Low-calorie cereal bar composition

A technology of composition and grain, applied in the direction of food science, food ingredients as taste improvers, food ingredients as water activity improvers, etc., can solve problems such as hard texture

Inactive Publication Date: 2019-08-09
SAMSANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cereal bars as a substitute for breakfast on an empty stomach have problems such as chewing sensation due to their hard texture

Method used

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  • Low-calorie cereal bar composition
  • Low-calorie cereal bar composition

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0040] Preparation Example 1: Preparation of Allulose Powder

[0041] As psicose, psicose syrup is prepared from a fructose substrate by a biological method substantially the same as that disclosed in Korean Patent No. 10-16173797.

[0042] Specifically, the coding gene (DPE gene; gene bank: EDS06411.1) of Clostridium scindens (Clostridium scindens) (Clostridium scindens ATCC 35704) derived from psicose epimerase was introduced into the recombinant vector (pCES_sodCDPE) , and use the prepared recombinant vector (pCES_sodCDPE) plasmid to transform into Corynebacterium glutamicum by electroporation. Prepare the beads that comprise the Corynebacterium glutamicum cells of transformation and fill in the immobilization reaction column, obtain glucose: fructose: psicone: oligosaccharide=6:67:25:2 of 24~ 26 (w / w) % glucose syrup.

[0043] In order to remove impurities such as colored and ionic components, at room temperature, flow through the resin filled with cation exchange resin,...

Embodiment 1 and 2

[0045] Examples 1 and 2: Preparation of cereal bars using psicose powder

[0046] 1-1: Preparation of syrup

[0047] The preparation of syrup for the production of cereal bars is carried out by weighing the ingredients and adding the appropriate amount of water. Syrup for cereal bar production is prepared by heating the syrup using a water double boiler, evaporating the water in the syrup to adjust a certain syrup Brix (82bx). Syrup solutions were prepared with the components and amounts shown in Table 1.

[0048] [Table 1]

[0049] raw material Comparative Example 1 (% by weight) Embodiment 1 (weight %) Embodiment 2 (weight %) Starch Syrup (82bx) 40 40 40 sucrose 40 20 - Isomaltooligosaccharide 20 20 20 Allulose Powder - 20 40 total 100 100 100

[0050] 1-2: Preparation of cereal bars

[0051] The prepared syrup for the cereal bars was mixed with the ingredients and amounts shown in Table 2 and heated in a pot...

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Abstract

The present invention relates to a cereal bar composition comprising allulose and a method for preparing the same. The present invention provides a cereal bar composition having a high sugar content,low calories, and soft texture characteristics.

Description

technical field [0001] The present invention relates to a cereal bar composition comprising allulose and a method for preparing the cereal bar composition, more particularly to a cereal bar composition comprising allulose together with nuts, dried fruits and grains. Compared to cereal bars prepared with sucrose and starch syrup, the cereal bars are lower in calories but have similar sweetness and superior sensory satisfaction due to the exceptionally high moisture content. Background technique [0002] Sugar is mainly composed of sucrose, and it is one of representative sweeteners that increase sweetness. Sugar has excellent sweetness, so it is considered the most preferable sweetener to be added to various foods and processed foods, etc. in the past, and enhances the taste of food and increases appetite. Recently, however, as the dangers of sugar continue to emerge, problems have arisen. [0003] Specifically, in addition to tooth decay, excessive intake of sugar is point...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L29/30A23L33/125A23L33/20A23L25/00A23L19/00
CPCA23L7/126A23L29/30A23L33/125A23L33/20A23V2002/00A23L19/03A23L25/20A23L33/15A23V2200/14A23V2200/18A23L25/00A23L33/185A23L33/29
Inventor 金容仁金凤灿徐一李承美林惠真韩泰喆
Owner SAMSANG CORP
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