KR20240052112A - Functional grain latte and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to an instant intake food and a method for manufacturing the same, and more specifically, to a functional grain latte and a method for manufacturing the same, wherein the instant intake food is a mixture of black grains such as black brown rice, black barley, etc., collagen, protein, and lactic acid bacteria, and contains a large amount of ingredients beneficial to the body while having excellent taste, aroma, and preference.

Description

Functional grain latte and manufacturing method thereof}

The present invention is a ready-to-eat food that mixes black grains such as black brown rice and black barley with collagen, protein, and lactic acid bacteria, and is a functional grain latte that has excellent taste, aroma, and preference, and contains a large amount of ingredients beneficial to the body, and manufactures the same. It's about how to do it.

Recently, in an era where we are changing from large families to small families, and from groups to individuals, we are living fragmented lives where each person has to take care of their own health. Similarly, instant foods that have been improved so that busy modern people can consume them quickly, but can be harmful to health. consumption is increasing.

For modern people suffering from nutritional imbalances, the importance of grains that balance their daily health is increasing day by day. In particular, as the number of consumers who value health is rapidly increasing, grain ready-to-eat foods, so-called functional health foods, which are foods rather than drugs and focus on the regulatory function of the living body rather than taste, are attracting attention.

As a grain ready-to-eat food, misut powder has been widely used for health and diet purposes for a long time. Misutgaru is made by steaming and drying glutinous rice, non-glutinous rice, barley rice, and beans, then roasting them and making them into powder. It is consumed by adding honey or sugar. Rice flour is usually manufactured by mixing grains such as glutinous rice, non-glutinous rice, brown rice, and barley, soaking them for several hours, putting them in a steamer, steaming them, drying them to a certain moisture content, putting them in a heating pot again, roasting the grains, and then powdering them. do. Recently, nuts such as chestnuts and walnuts are mixed and consumed according to preference. However, the consumption of conventional rice powder is decreasing because it lacks nutritional value, lacks satiety, and does not suit the tastes of boys and young adults.

In addition, there is Seonsik, a ready-to-eat food using grains similar to misutgaru. Seonshik is a food developed to clear the head and not burden the stomach during training, and is usually manufactured by mixing powders of various grains. In recent years, nutritional value has been increased by using more diverse ingredients, and it is widely sold as a nutritional food that can replace meals, and is also manufactured in the form of functional foods for weight control or improvement of specific diseases. A variety of functional foods made by adding food ingredients such as dietary fiber, vitamins, red ginseng powder, and persimmon peel powder to these foods are being developed and sold, and the demand for these foods, namely grain lattes, is increasing.

Korean Patent Publication No. 10-2014-0140754 (publication date 2014.12.10.) Korean Patent Publication No. 10-2015-0017113 (publication date 2015.02.16.)

The present invention is a popular plant-derived ready-to-eat food that can help the health of modern people who are interested in immunity, health, and diet due to recent environmental pollution such as air pollution and COVID-19, and is a type of black grain from the East and West. We aim to provide functional ready-to-eat foods containing optimal amounts of fish collagen, vegetable collagen, whey protein, and synbiotic lactic acid bacteria for the purpose of improving health and immunity in the human body, focusing on ingredients, and methods for manufacturing them.

The purpose of the present invention is to provide a functional ready-to-eat food, and the functional ready-to-eat food of the present invention relates to a grain latte, including black grain mixture, general grain mixture, whey protein, fish collagen, vegetable collagen, and synbiotic lactic acid bacteria. , stevia, brewer's yeast powder and stir-fried kelp.

In addition, another object of the present invention relates to a method of producing grain latte, which is the functional ready-to-eat food, using black grain mixture, general grain mixture, whey protein, fish collagen, vegetable collagen, synbiotic lactic acid bacteria, stevia, and brewer's yeast. Step 1, preparing powdered and stir-fried kelp respectively; And it can be manufactured by performing a process including a second step of mixing the prepared materials and then drying them.

Additionally, according to the present invention, the grain latte can be manufactured as a ready-to-eat food individually packaged in a tea bag.

The grain latte of the present invention maintains and improves the body's immunity, acts on the intestines, increases digestive function, removes toxins from the body, and has beauty effects. It has excellent taste, aroma, and preference, and can provide a ready-to-eat food with excellent marketability. there is.

The expression “powder” used in the present invention refers to dried fine particles.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

This will be explained in more detail through the functional grain latte manufacturing method of the present invention.

The present invention includes a first step of preparing black grain mixture, regular grain mixture, whey protein, fish collagen, vegetable collagen, synbiotic lactic acid bacteria, stevia, sulfur salt, brewer's yeast powder, and stir-fried kelp; And it can be manufactured by performing a process including a second step of mixing the prepared materials and then drying them.

In addition, step 3 of nano-micronizing the dried product after performing the step may be further performed.

In addition, the functional grain latte prepared by performing steps 2 or 3 can be manufactured as a ready-to-eat food individually packaged in a tea bag.

First, the composition of the first stage will be explained.

The black grain mixture includes a mixed powder obtained by roasting a mixture of black sesame seeds, black sesame seeds, black rice, black brown rice, and black barley at low temperature and pulverizing them. At this time, the low-temperature roasting can be produced by performing a low-temperature roasting process at a temperature of 150°C or lower, preferably 130 to 150°C, under no-pressure, medium-pressure, high-pressure, or reduced-pressure conditions. In addition, the low-temperature roasting can be performed by irradiating far-infrared rays to the grain mixture using a far-infrared ray emitter. The far-infrared ray irradiation is intended to allow the far-infrared rays to penetrate into the interior of the grain to ensure good roasting of the grain, and it is preferable to irradiate the far-infrared rays using a red LED.

The green flesh black bean of the black grain mixture is a type of bean and its origin is Korea. The crop has a long growth period, so it is planted from May to June and harvested after October or after frost. That's why it's called Seoritae. The skin is black, but the inside is blue, so it is also called sokcheong. It has a high sugar content, is savory, and has a lot of anthocyanin pigments, making it very effective in preventing aging.

In addition, black sesame refers to black seeds among sesame seeds, which are annual plants of the sesame family. It is also called black sesame, black sesame, and black sesame, and in Oriental medicine, it is called Homa (胡麻). At this time, homa is a general term for not only black sesame seeds but also sesame seeds. While common sesame seeds are used as oil or sesame salt, black sesame seeds are used for food decoration, cooking, and medicinal purposes. In particular, in China, black sesame seeds have been called a food for longevity and good medicine since ancient times, and in Korea, it is also widely known as a food helpful for longevity and health.

In addition, black rice is black because it contains a water-soluble pigment called anthocyanin, which is known to have antioxidant, anticancer, and antiulcer effects. Black rice contains four times more anthocyanins than black beans, and contains more than five times more inorganic salts such as B vitamins and iron, zinc, and selenium than regular rice. This not only effectively neutralizes free radicals in the body that cause aging and various diseases, but is also known to be a good ingredient for preventing heart disease, stroke, adult diseases, and cancer.

In addition, black barley is characterized by being black, unlike regular barley, and is called black barley, meaning black. It contains four times more anthocyanins than regular barley and is known to have excellent effects on blood vessel health. It also contains a large amount of beta-glucan, which helps prevent cardiovascular disease by cleaning out waste products accumulated in the blood vessels and lowering cholesterol levels.

In addition, the content of black sesame seeds, black sesame seeds, black brown rice, black brown rice and black barley in the black grain mixture is 30 to 60 parts by weight of black sesame seeds, 60 to 100 parts by weight of black brown rice, and 60 to 100 parts by weight of black brown rice, based on 100 parts by weight of black grain mixture. and 50 to 100 parts by weight of black barley, preferably 35 to 60 parts by weight of black sesame seeds, 65 to 100 parts by weight of black brown rice, 70 to 100 parts by weight of black brown rice, and 60 to 100 parts by weight of black barley, based on 100 parts by weight of black barley. , more preferably, 40 to 55 parts by weight of black sesame seeds, 70 to 90 parts by weight of black sesame seeds, 70 to 90 parts by weight of black brown rice, and 60 to 85 parts by weight of black barley per 100 parts by weight of the grain latte.

In the first stage composition, the general grain mixture includes a mixed powder obtained by roasting a mixture of oats, mung beans, red beans, and black beans at low temperature and pulverizing it. At this time, the low-temperature roasting can be performed using the same method and conditions as the black grain mixture to produce a regular grain mixture.

Among common grain mixtures, oats contain carbohydrates (21.7%), proteins (14.3%), fats, minerals, and vitamins. The protein of oats is about twice that of rice, and it contains many essential amino acids such as lysine. Oats are rich in soluble fiber, which reduces cholesterol, and are rich in antioxidants such as polyphenols, which prevent cardiovascular disease, helping prevent adult diseases. Additionally, the beta-glucan component in oats has the effect of removing stool from the body and expelling waste from the intestines, making it effective in dieting. Oats, which contain more than four times more calcium than brown rice, are a nutritious food that helps with the growth and development of growing children.

Among common grain mixtures, mung beans contain the most protein (about 22%), followed by carbohydrates, lipids, etc., and various minerals and vitamins. It has a very high calcium content, and is rich in minerals such as phosphorus and iron, vitamins B1, B2, and vitamin K, and especially contains a large amount of vitamin E. In addition, it is rich in essential amino acids and unsaturated fatty acids such as leucine, lysine, isoleucine, threonine, and histidine, so it is effective when eaten when lips are dry and mouth is sore. It is also good for those suffering from heat or severe constipation, and water boiled in mung beans is effective for diabetes and high blood pressure.

Among common grain mixtures, the main components of red beans are carbohydrates (68.4%) and proteins (19.3%) and contain various minerals, vitamins and saponins. Saponin contained in red beans has a diuretic effect and helps eliminate atopic dermatitis and blemishes by removing contaminants from the skin and pores, so it has been used for facial cleansing and beauty treatments since ancient times. In addition, red beans are rich in vitamin B, which helps digest and absorb carbohydrates, improve fatigue, and prevent memory loss. Red beans contain 10 times more potassium than rice and 4 times more than bananas. They help the sodium consumed when eating salty foods to be excreted out of the body, thereby reducing swelling and suppressing the rise in blood pressure. Red beans are rich in anthocyanins, which remove harmful oxygen radicals from the body. They also contain lysine and tryptophan, which are lacking in grains, so adding red beans to grains provides nutritional supplementation. Boiled red bean water is good for fatty liver and liver detoxification, but you should be careful because taking it for a long time can weaken your energy.

The above-mentioned kind of small bean is recognized as a good food for the prevention and treatment of various adult diseases such as diabetes, high blood pressure, arteriosclerosis, and heart disease. In particular, if diabetic patients eat it on an empty stomach in the morning and evening without diarrhea, it is very helpful in treating diabetes. In addition, it has excellent detoxifying power, enters the body, quickly restores damaged human tissue, and plays a role in removing various toxins. In the hot summer when you feel low on energy, the simple method of grinding soybeans to make bean noodles or marinating the soybeans in bamboo salt soy sauce for about a week and eating a little bit every day is very helpful for your health.

In addition, the content of oats, mung beans, red beans and red beans in the general grain mixture is 20 to 50 parts by weight of mung beans, 20 to 50 parts by weight of red beans and 30 to 80 parts by weight of red beans, based on 100 parts by weight of oats, preferably oats. 30 to 50 parts by weight of mung beans, 30 to 50 parts by weight of red beans and 35 to 75 parts by weight of red beans, more preferably 35 to 45 parts by weight of mung beans and 30 to 45 parts by weight of red beans per 100 parts by weight of oats. and 40 to 70 parts by weight of soybeans. In this case, if the mung bean, red bean, and/or soybean content exceeds the above range, the taste of the grain latte may taste astringent, and if less is used, the flavor may be lacking. Therefore, it is recommended to use it within the above range.

Next, in the first stage composition, whey protein (Whey Protein Isolate) is a semi-white fraction of whey, a liquid separated from milk during the cheese production process. It contains beta-lactoglobulin and alpha-lactalbumin, and is more nutritious than casein, making up about 20% of milk protein. Compared to other proteins, whey protein is easily digested, absorbed quickly, and provides a much stronger feeling of fullness, making it suitable for beauty treatments. Likewise, whey protein is very nutritious and is the best dietary source of high-quality protein. And, in the present invention, powdered whey protein is used.

Next, the fish collagen in the first stage composition is a tri-structured collagen and is a white powder with a pH of 6.70 to 7.00, preferably a pH of 6.75 to 6.95. In addition, the fish collagen may have a water content of 3.0% by weight or less and a crude protein content of 95.0% by weight or more, and preferably may include a water content of 2.0% by weight or less and a crude protein content of 96.5% by weight or more. In addition, the fish collagen is a low molecular weight collagen, has excellent absorption rate in the body, and has a weight average molecular weight of 1,000 or less, preferably a weight average molecular weight of 800 or less, and more preferably, a low molecular weight fish collagen with a weight average molecular weight of 400 to 700 can be used. .

The fish collagen used in the present invention includes the first step of producing gelatin by placing fish as a raw material in a stirring tank, adding water, and heating to 85-95°C; Step 2, mixing gelatin with NaOH at a concentration of 40 to 60% by volume to adjust the pH to 6.5 to 7.0; Step 3: Adding proteolytic enzyme to pH-adjusted gelatin and hydrolyzing it at 55 to 60°C for 6 to 12 hours; Step 4, deactivating the hydrolyzed liquid; and step 5 of sequentially centrifuging and microfiltering the deactivated liquid, then drying it and powdering it.

Next, the vegetable collagen in the first stage composition can be a general vegetable collagen used in the general food or health functional food industry, and preferably a vegetable collagen powder derived from Geumhwagyu. This relates to a method of extracting vegetable collagen from Geumhwagyu, which is an annual herbaceous plant belonging to the genus Hibiscus. Geumhwagyu is also called wild bouillon and is a medicinal plant listed in the herb class, restored and cultivated in China. Recently, seeds have been introduced into Korea from China and cultivation is being carried out in Korea as well.

The vegetable collagen derived from Geumhwagyu is prepared by pulverizing a mixture of roots, leaves, stems and flowers of Geumhwagyu and then mixing a binder to disperse the Geumhwagyu granules in an alkaline aqueous solution of pH 9 to 13; And after 2 to 6 hours, a second step of adding organic acid to neutralize pH to 6 to 8 to elute the water-soluble vegetable collagen; and a third step of centrifuging the eluate to separate the layer containing vegetable collagen to obtain collagen.

The binder in step 1 turns the Geumhwasil powder into granules and makes its specific gravity higher than that of the extraction solvent, so that it does not float on top of the extraction solvent but sinks to a certain depth, and then the binder is gradually released in the extraction solvent, allowing the Geumhwasil powder to be sufficiently wetted by the extraction solvent. This makes it easy to extract vegetable collagen by making contact with it. The amount of binder used can be 50 to 100 parts by weight, preferably 70 to 100 parts by weight, based on 100 parts by weight of Geumhwasil powder. At this time, if the amount of binder used is less than 50 parts by weight, the specific gravity is small and dispersibility is not improved. However, if it exceeds 100 parts by weight, the binding force may be too strong, which may have the disadvantage of lengthening the extraction time. In addition, the binders include lactose, anhydrous lactose, spray-dried lactose, sugar, povidone, methylcellulose, hydroxymethylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, Eudragit, gelatin, and Lua. Com, xanthancom, rebaudioside A, xylitol, maltose, maltitol, mannitol, palatinose, erythritol, trehalose, glucose, sorbitol, maltodextrin, dextrose, oligosaccharide hydroxypropylmethylcellulose, carboxymethylcellulose sodium , carboxymethyl cellulose calcium, microcrystalline cellulose, and low-substituted hydroxypropyl cellulose can be used.

In addition, when producing granules in the first step, a disintegrant can be used in addition to the binder so that the granules can quickly dissolve in the extraction solvent and improve contact with the extraction solvent. Also, when using a disintegrant, it is appropriate to use 5 to 20 parts by weight, preferably 8 to 15 parts by weight, based on 100 parts by weight of gold powder.

In addition, the neutralization in the first step is preferably performed with an aqueous sodium hydroxide solution or an aqueous potassium hydroxide solution with a concentration of 5 to 10% by volume.

It is preferable to use an aqueous organic acid solution such as an aqueous citric acid solution and/or an aqueous malic acid solution as the organic acid in the second step.

Next, the synbiotic lactic acid bacteria in the first stage composition may include Lactobacillus lactic acid bacteria prepared in powder type, and preferably may include two or more types of Lactobacillus lactic acid bacteria. For example, by mixing two or more types of lactic acid bacteria selected from Lactobacillus plantanum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus rapacasei, Lactobacillus longum, and Lactobacillus fermantum. It can be used, and more preferably, it can contain Lactobacillus plantanium and Lactobacillus acidophilus prepared in powder type at a weight ratio of 1:0.5 to 2.

In the functional grain latte manufacturing method of the present invention, the black grain mixture, regular grain mixture, whey protein, fish collagen, vegetable collagen, synbiotic lactic acid bacteria, stevia, brewer's yeast powder, and roasted kelp prepared in step 1 are mixed to form a mixture. After manufacturing, it is dried in a dryer to reduce the moisture content in the mixture.

The mixture contains 18 to 30% by weight of general grain mixture, 5.0 to 15.0% by weight of whey protein powder, 3.0 to 6.0% by weight of fish collagen, 3.0 to 6.0% by weight of vegetable collagen, 6.0 to 10.0% by weight of synbiotic lactic acid bacteria, and 0.5 to 0.5% by weight of stevia. It can be prepared by mixing them to include 1.5% by weight, 0.5 to 1.8% by weight of sulfur salt, 2.0 to 4.5% by weight of brewer's yeast powder, 1.5 to 4.0% by weight of roasted kelp, and the remaining amount of black grain mixture out of 100% by weight, Preferably, 19.5 to 28.5% by weight of general grain mixture, 8.0 to 12.0% by weight of whey protein powder, 3.5 to 5.5% by weight of fish collagen, 4.0 to 6.0% by weight of vegetable collagen, 6.0 to 8.5% by weight of synbiotic lactic acid bacteria, and 0.6 to 0.6% by weight of stevia. 1.2% by weight, 0.5 to 1.5% by weight of sulfur salt, 2.5 to 4.0% by weight of brewer's yeast powder, 1.5 to 3.5% by weight of roasted kelp, and the remaining amount of black grain mixture among 100% by weight, more preferably 20.0 to 20.0% by weight of general grain mixture. 27.0% by weight, whey protein powder 8.2 ~ 11.0% by weight, fish collagen 3.8 ~ 5.2% by weight, vegetable collagen 4.5 ~ 5.5% by weight, synbiotic lactic acid bacteria 6.0 ~ 8.0% by weight, stevia 0.6 ~ 1.0% by weight, sulfur salt 0.8 ~ It is manufactured by mixing them to include 1.5% by weight, 2.7 to 3.5% by weight of brewer's yeast powder, 1.8 to 3.2% by weight of roasted kelp, and the remaining amount of black grain mixture out of 100% by weight to improve the taste of the functional latte when consumed with water, milk, etc. , it is good in terms of smell and taste.

In addition, the mixture may further include other powders to improve taste and functionality, and the other powders include ginkgo powder, pine nut powder, walnut powder, potato powder, sweet potato powder, pumpkin powder, spinach powder, soybean powder, and spinach. It may contain one or more types selected from powder, cabbage powder, kale powder, pine needle powder, apple powder, carrot powder, and green tea powder, and when using other powders, the amount used is preferably 0.1 to 5.0% by weight of the total weight% of the mixture. It is appropriate to use about 2.0 to 4.5% by weight.

In addition, in the second step of the functional grain latte manufacturing process of the present invention, functional additives containing one or more selected from freeze-dried fresh ginseng powder, biotin, vitamin B group, vitamin D, and calcium can be further mixed, preferably frozen. A functional additive containing at least one selected from 0.3 to 1.5% by weight of dried fresh ginseng powder, 0.001 to 0.300% by weight of biotin, 0.001 to 0.300% by weight of vitamin B group, 0.001 to 0.300% by weight of vitamin D, and 0.001 to 0.300% by weight of calcium. You can mix it further.

Next, in the functional grain latte manufacturing method of the present invention, a process of nano-pulverizing the dried material prepared in step 2 may be further performed to enable the grain latte to be better dissolved in water and/or milk.

The functional grain latte of the present invention prepared in this way has the effects of maintaining and improving the body's immunity, acting on the intestines, increasing digestive function, removing toxins from the body, and beautifying, and has excellent taste, flavor, and preference, and can be consumed immediately with excellent marketability. Food can be provided.

Below, the functional leached tea according to the present invention will be described in more detail through examples. However, the following examples are intended to aid understanding of the present invention, and the scope of the present invention should not be construed as limited to the following examples.

[Example]

Preparation Example 1: Preparation of fish collagen

Low molecular weight fish collagen (white powder) with pH 6.85, moisture content of 1.7%, crude protein content of 97.66%, and weight average molecular weight of 620 to 625 was prepared. The low molecular weight fish collagen was manufactured through the following process.

Gelatin was prepared by placing fish as a raw material in a stirring tank, adding water, and heating to 90-92°C. Next, NaOH at a concentration of 50% by volume was mixed with gelatin and stirred to adjust the pH to 6.8 to 7.0. Next, proteolytic enzyme was added to the pH-adjusted gelatin, and then hydrolysis was performed at 56 to 58°C for 8 hours. Next, after deactivating the hydrolyzed liquid, the deactivated liquid was sequentially subjected to centrifugal filtration and microfiltration, then dried and powdered to obtain a white powder (fish collagen).

Preparation Example 2: Preparation of Geumhwagyu Collagen Powder

With respect to 100 parts by weight of Geumhwagyu powder containing Geumhwagyu roots, stems and leaves, 70 parts by weight of oligosaccharide hydroxypropylmethylcellulose and 10 parts by weight of corn starch are mixed as a binder, and then mixed with Geumhwagyu using a wet granulator. Granules were prepared.

Next, the Geumhwasil granules were placed in an aqueous sodium hydroxide solution of pH 10, stirred slowly, and waited until extraction was sufficient. After 3 hours, an aqueous citric acid solution was added to neutralize the mixture to pH 7, and then placed in a centrifuge for 30 minutes at 1,000 rpm. After stirring for a while to separate the layer containing vegetable collagen, it was dried and pulverized to prepare vegetable collagen powder derived from Geumhwagyu.

Preparation Example 3: Preparation of stir-fried kelp

After cutting the dried kelp into pieces of a certain size, it was roasted at a temperature of 85°C for 3 minutes and then pulverized to prepare stir-fried kelp.

Example 1

A mixture containing 50 parts by weight of black sesame seeds, 80 parts by weight of black sesame seeds, 80 parts by weight of black brown rice, and 80 parts by weight of black barley was roasted at a low temperature under no-pressure conditions at 140-142°C for 100 parts by weight of Seoritae. At this time, the low-temperature roasting was performed while irradiating far-infrared rays using a red LED. Then, after low-temperature roasting was completed, it was ground to prepare a black grain mixture.

A mixture containing 40 parts by weight of mung beans, 40 parts by weight of red beans, and 45 parts by weight of black beans based on 100 parts by weight of oats was roasted at a low temperature under no-pressure conditions at 132 to 135°C. At this time, the low-temperature roasting was performed while irradiating far-infrared rays using a red LED. Then, after low-temperature roasting was completed, a general grain mixture was prepared by grinding.

39% by weight of the black grain mixture, 22% by weight of the regular grain mixture, 10% by weight of whey protein powder (import country: USA, manufacturer: Wisconsin, etc. Product name: Whey protein concentrate WPC), 5% by weight of fish collagen powder of Preparation Example 1 , 5% by weight of vegetable collagen powder derived from Geumhwagyu of Preparation Example 2, 8% by weight of synbiotic lactic acid bacteria powder mixed with Lactobacillus plantatium and Lactobacillus acidophilarus in a 1:0.8 weight ratio, 0.8% by weight of stevia, and sulfur. A mixture was prepared by mixing 1.2% by weight of salt, 3% by weight of brewer's yeast powder, 3% by weight of the roasted kelp of Preparation Example 3, 3% by weight of other powders, and functional additives (see Table 1).

At this time, the other powders were used by mixing walnut powder, kale powder, pine needle powder, apple powder, and carrot powder in the same weight ratio.

In addition, the functional additives include freeze-dried fresh ginseng powder, biotin, vitamin B group, vitamin D, and calcium.

Next, the mixture was micronized using a nano micronization device to prepare a functional grain latte, which was then individually packaged in tea bags.

division powder basis weight part Content (% by weight) One black grains
mixture Seoritae 100 39 2 black sesame seeds 50 3 Big-eyed black rice 80 4 black brown rice 80 5 black barley 80 6 common grains
mixture oats 100 22 7 green gram 40 8 red bean 40 9 Rat-eyed beans 45 10 whey protein powder - 10.0 11 Fish Collagen (Tri-structured Collagen) Powder - 5.0 12 Vegetable collagen derived from Geumhwagyu - 5.0 13 Synbiotics
Lactobacillus Lactobacillus plantatium and Lactobacillus acidophilarus - 8.0 14 stevia - 0.8 15 sulfur salt - 1.2 16 brewer's yeast - 3.0 17 Roasted Kelp - 3.0 18 Other powders (walnuts, kale, pine needles, apples, carrots) - 3.0 19 Functional additives (freeze-dried fresh ginseng powder 0.55% by weight, biotin 0.08% by weight, vitamin B group 0.004% by weight, vitamin D 0.002% by weight, calcium 0.05% by weight) - 0.786 Sum 100.0

Examples 2 to 3 and Comparative Examples 1 to 2

A functional grain latte was prepared in the same manner as in Example 1, but each grain latte having the same content as shown in Table 2 was prepared and Examples 2 to 3 and Comparative Examples 1 to 2 were performed, respectively.

Classification (weight%) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 plain grain mixture 22 22.8 26.2 22 24.2 whey protein powder 10.0 10.0 10.5 10.0 10.0 fish collagen powder 5.0 5.3 5.0 5.0 5.0 Vegetable collagen derived from Geumhwagyu 5.0 4.7 5.5 5.0 5.0 Synbiotics Lactobacillus 8.0 8.0 8.0 8.0 8.0 stevia 0.8 0.8 1.0 0.8 1.8 sulfur salt 1.2 1.2 0.9 1.2 0.4 brewer's yeast 3.0 3.0 3.0 3.0 3.0 Roasted Kelp 3.0 1.8 3.0 - 5.0 other powders 3.0 3.0 3.0 3.0 3.0 Other additives 0.686 0.686 0.686 0.686 0.686 black grain mixture The remaining amount of 100% by weight is 100% by weight.

Experimental example: Sensory evaluation

The functional grain lattes of Examples 1 to 3 and Comparative Examples 1 to 2 were dissolved in cold water and then tested on a panel of 30 regular consumers to conduct sensory evaluation. The test items were related to taste, aroma, and overall preference, and were evaluated using a 10-point scale. The better the preference for each item, the higher the score. The results are shown in Table 3 below.

division taste Fragrance (flavor) Comprehensive preference Example 1 8.6 9.2 8.9 Example 2 8.4 8.6 8.5 Example 3 8.2 8.4 8.4 Comparative Example 1 7.0 8.3 7.4 Comparative Example 2 7.5 8.6 7.8

Looking at the sensory evaluation in Table 3 above, Examples 1 to 3 received overall high evaluations of 8.0 or higher in terms of taste, aroma, and overall preference.

On the other hand, Comparative Example 1 was evaluated as having poor taste and preference compared to Example 1, etc., and Comparative Example 2 was evaluated as being too sweet and having a somewhat fishy taste, and was evaluated as having poor taste and preference.

Through the above examples and experimental examples, the functional grain latte of the present invention has excellent taste, aroma, and preference, and can provide a ready-to-eat food with excellent marketability that can be consumed with various grains, collagen, and lactic acid bacteria that are good for the body. was able to confirm.

Claims (11)

Contains black grain blend, regular grain blend, whey protein, fish collagen, plant collagen, synbiotic lactic acid bacteria, stevia, sulfur salt, brewer's yeast powder, and roasted kelp.
The black grain mixture includes a mixed powder obtained by roasting a mixture of black sesame seeds, black sesame seeds, black rice, black brown rice, and black barley at a low temperature, and pulverizing them,
The general grain mixture is a functional grain latte characterized in that it includes a mixed powder obtained by roasting a mixture of oats, mung beans, red beans, and black beans at low temperature and pulverizing it. According to paragraph 1,
General grain mixture 18 to 30% by weight, whey protein 5.0 to 15.0% by weight, fish collagen 3.0 to 6.0% by weight, vegetable collagen 3.0 to 6.0% by weight, synbiotic lactic acid bacteria 6.0 to 10.0% by weight, stevia 0.5 to 1.5% by weight, A functional grain latte comprising 0.5 to 1.8% by weight of sulfur salt, 2.0 to 4.5% by weight of brewer's yeast powder, 1.5 to 4.0% by weight of roasted kelp, and the remaining amount of 100% by weight of a black grain mixture. The method of claim 2, wherein ginkgo powder, pine nut powder, walnut powder, potato powder, sweet potato powder, pumpkin powder, spinach powder, soybean powder, spinach powder, cabbage powder, kale powder, pine needle powder, apple powder, carrot powder and green tea. A functional grain latte characterized by further comprising 0.1 to 5.0% by weight of one or more other powders selected from powders. The functional grain latte according to claim 1, wherein the fish collagen is a white powder with a H of 6.70 to 7.00, and contains a moisture content of 3.0% by weight or less and a crude protein content of 95.0% by weight or more. The functional grain latte according to claim 4, wherein the fish collagen is low molecular weight collagen with a weight average molecular weight of 1,000 or less. According to paragraph 1,
A functional grain latte, characterized in that the vegetable collagen is vegetable collagen powder derived from Geumhwagyu. The method of claim 1, wherein the synbiotic lactic acid bacteria are selected from Lactobacillus plantanum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus rapacasei, Lactobacillus longum, and Lactobacillus fermantum. A functional grain latte characterized by containing two or more types of lactic acid bacteria. The method of claim 2, wherein one selected from 0.5 to 2.0% by weight of freeze-dried fresh ginseng powder, 0.001 to 0.3% by weight of biotin, 0.001 to 0.3% by weight of vitamin B group, 0.001 to 0.3% by weight of vitamin D, and 0.001 to 0.3% by weight of calcium. A functional grain latte characterized by further containing functional additives including the above. Step 1 to prepare black grain mixture, regular grain mixture, whey protein, fish collagen, vegetable collagen, synbiotic lactic acid bacteria, stevia, sulfur salt, brewer's yeast powder and stir-fried kelp respectively; and
Step 2: mixing the prepared ingredients and then drying them;
A method of manufacturing a functional grain latte, characterized by performing a process comprising. The method for producing a functional grain latte according to claim 9, further comprising the step of nano-pulverizing the dried material obtained in step 2. The method of claim 9, wherein each of the black grain mixture and the regular grain mixture is manufactured by performing a low-temperature roasting process on the grain mixture at 130 to 150°C,
The low-temperature roasting is performed by irradiating far-infrared rays to the grain mixture using a far-infrared ray emitter.