KR20180074975A - Nutritious cereal bars - Google Patents

Abstract

The present invention relates to a cereal bar having enhanced nutritional components, and more particularly, to a cereal bar having a nutritional composition enhanced by using at least two ingredients selected from vitamin, omega-3, tocopherol, calcium and protein as nutrient functional ingredients, The present invention relates to a functional cereal bar having a nutrient composition suitable for a snack or a breakfast substitute for a young child such as a young child or a student who is rich in nutrients beneficial to the human body and improves the texture by using a new constituent binder component.

Description

Nutritious cereal bars {Nutritious cereal bars}

The present invention relates to a cereal bar having enhanced nutritional components, and more particularly, to a cereal bar having a nutritional composition enhanced by using at least two ingredients selected from vitamin, omega-3, tocopherol, calcium and protein as nutrient functional ingredients, The present invention relates to a functional cereal bar having a nutrient composition suitable for a snack or a breakfast substitute for young people such as a child or a student in a growing stage by using a new composition of a binder component, which is rich in nutrients beneficial to the human body and improved in texture.

In the past, we have eaten many of the three meals in the past, but with the development of industrial technology, various kinds of food have developed, and as the amount of activity has decreased, the number of dinner is gradually increasing and eating out is frequent .

In the case of ordinary people, among the three meals, breakfast is busy not only because of attendance, attendance, but also because people who are awake immediately from sleep do not have breakfast. Furthermore, students who are sleeping or teenagers are more likely to have breakfast.

While breakfast is a very important factor in terms of physical health, the rate of eating breakfast is increasing in Korea at present, and the rate of acceptance of elementary, middle and high school students is generally high.

Recent research shows that people who eat breakfast are healthier, more active, and less sick than people who do not have breakfast.

Therefore, when breakfast is difficult to take, breakfast is usually taken as a meal, sandwich, kimbap, fruit, bread, cereal, and egg dishes.

Originally, cereal was developed as breakfast, but in Korea, it is used more as a snack for children and adolescents than breakfast substitute. In recent years, cereal has been produced in the form of energy bar, nutrition bar, etc., It is widely used as an alternative.

In Korea, cereals and cereal bars, which are popular as breakfast substitutes, are made by baking without frying oil. They are low in fat and cholesterol content and taste good enough to substitute for breakfast. to be.

Conventional serial bars are widely marketed as energy nutrients. Such a cereal bar is manufactured by molding and cutting a mixture of nuts, grains and the like using a binder and a sugar solution, and packing it in an easy to eat manner.

However, these cereal bars have different taste and nutritional status and different texture depending on their constituents, so that the quality and price of the product may be changed according to the composition of the ingredients. Especially, the cereal bars supplement the juvenile ingredients of children and adolescents It is important to keep this good preference well.

In addition to cereals and nuts, various functional ingredients can be added to cereal bars. In this case, it is important to add the cereal bars in consideration of taste and texture.

As a manufacturing technique for a conventional cereal bar, Korean Patent Laid-Open Publication No. 10-2012-0042068 proposes a method of manufacturing a cereal bar using roasted rice or the like. Korean Patent Laid-Open Publication No. 10-2015-0007021 And a method of producing a rice bar used by roasting.

Korean Patent No. 10-1440468 proposes a red ginseng energy bar using red ginseng powder in a conventional cereal bar, and Korean Patent Laid-Open No. 10-2016-0111061 proposes a method of manufacturing a cereal bar containing chungkukjang Japanese Patent No. 4360549 proposes a bar containing a cocoa solids having a high cocoa polyphenol content and a stanol ester.

In addition, the paper also studied the quality characteristics of cereal bars using various grains. For example, in order to develop a low-calorie, low-calorie alternative to breakfast cereals based on functional materials of cereals, corn, It is also known that nine types of cereals such as rice, black rice, brown rice, sorghum, germinated brown rice, black beans, and yulmu were used to produce a wire type and a forging type cereal bar and their quality was studied. Quality Characteristics, Korea J. Food Pres., Vol. 12, No. 3, pp. 235-240, June 2005)

Korean Patent Laid-Open Publication No. 2010-0095950 discloses a method for producing a dried brown rice, comprising the steps of washing brown rice, boiling the washed brown rice and then drying with hot air, frying the dried brown rice, A step of firstly crushing the figs with a roll crusher, a step of completely drying the first crushed figs, a step of secondly crushing the completely dried figs into a powder by a roll crusher, Mixing the prepared roasted brown rice with the above-mentioned fig powder in the above-mentioned superheated white chocolate, and freezing the frozen brown rice by placing the mixed mixture in a mold.

Although the chocolate is used here, it is difficult to have a texture and taste unique to the cereal bar due to the inherent flavor of the conventional chocolate bar, and the taste of the chocolate is deteriorated by the general mixing method, .

In addition, in Korean Patent No. 10-0560176, a mixing step of mixing powders or popped powders of a main ingredient consisting of corn, whole wheat, rice, brown rice, black rice, sorghum, germinated brown rice, black soybean and yulmu; A creaming step of mixing the ingredients consisting of butter, syrup and egg yolk into a creamy state; A kneading step of adding baking powder, salt and additives to the main material mixed in the mixing step and the creaming material creaming in the crushing step, mixing and kneading; A molding step of molding the material kneaded in the kneading step into a molding mold; The material molded in the molding step was baked in an oven having an upper temperature of 120 ° C and a lower temperature of 130 ° C for 10 minutes, baked at an upper temperature of 140 ° C for 10 minutes, and baked at an upper temperature of 150 ° C for 10 minutes A baking step; A cooling step of cooling the material baked in the baking step at room temperature; And a topping step of topping the topping material on the upper surface of the material cooled in the cooling step. The method of manufacturing a serial bar and the serial bar produced thereby are proposed.

However, these conventional cereal bars each contain characteristic components, but it is difficult to provide a highly nutritious cereal bar that is rich in nutrition, excellent in taste and flavor, and excellent in taste and texture at the same time.

Korean Patent Laid-Open No. 10-2012-0042068 Korean Patent Publication No. 10-2015-0007021 Korean Patent No. 10-1440468 Korean Patent Publication No. 10-2016-0111061 Japanese Patent No. 4360549 Korean Patent Publication No. 10-2010-0095950 Korean Patent No. 10-0560176

1. Park Jong Dae et al., 'Cereal bar production and quality characteristics', Korea J. Food Pres., Vol. 12, No. 3, pp235-240, June 2005.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a nutrient- A manufacturing method thereof, and a manufacturing method thereof.

It is therefore an object of the present invention to provide a cereal bar which is rich in nutrition and which is useful and effective for growth during the growing period and whose nutritional content is enhanced.

Another object of the present invention is to provide a flavor enhancer which is excellent in taste and texture of a cereal bar while retaining chocolate flavor and other high-quality flavors while containing various nutritional ingredients and using chocolate in the production of a binder component, There is provided a cereal bar having improved nutritional composition suitable for always simple use.

The present invention has been made to solve the above problems

A major component comprising one or more components of cereal, nuts, and cereal;

Vitamin, omega-3, tocopherol, calcium, protein;

A mixture of a mixture of chocolate, chocolate, oligosaccharide, trehalose and gelatin or gum

To provide a cereal bar having enhanced nutritional composition having a cut form.

According to a preferred embodiment of the present invention, the cereal bar may contain 20-60 parts by weight of the main ingredient, 3-20 parts by weight of the nutritional ingredient and 30-60 parts by weight of the binder ingredient.

The cereal bar having the above-described enriched components of the present invention according to the present invention has a high nutritional content and a good flavor and flavor inherent to the cereal bar while keeping proper nutrition and taste of the chocolate, It has the effect of helping the development of children and adolescents.

In addition, the cereal bar according to the present invention is excellent in taste and excellent in texture, unlike the conventional ones. Especially, when chocolate is added to the manufacturing process of the binder component, the chocolate bar is excellent in palatability without taste of strong chocolate, Because it is good, it is very useful effect for simple meal, snack, breakfast substitution.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram briefly showing an embodiment of a process for manufacturing a serial bar according to the present invention. FIG.

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

The present invention is based on a cereal, a nut, a cereal or the like constituting a main component of a cereal bar, and can be produced by binding a binder component containing a large amount of nutrients and containing chocolate to a binder component.

According to a preferred embodiment of the present invention, cereals such as common rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black beans, yulmu, And some or all of them can be roasted and used.

The nuts may be at least one selected from peanuts, almonds, cashews, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts. These nuts are rich in fats, especially unsaturated fats, compared to other fruits, and contain a large amount of vitamins and minerals, including vitamin E. Vitamin E acts as an antioxidant to vascular cells and is effective in preventing heart disease.

The nuts used in the present invention can be roasted and used in the form of slices or slices.

According to a preferred embodiment of the present invention, flakes made of conventional components may be used as the main component.

In addition to the cereals, nuts and cereals as described above, it is also possible to add various kinds of edible seeds, apples, bananas, raisins, oranges, citrus fruits, mangos, prunes, persimmons, pineapples and the like as well as dried fruits, berries such as cranberries and blueberries, , Shrimp, and the like may be used.

According to the present invention, the preferred main ingredient may be used in an amount of 20 to 60% by weight of the entire components of the cereal bar.

According to a preferred embodiment of the present invention, the composition comprising 10-35% by weight of corn cereal, 5-15% by weight of nuts, 3-15% by weight of cereals and 1-10% Can be configured.

According to a preferred embodiment of the present invention, the cereal bar may contain two or more components of vitamins, omega-3, tocopherol and calcium as nutritional ingredients.

According to a preferred embodiment of the present invention, at least one selected from the group consisting of apple concentrate, strawberry concentrate, yogurt paste containing lactic acid bacteria, green tea, orange peel, bokbunja,

It is preferable that the nutritional ingredient which is a functional ingredient used in the present invention is used in an amount of 3 to 20% by weight in the entire serial bar. If the amount is less than 3 wt%, there is no effect of adding nutritional components. If the amount is more than 20 wt%, the overall taste balance is lowered and the palatability is lowered. In addition, It is not good to be able to occur.

According to a preferred embodiment of the present invention, as the binder component, a binder component including tonicity, oligosaccharide, trihalose, and gelatin or gum may be used.

Specific examples of the binder component used in the present invention include oligosaccharides such as choline, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulin oligosaccharide, galactooligosaccharide, chitooligosaccharide and xylooligosaccharide, and trihalose And at least one of gelatin, gum arabic, guar gum and the like can be used, and chocolate can be mixed therewith and used as a binder component.

In addition, the binder component may further contain additives such as butter, starch syrup, fat, syrup, egg yolk, malt syrup, caramel, honey, gelatin, sugar, glucose, fructose, maltose, cream, sucralose, propolis, stevioside, (For example, raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, quercitol, And dextrin, which may be selected from carbohydrates, proteins, maltodextrins, indigestible maltodextrins, cyclodextrins, and the like, may be mixed.

According to a preferred embodiment of the present invention, gelatin or gum chocolate is contained in such a binder component, and a sugar solution is prepared in advance and used as a binder component. Thus, chocolate It is possible to impart a desirable characteristic to the production of a cereal bar of a product having a deep and high flavor.

According to a preferred embodiment of the present invention, the binder component is preferably contained in an amount of 30 to 60% by weight based on the total cereal bar composition, and if the content is too small, the binder effect is deteriorated to make it difficult to commercialize. And there is a problem that the texture is deteriorated.

Particularly, among the binder components, chocolate can be used as a binder by preliminarily mixing with other components, or it can be used as a binder at the same time when other binder components are mixed with a cereal raw material. At this time, Even when used up to 15 to 40% by weight of the composition, it exhibits no discomfort.

The chocolate used in the present invention has recently been proved to have excellent effects through various studies. The main ingredient of chocolate is cacao, which is rich in various minerals such as calcium, magnesium, potassium and phosphorus as well as carbohydrates, proteins and fats. Another important raw material is 'polyphenols'. These polyphenols are typical components of antioxidants that inhibit cancer, arteriosclerosis, and active oxygen that causes diabetes. Research suggests that polyphenols, which are rich in dark chocolate, have the effect of reducing infections against influenza, and that they protect the calcium salts of the teeth and prevent tooth decay by acids that are produced when food is chewed. Dark chocolate has been reported to have lower blood pressure and lower blood levels of low-density lipoprotein (LDL), a malignant cholesterol, unlike white chocolate (chocolate without cocoa). That is, the 'polyphenol' component of cacao clears blood and lowers blood pressure. In addition, when the dark chocolate with a high content of cocoa is constantly consumed, it is known that the component of cocoa flavonoid prevents the platelet aggregation which can block the blood vessels and cause heart attack.

As the chocolate used in the present invention, for example, dark chocolate or semi-chocolate may preferably be used. Chocolate can be used in the form of chocolate syrup.

According to the present invention, it is preferable to use 5-20% by weight of oligosaccharide, 1-10% by weight of trehalose, 0.1-3% by weight of gelatin or gum, and 5-20% Is preferably used.

According to a preferred embodiment of the present invention, as an example of a typical manufacturing method of producing a cereal bar, a binder component other than chocolate is mixed to prepare a binder component first, followed by cooling to a temperature of 60-80 ° C, The mixture may be mixed at a high speed using an air mixer to mix the binder component mixed with the nutritional components and the chocolate and the main component simultaneously or after the binder aeration, the nutritional component may be simultaneously mixed with the main component to prepare a cereal bar . In this process, the chocolate is combined with the binder component to serve as a binder.

According to a preferred embodiment of the present invention, the binder component except for the chocolate, or the binder component other than chocolate, and further the components applicable to other binders or sugar components are added and mixed in a heating tank, The mixture is heated to 130 ° C and concentrated. Then, the mixture of the quantified binder components is put in a concentrator and stirred while gradually heating. When the temperature of the concentrate reaches a suitable temperature, for example, 110-115 ° C, the heating is stopped and the mixture is cooled and then mixed with nutrients. And can be mixed with other cereal bar ingredients such as a main ingredient.

According to a preferred embodiment of the present invention, the binder component other than chocolate is mixed in the process of preparing the binder component, and then the binder component is firstly prepared. After the mixture is cooled to a temperature of 60-80 ° C, And the nutrients were mixed and then the binder component mixture was air-blown (aeration) at a high speed by using an air mixer to reduce the specific gravity of the binder so as to have a feeling of light and texture of a binder Can be produced.

According to a preferred embodiment of the present invention, the chocolate bar may be mixed with the first-produced binder component or the chocolate may be mixed with the main component using the chocolate as a binder before mixing the nutrient components.

According to a preferred embodiment of the present invention, the high-speed stirring may be performed before, after, or after the nutrient component in the binder manufacturing process, and may be stirred while applying a pressure of 1-2 atm.

According to a preferred embodiment of the present invention, stirring may be carried out at 100-2,000 rpm for 1-10 minutes, more preferably at 100-1,000 rpm.

Alternatively, the above-mentioned other binder components may be mixed together, and then the chocolate may be mixed and used as a final binder while being mixed with nutrients and the main components may be mixed to prepare a cereal bar.

In order to produce a serial bar having the composition according to the present invention as described above, the main component and the functional component are separately prepared, and the binder component mixture is separately weighed and mixed to prepare a binder component as described above. . The raw materials thus mixed are compacted by a conventional method for producing a bar and then cooled and cut to a predetermined size.

According to the present invention, the aged mixture can be obtained, for example, by aging as required before the serial bar mixture is immediately commercialized. Here, the aging process may be somewhat different depending on the constituents of the cereal bar, but preferably aged at 10-15 캜 for 12-24 hours to obtain an aged mixture.

According to the present invention, preferably, the cereal bar mixture is spread out to form a face zone, followed by cooling and then cutting, wherein the cooling is carried out, for example, for 5-30 minutes in a cooling tunnel at 0 ° C to 10 ° C, After passing the hygiene inspection, it is packed in the automatic packing machine as the final product.

The manufacturing process of the serial bar according to the present invention is shown in Fig.

According to a preferred method of the present invention, a preservative, a bactericide, an antioxidant, a colorant, a coloring agent, a bleach, a seasoning, a sweetener, a flavoring agent, a swelling agent, a reinforcing agent, an emulsifier, a thickening agent (coating) A food additive such as a solvent or an improving agent may be added.

The cereal bar according to the present invention having the above-described structure is excellent in taste and flavor because it contains a large amount of nutrients in cereals and nuts. Even if a large amount of chocolate is used, it is mixed with a binder component and mixed with a binder. It is possible to produce a cereal which has excellent taste and flavor and is suitable for the taste of children and adolescents and has good texture.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the Examples.

Examples 1-7 and Comparative Examples 1-2

The main component, the nutrient component and the binder component were constituted as shown in Table 1, mixed, cooled, and molded at room temperature to be cut.

At this time, the binder components were premixed except for the chocolate, and the nutrients were mixed therein, and then the chocolate was finally mixed to be used as a binder component (with the exception of Comparative Example 2).

 The binder component is heated at a temperature of 110-115 DEG C so as not to burn, then cooled to 60-80 DEG C, mixed with nutrients, and then mixed with chocolate to form a binder. At the same time, the main components are mixed and uniformly mixed The serial bar is manufactured. At a temperature of 110 ° C or lower, it is not heated sufficiently and the concentration effect is lowered.

Then, the cereal bar mixture is cut into a bar shape or the like, and then the cereal bar mixture is spread and inserted into a wide mold for easy cutting. The cereal bar mixture is formed by molding in a refrigeration condition and then cut to prepare a cereal bar.

In this process, the molded article having a rectangular parallelepiped shape is maintained at a temperature of 10 캜 until the surface temperature reaches 25 캜, and then cut to a width of 3 cm, a length of 12 cm, and a thickness of 1.5 cm.

In Table 1, the content (number) of each component means parts by weight.

ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Cone cereal 15 15 15 15 15 15 15 15 15 Stir-fried rice 8 8 One 8 0 8 8 12.5 8 almond 10 8 7 7 7 10 10 10 7 Peanut squash 5 5 5 5 5 5 5 5 One Cashew nut 5 5 3 5 5 5 5 5 5 Omega 3 3 3 3 3 0 3 3 3 0 Cranberry 3 3 3 3 3 3 3 3 3 Blueberries 3 3 3 3 3 3 3 3 3 Strawberry concentrate 3 3 3 3 One One 3 3 0 Vitamin C 2 2 0 0 0 2 2 2 0 chocolate 18 20 30 19 32 15 17 0.5 25
(Simple mixing) Chochung 5 5 6 5 5 5 5 5 5 Isomaltooligosaccharide 5 5 5 4 8 10 6 18 13 corn syrup 4 4 4 4 4 4 4 4 4 Sugar 4 4 4 4 4 4 4 4 4 Trihalos 4 4 4 4 4 4 4 4 4 gelatin One One 2 2 2 One One One One maintain One One One One One One One One One butter 2 2 2 2 2 2 2 2 2 cream 2 2 2 2 2 2 2 2 2 Sun salt One One One One One One One One One Taste evaluation 9 10 10 10 10 9 9 5 4 Likelihood 9 10 9 9 9 10 9 4 3 Texture 9 10 9 9 10 10 9 6 4 Overall Great Great Great Great Great Great Great usually Poor

Experimental Example 1

The results were evaluated after drinking 30 panels of the cereal bars manufactured according to the above example. After the serial bars were consumed under the same conditions, the evaluation scores were scored between 1-10 and the average was rounded off. The higher the score, the better the quality.

The evaluation results were evaluated by each panel, and the overall evaluation was evaluated as excellent, good, moderate, and poor.

As a result of the evaluation, it was confirmed that the cereal bar using the nutritional ingredient and chocolate according to the present invention is superior to the case of not using it or using too little or too much.

As described above, the nutrient-enriched cereal bar according to the present invention is superior in flavor, texture, flavor, and nutritional quality to the conventional cereal bar.

In addition, it contains various nutritional ingredients contained in the chocolate ingredient, and it is excellent in texture, taste and flavor, and is suitable to the preference of the young children and adolescents of growing age. Therefore, it is possible to provide cereal bars of excellent quality even for nutritional snacks and breakfast substitutes.

Experimental Example 2

The coliform group and the number of general bacteria were measured for the cereal bar prepared in Example 1, and the results are shown in Table 2 below.

Item Reference value Example 1 Coliform group
(cfu / g) voice voice Common bacteria
(cfu / g) Below 10,000 15

From the results shown in Table 2, it was confirmed that the cereal bar enriched with the nutritional component of the present invention satisfied the food standard value for the coliform group and the general bacterial count, and was stable against the microorganism.

Claims (11)

A major component comprising one or more components of cereal, nuts, and cereal;
Vitamin, omega-3, tocopherol, calcium, protein;
A mixture of a mixture of chocolate, chocolate, oligosaccharide, trehalose and gelatin or gum
A cereal bar having a nutritional component reinforced with a cut form by molding a mixture comprising
The cereal bar according to claim 1, wherein the main ingredient is 20-60 parts by weight, the nutritional ingredient is 3-20 parts by weight, and the binder ingredient is 30-60 parts by weight.
The cereal according to claim 1, wherein the cereal includes at least one cereal selected from common rice, glutinous rice, black rice, brown rice, germinated brown rice, corn, sorghum, whole wheat, barley, black bean, Wherein the nut is at least one selected from the group consisting of peanuts, almonds, cashews, pine nuts, pistachios, walnuts, sunflower seeds, chestnuts and hazelnuts.
The method according to claim 1, further comprising one or more of the following: dried and first-stream selected from edible seeds, apples, bananas, raisins, oranges, citrus fruits, mangos, plums, persimmon and pineapples; One or more berries selected from cranberries, blueberries; Dried vegetables; And at least one selected from the group consisting of anchovy and shrimp.
The nutritional fortified cereal bar according to claim 1, characterized in that it comprises 10-30% by weight of corn cereal, 5-20% by weight of nuts, 5-20% by weight of cereals and further 5-15% by weight of berries.
The cereal bar according to claim 1, further comprising one or more selected from the group consisting of apple concentrate, strawberry concentrate, yogurt paste containing green lactic acid bacteria, green tea, orange peel, bokbunja,
The nutritional fortified cereal bar according to claim 1, wherein the chocolate is used as a binder component in an amount of 15-40% by weight of the total cereal bar composition.
The nutrient composition according to claim 1, wherein the oligosaccharide constituting the binder component is contained in an amount of 5 to 20% by weight, the trehalose is contained in an amount of 1 to 10% by weight, and the content of gelatin or gum is in an amount of 0.1 to 3% Enhanced serial bar.
The method according to any one of claims 1 to 8, wherein the binder component further comprises at least one selected from the group consisting of butter, syrup, oil, cereal syrup, yolk sac, malt syrup, caramel, honey, sugar, glucose, fructose, maltose, cream, sucralose, propolis, stevioside, , Aspartame, raffinose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, paratinose, quercitol A cereal bar enriched with a nutritional component characterized by containing at least one selected from the group consisting of sugar alcohol, carbohydrate, protein, maltodextrin, indigestible maltodextrin and cyclodextrin.
A major component comprising one or more components of cereal, nuts, and cereal; Vitamin, omega-3, tocopherol, calcium, protein; And a binder component prepared by adding chocolate to olive, oligosaccharide, trehalose and gelatin or gum. The binder component except for chocolate is mixed to prepare a binder component. The mixture is then heated to a temperature of 60-80 ° C And then mixing the nutrient-mixed binder component with the chocolate and the main component at the same time, or after the binder aeration, mixing the nutritional component with the main component and shaping and cutting to produce a nutritional fortified cereal bar.
[Claim 11] The method of claim 10, wherein the high-speed stirring is performed at 100-2,000 rpm for 1-10 minutes before, after, or after the addition of the nutrients.

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