KR20230115812A - Cereal Bar Comprising Alternative Sugar - Google Patents

Abstract

The present invention relates to a syrup composition for binding a cereal bar containing an alternative sugar and a cereal bar prepared using the same. In the case of using the syrup composition for binding cereal bars of the present invention, it is possible to provide a cereal bar composition that is highly preferred by consumers and effectively substitutes an alternative sugar component instead of sugar.

Description

Cereal Bar Comprising Alternative Sugar}

The present invention relates to a syrup composition for binding a cereal bar containing an alternative sugar and a cereal bar prepared using the same.

Interest in easy-to-eat and healthy convenience foods is increasing, and among them, grains, nuts, dried fruits, etc. there is. Depending on the type of cereal bar, it is consumed as a meal replacement or to supplement calories or protein after long-term exercise such as a marathon or intense exercise.

However, commercially available cereal bars generally contain large amounts of trans fat and sugar, and are known to have adverse effects on health. In particular, high blood sugar levels such as diabetes mellitus can have a greater adverse effect on patients suffering from long-lasting metabolic diseases. Therefore, there has been a demand for a method for manufacturing a cereal bar that reduces the content of sugar components, maintains a certain level of sweetness, maintains an excellent appearance of the cereal bar, and exhibits appropriate strength that is not too hard.

In addition, in the case of some grain bars, there are cases where they have an excessively hard hardness, which is harmful to the dental health of the elderly or children.

The present inventors have prepared a cereal bar having a sweetness similar to that when sugar is used while reducing the sugar content, having binding ability that is easy to mold into a cereal bar shape, and having strength to stably maintain the appearance of the cereal bar. Efforts were made to develop a method.

As a result, when liquid allulose is used and maltitol and erythritol are additionally mixed and used at a certain mixing ratio, the above-described characteristics can be excellently implemented, and excellent texture and taste can be derived through sensory tests. By clarifying, the present invention was completed.

Accordingly, an object of the present invention is to provide a syrup composition for binding a cereal bar.

Another object of the present invention is to provide a cereal bar comprising the syrup composition described above.

According to one aspect of the present invention, the present invention provides a syrup composition for binding a cereal bar containing liquid allulose, maltitol and erythritol.

The present inventors have prepared a cereal bar having a sweetness similar to that when sugar is used while reducing the sugar content, having binding ability that is easy to mold into a cereal bar shape, and having strength to stably maintain the appearance of the cereal bar. Efforts were made to develop a method.

As a result, when liquid allulose is used and maltitol and erythritol are additionally mixed and used at a certain mixing ratio, the above-described characteristics can be excellently implemented, and excellent texture and taste can be derived through sensory tests. identified.

The term "cereal bar" in the present specification refers to a food prepared by molding and processing predetermined ingredients, such as grains and nuts, into a bar shape so as to be easily consumed. The syrup composition for binding a cereal bar of the present invention has technical features in preparing a syrup composition by combining liquid allulose, maltitol and erythritol. When the three components are used in combination, a cereal bar having very good formability (binding), hardness, and consumer preference can be prepared. It was confirmed that it was difficult to obtain desired physical properties when powdered allulose was used instead of liquid allulose, and only liquid allulose was used in the examples.

In one embodiment of the present invention, the cereal bar binding syrup composition includes 0.9 to 1.1 parts by weight of liquid allulose, 0.9 to 1.1 parts by weight of maltitol, and 0.4 to 0.6 parts by weight of erythritol.

In one embodiment of the present invention, the liquid allulose, maltitol and erythritol of the present invention are included in a weight ratio of 2:2:1. It was confirmed that, among liquid allulose, maltitol, and erythritol, when the content of allulose and maltitol is relatively increased and the content of erythritol is slightly reduced and adjusted, the preference of general consumers in terms of appearance and texture of food can be further increased. .

According to another aspect of the present invention, the present invention provides a cereal bar comprising the above-described syrup composition for binding a cereal bar.

In one embodiment of the present invention, the cereal bar of the present invention includes at least one selected from the group consisting of grains, nuts and dried fruits.

The cereal bar of the present invention can be manufactured through a process of mixing and compressing the above-described cereal bar binding syrup composition with grains, nuts, dried fruits, etc., and the compression process is a compression process by a roller, a compression process by a press, etc. It may be by various conventionally known methods, and is not particularly limited.

In one embodiment of the present invention, the grains of the present invention are oats, millet, wheat, kamut, barley, sorghum, white rice, brown rice, corn, crude, blood, rye, adlay, buckwheat, quinoa, amaranth, chia, It is at least one selected from the group consisting of mung beans, lentils, chickpeas, and peas. However, since the binding properties of the cereal bar are obtained by the syrup composition, the selection of grains does not significantly change the characteristics of the present invention, and appropriate ingredients can be selected according to the consumer's preference and used to prepare the cereal bar. As for the grains described above, those in a state modified by heat treatment can be used. The heat treatment of grains in the present invention may be performed before the pressing process for producing cereal bars, or may be performed during the pressing process.

In one embodiment of the present invention, the nuts of the present invention consist of peanuts, walnuts, chestnuts, soybeans, macadamia nuts, almonds, pine nuts, cacao nibs, cashew nuts, pistachios, pecans, sunflower seeds, pumpkin seeds, pecans, Brazil nuts and acorns. It is any one or more selected from the group. In the case of nuts, like grains, their selection does not significantly change the characteristics of the present invention, and they can be used to prepare cereal bars by appropriately selecting ingredients according to the consumer's preference.

In one embodiment of the present invention, the dried fruit of the present invention is at least one selected from the group consisting of dried cranberries, raisins, dried redberries, dried blueberries, dried apricots, dried plums, and dried figs. In the case of dry fruits, it is preferable to properly mix with the above-described grains and / or nuts, and the types of dried fruits are not limited to the above-described embodiments.

In one embodiment of the present invention, the syrup composition of the present invention is included in 15% to 20% by weight based on the total weight of the cereal bar. When the syrup composition is used in a smaller amount than the above range, there may be a problem with binding of the cereal bar, and when used in an excessive amount, the remaining amount of the syrup composition is excessively large, and an excessively sticky cereal bar is likely to be obtained .

The cereal bar of the present invention may be prepared by additionally including ingredients commonly added during food preparation. For example, it may include proteins, carbohydrates, fats, nutrients and seasonings.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a syrup composition for binding a cereal bar.

(b) The present invention provides a cereal bar comprising the syrup composition described above.

(c) In the case of using the syrup composition of the present invention, a cereal bar having excellent moldability (binding property), appropriate hardness and consumer preference can be manufactured.

1A shows an exemplary cereal bar shape in the case of receiving a good judgment in formability (binding property) and strength evaluation.
Figure 1b shows an exemplary cereal bar shape in the case of being judged normal in formability (binding) and strength evaluation.
Figure 1c shows an exemplary cereal bar shape when it is judged to be defective in moldability (binding) and strength evaluation.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example

Example 1: Experimental Materials

Allulose, Liquid Allulose, Fructose, Glucose, Maltitol, Tagatose, Oligosaccharide, Erythritol, Xylitol, Malitol, Luohan Guwa, Mogroside, Curculin, Monellin, Sucralose, Fructooligosaccharide Purchased and prepared.

Domestic oats were prepared as grains.

Example 2: Cereal Bar Sample Preparation

Allulose, Liquid Allulose, Fructose, Glucose, Maltitol, Tagatose, Oligosaccharide, Erythritol, Xylitol, Malitol, Luohan Guwa, Mogroside, Curculin, Monellin, Sucralose, Fructooligosaccharide And / or showed relatively excellent properties in terms of viscosity, when prepared as a cereal bar binding syrup composition, components expected to have a high possibility of exhibiting excellent properties were selected. Liquid allulose, maltitol, erythritol, tagatose, and oligosaccharide were selected and the following experiment was conducted.

A syrup composition was prepared by mixing and stirring each component according to the mixing weight ratios shown in Tables 1 and 2, mixing oats and each syrup composition in a weight ratio of 4: 1, and then compressing wide gangjeong slices with a thickness of 1 cm. was prepared and cut into a bar having a size of 3 cm × 9 cm × 1 cm to prepare a cereal bar sample.

ingredient Sample 1 sample 2 sample 3 sample 4 sample 5 sample 6 sample 7 sample 8 sample 9 Sample 10 liquid allulose One One One One maltitol One One One One erythritol One One One One tagatose One One One One oligosaccharide One One One One

ingredient sample 11 sample 12 sample 13 sample 14 Sample 15 sample 16 Sample 17 sample 18 Sample 19 sample 20 liquid allulose One One One One One One maltitol One One One One One One erythritol One One One One One One tagatose One One One One One One oligosaccharide One One One One One One

Example 3: Formability (binding) and strength evaluation

In the process of pressing for the production of gangjeong slices, the good degree of binding was evaluated. In addition, the cereal bar sample was placed on a support that can support both ends of the slice prepared immediately after compression, and after 2 hours, whether or not the appearance was well maintained without collapsing was observed. It was judged as 'good' when the grain was not scattered, well bound and the appearance did not collapse after 2 hours (Fig. 1a), and the grain was well bound, but the appearance collapsed over time was judged as 'normal' ( 1b), and when the grain did not bind well and came off in grain form, it was judged to be 'defective' (Fig. 1c).

The evaluation results are shown in Table 3 and Table 4.

Sample 1 sample 2 sample 3 sample 4 sample 5 sample 6 sample 7 sample 8 sample 9 Sample 10 result Good error commonly error Good Good Good commonly error commonly

ingredient sample 11 sample 12 sample 13 sample 14 Sample 15 Sample 16 Sample 17 sample 18 Sample 19 sample 20 maltitol Good Good Good commonly error error Good Good Good commonly

As a result of the test, in the case of the samples containing 33% by weight to 50% by weight of maltitol in common with the entire syrup composition, good binding properties were observed. In the case of samples not containing maltitol, in general, the binding properties of samples containing liquid allulose or oligosaccharide were rather poor.

Example 4: Cereal Bar Hardness Evaluation

For the samples showing good binding among the cereal bars prepared in Example 2, after 2 hours of preparation, break probes were used in a texture analyzer TVT 6700 (Nanomarkus Co., Ltd.), at a speed of 5 mm/sec to 1 cm thickness. The hardness was measured until the sample was divided, and the results are shown in Table 5.

Sample 1 sample 5 sample 6 sample 7 sample 11 sample 12 sample 13 Sample 17 sample 18 Sample 19 Hardness 6319 g/sec 8276 g/sec 8417 g/sec 7340 g/sec 4763 g/sec 5434 g/sec 6882 g/sec 5632 g/sec 5342 g/sec 6106 g/sec

All samples showed a hard hardness of 4763 g/sec or more, and in the case of samples 11 and 12, it was observed that they did not have too hard hardness while having good binding properties. A separate panel test was additionally conducted in terms of consumer preference.

Example 5: Cereal Bar Panel Evaluation

Additionally, a panel test was conducted on appearance, sweetness, similarity with sugar, and texture preference. In the panel test, a total of 20 adults in their 20s to 60s were randomly selected, and each sample was consumed and subjected to subjective evaluation. The 20-member panel consisted of 8 males and 12 females.

In the case of appearance, scores were given from 5 points to 0 points, centering on the aspect of imparting gloss. In the case of sweetness, scores were given from 5 points, where sweetness was the strongest, to 0 points, where no sweetness was felt. Scores were given from 0 points to a strong feeling, and in the case of texture preference, from 5 points for a moderately hard texture with little stickiness to 0 points for a texture that is too sticky, too soft, or unfavorable. did

The final score is shown in Table 6 by calculating the average of the scores evaluated by 20 panelists.

Sample 1 sample 5 sample 6 sample 7 sample 11 sample 12 sample 13 Sample 17 sample 18 Sample 19 appearance 4.65 2.4 2.25 3.9 4.8 4.75 4.75 2.65 4.2 4.15 sweetness 4.5 4.65 4.45 4.85 4.85 4.45 4.35 4.85 4.6 4.8 sugar similarity 4.9 4.65 4.45 4.85 4.9 4.75 4.85 4.85 4.6 4.8 texture preference 3.35 2.45 2.2 2.85 4.6 4.3 3.85 4.2 4.35 4.2

It was found that sample 11, sample 12, sample 18, and sample 19 showed equally good characteristics in terms of appearance, sweetness, sugar similarity, and texture preference of the cereal bar, and sample 11 containing liquid allulose, maltitol, and erythritol It received an overwhelmingly good panel test score. In the case of sample 11, the exterior of the cereal bar felt moderately glossy, did not lack sweetness, did not lag behind sugar, and had familiar sweetness rather than heterogeneous sweetness, and obtained the highest score in terms of texture preference. In the case of samples 2-4, 8-10, 14-16 and 20 among other samples, poor scores were obtained in binding properties, and although not shown in Table 6, they were evaluated as showing excessively soft textures as expected. In addition, in addition to samples 11 and 12, samples 1, 5-7, 13, and 17-19 had a somewhat hard or too hard texture, and were given low scores in terms of texture. Among samples 11 and 12, sample 11 containing liquid allulose, maltitol, and erythritol received a relatively good preference survey result.

Example 6: Preparation of cereal bars and panel evaluation according to component content control

Cereal bar samples were prepared while adjusting the weight ratio of each component as shown in Table 7 for the syrup composition containing liquid allulose, maltitol and erythritol showing the best properties. Syrup compositions were prepared with different weight ratios, and cereal bar samples were prepared using syrup compositions having the same weight when preparing cereal bars.

ingredient sample 11 sample 21 sample 22 sample 23 sample 24 sample 25 sample 26 sample 27 sample 28 sample 29 liquid allulose One 2 2 One 2 One One 3 One One maltitol One 2 One 2 One 2 One One 3 One erythritol One One 2 2 One One 2 One One 3

Among the samples 11 and 21-29, the most preferred sample was evaluated through a panel of 50 randomly selected people, and each sample is indicated in Table 8 by the number of selected people.

ingredient sample 11 sample 21 sample 22 sample 23 sample 24 sample 25 Sample 26 sample 27 sample 28 sample 29 liquid allulose 11 18 5 8 3 4 One 0 0 0

Samples 11, 21, and 23 showed relatively high preference, and in particular, sample 21 showed the highest preference score.

Claims (9)

A syrup composition for binding a cereal bar comprising liquid allulose, maltitol and erythritol. The syrup for binding a cereal bar according to claim 1, wherein the liquid allulose is contained in an amount of 0.9 to 1.1 parts by weight, the maltitol in an amount of 0.9 to 1.1 parts by weight, and the erythritol in an amount of 0.4 to 0.6 parts by weight. composition.
The syrup composition for binding cereal bars according to claim 2, wherein the liquid allulose, maltitol and erythritol are included in a weight ratio of 2:2:1.
A cereal bar comprising the syrup composition according to any one of claims 1 to 3.
The cereal bar according to claim 4, wherein the cereal bar contains at least one selected from the group consisting of grains, nuts, and dried fruits.
The method of claim 5, wherein the grain is oat, millet, wheat, kamut, barley, sorghum, white rice, brown rice, corn, crude, blood, rye, adlay, buckwheat, quinoa, amaranth, chia, mung bean, lentil, chickpea A cereal bar comprising at least one selected from the group consisting of beans and peas.
The method of claim 5, wherein the nuts are any selected from the group consisting of peanuts, walnuts, chestnuts, soybeans, macadamia nuts, almonds, pine nuts, cacao nibs, cashew nuts, pistachios, pecans, sunflower seeds, pumpkin seeds, pecans, Brazil nuts and acorns. One or more cereal bars.
The cereal bar according to claim 5, wherein the dried fruit is at least one selected from the group consisting of dried cranberries, raisins, dried redberries, dried blueberries, dried apricots, dried plums, and dried figs.
The cereal bar according to claim 4, wherein the syrup composition is included in an amount of 15% to 20% by weight based on the total weight of the cereal bar.