KR20200089900A - Low-caloric Rice Bar, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a method for manufacturing low-caloric rice bar by mixing fried nut powder, fried bean powder, fried sesame, and dried fruits with fried white rice and brown rice as main materials, adding fruit juice in the mixture, and curing the mixture with fruit juice. The low-caloric rice bar may be used for low-caloric meal replacement with balanced nutrition based on harmonization of rice, nuts, fried bean powder, fried sesame, and dried fruits, is not bard so that texture is excellent, tomato components are included so that indigestion problem due to excessive intake of the rice bar is solved, oxidation and deterioration are suppressed so that storage feature is improved. Since a multilayer is formed on surfaces of rice, nuts, fried bean powder, fried sesame, and dried fruits to prevent humid of tomato juice and water included in sugars from absorbing, the rice bar is crispy and chewy and represents flexible texture. Since the multilayer intercepts the rice bar from outside air to prevent rancidity, even if the rice bar is stored for a long time, the rice bar is not deteriorated or rotted.

Description

Low-caloric rice bar, and method for manufacturing the same

The present invention is a method for producing a low-calorie rice bar by using roasted white rice and brown rice as main ingredients, mixing roasted nut powder, roasted soybean powder, roasted sesame seeds and dried fruit, and adding fruit juice to harden it with sugars and gelatin. It relates to a low-calorie rice bar manufactured.

With the development of the industry, a westernized taste and a meal of modern people who are chased by a busy daily life can be replaced and a nutritional snack that can be conveniently used anytime and anywhere is required. As a meal substitute, a rice bar has attracted attention.

Rice bar refers to a product that is pressed in the form of a stick by adding a binder made of saccharides such as grains and nuts. As a similar processed food, energy bar, grain bar, nut bar, cereal bar, There are nutrition bar and granola bar, and Gangjeong is a traditional food.

These rice bars are manufactured mainly from grains and nuts, and are easily used as supplementary foods for active people or athletes by supplying the necessary calories by simply supplementing carbohydrates, proteins, fats, and other minerals with energy and nutrients. have.

Rice bars are usually manufactured by forming and hardening a grain or nut with a binding agent having an adhesive force, forming a bar into a bar, and as a binding agent, starch syrup, sugar syrup, glucose syrup, edible fat binder, starch, gelatin, pectin, guar Swords, etc. are used.

However, since these rice bars are mainly made of rice or other grains alone or in a mixed form, the nutrients contained are very limited, so it is difficult to promote health of eaters, and they do not have various types and tastes. As the main ingredient, the texture of the binder is hard and hard to eat because the moisture of the binder moves to the grain during the hardening process, making the texture harder.

In addition, with the increase in national income, various adult diseases are emerging as serious social problems, and interest in healthy foods such as high protein, low fat, high fiber, and low calorie is increasing, but rice bars mainly made of rice mainly consist of rice and starch syrup. Conventional rice bar products, which are low-protein, high-calorie foods made of carbohydrates and using high-concentration saccharides, do not meet the tastes of modern people who are health-oriented, and they are not good for adult diseases such as diabetes or diet. They tend to be reluctant to eat.

In order to solve this problem, Korean Registered Patent Publication No. 1503455 puts butter or vegetable oil in puffed grains and nuts, heats it, and treats it with fruits, then functional substances (blueberries, bokbunja, audi, green tea, and bananas) A method of manufacturing rice bars by binding with a fondant syrup (sugar sugar or sugar alcohol, fresh cream, salt and butter) added thereto and pressing with a roller was proposed.

The present invention was made by making a small nucleus composed of many air cells by applying physical force at the time when crystals start to form during the preparation of the pondant syrup, so that the texture of the rice bar is crisp and softened so that it can be easily chewed.

However, in order to manufacture the materials in the form of a bar, it must be strongly compressed with a roller, and even if a lot of air cells are generated in the fondant syrup, it becomes harder after hardening, which makes it easier to work than conventional rice bars, but its effect is not as satisfactory as expected. In addition, if the grain and nuts are coated with butter or vegetable oil, the binding force with the syrup is lowered, and it is easy to escape, which causes problems in handling.

In addition, in Korean Patent Publication No. 2014-0036675, cooked vegetables, meat, seafood, etc. are placed on top of rice blood (the rice is spread wide and evenly like a certain thickness of blood) and wrapped to form a bar-shaped rice bundle. It was presented in the manufacturing method of the bread crumb rice bar, which is made and coated on the surface.

The present invention has the advantage that the side dish is contained, it is possible to easily eat a balanced meal of rice and side dishes and bread crumbs are applied to the surface so that the rice bar does not adhere to the hand, but the cooked side dish is included, so it is easily deteriorated and has a short shelf life. there is a problem.

In addition, Korean Patent Publication No. 2019-0000357 discloses a cereal bar composition comprising allulose, nuts, dried fruits, and grains, replacing sugar or starch syrup used in conventional cereal bars, while having low calories and similar sweetness. By using an allulose component having a high moisture content, a soft and moist texture can be imparted to the cereal bar.

However, allulose is a sweetener artificially synthesized from fructose using enzymes and the like, and has a shortage of viscosity, and thus, a cereal bar in which nuts, dried fruits and grains are adhered with allulose is fragile during handling, and thus has a disadvantage in that it loses marketability.

The present invention is to solve the above problems, while providing a nutritionally balanced low-calorie rice bar, and provides a rice bar that does not deteriorate even after long-term storage and has a texture.

In order to solve the above problems, the present invention comprises the steps of preparing roasted white rice, roasted brown rice and roasted sesame by roasting white rice, brown rice and sesame seeds; After roasting nuts and beans, crushing to prepare roasted nut powder and roasted bean powder; Drying the berry fruits to prepare dried berry fruits; Preparing saccharides, margarine, lecithin and gelatin; 55 to 70 parts by weight of roasted brown rice, 10 to 20 parts by weight of roasted nuts powder, 10 to 20 parts by weight of roasted soybean powder, 5 to 10 parts by weight of roasted sesame seeds, 80 to 90 parts by weight of dried berries, 75 to 85 parts by weight of sugar, 5 to 15 parts by weight of margarine, 0.01 to 0.10 parts by weight of lecithin, 1 to 10 parts by weight of gelatin and 1 to 7 parts by weight of tomato juice; Frying the mixture at 110-130° C. for 10-20 minutes; And forming the roasted mixture to solidify; provides a method for producing a low-calorie rice bar.

At this time, the white rice and brown rice are five-wheeled rice, the nuts are almonds, the beans are frosted, the sesame seeds are broken, and the berries are preferably blueberries and cranberries.

In addition, it is preferable to fry the white rice and brown rice for 5 to 15 minutes at a temperature of 100 to 150 ℃, and for 10 to 20 minutes at 90 to 130 ℃ for nuts, beans and sesame seeds.

In addition, it is preferable to add 5 to 15 parts by weight of persimmon immersed in the saccharide based on 100 parts by weight of white rice roasted in the mixture after cutting the persimmon for 20 to 30 hours.

In addition, in the roasting step, boil gelatin with water, and then stir-fry white rice, roasted brown rice, roasted nut powder, roasted soybean powder, roasted sesame seeds, and dried berry berries. First fry, and when the temperature rises to 110-130°C, sugars and margarine , It is preferable to stir fry by adding lecithin and tomato juice, and it is more preferable to stir fry while margarine, lecithin, tomato juice and saccharides are sequentially added over time.

In addition, the present invention provides a low-calorie rice bar prepared by the above method.

Rice bar of the present invention, rice, nuts, roasted soybean powder, roasted sesame seeds and dried fruits can be used as a meal replacement for nutritionally balanced low calories in harmony with each other. It solves the problem of indigestion caused by excessive intake of rice bars and suppresses oxidation and deterioration, thereby improving storage.

In addition, rice, nuts, roasted soybean powder, roasted sesame seeds and dried fruits are formed on multiple surfaces, so that the moisture and sugar content of tomato juice is not absorbed by them, so the rice bar is crispy, chewy, and has an elastic texture. Since the membrane blocks them and prevents rancidity, even if the rice bar is stored for a long time, it does not deteriorate or decay.

1 is a photograph showing the appearance of a rice bar produced by the method of the present invention.

The low-calorie rice bar of the present invention is a mixture of roasted white rice and brown rice, roasted nut powder, roasted soybean powder, roasted sesame seeds and dried berry berries and sugars, margarine, gelatin and lecithin as binders, and then stir-fryed with tomato juice. It is made by hardening.

Looking at the nutritional value of rice, represented by white rice and brown rice, rice starch helps brain activity and is effective in preventing obesity and diabetes. It is known to have the best protein resources among cereals, which is effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

In addition, rice is rich in niacin, known as vitamin B3, and enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide are present, especially brown rice. In the case of white rice, it is rich in lipid, protein, and fiber, and has recently been spotlighted as a health food.

Brown rice contains rice bran and seed eyes in white rice, which is rich in fat, protein, and vitamin B1·B2, and contains phytic acid, dietary fiber, gamma-aminobutyric acid (GABA), gamma-orizanol, and octacosanol. It contains physiologically active substances such as phytochemicals, so it has excellent functions such as reducing cholesterol, suppressing colon cancer, and reducing cardiovascular disease.

Although there are several varieties of rice, it is preferable to use five-wheeled rice with low alkali digestion value and amylose content as the main ingredient of rice bars.

Oryun Rice is a grain of peeled orun rice grown by crossing the rice varieties Suwon 462 and Yeongdeok 34, and it has a lower alkali disintegration degree and amylose content and a complete rice yield compared to Odae rice, which is recognized for high quality due to its good taste and flavor. (head rice milling yield) is high, except that it has similar quality characteristics to Odae rice.

As five-wheeled rice has a low amylose content, it has a relatively high amylopectin content. Compared to chain amylose, amylopectin has branches in the molecular structure, so it is easy to form a cross-linked structure and has a low alkali disintegration degree, so it is mixed with a binder. Also, there is little change in physical properties.

First, white rice and brown rice are prepared by washing and roasting, and frying for 5 to 15 minutes at a temperature of 100 to 150 °C to prevent white rice and brown rice from burning, thereby improving the savory taste of rice.

Next, prepare roasted nuts powder, roasted soybean powder, and roasted sesame seeds mixed with roasted white rice and brown rice.

Nuts and seeds contain a lot of unsaturated fatty acids such as linoleic acid and oleic acid, which lowers the cholesterol level in the human body and removes waste products accumulated in blood vessels, which is effective for blood health, and omega-3 fatty acids act on brain nerve cell development to help the brain of children It helps to develop, improve memory and prevent dementia in the elderly.

In addition, it is rich in vitamin E with antioxidant activity, which is effective in preventing aging and destroys free radicals that can cause cancer, thereby increasing the resistance to cancer, and is rich in fiber and contains nutrients that interfere with fat absorption. Help diet.

In the present invention, almonds are used as nuts and soybeans and sesame seeds are used as seeds. Almonds are rich in dietary fiber and good for diet, rich in minerals, effective in preventing osteoporosis, and rich in unsaturated fatty acids, preventing heart disease It has a function and is effective in preventing aging due to its antioxidant action.

Frost beans can be used as soybeans, perilla can be used as sesame seeds, and nuts and seeds may contain insect eggs or pupae, and these foreign substances can be used after being removed, but they may remain unremoved. Since it hatches after production, it may cause consumer complaints about the product and also cause hygiene problems. To prevent this possibility, the nuts and seeds are roasted and used, and the roasted nuts and beans are crushed and powdered into rice bars. Mix.

Roasting nuts and seeds kills eggs and pupae and also kills bacteria present in nuts and seeds, which can solve hygiene problems.The roasting temperature is the temperature and time at which eggs and pupae die without burning nuts and seeds. , For example, it is preferable to fry for 10-20 minutes at 100~120 ℃, and by frying at such a relatively low temperature, it is possible to obtain an effect of increasing the fragrant aroma without destroying the unsaturated fatty acids and vitamin E contained in them. .

Next, prepare dried berries, and it is preferable to use blueberries and cranberries as berries.

Berries, which are classified as super fruits, have been reported to have anti-cancer, anti-inflammatory, and antioxidant properties of phytochemical components, such as phenol anthocyanins and flavonoids, which are red and blue in color. Vitamins, minerals, and essentials Since it contains phytosterols that maintain amino acids and collagen, it has the effect of promoting human health according to each active ingredient.

Among these berries, blueberry fruit contains a large amount of active substances necessary for the physiological function of the human body, such as anthocyanin pigment, vitamin A, vitamin C, niacin, potassium, calcium, and especially anthocyanin pigment compared to other fruits It is known to contain.

In addition, cranberries also contain anthocyanin pigments, and an antioxidant component called proanthocyanidin increases immunity in response to disease, lowers LDL cholesterol levels that are not good for the human body, and increases HDL cholesterol levels, thereby lowering blood pressure. It has the effect of preventing cardiovascular disease by acting and has the effect of preventing bacteria from adhering to the body.

Anthocyanin, a radical scavenging component, is a water-soluble pigment that usually exists as a glycoside and mainly exhibits distinctive colors of various fruits. It has a remarkable improvement in retinal adaptation curves by anthocyanin pigments and improved vision in dim light. It has excellent anti-oxidant ability, and has various health functional effects, such as prevention of cancer, heart disease and urinary tract infection, delay in aging such as decreased memory and decreased exercise capacity.

As described above, the blueberry fruit and cranberry fruit rich in anthocyanin components are dried and included in the rice bar, thereby adding the effect of anthocyanin, and the antioxidant effect of anthocyanin helps to improve the storage of rice bar, and in need. Therefore, these dried fruits can be cut into suitable sizes and included in a rice bar.

As dried fruits, you can also add dried persimmon along with dried berries, and dried persimmon peeled persimmon, while dried persimmon, the unique texture and taste of persimmon are produced by reducing moisture, reducing astringency, and increasing sweetness. Preservation is increased.

Persimmon contains a lot of beta-carotene that shows vitamin A effect, vitamin A increases resistance to disease, and vitamin C contained in persimmon contains about 30-50 mg of 100 g of flesh, which is 6 times more than apple.

However, dried persimmon dried persimmon is exposed to the outside air, so it is not hygienic because it is not easy to attach external microorganisms or dust, and it is easy to grow mold even after drying, resulting in poor storage, and exposed to the outside environment such as temperature difference between day and night and dew. Since the drying is done, there is a problem that the surface is hard.

Therefore, after cutting the persimmon to an appropriate size, it is preferable to use it in the form of sugar pickling by immersing it in sugar for 20 to 30 hours. As a sugar, sugar used as a binding agent can be used. Since dehydration and high sugar content prevents microorganisms from propagating, storage properties increase and persimmon dehydration causes wrinkles on the surface of persimmon, so it can be well bound with the sugars, margarine, lecithin, and gelatin, which are binders.

As described above, since the berries and dried persimmons are mixed in the rice bar without being crushed or juiced, it is possible to maintain the unique texture of the berries and dried persimmons, and the storage is increased due to the anthocyanin component of the berries and the persimmon pickling. Even if the fruit is mixed with the rice bar, the rice bar can be stored for a long time.

Next, saccharides, margarine, lecithin, and gelatin to be used as binding agents are prepared, and starch syrup, oligosaccharides, and sugars can be used as saccharides, and among these, oligosaccharides having the effect of increasing beneficial bacteria in the body are more preferable, and sugars are mixed with water Dilute the concentration and mix it with margarine and lecithin, heat it to 120~130℃, dissolve gelatin in water to increase the texture, and sugar powder, which is pure purified sugar of sugar, preferably very fine powder. powder).

The margarine enhances the flavor of rice bars, and lecithin lowers cholesterol and is effective for hyperlipidemia, helping to prevent adult diseases that may occur due to sugars.

Next, tomato juice is prepared to compensate for the shortcomings of rice, nuts, seeds, and sugars. Tomatoes have the effect of neutralizing rice, an acidic food, and excessive intake of sugars may cause hypertension and obesity, but vitamin C in tomatoes Rich in rutin, it can also reduce the risk of high blood pressure.

In addition, nuts and seeds have a disadvantage of indigestion, and if too many nuts and seeds are consumed, the unsaturated fatty acids contained in them are absorbed by the human body, which may harm human health, but tomatoes are low-calorie and alkaline foods. As it improves sugar metabolism and lipid metabolism, it can solve problems caused by excessive intake of nuts and seeds, and it also helps digesting sugar, a binder.

In addition, when the tomato is heated, the lycopene component, which is bound to lipids, is cut into a form that is easily absorbed by the human body, and the vegetable oil contained in nuts increases the human absorption rate of the fat-soluble lycopene component, and lycopene is a red carotenoid. It has an antioxidant effect as a pigment and has a strong effect of inhibiting oxidation and deterioration of foods containing unsaturated fatty acids, such as nuts and seeds, thereby improving the shelf life of rice bars.

As described above, when roasted white rice and brown rice, roasted nut powder, roasted soybean powder, roasted sesame seeds, berry berries, binder, and tomato juice are prepared, mix them and fry them for 10-20 minutes at 110-130°C, then mold in a molding mold And cooled to room temperature to harden it, and cut it into a suitable size to produce a low-calorie rice bar.

However, as time passed after the rice bar was made, the water and tomato juice contained in sugar gradually moved to rice (roasted white rice and brown rice), nut powder, roasted soybean powder, roasted sesame seeds, and dried fruits (dried berries and dried persimmon). As a result, sugars gradually harden and the crispy texture of roasted white rice and brown rice and the chewy texture of dried fruits gradually disappear.

To prevent this, in the process of roasting the ingredients, gelatin is dissolved in water, boiled, and rice, nuts, seeds, and dried fruits are added to fry. When the roasting temperature rises to 110~130 ℃, sugars, margarine, lecithin, and tomato juice are added. Stir fry.

Gelatin is a kind of inducing protein obtained by treating collagen, a natural protein constituting animal skin, tendon, and cartilage with hot water. It is dissolved in hot water and becomes a viscous sol. At a concentration of 2% or higher, it is room temperature. In the gel (gel) state.

When gelatin is heated with water, it becomes a sol state of 100 ℃, and roasted white rice and brown rice, roasted nut powder, roasted soybean powder, roasted sesame seeds, dried berry fruits, and dried persimmon, when heated, the temperature gradually increases as the water evaporates. It rises to 130℃, and the moisture is removed, so gelatin forms a gelatin film on the surface of rice, nuts, seeds and dried fruits.

The formed gelatin membrane prevents water and tomato juice contained in sugars from being absorbed by rice, nuts, seeds and dried fruits, thereby maintaining a crispy texture of rice, nuts and seeds and a chewy texture of dried fruits and hardening sugars. This prevents the rice bar from having a resilient texture.

In addition, while frying rice, nuts, seeds and dried fruits with gelatin film, add the margarine first, and then stir fry with lecithin. Continue to add tomato juice and fry, and finally add sugars. It is preferred.

Since the gelatin film at 110~130 ℃ is sticky, it adheres well to margarine and margarine is applied to the surface of the gelatin film. Margarine is a product made by mixing and emulsifying water in a refined edible oil or tablet oil or a mixture thereof to emulsify. The lipophilic group of this lecithin is aligned to margarine, and accordingly, the hydrophilic group is aligned to the outside to form a hydrophilic film on the surface of margarine, and the hydrophilic film prevents the moisture of tomato juice from being absorbed during roasting and combines with the moisture of tomato juice. It is possible to prevent the moisture and sugar contained in water from being absorbed by rice, nuts, seeds and dried fruits.

In addition, tomato is rich in pectin components, so it is easy to gel. When tomato juice is added and roasted, the viscosity increases as the water evaporates, and the pectin component, which has increased viscosity, becomes gelled while having a three-dimensional network structure to form a membrane while binding to the gelatin membrane. , Multiple layers of gelatin film, margarine coating film, lecithin hydrophilic film and tomato pectin film are sequentially formed on the surface of rice, nuts, seeds and dried fruits, so that the water and sugar content of tomato juice is rice, nuts, seeds and dried fruits Because it is not absorbed by the first-class, the rice bar has a crispy, chewy, elastic texture, and rice, nuts, seeds, and dried fruits are blocked from outside air to prevent rancidity, thereby increasing the shelf life of the rice bar.

The mixing ratio of the ingredients is 55 to 70 parts by weight of brown rice, 10 to 20 parts by weight of roasted nuts powder, 10 to 20 parts by weight of roasted soybean powder, and 10 to 20 parts by weight of roasted soybean powder, taking into account the crispy texture, chewy texture, and elastic texture. 5 to 10 parts by weight of sesame seeds, 80 to 90 parts by weight of dried berries, 75 to 85 parts by weight of sugars, 5 to 15 parts by weight of margarine, 0.01 to 0.10 parts by weight of lecithin, 1 to 10 parts by weight of gelatin, and 1 to 1 parts by weight of tomato juice It is preferably 7 parts by weight.

When adding persimmon, 5-15 parts by weight of pickled persimmon can be added based on 100 parts by weight of roasted white rice.

Energy bars currently distributed in the market have calories of 100 ㎉ or more based on the size of 25 g, but the rice bar of the present invention increases the proportion of cereals and mixes dried fruits to reduce the calorie content to less than 100 ㎉/25 g As a low-calorie food, you can enjoy rice bars.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be changed to other equivalents of substitution and equivalent without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

The five-wheeled rice (trade name: fresh rice-filled rice) produced in Gangneung-si, Gangwon-do was washed with dried white rice and brown rice, respectively, dried, dried, and then roasted for 3 minutes at 120 ℃, roasted almond fruit for 15 minutes at 110 ℃, crushed, and frosted with water. After washing and drying, the water was removed, and then fried at 110°C for 15 minutes and crushed, and perilla was fried at 110°C for 15 minutes.

The dried blueberry fruit and cranberry fruit were cut into small pieces, 800 g of gelatin was dissolved in 900 g of drinking water, and 200 g of sugar powder was mixed thereto to prepare a gelatin solution.

13.3 kg of oligosaccharide and 6.6 kg of sugar were mixed with 900 g of drinking water, 2.7 kg of margarine and 10 g of lecithin were mixed and heated to 125°C. Here, 1.9 kg of the gelatin solution, 25.7 kg of roasted white rice, 16.7 kg of roasted brown rice, and roasted almond fruit 4 kg of powder, 4 kg of roasted frosted powder, 2 kg of roasted perilla, 10.7 kg of each cut blue and cranberry fruit, and 800 g of tomato juice were added.

After frying the mixture at 120° C. for 15 minutes, it was poured into a square mold and cooled, and when cooled and sufficiently hard, it was cut to 25 g to prepare a rice bar (FIG. 1A).

<Example 2>

After chopping the persimmon, it was immersed in sugar for 24 hours and dried. The same as in Example 1, except that only 14.7 kg of brown rice roasted in the mixture of Example 1 was used and 2 kg of the dried persimmon was added. Rice bars were prepared by the method (FIG. 1B).

<Example 3>

In the process of mixing the ingredients of Example 1, the gelatin solution was first boiled and roasted with white rice, roasted brown rice, roasted almond fruit powder, roasted frosty powder, roasted sesame seeds, and cut blueberry fruit and cranberry fruit. When the roasting temperature rose to 120°C, a rice bar was prepared in the same manner as in Example 1, except that the margarine→lecithin→tomato juice→sugar was stir-fryed sequentially at 2 minute intervals.

<Comparative Example 1>

Hazelnuts, cashew nuts, peanuts, and walnuts were mixed in the same weight ratio and roasted at 110°C for 15 minutes, and then, in the same manner as in Example 1, except that 42.4 kg was used instead of the roasted white rice and roasted brown rice of Example 1 above. Rice bars were prepared.

<Comparative Example 2>

In Example 1, a dry bar was prepared in the same manner as in Example 1, except that the dried blue berry fruit and the dried cranberry fruit were not used, but only the remaining ingredients were mixed and molded.

<Test Example 1> Strength measurement

The compression strength of the rice bars prepared in Examples 1 to 3 and Comparative Examples 1 and 2 was measured, and compression of bread before food was conducted using a texture meter (GB/TA-HD-50, Stable Micro System, UK). Measured according to the strength test method and the results are shown in Table 1 below.

The measurement conditions were pre-test speed 0.1 cm/s, test speed 1.0 cm/s, distance 3.0 cm, and trigger force of 50 g.

Compressive strength measurement result Compressive strength (Newton) Example 1 85.67±6.63 Example 2 88.87±7.12 Example 3 86.64±5.14 Comparative Example 1 118.45±5.82 Comparative Example 2 132.18±6.24

As shown in Table 1, the compressive strength of the rice bar of the embodiment is 85-89 N, which is lower than that of the comparative example, and when compared to the comparative example 1, the use of roasted white rice and roasted brown rice in the production of the rice bar uses nuts. It can be seen that the compressive strength can be lowered compared to the use.

From the result that the compressive strength of Comparative Example 2, which does not contain dried fruits, was measured higher than that of Examples containing dried fruits, dried fruits decreased the compressive strength of the rice bar, but among the examples, dried fruit persimmon dried persimmon was added. It is estimated that Example 2 was measured high and the sugar solution hardened while the rice bar was hardened to increase the compressive strength.

As described above, when roasted white rice and roasted brown rice are used instead of nuts, the compressive strength is lowered and the texture is hard, so it is judged that children or elderly people with weak teeth can easily author.

<Test Example 2> Microbial analysis

The rice bars prepared in the above Examples and Comparative Examples were stored at 30° C. for 70 days, and then analyzed and analyzed for the number of bacteria, mold, E. coli, and E. coli.

After mixing and grinding 225 ml of sterile saline in 25 g of rice bar sample according to the Food Code Measurement Method, dilute it in the decimal method. The number of bacteria was measured by inoculating the diluted solution in a plate count agar (PCA) medium and incubating at 30°C for 2 days to measure the colony formed, and the fungal number was inoculated in a PDA (potato dextrose agar) medium at 30°C. The cells were cultured for 4 days and counted.

E. coli group quantitative test was measured according to the MPN method, and a rice bar sample was added to three test tubes containing a lactose broth containing a Durham tube to generate gas while incubating at 37°C for 48 hours. E. coli group was quantified by investigating whether or not.

E. coli count quantitative test was measured according to the method using EC medium (EC broth), 200 g of rice bar sample and the same amount of sterile phosphate buffer solution were added and homogenized using a homogenizer to obtain a test solution.

80 ml of sterile phosphate-buffered dilution was added to 20 ml of the test solution to make a 10-fold dilution, and then diluted 10-fold to make a 100-fold dilution, and then 5 ml of 2 ml of the test solution, 10-fold dilution, and 100-fold dilution were each prepared. Was inoculated into the fermentation tube of EC medium, and then cultured in a constant temperature water tank at 44±0.2°C for 24±2 hours. At this time, the fermentation tube confirming gas generation was judged as E. coli positive, and according to the most probable bumber table from the positive tube. The number of E. coli in 100 g of the sample was calculated.

Microbial analysis results Number of bacteria (cfu/g) Mold Coliform group (MPN/100 g) Coliform bacteria (cfu/g) Example 1 2.3×10 ³ N.D N.D N.D Example 2 2.7×10 ³ N.D N.D N.D Example 3 1.9×10 ³ N.D N.D N.D Comparative Example 1 3.0×10 ³ <10 N.D N.D Comparative Example 2 1.8×10 ³ N.D N.D N.D N.D: not detected

As shown in Table 2, the general number of bacteria was 1.8×10 ³ ~3.0×10 ³ cfu/g, but it was found to be suitable for the food standard of less than 50000 cfu/g. It is judged that hygienic measures are needed to prevent the occurrence of mold spores that may be detected in Examples 1 to 10 or less, but are suitable as food, but may appear during the expiration date.

Both the E. coli and E. coli counts were not detected, and it is determined that, if the rice bar is prepared as in the example, it will not deteriorate or decay even after long-term storage.

<Test Example 3> Sensory test

The rice bar prepared in the above Examples and Comparative Examples was subjected to sensory tests on 100 college students in their 20s and 6 people in their 50s who visited the university, and the results were expressed as the average value and standard deviation. The social sciences, version 12.0) was used to perform a Duncan's multiple range test to test significance at p<0.05 level.

Sensory test results Exterior color flavor Organization Overall preference Example 1 7.74±1.07 7.70±1.28 7.76±1.19 7.41±1.41 7.67±1.12 Example 2 8.04±1.24 8.32±1.54 7.95±1.23 8.25±1.13 8.21±1.35 Example 3 7.66±1.69 7.25±1.07 8.33±1.31 8.02±1.07 7.84±1.04 Comparative Example 1 7.85±1.21 7.75±1.13 7.26±1.05 6.92±1.25 7.43±1.45 Comparative Example 2 6.15±1.22 6.47±1.28 6.33±1.14 6.68±1.05 6.41±1.06 9: Very good, 8: Very good, 7: Good, 6: A little good, 5: Moderate, 4: A little dislike, 3: No, 2: Very dislike, 1: Very dislike

The appearance and color showed a similar tendency. Example 2 with the addition of dried persimmon was the best, and Comparative Example 2 with the absence of dried fruits was the lowest, and the taste was rice, nuts, seeds and dried fruits first in the gelatin solution. Roasted and margarine, lecithin, tomato juice and saccharides were sequentially added and roasted, Example 3 was the best and Comparative Example 2 was the lowest.

That is, when the persimmon is added to the rice bar, the appearance and color are improved, and it can be seen that the taste improves when cooked in accordance with the properties of the ingredients, and the dried fruit improves the taste of the rice bar.

The texture was also high in Example 2 and low in Comparative Example 2, indicating that the dried fruits improved the chewy texture of the rice bar.

In the overall preference, the examples were evaluated higher than the comparative examples, and the productability of the rice bars produced by the method of the present invention was confirmed.

A: Rice bar without added persimmon, B: Rice bar with added persimmon

Claims (7)

Preparing roasted white rice, roasted brown rice and roasted sesame seeds by roasting white rice, brown rice and sesame seeds;
After roasting nuts and beans, crushing to prepare roasted nut powder and roasted bean powder;
Drying the berry fruits to prepare dried berry fruits;
Preparing sugar, margarine, lecithin, gelatin and tomato juice;
55 to 70 parts by weight of roasted brown rice, 10 to 20 parts by weight of roasted nuts powder, 10 to 20 parts by weight of roasted soybean powder, 5 to 10 parts by weight of roasted sesame seeds, 80 to 90 parts by weight of dried berries, 75 to 85 parts by weight of saccharides, 5 to 15 parts by weight of margarine, 0.01 to 0.10 parts by weight of lecithin, 1 to 10 parts by weight of gelatin and 1 to 7 parts by weight of tomato juice;
Frying the mixture at 110-130° C. for 10-20 minutes; And
The method of manufacturing a low-calorie rice bar comprising; forming the roasted mixture to harden. The method according to claim 1,
The white rice and brown rice are five-wheeled rice, nuts are almonds, beans are frosted, sesame seeds, and berry is blueberry and cranberry. The method according to claim 1,
The method of producing low-calorie rice bars, characterized in that the white rice and brown rice are fried at a temperature of 100 to 150° C. for 5 to 15 minutes, and nuts, beans and sesame seeds are fried at 100 to 120° C. for 10 to 20 minutes. The method according to claim 1,
Method for producing a low-calorie rice bar characterized by adding 5 to 15 parts by weight of dried persimmon immersed in the saccharide based on 100 parts by weight of white rice roasted in the mixture after cutting the persimmon for 20 to 30 hours. The method according to claim 1,
In the roasting step, the gelatin is boiled with water, and then roasted white rice, roasted brown rice, roasted nut powder, roasted soybean powder, roasted sesame seeds, and dried berry berries are first roasted. And a method of manufacturing a low-calorie rice bar, characterized in that it is second-fried by adding tomato juice. The method according to claim 5,
The second roasting process is a method of manufacturing a low-calorie rice bar, characterized in that margarine, lecithin, tomato juice, and sugar are stir-fry over time. A low-calorie rice bar prepared by the method of claim 1.

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