TH22640Y - The recipe and manufacturing process of cereal bars containing wasabi. - Google Patents

Abstract

This invention describes the development of a wasabi-infused cereal bar product. The ingredients include: five types of grains (oats, puffed black glutinous rice, white sesame, black sesame, and pumpkin seeds), a binding syrup mixture (high fructose syrup, glucose syrup, honey, unsalted butter, and salt), ready-made creamy wasabi, and wasabi seasoning powder. The manufacturing process involves the following steps: First, the five types of grains are prepared and set aside in a container awaiting mixing. Next, the binding syrup is prepared by heating a mixture of high fructose syrup, glucose syrup, honey, and salt over low heat, stirring until well combined. Unsalted butter is added, and the syrup is simmered until boiling. The ready-made creamy wasabi is then added and mixed thoroughly. Finally, the prepared binding syrup is combined with the prepared grain mixture, thoroughly mixed, and molded into bar shapes. The bar is then baked until cooked. After baking, it is left to cool before being cut into rectangular pieces. The product is coated with wasabi seasoning powder and packaged in laminated bags. This wasabi-infused cereal bar will have a water activity (aw) value of 0.18, which does not exceed 0.85 according to the specified standard (TIS 902/2559, Vegetable, Fruit and Cereal Bars). It is visually appealing, convenient to eat and carry, high in energy, nutritious, safe for consumption, and has commercial potential.

Claims (2)

1. The cereal bar product containing wasabi has the following ingredients: - Oats: 24.5% by weight - Puffed black glutinous rice: 16.6% by weight - White sesame seeds: 4.0% by weight - Black sesame seeds: 4.0% by weight - Pumpkin seeds: 4.0% by weight - Ready-made wasabi cream: 10.4% by weight - Wasabi seasoning powder: 4.0% by weight - Unsalted butter: 4.5% by weight - High fructose syrup: 16.2% by weight - Glucose syrup: 6.8% by weight - Honey: 4.0% by weight - Salt: 1.0% by weight 2. The manufacturing process for the wasabi-containing cereal bars, as per claim 1, involves the following steps: a. Preparation of oats: Whole-grain oats are baked in an oven at 150°C (±5°C) for 5 minutes. b. Preparation of puffed black glutinous rice: Black glutinous rice is soaked in clean water for 12 hours, then steamed for 30 minutes. It is then baked in a tray dryer at 70°C (±5°C) for 2 hours, and finally fried in oil at 115°C (±10°C) for 5 seconds, or until the rice puffs up. The rice is then removed, drained, and the excess oil is blotted off. This results in puffed black glutinous rice. c. Preparation of white and black sesame seeds: White and black sesame seeds are roasted in a pan over medium heat for 3 minutes. d. Preparation of pumpkin seeds: Pumpkin seeds are baked in an oven at a temperature... 1. Prepare the binding syrup by heating the mixture of high fructose syrup, glucose syrup, honey, and salt over low heat at 120°C (plus or minus 10°C) for 2 minutes. Stir the mixture until well combined, then add the unsalted butter. Continue heating the binding syrup until it boils, then reduce the heat and let it cool for 30 seconds. Then add the ready-made creamy wasabi and stir until well combined. This will create a wasabi-infused binding syrup. 2. Combine the binding syrup mixture from step e with the grains prepared from steps a-d in a ratio of binding syrup to grains of 1:2. Mix all ingredients thoroughly. 3. Press the mixture from step f into rectangular sheets in an aluminum tray using a rolling pin until the product is 1 centimeter thick. Bake in an oven at the specified temperature. Bake at 125°C (plus or minus 5°C) for 30 minutes. Once baked, let the product cool completely, then cut it into rectangular pieces measuring (width x length x thickness) 2 x 5 x 1 centimeters. Coat the resulting pieces with wasabi seasoning powder and pack them into airtight aluminum foil bags to prevent air from entering. This will produce wasabi-flavored cereal bars.