KR101443287B1 - A making method of cookie bar containing probiotics composition - Google Patents
A making method of cookie bar containing probiotics composition Download PDFInfo
- Publication number
- KR101443287B1 KR101443287B1 KR1020120105051A KR20120105051A KR101443287B1 KR 101443287 B1 KR101443287 B1 KR 101443287B1 KR 1020120105051 A KR1020120105051 A KR 1020120105051A KR 20120105051 A KR20120105051 A KR 20120105051A KR 101443287 B1 KR101443287 B1 KR 101443287B1
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- KR
- South Korea
- Prior art keywords
- extract
- cookie
- probiotics
- cookie bar
- mixing
- Prior art date
Links
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- 239000006041 probiotic Substances 0.000 title claims abstract description 38
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 16
- 239000000284 extract Substances 0.000 claims abstract description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 244000005700 microbiome Species 0.000 claims abstract description 15
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- 239000004310 lactic acid Substances 0.000 claims abstract description 13
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- 229930003231 vitamin Natural products 0.000 claims abstract description 9
- 239000011782 vitamin Substances 0.000 claims abstract description 9
- 235000013343 vitamin Nutrition 0.000 claims abstract description 9
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- 108010065511 Amylases Proteins 0.000 claims description 3
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- 244000119461 Garcinia xanthochymus Species 0.000 claims description 2
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- 244000199866 Lactobacillus casei Species 0.000 claims description 2
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- 102000004882 Lipase Human genes 0.000 claims description 2
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- ZMJBYMUCKBYSCP-UHFFFAOYSA-N Hydroxycitric acid Chemical compound OC(=O)C(O)C(O)(C(O)=O)CC(O)=O ZMJBYMUCKBYSCP-UHFFFAOYSA-N 0.000 claims 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 2
- 150000001720 carbohydrates Chemical class 0.000 claims 2
- 229940089491 hydroxycitric acid Drugs 0.000 claims 2
- 229940016409 methylsulfonylmethane Drugs 0.000 claims 2
- 239000011591 potassium Substances 0.000 claims 2
- 229910052700 potassium Inorganic materials 0.000 claims 2
- HHVIBTZHLRERCL-UHFFFAOYSA-N sulfonyldimethane Chemical compound CS(C)(=O)=O HHVIBTZHLRERCL-UHFFFAOYSA-N 0.000 claims 2
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 230000000813 microbial effect Effects 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 235000014571 nuts Nutrition 0.000 abstract description 22
- 238000003756 stirring Methods 0.000 abstract description 17
- 238000010438 heat treatment Methods 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 230000001112 coagulating effect Effects 0.000 abstract description 10
- 235000000346 sugar Nutrition 0.000 abstract description 8
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- 244000144725 Amygdalus communis Species 0.000 abstract description 3
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- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract description 3
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- 235000020224 almond Nutrition 0.000 abstract description 3
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- 235000020236 pumpkin seed Nutrition 0.000 abstract description 3
- 235000020238 sunflower seed Nutrition 0.000 abstract description 3
- 235000020234 walnut Nutrition 0.000 abstract description 3
- 240000006365 Vitis vinifera Species 0.000 abstract description 2
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- 150000003839 salts Chemical class 0.000 abstract description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
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- 239000004615 ingredient Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
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- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
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- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
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- 235000019504 cigarettes Nutrition 0.000 description 1
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- 230000015271 coagulation Effects 0.000 description 1
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- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
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- 238000000465 moulding Methods 0.000 description 1
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- 229940111202 pepsin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- BHZRJJOHZFYXTO-UHFFFAOYSA-L potassium sulfite Chemical compound [K+].[K+].[O-]S([O-])=O BHZRJJOHZFYXTO-UHFFFAOYSA-L 0.000 description 1
- 235000019252 potassium sulphite Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
발효식품 또는 건조효모 및 건조유산균 등 인체에 유용한 미생물제제인 프로바이오틱스와 건포도, 건블루베리, 건아로니아, 건오디, 땅콩, 아몬드, 호박씨, 호두, 검정콩, 들깨, 참깨, 해바라기씨, 잣 등 견과류 및 과채류를 혼합하는 공정과 별도로 가열혼합장치에 프로바이오틱스와 견과류의 접착 및 맛을 좌우하는 응고물질인 버터, 소금, 설탕, 물엿, 올리고당을 투입하여 100℃로 끊인 다음 식초 또는 비타민나무추출물 또는 매실추출물, 모과추출물, 습식비타민C 등 산성물질을 투입하여 유용미생물이 사멸되지 않는 온도로 감온하는 공정과 상기 감온된 응고물질에 프로바이오틱스만을 투입하거나 당업자의 재량에 따라 견과류를 투입시켜 교반하는 공정과 상기 교반된 교반물질을 형틀에 이송하여 제형하는 공정과 상기 제형된 쿠키바를 숙성 건조하여 유용미생물이 생존하고 인체에 유용한 산성물질이 함유된 쿠키바(bar) 제조방법 및 조성물을 제공한다.Nutritional and fruit vegetables such as fermented foods or dried yeast and dry lactic acid bacteria, probiotics such as probiotics, which are useful for human body, and raisins, ganbeeberries, guaronias, guanodi, peanuts, almonds, pumpkin seeds, walnuts, blackcurrants, sesame seeds, sunflower seeds, pine nuts Salt, sugar, syrup, and oligosaccharide, which are the coagulating substances that affects the adhesion and taste of the probiotics and nuts, are added to the heating and mixing apparatus separately from the step of mixing the vinegar or vitamin tree extract or plum extract, Extract, and wet vitamin C to warm the microorganism to a temperature at which the microorganism is not killed, adding only the probiotics to the warmed coagulated material or adding nuts according to the discretion of the person skilled in the art and stirring the mixture, A step of transferring the material to a mold and formulating the cookie bar; W beneficial microorganisms to survive and provides a method for producing a cookie bars containing a useful acidic material to the human body (bar), and composition.
Description
본 발명은 통상의 쿠키바 및 한과제조방법에 있어서, 건강에 유익한 유산균과 효모 등 프로바이오틱스를 융합시켜 섭취 후 장내에서 유해균을 억제하고 유익균은 증식시키는 쿠키바를 제공하고, 상기 프로바이오틱스가 존재하는 쿠키바에 감식초, 현미식초, 등 발효식초와 건강에 매우 유익한 사극추출물 또는 매실추출물 등 산성물을 포함하여 새콤달콤한 맛으로 대중의 구미와 건강증진에 효과적인 쿠키바제조방법 및 한과제조방법을 제공한다.The present invention provides a cookie bar in which a probiotic such as a lactic acid bacterium and a yeast that are beneficial to health are fused to prevent harmful bacteria in the intestines and proliferate the beneficial bacteria in a conventional cookie bar and a method for producing a cookie, , Brown rice vinegar, fermented vinegar, and acidic water such as extracts of scarlet or psyllium extract which is very beneficial to health. The present invention also provides a method for producing cookie bars and a method for producing cookie bars.
공개번호 10-2012-0002373 발명의 명칭 '율무청국장을 함유하는 쿠키바조성물 및 그 제조방법'은 율무와 대두를 적정비율 혼합하여 증자한 다음 바실러스 서브틸레스 종균을 접종하여 발효시켜 동결건조한 청국장을 분쇄한 분말에 버터, 소금, 설탕, 물엿, 올리고당을 투입시켜 오븐에 구운 청국장 쿠키바 제조방법이 공개되어 있다. 상기 쿠키바 제조방법의 문제점을 살펴보면 첫째, 동결건조방법에 문제가 있다. 음식의 소화시간은 17시간에 불과한데 동결건조된 유산균과 효모는 미생물연구소와 같은 환경에서 그 미생물이 잘 자라는 영양소와 온도를 유지시켜 42시간 이상 배양해야 증식이 개시된다. 그러므로 섭취 시 체온과 위산에 죽지 않고 증식되는 슈퍼미생물이라 해도 화장실에서 증식되는 문제가 있다. 둘째, 분쇄과정에 미생물이 대부분 사멸된다는 단점을 들 수 있다. 제조된 쿠키바는 미생물이 사멸되는 단점과 특히 오븐에 굽는 공정으로 청국장에 함유된 유산균이 사멸되는 문제가 있다.No. 10-2012-0002373 Title of the Invention Cookie bar composition and method for producing the cookie bar containing yulmu chungkukjang is prepared by mixing the yulmu and soybean at a proper ratio and then inoculating the bacillus subtilis strain and fermenting the freeze- A method of manufacturing a cheonggukjang cookie bar in which butter, salt, sugar, starch syrup, and oligosaccharide are put into an oven by pulverizing powder is disclosed. Problems to be solved by the cookie bar manufacturing method include: First, there is a problem with the freeze-drying method. The digestion time of food is only 17 hours. Freeze-dried lactobacillus and yeast are cultured for 42 hours or more by keeping the microorganism nutrient and temperature at the same environment as the microbiological research institute. Therefore, super microorganisms that do not die from body temperature and gastric acid during ingestion may proliferate in the toilet. Second, most of the microorganisms are killed during the crushing process. The produced cookie bar has a disadvantage that the microorganisms are killed and the lactic acid bacteria contained in the cheonggukjang are killed by the baking process in the oven.
본 발명은 이와 같은 문제를 해결하여 유산균과 효모 등 인체에 유용한 미생물이 생존하면서도 미생물의 대사산물인 효소가 농축된 신규 프로바이오틱스 쿠키바 조성물 및 제조방법을 제공한다.The present invention provides a novel probiotic cookie bar composition and a method for producing the same, wherein the microorganism useful for the human body, such as lactic acid bacteria and yeast, is alive while the enzyme, which is a metabolic product of microorganisms, is concentrated.
또한 기존 프로바이오틱스(PROBIOTICS) 제품을 보면 냉동 건조된 유산균을 유분에 희석한 제품과 체온에서 제조된 제품들이 인류건강에 기여하고 있으나 그 성상을 살펴보면 환이나 과립 또는 분말형태로 유통되고 있어 섭취에 불편한 점이 많았고 특히 어린이들의 기호에 맞지 않았다. 이 같은 문제를 해결하여 섭취에 용이한 프로바이오틱스를 제공하는 데 있다.In addition, existing probiotics (PROBIOTICS) products have shown that freeze-dried lactic acid bacteria diluted with oil and products made at body temperature contribute to human health. However, when they are examined in terms of their properties, they are circulated in the form of ring, granule or powder, There were many, especially those that did not fit the children's preferences. And to provide probiotics that are easy to ingest.
유산균과 효소, 식초 또는 사극(비타민나무열매)영양소가 함유된 쿠키바 및 한과를 제공한다.It provides a cookie bar and a cantaloupe containing lactic acid bacteria and enzymes, vinegar or sage (vitamin nuts) nutrients.
g당 수천에서 수억 마리의 유산균과 효모, 효소가 다량 함유된 환 또는 과립 또는 분말성상의 프로바이오틱스를 준비하는 1차 공정과 통상의 쿠키바 및 한과제조에 사용되는 곡류와 땅콩, 아몬드, 호박씨, 호두, 검정콩, 들깨, 참깨, 해바라기씨, 잣 등 부형재료를 혼합하여 준비하는 공정과, 상기 혼합된 부형재료에 발효식초 또는 사극농축액(비타민나무열매) 또는 매실농축액을 당 업자의 재량에 따라 투입시켜 교반으로 부형재료에 흡착시키는 2차 공정과, 상기 2차 공정에 발효식초와 사극 또는 매실추출물에 프로테아제, 아밀아제, 리파아제, 랩신, 트립신, 등 소화효소를 부형재료에 흡착시킬 수도 있다.The first process to prepare thousands or millions of lactic acid bacteria and yeast, a large amount of enzyme-rich ring or granules or powdered probiotics per gram, and the use of conventional cookie bars and pasta, peanuts, almonds, pumpkin seeds, walnuts , Black soybean, perilla seed, sesame seed, sunflower seed, pine nut and the like, and a step of adding fermented vinegar or a sage extract (vitamin nuts) or a plum concentrate to the mixed material by the discretion of the present inventor And a second step of adsorbing the substance to be adsorbed to the material by stirring; and a second step of adsorbing a protease, amylase, lipase, lapin, trypsin, digestive enzyme to the fermenting vinegar,
교반장치에 부형재료를 응고시키는 올리고당 또는 물엿 등 부재료를 투입하고 가열 또는 비가열로 교반하면서 상기 1차 공정의 프로바이오틱스와 2차 공정으로 제조된 부형재료를 투입하고 교반하는 3차 공정과 상기 교반물질을 바제형 또는 다식제형으로 성형하는 형틀에 투입시켜 제형하는 공정과 상기 성형물을 숙성 건조하는 공정으로 본 발명의 프로바이오틱스 쿠키바 및 한과를 제공한다.A third step in which a material such as oligosaccharide or starch syrup which coagulates the material to be mixed with the stirring device is added to the stirring device and stirred with heating or non-heating, and the material to be prepared by the secondary process is stirred and stirred, Into a mold for molding into a bar form or a polysaccharide formulation, and a step of aging and drying the molded article to provide a probiotic cookie bar and a cigarette of the present invention.
인체에 필요한 영양제와 유산균, 효소가 다량 함유되고 대중의 입에 기호적인 기능성식품을 제공함으로써 인류건강에 크게 기여할 것으로 예상된다.It is expected to contribute greatly to human health by providing a large amount of nutrients, lactic acid bacteria, and enzymes necessary for the human body and providing functional food that is sympathetic to the mouth of the public.
본 발명에서 사용되는 용어는 하기와 같다. The terms used in the present invention are as follows.
'응고물질'이란? 물엿 또는 올리고당, 조청 등 접착력이 있는 식재료를 말한다. 상기 응고물질은 점도와 당도가 높은 올리고당 또는 물엿 또는 조청을 사용하는 것이 바람직하다. 당도와 점도가 높은 응고물질에는 몸에 유익하고 새콤달콤한 맛을 향상시키는데 유용하기 때문이다. What is 'coagulation material'? Syrup, oligosaccharide, and sweet potato. It is preferable that the coagulating substance uses oligosaccharide or starch syrup or syrup having high viscosity and high sugar content. High sugar and high viscosity coagulants are beneficial to the body and are useful for improving the sweet and sour taste.
'산성물질'이란? 감식초, 현미식초 등 발효식초와 비타민나무(사극)추출물, 매실추출물, 유자추출물, 오렌지추출물, 모과추출물, 비타민C 등을 말하며 본 발명의 청구범위는 상기 식재료에 한정되지 않고 산도가 높아 당도와 융합되었을 때 새콤달콤한 맛을 내는 인공 또는 천연식자재를 통칭한다. 상기 산성물질은 산도가 높은 감식초, 현미식초 등 pH2.5~3 정도의 발효식초 또는 일명 비타민나무(사극)추출물, 매실발효액이 바람직하다. pH2~3 간산성인 경우 완제품의 보관과 유통에 부패방지효과 및 쌀벌레 등 벌레가 발생하지 않는 장점과 식초 또는 사극 또는 매실섭취에 따른 건강증진 효능이 있다. 특히 기존 쿠키바는 당도가 높아 건강에 유해하다. 당도는 낮추는 경우 방부제를 사용하지 않으면 부패는 물론 하절기에 쌀벌레가 생기는 문제가 있다. 당도에 초산 또는 사극과 매실에 함유된 산성이 결합되면 새콤달콤한 맛으로 소비자의 구미를 충족하는 효과와 더불어 건강증진에 기여한다. What is 'acidic substance'? The present invention relates to a fermented vinegar such as persimmon vinegar, persimmon vinegar, and brown rice vinegar, vitamins (sardine) extract, plum extract, citron extract, orange extract, Artificial or natural food materials that give a sweet and sour taste when cooked. The acidic substance is preferably a fermented vinegar having a pH of about 2.5 to 3, such as persimmon vinegar and brown rice vinegar having high acidity, or a so-called vitamin tree extract (samurai) and a fermented broth. pH 2 ~ 3 In case of hepatic acid, there is an anti-corruption effect on the storage and distribution of the finished product, an advantage of not producing insects such as rice bug, and a health promoting effect by vinegar, historical drama or plum intake. Especially existing cookie bars are harmful to health due to high sugar content. If you do not use preservatives in lowering sugar content, there is a problem of not only corruption but also rice bugs in the summer season. When the acidity contained in acetic acid or sardine and plum is combined with sugar content, sweetness and sour taste will contribute to the improvement of health as well as the effect of satisfying consumers' taste.
'가열교반장치'란? 가열 물엿, 올리고당, 설탕 등을 투입시켜 가열 용해시킨 다음 견과류와 프로바이오틱스를 교반하여 희석하는 기계를 말한다.What is a "heating stirrer"? Refers to a machine that feeds heated syrup, oligosaccharide, sugar, etc. to heat and dissolve, and then dilutes nuts and probiotics with stirring.
'형틀'이란? 쿠키바성상 또는 다식성상을 만드는 상자 What is 'mold'? A box that makes a cookie bar feature or a burnout feature
'프로바이오틱스'란? 인체에 유용한 유산균과 효모 등 유익균이 생존해 있는 환 또는 과립 또는 분말을 말한다. 프로바이오틱스제조공정을 살펴보면 곡류를 볶아 분쇄한 곡류분말에 종균이 다량 함유된 액상을 첨가하여 반죽하는 반죽공정과 상기 반죽된 조성물을 환 또는 과립으로 제형하는 공정과 상기 성상을 발효 및 건조 건조하여 1g당 수천에서 수억 마리가 생존해 있는 프로바이오틱스를 제조하거나, 이미 제조된 프로비오틱스를 준비한다. 프로바이오틱스 제조에 종균은 위산 pH2~3 그리고 체온 36.5℃에서 증식되는 슈퍼유산균을 접종하는 것이 바람직하다. 이밖에 건조효모 또는 건조유산균 또는 곡류발효제품 또는 아밀아제, 프로테아제, 펩신 등 소화효소식품을 통칭하여 프로바이오틱스로 정의한다.What is probiotics? Refers to a ring or granule or powder in which beneficial bacteria such as lactic acid bacteria and yeast useful for the human body are alive. The probiotics manufacturing process includes a kneading process in which a liquid phase containing a large amount of seed bacterium is kneaded by pulverizing and pulverizing cereal grains, a step of forming the kneaded composition into a ring or granule, a step of fermenting and drying the kneaded composition, Produce probiotics where thousands to millions of survivors are present, or prepare already prepared probiotics. For the production of probiotics, it is preferred to inoculate super lactic acid bacteria which are proliferated at a pH of 2 to 3 and at a temperature of 36.5 ° C. In addition, dry yeast or dry lactic acid bacteria or cereal fermented products, or digestive enzyme foods such as amylase, protease and pepsin, are collectively referred to as probiotics.
'견과류'란? 쿠키바에 많이 사용되는 식자재로 건포도, 건블루베리, 건아로니아, 건오디, 땅콩, 아몬드, 호박씨, 호두, 검정콩, 들깨, 참깨, 해바라기씨, 잣 등을 말한다.What is 'nuts'? It is commonly used in cookie bars. It refers to raisin, guanilla blueberries, guaroni, ghardi, peanuts, almonds, pumpkin seeds, walnuts, black beans, perilla seeds, sesame seeds, sunflower seeds and pine nuts.
상기 프로바이오틱스 무게대비 30~70%(중량부) 견과류를 혼합하는 공정과 상기 공정과 별도로 가열교반장치에 응고물질을 투입하고 가열하여 응고물질을 용해시키는 공정과, 상기 가열된 응고물질에 한약재추출물을 투입하여 30~60℃이하로 온도를 저감시킨 다음 견과류 및 프로바이오틱스를 투입시켜 교반하는 공정과, 상기 교반물질을 형틀에 이송 반입시켜 제형하는 공정과 상기 제형된 쿠키바를 숙성건조시켜 본 발명의 프로바이오틱스 쿠키바를 제공한다.A step of mixing 30 to 70% (parts by weight) of nuts based on the weight of the probiotics; a step of adding a coagulating substance to the heating and stirring apparatus separately from the step and dissolving the coagulating substance by heating; Adding the nuts and probiotics to the mixture to reduce the temperature to 30 to 60 ° C or less, stirring and transferring the stirring material into a mold, and agitating and drying the cookie bar to prepare a probiotic cookie Bar.
프로바이오틱스 무게 대비 30~70%(중량부) 견과류를 혼합하는 공정과 상기 공정과 별도로 가열교반장치에 응고물질을 투입하고 100℃로 가열하여 응고물질을 용해시키는 공정과 상기 가열된 응고물질에 산성물질을 투입하여 30~60℃이하로 온도를 저감시킨 다음 견과류 및 프로바이오틱스 혼합물을 투입시켜 교반하는 공정과 상기 교반물질을 형틀에 이송 반입시켜 제형하는 공정과 상기 제형된 쿠키바를 숙성건조시켜 본 발명의 프로바이오틱스 쿠키바를 제공한다.A step of mixing 30 to 70% (parts by weight) of nuts based on the weight of the probiotics, a step of adding a coagulating substance to the heating and stirring apparatus separately from the above-mentioned steps and heating the resultant to 100 ° C to dissolve the coagulating substance, A step of adding and stirring a mixture of nuts and probiotics after the temperature is lowered to 30 to 60 ° C or less, and a step of feeding and conveying the stirring material into a mold to form a cookie bar, and the cookie bar is aged and dried, Provide a cookie bar.
견과류를 적정비율로 혼합하는 공정과 상기 견과류 무게 대비 10~30%(중량부) 산성물질을 투입하여 견과류에 흡착시키는 공정과 상기 공정과 별도로 가열교반장치에 물엿, 올리고당 등 응고물질을 투입하고 100℃로 가열하여 응고물질을 용해시키는 공정과 상기 가열된 응고물질 무게 대비 10~60%(중량부) 인삼 등 한약재추출물을 투입하여 30~60℃이하로 저감시킨 다음 견과류 및 프로바이오틱스를 투입시켜 교반하는 공정과 상기 교반물질을 형틀에 이송 반입시켜 제형하는 공정과 상기 제형된 쿠키바를 숙성건조시켜 본 발명의 프로바이오틱스 쿠키바를 제공한다.A step of adding 10 to 30% (parts by weight) of an acidic substance based on the weight of the nuts and adsorbing the nuts to nuts, and a step of adding starch and oligosaccharides to a heating and stirring apparatus separately from the step And a step of dissolving the coagulating substance by heating the mixture to a temperature of 30 to 60 ° C or less and adding 10 to 60% (parts by weight) of ginseng extract such as ginseng to the heated coagulating material to reduce the temperature to 30 to 60 ° C or less, and then stirring the nuts and probiotics And transferring the stirring material to a mold to form a cookie bar and aging the cookie bar to provide a probiotic cookie bar of the present invention.
프로바이오틱스를 준비하는 공정과 상기 공정과 별도로 가열교반장치에 응고물질을 투입하여 100℃로 탕전되는 즉시 응고물질 무게 대비 10~30%(중량부) 산성물질을 투입시켜 30~60℃로 저감시킨 다음 환이나 과립 또는 분말로 성형된 프로바이오틱스를 투입시켜 반죽하는 공정과 상기 반죽물질을 형틀에 이송하여 제형하는 공정과 상기 제형물질을 숙성 및 건조시켜 본 발명의 프로비이오틱스 쿠키바를 제공한다. A step of preparing the probiotics and a step of adding a coagulating substance to the heating and stirring apparatus separately from the above step and immediately adding 10 to 30% (parts by weight) of an acidic substance based on the weight of the solidifying material to the temperature of 30 to 60 ° C A step of adding a probiotics molded from a ring, a granule or a powder to knead, a step of transferring the kneaded material to a mold, a step of aging and drying the formulation material, and the provision of a probiotic cookie bar of the present invention.
상기 실시예 1, 2, 3, 4에 활용된 프로바이오틱스제조에 접종된 종균은 pH2.5 및 36.5℃에서 17시간에서 50배 증식, pH3 및 36.5℃에서 17시간에 400배 증식, pH3.5 및 36.5℃에서 17시간에 500배 증식되는 미생물 기탁번호 KCCM 10675P로 기탁된 사카로마이세스 엑시거스(Saccharomyces exiguus) 속 SJP6728AF1와 미생물 기탁번호 KCCM 10677로 기탁된 사카로마이세스 엑시거스(Saccharomyces exiguus) 속 SJP6729AF2, 미생물 기탁번호 KCCM 10729P로 기탁된 락토바실러스 카제이(Lactobacillus casei) 속 SJP6841L2를 각각 접종하여 제조된 프로바이오틱스로 사카로마이세스 엑시거스(Saccharomyces exiguus) 속 SJP6728AF1 g당 4.5×108, 사카로마이세스 엑시거스(Saccharomyces exiguus) 속 SJP6729AF2 1×109, 락토바실러스 카제이(Lactobacillus casei) 속 SJP6841L2 8×108이었다.The seedlings inoculated into the probiotics used in Examples 1, 2, 3 and 4 were grown at pH 2.5 and 36.5 ° C for 17 hours to 50 times, 400 times at 17 hours at pH 3 and 36.5 ° C, (Saccharomyces exiguus) deposited with microorganism deposit number KCCM 10675P, SJP6728AF1 belonging to Saccharomyces exiguus deposited with microorganism deposit number KCCM 10677, which is proliferated 500 times at 36.5 ° C for 17 hours, in the genus Saccharomyces exiguus SJP6729AF2, microorganism deposit number KCCM 10729P, and SJP6841L2 deposited in the microorganism deposit number KCCM 10729P were inoculated, respectively, in a ratio of 4.5 x 10 < 8 > to 1 g of SJP6728AF in Saccharomyces exiguus, 1 × 10 9 of SJP6729AF2 in Saccharomyces exiguus, 8 × 10 8 of SJP6841L2 in Lactobacillus casei.
상기 프로바이오틱스를 상기 실시예 1, 2, 3의 방법으로 프로바이오틱스 쿠키바를 생산하여 살아 있는 균수를 측정한 결과 SJP6728AF1 g당 1.2×108, SJP6729AF2 g당 3×108, SJP6841L2의 경우 g당 2×108을 각각 확인되었다.As a result of measuring the number of live bacteria by producing the probiotic cookie bars by the methods of Examples 1, 2 and 3, the probiotics were found to be 1.2 × 10 8 per g SJP6728AF, 3 x 10 8 per g SJP6729AF2, and 2 x 10 8 per g for SJP6841L2, respectively.
본 실시예는 프로바이오틱스를 사용하지 않은 쿠키바제조방법으로, 견과류를 동일비율 또는 당업자의 기호에 따라 적정비율로 혼합하는 혼합공정과 상기 견과류 무게 대비 산성물질(발효식초, 매실추출물, 유자추출물, 오렌지추출물, 비타민나무열매추출물, 모과추출물, 비타민C 등) 3~30%(중량부)를 투입하고 흡착시켜 건조하는 공정과 별도의 공정으로 가열반죽장치에 응고물질(물엿, 올리고당, 조청)무게 대비 상기 한약재추출물 10~30%(중량부) 또는 당 업자의 재량에 따라 적정비율로 투입시켜 100℃로 탕전한 다음 상기 견과류를 투입시켜 반죽하는 반죽공정과 상기 반죽공정으로 반죽된 반죽물질을 형틀에 투입시켜 제형하고 숙성시켜 건조하는 공정으로 본 발명의 산성물질이 함유된 쿠키바를 제공한다.The present embodiment relates to a method for producing cookie bars without using probiotics, which comprises a mixing step of mixing nuts at an appropriate ratio or an appropriate ratio according to the preference of a person skilled in the art, and a mixing step of mixing acidic substances (fermented vinegar, plum extract, citron extract, (Syrup, oligosaccharide, and orchard) in a heat-kneading apparatus by adding 3 ~ 30% (parts by weight) of water, extract, vitamin nut extract, A dough step of adding 10 to 30% (by weight) of the herbal medicine extract or a suitable amount according to the discretion of the present inventor and adding the nut to the kneaded product at a temperature of 100 ° C, and kneading the kneaded product, The present invention provides a cookie bar containing an acidic substance of the present invention as a process for preparing, aging and drying.
상기 실시예1 ~ 실시예5에 사용된 프로바이오틱스 제조에 아연, 칼슘, 마그네슘, 철, 식이유황(MSM) 칼륨, 셀레늄, 각종 비타민을 첨가할 수도 있다. Zinc, calcium, magnesium, iron, potassium sulfite (MSM), selenium and various vitamins may be added to the probiotics used in Examples 1 to 5.
실시예 1 ~ 4의 방법으로 제조된 프로바이오틱스 쿠키바 또는 실시예 5의 방법으로 숙성 건조된 쿠키바에 초컬릿을 도포할 수도 있다. 초컬릿을 도포하는 경우 산성물질을 다량으로 함유시킬 수 있어 건강증진에 더욱 효과적이다.The chocolate can also be applied to the probiotic cookie bars prepared by the methods of Examples 1 to 4 or the cookie bars which have been aged and dried by the method of Example 5. [ When chocolate is applied, a large amount of acidic substance can be contained, which is more effective for health promotion.
견과류 등 쿠키바 식재료에 가르시니아캄보지아(HCA)를 첨가하고 혼합하여 쿠키바 식재료를 준비하는 공정과 상기 공정과 별도로 가열교반장치에 응고물질을 용해시켜 견과류 등 식재료를 투입하여 교반하는 공정과 상기 교반된 식재료를 형틀을 이용해 제형하고 숙성 건조하는 방법으로 다이어트건강식품으로 제공한다. 가르시니아캄보지아(HCA) 물질은 체지방을 획기적으로 감소시키는 천연물질로 식약청에서 다이어트식품으로 허가하고 있고 1일 또는 1회 섭취량을 규정하고 있어 당 업자가 규정 섭취량에 따라 투여하면 된다.A step of preparing a cookie bar ingredient by adding Garcia cambogia (HCA) to a cookie bar ingredient such as nuts and the like, a step of dissolving a coagulating substance in a heating and stirring device separately from the above step and stirring the mixture by adding food ingredients such as nuts, Food ingredients are formulated using a mold frame, and then matured and dried to provide a diet healthy food. Garcinia cambogia (HCA) is a natural substance that significantly reduces body fat. It is approved by the KFDA as a diet food, and it regulates daily or once daily intake. It can be administered according to the prescribed amount.
Claims (11)
효모, 유산균 및 효소를 포함하는 프로바이오틱스;
물엿 또는 올리고당으로부터 선택되는 응고물질; 및
발효식초, 사극추출물, 매실추출물, 유자추출물, 오렌지추출물 및 모과추출물로부터 이루어진 군으로부터 선택된 1종 이상을 포함하는 산성물질;
을 포함하는 것을 특징으로 하는 쿠키바.In a cookie bar containing nuts,
Probiotics including yeast, lactic acid bacteria and enzymes;
A solidifying material selected from starch or oligosaccharides; And
An acidic substance containing at least one member selected from the group consisting of fermented vinegar, tetragastrum extract, plum extract, citron extract, orange extract and moth extract;
And a cookie bar.
(ⅱ) 상기 혼합 후 발효식초, 사극추출물, 매실추출물, 유자추출물, 오렌지추출물 및 모과추출물로부터 이루어진 군으로부터 선택된 1종 이상을 포함하는 산성물질을 넣고 30 ~ 60℃로 온도를 조절하는 단계;
(ⅲ) 상기 온도 조절 후 효모, 유산균 및 효소를 포함하는 프로바이오틱스를 넣고 혼합하는 단계;
(ⅳ) 상기 혼합 후 얻은 혼합물을 형틀에 넣어 제형화하여 쿠키바를 제조하는 단계; 및
(ⅴ) 상기 쿠키바를 숙성 및 건조하는 단계;
를 포함하는 것을 특징으로 하는 쿠키바의 제조방법.(I) mixing a solidification material selected from nuts and heated syrup or oligosaccharide;
(Ii) adding an acidic substance containing at least one selected from the group consisting of fermented vinegar, sardine extract, plum extract, citron extract, orange extract and moth extract to the mixture after the mixing, and adjusting the temperature to 30 to 60 캜;
(Iii) adding the probiotics containing yeast, lactic acid bacteria and enzymes after the temperature is adjusted and mixing;
(Iv) preparing a cookie bar by mixing the mixture obtained after the mixing in a mold; And
(V) aging and drying the cookie bar;
≪ / RTI >
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KR970078532A (en) * | 1996-05-21 | 1997-12-12 | 정을권 | Fermented product of lactic acid bacteria containing pine needle or syrup extract and production method thereof |
KR20000072607A (en) * | 2000-09-15 | 2000-12-05 | 김기태 | Nutritional food composition enriched the vitamins and effective micro-flora on prevention from intestinal disorders |
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KR950005188A (en) * | 1993-08-25 | 1995-03-20 | 안기영 | Method of preparing kimchi containing oligosaccharides |
KR970078532A (en) * | 1996-05-21 | 1997-12-12 | 정을권 | Fermented product of lactic acid bacteria containing pine needle or syrup extract and production method thereof |
KR20000072607A (en) * | 2000-09-15 | 2000-12-05 | 김기태 | Nutritional food composition enriched the vitamins and effective micro-flora on prevention from intestinal disorders |
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