispness is not significantly different from that of the cereal bar including sugar and starch syrup, and it is possible to manufacture a cereal bar which can maintain a soft texture for a long time Do.

The mixed sugar containing the oligosaccharide may be in the form of a liquid although it is not particularly limited in the form of use, and the solid content of the mixed oligosaccharide may be, for example, 10 to 90 Bricks (solid content by weight) 20 to 85 Bricks, and preferably 30 to 80 Bricks, and may be suitably concentrated or diluted depending on the application form, application product, application purpose and the like.

Specifically, the oligosaccharide-containing mixed sugar may contain oligosaccharide in an amount of 5 to 70 parts by weight, preferably 30 to 60 parts by weight, based on 100 parts by weight of solids of the whole saccharide, which has a low monosaccharide and disaccharide content, May be in the form of a mixed sugar containing an oligosaccharide whose content is significantly reduced from that of the prior art. Therefore, by using the oligosaccharide, it is possible to produce food that can meet the current issue of a sugar reduction policy.

The oligosaccharide-containing mixed sugar may contain oligosaccharide in an amount of 5 to 70 parts by weight, preferably 10 to 60 parts by weight, and most preferably 50 to 55 parts by weight, based on 100 parts by weight of the whole sugar saccharide in the mixed sugar According to one embodiment of the present invention, the oligosaccharide-containing mixed sugar may contain 10 to 70 parts by weight of isomaltooligosaccharide, 5 to 30 parts by weight of monosaccharide and disaccharide, and 5 to 30 parts by weight of DP 3 Or 5 to 40 parts by weight of a saccharide such as an isomaltooligosaccharide.

According to one embodiment of the present invention, the cereal bar composition may further include at least one sweetener selected from the group consisting of sugars, aldoses, ketoses, sugar alcohols, rare saccharides, and high-intensity sweeteners in addition to oligosaccharide-containing mixed sugars . For example, it may contain sugar, and when it contains sugar, the sugar may be contained in an amount of 40% by weight or less based on 100% by weight of the total composition, and may not include sugar. The aldose is a monosaccharide having one aldehyde group in the molecule and includes, for example, erythrose, threose, ribose, arabinose, xylose, ricosal, alos, altrose, glucose, mannose, gulose, , Galactose, and the like, and they may be used alone or in combination of two. The ketose is a monosaccharide having one ketone group in the molecule, and includes ribulose, xylulose, fructose, sorbose, and tagatose, and these may be used singly or in combination.

The rare saccharides include various rare saccharides such as alos, tagatose, altrose and the like, and the high-intensity sweetener includes aspartame, acesulfame K, sodium cyclamate, saccharin sodium, sucralose, stevia sweetener Glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, glycoside, enzyme treated stevia).

The nuts, dried fruits and cereals included in the cereal bar composition according to the present invention may be processed or unprocessed. The nuts may be at least one selected from the group consisting of peanuts, almonds, cashew nuts, hazelnuts, walnuts, coconuts, and pistachios. The nuts may be prepared by mixing 3 to 50% by weight, preferably 5 to 30% by weight, based on 100% by weight of the total cereal bar composition solids.

The cereal may be at least one selected from the group consisting of rice, barley, brown rice, wheat, corn, rye, oats, millet, millet, millet, buckwheat, quinoa and spatula. The cereal may be prepared by mixing 3 to 50% by weight, preferably 5 to 30% by weight, based on 100% by weight of the solid content of the entire cereal bar composition.

The dried fruit contained in the cereal composition of the present invention may be at least one selected from the group consisting of cranberry, strawberry, furun, blueberry, blackberry, strawberry, grape, apple, mango and banana, It does not. The dried fruit may be prepared by mixing 2 to 40% by weight, preferably 3 to 20% by weight, based on 100% by weight of the solid content of the whole cereal bar composition.

The cereal bar of the present invention may optionally further include seeds. Examples of the seeds may be at least one selected from the group consisting of toothseed, flaxseed, perilla, sesame, poppy seed, and sunflower seeds. Do not. The seeds may be prepared by mixing 2 to 40% by weight, preferably 3 to 20% by weight, based on 100% by weight of the solid content of the entire cereal bar composition.

The cereal bar composition according to the present invention may further include various additives in addition to the above-mentioned composition. Examples of the additive component include at least one member selected from the group consisting of an emulsifier, an indigestible dextrin, a skim milk powder, a protein powder, a vitamin, a mineral, a yeast, a gum, a swelling agent (sodium bicarbonate, sodium pyrophosphate, May be further included.

In another embodiment of the present invention, the moisture content of the cereal bar composition may be 4.0 to 10.0% by weight, preferably 4.5 to 8% by weight, measured on the 15th day after storage at 25 and relative humidity of 75% . In particular, the composition of the present invention has a higher moisture content than a cereal bar using sugar syrup and sugar as a saccharide, and can provide a smooth and moist texture due to its excellent moisture retention.

In addition, the hardness of the cereal bar composition of the present invention measured by a texture analyzer after storage at 25 and relative humidity of 75% on the 15th day of storage may be 500 to 6,000 g, preferably 500 to 5,600 g. The cereal bar composition according to the present invention has a hardness in the above range and can provide a soft texture, and can be particularly applied to fasting, especially as a substitute for a morning substitute.

Another example of the present invention relates to a method for preparing a cereal bar composition comprising mixing an oligosaccharide-containing mixed sugar, nuts, dried fruits and cereals. For example, water is added to a saccharide and heated To prepare sugar syrup, and adding noodles, dried fruits and cereals to the sugar syrup and mixing them. The preparation method of the present invention may further comprise the step of preparing the sugar solution syrup with at least one sweetener selected from the group consisting of sugar, aldose, ketose, sugar alcohol, rare sugar, and high-intensity sweetener in the oligosaccharide-containing mixed sugar have. For example, water may be added to the sugar, isomaltooligosaccharide mixture and heated to a syrup for cereal bar manufacture by concentrating the syrup to about 70 Bricks or more, or 80 Bricks or more, such as 82 Bricks or more.

The manufacturing method of the present invention is characterized in that after the sugar syrup production step is carried out, a mixing step of mixing the nuts, the dried fruit and the cereals is carried out, and then one or more steps selected from the group consisting of a molding step, .

The present invention relates to a cereal bar composition containing an oligosaccharide and a method for preparing the cereal bar composition. The cereal bar composition can impart a soft and moist texture to the cereal bar composition because of its high moisture content, Lt; / RTI >

The present invention will be described in more detail with reference to the following examples. However, the scope of protection of the present invention is not intended to be limited to the following examples.

Example  1 to 4. Preparation of cereal bars using oligosaccharides

1-1: Sugar syrup  Produce

To prepare sugar syrup for producing a cereal bar, the raw material is first weighed, an appropriate amount of water is added, the syrup is heated using a water bath, the water content is evaporated to adjust the syrup solid content to 82 brix, Were prepared. Sugar syrups containing saccharides were prepared by the ingredients and contents shown in Table 1, and the respective contents shown in Table 1 are expressed as weight%. Specifically, a mixed sugar containing a starch syrup, sugar, 75 brix isomaltooligosaccharide (trade name: M500, IMO 50% relative to 100% by weight of solid content) and fructooligosaccharide (trade name: fructooligosaccharide, solid content: 100% (Trade name: Sun Oligo L500, GOS 50% relative to 100% by weight of solid content) was used.

Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Starch (82bx) 60 - - - - Sugar 40 40 - 40 40 Isomaltooligosaccharide
Containing mixed sugar (IMO 50%) - 60 100 - - Fructooligosaccharide
Containing mixed sugar (FOS 55%) - - - 60 - Galactooligosaccharide
Containing mixed sugar (GOS 50%) - - - - 60 Total (% by weight) 100 100 100 100 100

1-2: Manufacturing of cereal bars

The sugar syrup prepared in 1-1 above was mixed with ingredients in the ingredients and contents shown in Table 2 below and heated in a pot for 25 minutes or more. The heating temperature was adjusted to 53 with the surface temperature of the pot and the temperature of the pot with the temperature of 60 while stirring to prepare a raw material mixture. The prepared raw material mixture was conveyed through a conveyor belt, molded in a molding machine, cooled to room temperature, and cut after the cooling step to produce a serial bar. The content indication unit in Table 2 is% by weight.

Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Cranberry 12.03% 12.03% 12.03% 12.03% 12.03% Tortoise Almond 13.00% 13.00% 13.00% 13.00% 13.00% Soy nugget 10.00% 10.00% 10.00% 10.00% 10.00% Peanut contest 5.00% 5.00% 5.00% 5.00% 5.00% Fried brown rice 4.54% 4.54% 4.54% 4.54% 4.54% Isolated soy protein 4.54% 4.54% 4.54% 4.54% 4.54% cornflakes 12.00% 12.00% 12.00% 12.00% 12.00% Blueberry extract 2.72% 2.72% 2.72% 2.72% 2.72% Indigestible maltodextrin 2.73% 2.73% 2.73% 2.73% 2.73% Rice Crisp 0.91% 0.91% 0.91% 0.91% 0.91% Arabic sword 0.73% 0.73% 0.73% 0.73% 0.73% Starch (82bx) 19.08% - - - - Sugar 12.72% 12.72% - 12.72% 12.72 Isomaltooligosaccharide
Containing mixed sugar (IMO 50%) - 19.08% 31.80% - - Fructooligosaccharide
Containing mixed sugar (FOS 55%) - - - 19.08% - Galactooligosaccharide
Containing mixed sugar (GOS 50%) - - - - 19.08% Total (% by weight) 100.00% 100.00% 100.00% 100.00% 100.00%

Comparative Example  1. Preparation of cereal bars containing starch syrup and sugar

In Comparative Example 1, 19.08 wt% of starch syrup (82bx) was used instead of the isomaltooligosaccharide-containing mixed sugar and instead, 12.72 wt% of starch syrup and sugar were used as saccharides, To prepare a cereal bar (see Table 1 and Table 2).

Test Example  1. Moisture Content Assessment

The moisture content refers to the water content contained in the food, and the moisture content of the cereal bars of Examples 1 to 2 and Comparative Example 1 was evaluated by the following method.

The water content (%) in the cereal bars was measured by using a moisture analyzer (Satoriuns, Germany), weighing 2 g of sample, setting the temperature at 105 and the time at automatic mode. Specifically, the moisture content was measured at 1 day, 10 days, and 15 days after storage by using a thermo-hygrostat set at 25 and relative humidity of 75% Respectively.

division
Comparative Example 1 Example 1 Example 2 Water content (%) Water content (%) Water content (%) Day 1 4.33 5.39 6.22 10th day 4.31 5.48 6.11 Day 15 3.89 5.42 6.05

As shown in Table 3, it was confirmed that as the content of the isomaltooligosaccharide-containing saccharide increased, the water content was increased. Generally, the soft texture was better as the moisture content was higher. Example 1 was compared with Comparative Example 1 in which starch syrup and sugar were used instead of starch, and Example 1 using mixed sugar containing isomalto-oligosaccharide instead of starch syrup and water of Example 2 containing only mixed sugar containing isomaltooligosaccharide It was confirmed that the soft bar of the cereal bar of Example 2 had a high moisture content and had the softest texture.

In order to confirm the difference in moisture content depending on the type of oligosaccharide-containing mixed sugar used in the cereal bar, only the type of oligosaccharide-containing mixed sugar used was different and the same content was used. The other constituents and the content were the same as in Example 1 (Mixed sugar containing sugar and fructooligosaccharide), Example 4 (mixed sugar containing sugar and galactooligosaccharide), and Comparative Example (starch and sugar) Moisture content was measured in the same manner as in 1-1. The measurement results are shown in Table 4 below.

division
Comparative Example 1 Example 1 Example 3 Example 4 Water content (%) Water content (%) Water content (%) Water content (%) Day 1 4.33 5.39 4.68 5.22 10th day 4.31 5.48 4.72 4.99 Day 15 3.89 5.42 4.84 4.88

The water content of Example 1, Example 3 and Example 4 using sugar and oligosaccharide-containing mixed sugar was higher than that of Comparative Example 1 using starch syrup and sugar as described above. As compared with the case of using starch syrup and sugar, The soft texture of the cereal bars was improved. Furthermore, the water content of Example 1 using the isomaltooligosaccharide-containing mixed sugar was the highest among the oligosaccharide-containing mixed sugars, and the degree of decrease in moisture content was gentle with time, And it is confirmed that the texture sustainability is excellent. Therefore, it was confirmed that the use of the mixed sugar containing isomaltooligosaccharide when using the same amount of the oligosaccharide-containing mixed saccharide in the preparation of the cereal bars was the most suitable for the soft texture.

Test Example 2: Evaluation of hardness (degree of softness)

The hardness of the cereal bars of Examples 1 and 2 and the cereal bars of Comparative Example 1 were measured under the analytical conditions shown in Table 5 below to evaluate softness of the texture. The hardness of the sample was measured according to the following measurement conditions using a texture analyzer (TA-XT2i, Stable micro system). The hardness measurement was repeated five times and expressed as an average value.

division Hardness analysis conditions Measure pressing force Sample Size 30 W (mm) x 30 L (mm) x 30 H (mm) Sample Size Horizontal, Vertical, Height 30mm Cube Form speed 5mm / s The speed at which the probe pushes the sample is 5 mm / s Distance 30% Hold sample until 30% deformation at initial sample height Probe 100mm compression plate probe type

The hardness of the cereal bar was measured by measuring the force applied at the time of pressing, and the degree was expressed by the weight (g) per unit area. A high value of hardness through the texture analyzer means that a lot of force is required when pressing the serial bar, which means it has a harder texture. The results are shown in Table 6. The results are shown in Table 6. [Table 6] < tb > < TABLE >

Raw material Comparative Example 1 Example 1 Example 2 Day 1 (g) 4482 2855 805 10 days (g) 8280 4154 1158 15th day (g) 10233 5550 2250

As shown in Table 6, the hardness of the cereal bar prepared in Comparative Example 1 was the highest with only the starch syrup and the sugar, the hardness of the Example 2 having the high content of the isomaltooligosaccharide-containing mixed sugar was the lowest, and the content of isomaltooligosaccharide And the cereal bar containing isomaltooligosaccharide had a relatively soft texture.

In particular, the hardness of Comparative Example 1 increased sharply with time, whereas Examples 1 and 2 containing isomaltooligosaccharide showed a comparatively moderately increased hardness, and in Example 2 having a high isomaltooligosaccharide content, And one hardness increase rate. Thus, it was confirmed that the soft texture of the cereal bar containing the isomaltooligosaccharide of the present invention was higher than that of Comparative Example 1, and the sustained maintenance of soft texture was excellent.

Test Example 3. Sensory Evaluation

In order to evaluate the sensory properties of the soft bar, crispness, sweetness, color strength, appearance satisfaction and texture satisfaction of the cereal bars, the cereal bars prepared in Examples 1 and 2 and Comparative Example 1 were placed in the mouth, The epidermis was stimulated evenly and then spit out. Each time a sample was evaluated, the mouth was washed with water. After 10 minutes passed, the next sample was evaluated and the sensory elements were expressed on a 5-point box scale . The sensory evaluation staff consisted of 15 panelists (20-40 years old, male and female) professionally trained on taste and flavor evaluations, and displayed on a 5-point scale. The evaluation criteria of the above items are as follows, and the results are shown in Table 7 below.

The softness, the crispness, the sweetness, the appearance and the satisfaction of the food texture were evaluated as 0 and the best case as 5, respectively. The overall preference was set to a minimum of 0 points and a maximum of 5 points by judging overall appearance, texture, and taste.

Evaluation standard Comparative Example 1 Example 1 Example 2 Color intensity 3.5 3.6 3.4 sweetness 4.0 3.9 3.2 Crisp degree 3.7 3.5 3.4 Softness 2.5 3.6 4.7 Exterior satisfaction 3.7 3.7 3.9 Texture satisfaction 3.5 3.2 3.9 Overall satisfaction 3.2 3.6 3.7

As can be seen from Table 7, in the case of containing the mixed sugar containing isomaltooligosaccharide, the degree of crispness comparable to that of Comparative Example 1 containing a large amount of sugar and syrup was similar to that of the Comparative Example, but the soft feeling was remarkably high and the overall preference Sugar and starch syrup were all substituted with isomalto-oligosaccharide-containing mixed sugars, it was confirmed that it was possible to provide a high-preference serial bar having a soft texture.

Claims (14)

A cereal bar composition comprising oligosaccharide containing mixed sugars, nuts, dried fruits and cereals. The composition according to claim 1, wherein the oligosaccharide is at least one selected from the group consisting of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide. The composition of claim 1, wherein the oligosaccharide-containing mixed sugar comprises 10 to 30% by weight, based on 100% by weight of the total composition of the cereal bar composition. The composition of claim 1, wherein the oligosaccharide-containing mixed sugar is a syrup having a solids content of 10 to 90 Bricks. The composition according to claim 1, wherein the oligosaccharide-containing mixed sugar comprises 5 to 70 parts by weight of oligosaccharide based on 100 parts by weight of total sugar solids of the saccharide mixture. The oligosaccharide-containing mixed sugar according to claim 1, wherein the oligosaccharide-containing mixed sugar contains 10 to 70 parts by weight of isomalto-oligosaccharide, 5 to 30 parts by weight of monosaccharides and disaccharides, and 5 to 40 By weight of an isomaltooligosaccharide. The composition of claim 1, wherein the cereal bar composition further comprises at least one sweetener selected from the group consisting of sugar, aldose, ketose, sugar alcohols, rare saccharides, and high sweetness sweeteners. The composition of claim 1, wherein the cereal bar composition further comprises sugar, wherein the total cereal bar composition comprises no more than 40% by weight sugar based on 100% by weight solids. [3] The method of claim 1, wherein the nuts are at least one selected from the group consisting of peanuts, almonds, cashews, hazelnuts, walnuts, coconuts and pistachios, and 3 to 50 wt% ≪ / RTI > The cereal bar composition according to claim 1, further comprising at least one component selected from the group consisting of an emulsifier, an indigestible dextrin, a protein powder, a vitamin, a mineral, a salt, a swelling agent, an emulsifier, a flavoring agent and a coconut. The cereal bar composition according to claim 1, wherein the cereal bar composition has a moisture content of 4.0 to 10.0% by weight measured at 15 days after storage at 25 DEG C and 75% relative humidity. The cereal bar composition according to claim 1, wherein the cereal bar composition has a hardness of 500 to 6,000 g as measured at the 15th day of storage at 25 ° C and 75% relative humidity. 13. A method of making a cereal bar composition comprising mixing an oligosaccharide containing mixed sugar according to any one of claims 1 to 12, nuts, dried fruits and cereals. 14. The method according to claim 13, wherein the preparation method comprises adding water to a saccharide and heating the sugar syrup to prepare a sugar syrup, and adding nuts, dried fruits and cereals to the sugar syrup and mixing them.