Health functional food in puffed formulation and manufacturing method thereof

Abstract

Disclosed in the present invention are a composition for manufacturing a health functional food in a puffed formulation, and a method for manufacturing a health functional food using same.

Description

Health functional food in puffed form and method for manufacturing the same

[0001] The present invention relates to a health functional food in a puffed form and a method for producing the same.

[0002] Health functional foods are foods manufactured to meet standard specifications that guarantee functionality, using ingredients beneficial to the human body and recommended daily intake. These health functional foods are manufactured and processed in tablet, capsule, pill, liquid, powder, syrup, or gel form for easy single-dose consumption, intended for the purpose of ingesting functional ingredients or components.

[0003] Health functional foods are difficult to consume consistently due to their low convenience and portability. Therefore, development of various formulations, such as chewables, jellies, and juices, is underway. These formulations, designed to enhance ease of consumption, are primarily limited to functional products suitable for children. For the elderly in particular, large capsules, tablets, or high-dose products can be difficult to digest, absorb, or swallow, making liquid formulations the preferred choice.

[0004] However, liquid formulations pose a risk of lung disease for those with difficulty swallowing. Therefore, a new formulation that is easily accessible to children, adults, and seniors is needed.

[0005] A snack is a type of snack that is relatively light, inexpensive, and easy to eat. It is a food that is made from grains, potatoes, sweet potatoes, beans, starch, nuts, and meat and is lightly enjoyed through processes such as frying, stir-frying, extruding, and puffing.

[0006] When health functional foods are formulated as snacks, they can be consumed without resistance, following the same snacking habits. They can be chewed without water, making them convenient to consume like a snack. Puffed snacks made with grains like brown rice can also be used as meal replacements.

[0007] Puffed snacks made from grains, including brown rice, are made by adding water to the raw material under pressure, heating it, and then suddenly releasing the pressure. This causes the water vapor within the raw material to rapidly expand, forming a porous structure. This process not only transforms the starch-based raw material into a porous, easily chewable snack, but also sufficiently gelatinizes it under the puffing conditions, making it easy to digest and absorb.

[0008] Patent Document 1 proposes a puffed snack that can be consumed as a functional dietary fiber to prevent constipation. The puffed snack is manufactured by mixing psyllium husk dietary fiber powder with white rice, brown rice, and corn, and puffing it using an extrusion puffer. This puffed snack has a hard texture due to the psyllium husk dietary fiber, and the powdered psyllium husk dietary fiber is not evenly mixed with grains such as brown rice, resulting in an uneven shape (ring).

[0009] In order to utilize puffed snacks as health functional foods, they must have a crunchy texture and taste, and contain functional ingredients in equal amounts that meet the daily intake standards.

[0010] Patent Document 2 discloses a puffed snack made by mixing dried tomato or garlic powder as a functional ingredient to contain both flavor and nutrients, mixing glutinous rice starch and non-glutinous rice flour to produce granules, and mixing these with soaked rice to puff them. The puffed snack has the advantage of having a uniform size because granulation is performed first. However, the puffed snack exhibits browning after puffing, and since the viscoelasticity of glutinous rice is lower than that of non-glutinous rice, the pores rupture during the puffing process, causing the tissue to crumble. Furthermore, in order to exhibit the functionality of the tomato or garlic, a large amount of powder must be used or the daily intake of the puffed snack must be increased. The use of a large amount of powder can adversely affect the puffing rate, and increasing the daily intake may lead to consumer rejection.

[0011] [Prior Art Literature]

[0012] (Patent Document 1) KR Publication No. 10-2021-0044628 (April 23, 2021)

[0013] (Patent Document 2) KR Publication No. 10-2017-0073895 (June 29, 2017)

[0014] The applicant has made extensive efforts to develop a puffed formulation to enhance the convenience of ingestion of health functional foods containing functional ingredients. In the process, the inventors have developed a composition and process for manufacturing a puffed health functional food that, when puffed using functional ingredients, evenly distributes the functional ingredients throughout the puffed formulation, provides a crispy texture with a high puffing rate, reduces daily intake, and enhances convenience of ingestion, leading to the present invention.

[0015] Accordingly, the purpose of the present invention is to provide a composition for manufacturing a health functional food in a puffed form, and a method for manufacturing a health functional food in a puffed form using the composition.

[0016] According to one embodiment of the present invention, the present invention relates to a composition for manufacturing a health functional food in the form of a puffed formulation, which comprises brown rice; corn grits; and granules containing functional raw materials.

[0017] In the present invention, the composition may include 20 to 60 wt% of brown rice, 30 to 70 wt% of corn grits, and 1 to 25 wt% of granules.

[0018] In the present invention, the composition may contain 70 to 99 wt% of brown rice and corn grits.

[0019] In the present invention, the brown rice and corn grits may be included in a weight ratio of 30:70 to 70:30.

[0020] In the present invention, the granules contain functional raw materials, brown rice powder, and a sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, and the sweetener may be at least one selected from the group consisting of fructooligosaccharides, stevia, isomaltooligosaccharides, xylooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

[0021] In the present invention, the granules may have an average diameter of 0.5 mm to 6.0 mm.

[0022] In the present invention, the functional raw material may include at least one selected from the group consisting of minerals; vitamins; proteins; propolis; probiotics; polydextrose; dietary fiber; amino acids; amino sugars; xylitol; fructooligosaccharides; collagen; peptides; nut extracts or powders; seaweed extracts or powders; grain extracts or powders; fruit extracts or powders; and vegetable extracts or powders.

[0023]

[0024] According to another embodiment of the present invention, there is provided a method for producing a health functional food, comprising: a step of granulating a functional raw material; a step of mixing the granules with brown rice and corn grits; and a step of puffing.

[0025] In the present invention, the granulating step is to granulate a mixture of functional raw materials, brown rice powder, a sweetener, and a solvent, and the sweetener may be at least one selected from the group consisting of fructooligosaccharides, stevia, isomaltooligosaccharides, xylooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

[0026] In the present invention, the functional raw material, brown rice powder, and sweetener can be mixed in a weight ratio of 10 to 50:10 to 50:1 to 25.

[0027] In the present invention, the granulating step may be performed so that the average diameter of the granules is 0.5 mm to 6.0 mm.

[0028] In the present invention, in the mixing step, the brown rice, corn grits, and granules can be mixed in a weight ratio of 30 to 70:70 to 30:1 to 20.

[0029] In the present invention, the mixing step may further include a step of additionally mixing a functional raw material.

[0030] The health functional food manufactured by the method provided in the present invention is provided in a puffed form, which is conventionally provided in snacks, so that it can be conveniently consumed like a snack.

[0031] In addition, the method of the present invention enables puffing with a high puffing rate even when using functional raw materials that were previously difficult to puff, and ensures that the functional raw materials are uniformly distributed throughout the final puffed food product.

[0032] Figure 1 shows photographs of puffed health functional foods manufactured in (a) Example 1, (b) Example 2, (c) Example 3, (d) Comparative Example 1, and (e) Comparative Example 2.

[0033] Figure 2 is a photograph comparing puffed snacks manufactured with different granule sizes in Test Example 2, showing photographs of puffed health functional foods manufactured using granules of sizes of (a) 0.5 mm, (b) 2.0 mm, (c) 3.0 mm, and (d) 6.0 mm.

[0034] Figure 3 shows photographs of puffed health functional foods manufactured in (a) Comparative Example 3, (b) Example 7, (c) Example, and (d) Comparative Example 4.

[0035] According to one embodiment of the present invention, the present invention relates to a composition for manufacturing a health functional food in the form of a puffed formulation, which comprises brown rice; corn grits; and granules containing functional raw materials.

[0036] In the present invention, the composition may include 20 to 60 wt% of brown rice, 30 to 70 wt% of corn grits, and 1 to 25 wt% of granules.

[0037] In the present invention, the composition may contain 70 to 99 wt% of brown rice and corn grits.

[0038] In the present invention, the brown rice and corn grits may be included in a weight ratio of 30:70 to 70:30.

[0039] In the present invention, the granules contain functional raw materials, brown rice powder, and a sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, and the sweetener may be at least one selected from the group consisting of fructooligosaccharides, stevia, isomaltooligosaccharides, xylooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

[0040] In the present invention, the granules may have an average diameter of 0.5 mm to 6.0 mm.

[0041] In the present invention, the functional raw material may include at least one selected from the group consisting of minerals; vitamins; proteins; propolis; probiotics; polydextrose; dietary fiber; amino acids; amino sugars; xylitol; fructooligosaccharides; collagen; peptides; nut extracts or powders; seaweed extracts or powders; grain extracts or powders; fruit extracts or powders; and vegetable extracts or powders.

[0042]

[0043] According to another embodiment of the present invention, there is provided a method for producing a health functional food, comprising: a step of granulating a functional raw material; a step of mixing the granules with brown rice and corn grits; and a step of puffing.

[0044] In the present invention, the granulating step is to granulate a mixture of functional raw materials, brown rice powder, a sweetener, and a solvent, and the sweetener may be at least one selected from the group consisting of fructooligosaccharides, stevia, isomaltooligosaccharides, xylooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

[0045] In the present invention, the functional raw material, brown rice powder, and sweetener can be mixed in a weight ratio of 10 to 50:10 to 50:1 to 25.

[0046] In the present invention, the granulating step may be performed so that the average diameter of the granules is 0.5 mm to 6.0 mm.

[0047] In the present invention, in the mixing step, the brown rice, corn grits, and granules can be mixed in a weight ratio of 30 to 70:70 to 30:1 to 20.

[0048] In the present invention, the mixing step may further include a step of additionally mixing a functional raw material.

[0049] The present invention relates to a composition for producing a health functional food in a puffed form, which is a novel formulation as a health functional food, and a method for producing a health functional food in a puffed form using the composition.

[0050] In this specification, the term "health functional food" refers to a food manufactured and processed using raw materials or ingredients with functionality useful to the human body according to Act No. 6727 on Health Functional Foods, and means that it is consumed for the purpose of obtaining a useful effect for health purposes such as regulating nutrients for the structure and function of the human body or physiological effects.

[0051] Puffed formulations in health functional foods must offer excellent taste and texture, and should not be consumed in excessive amounts per day. Furthermore, adding functional ingredients to enhance functionality can affect the puffing rate, leading to problems such as a hard texture, uneven size, and excessive daily intake. Furthermore, the functional ingredients can be lost or destroyed during manufacturing and distribution.

[0052] Accordingly, a technology is needed that maintains the crispy texture of a puffed snack with a high puffing rate even when functional ingredients are added, while preventing loss or destruction of the functional ingredients, thereby reducing the daily intake amount and increasing the convenience of consumption.

[0053] In the present invention, in order to ensure a homogeneous distribution of functional raw materials and a high expansion rate during expansion, a process of expansion after primary granulation of functional raw materials was designed and applied, and the composition of brown rice and corn grits mixed with the granules before expansion was selected.

[0054] As used herein, the term "expansion ratio" refers to the ratio of the diameter of the extruded product to the diameter of the injection molding port. Unless otherwise specified, the expansion ratio refers to the diameter expansion ratio. A high expansion ratio means that the density of the tissue decreases and the porosity increases, and this high porosity allows the puffed snack to exhibit a crispy texture. Puffed snacks with a low expansion ratio exhibit a relatively hard texture.

[0055] Factors affecting the expansion rate include the moisture content of the raw material to be expanded, as well as the particle size and composition. Accordingly, the present invention controls the moisture content and limits the particle size. Even if only the expansion rate is controlled, the functionality of the functional raw material for use as a health functional food must be fully demonstrated, but the addition of the functional raw material causes a problem in that the expansion rate is reduced. In the present invention, in order to have a high expansion rate of 2.5 or higher while minimizing the influence of the functional raw material on the expansion rate, brown rice and corn grits are used as the composition along with the moisture content and diameter, and granules containing the functional raw material are used.

[0056]

[0057] According to one embodiment of the present invention, a composition for manufacturing a health functional food in the form of a puffed formulation comprising brown rice; corn grits; and granules containing a functional raw material is provided.

[0058] The above brown rice is unprocessed rice with the husk removed. It contains more vitamins and dietary fiber than white rice and is relatively low in carbohydrates, so it is considered a health food.

[0059] The above brown rice is brown rice grain, but in the present invention, brown rice powder may be additionally included in addition to brown rice grain. The brown rice powder is brown rice that has been finely powdered, and in the present invention, by using brown rice powder, it can penetrate into the spaces between brown rice grains, corn grits, and granules with different particle sizes to form bridges between them, thereby increasing the bonding strength between these particles. In addition, the brown rice powder has a higher water solubility index and water absorption index than brown rice, thereby increasing the gelatinization degree of puffed food, and due to its small particle size, it can increase the puffing rate, enabling the production of puffed food with many pores and a crispy texture.

[0060] In the above composition, the brown rice may be included in an amount of 20 to 60 wt%, preferably 30 to 60 wt%.

[0061] Corn grits, used with the brown rice mentioned above, are ground corn endosperm, with the husk and germ removed. They retain the unique, nutty flavor of corn, along with its starch, protein, and other nutrients. If corn is used instead of the corn grits, its size makes mixing with the brown rice uneven, leading to uneven puffing. Furthermore, if cornstarch is used in a fine powder form, its unique viscous properties also make it difficult to achieve uniform mixing with the brown rice.

[0062] The above corn grits are preferably made by crushing the endosperm portion of corn so that the average particle size is 0.5 mm to 1.5 mm, preferably 0.55 mm to 1.0 mm.

[0063] Additionally, it is preferable that the above corn grits have a moisture content of 10 to 15 wt%.

[0064] The particle size and moisture content of the above corn grits affect the shape and texture of the puffed food. Puffing is carried out using an extrusion puffer, and the expansion of the extruded material is closely related to the texture of the puffed food, and is affected by the viscoelasticity of the material and the moisture content of the material flowing through the extruder. When the particle size and moisture content of the above corn grits are adjusted within the above range, uniform mixing with other ingredients such as brown rice can be achieved. In addition, since the corn grits themselves are hard and hard materials that are difficult to absorb and swell, the problem of puffing due to water absorption does not occur during puffing, and since starch is not easily dissolved, the crispy texture of the puffed food can be maintained.

[0065] In the above composition, the corn grits may be included in an amount of 30 to 70 wt%, preferably 40 to 60 wt%.

[0066] In the above composition, the brown rice and corn grits can be included in an amount of 70 to 99 wt%, preferably 75 to 99 wt%, or 75 to 95 wt%, to increase the puffing rate.

[0067] In the above composition, the brown rice and corn grits may be included in a weight ratio of 30:70 to 70:30, preferably a weight ratio of 40:60 to 60:40, and most preferably a weight ratio of 1:1 to 1.1. If brown rice is used in excess compared to corn grits, the puffed food will easily crumble, and if corn grits are used in excess compared to brown rice, the puffed food will have a hard texture.

[0068] In the above composition, the granules are cyclic particles manufactured using a granulator or extruder using a functional raw material, and may have, for example, an average diameter of 0.5 mm to 6.0 mm, 2.0 mm to 6.0 mm, 3.0 mm to 6.0 mm, or 1.0 mm to 4.0 mm, but are not limited thereto.

[0069] The term "functional raw material" in this specification refers to a raw material or ingredient having a specific function useful to the human body, including, for example, a raw material for a notified health functional food, a raw material for an individually approved health functional food, etc., and may be in the form of a powder, granule, or liquid.

[0070] For example, the functional raw materials include minerals such as Ca, K, P, I, Mg, Fe, Cu, Mn, Co, Cr, Mo, Zn, and Se; vitamins such as vitamin A, vitamin B (vitamin B1, B2, B6, and B12), vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, and folic acid; coenzyme Q10; proteins; propolis; probiotics; dietary fibers such as polydextrose, indigestible maltodextrin, and pectin; amino acids such as theanine and L-arginine; amino sugars such as glucosamine; high molecular weight polysaccharides such as hydroxyethyl cellulose, xanthan gum, sodium hyaluronate, and chondroitin sulfate; high molecular weight peptides such as collagen, hydrolyzed collagen, gelatin, elastin, hydrolyzed elastin, and keratin; xylitol; fructooligosaccharides; This may include, but is not limited to, the following:

[0071] As another example, the functional raw material may be, but is not limited to, one or more nut extracts or powders selected from the group consisting of chestnuts, peanuts, almonds, walnuts, pistachios, pine nuts, sunflower seeds, pumpkin seeds, ginkgo nuts, cashew nuts, hazelnuts, pecans, and macadamias.

[0072] As another example, the functional raw material may be, but is not limited to, one or more types of seaweed extracts or powders selected from the group consisting of kelp, wakame, seaweed, laver, seaweed, spirulina, and chlorella.

[0073] As another example, the functional raw material may be, but is not limited to, one or more grain extracts or powders selected from the group consisting of barley, sorghum, oats, Job's tears, foxtail millet, edible hulls, millet, and glutinous rice.

[0074] As another example, the functional raw material may be, but is not limited to, one or more fruit extracts or powders selected from the group consisting of garcinia cambogia, strawberry, banana, mango, pomegranate, peach, coconut, odi, apple, grape, bilberry, blueberry, cranberry, cherry, saw palmetto, pineapple, persimmon, melon, pear, tomato, kiwi, and calamansi.

[0075] As another example, the functional raw material may be one or more vegetable extracts or powders selected from the group consisting of ginseng, red ginseng, green tea, reishi mushroom, ginkgo leaf, psyllium husk, aloe gel, cabbage, green onion, beet, bok choy, spinach, broccoli, water parsley, lotus root, paprika, bell pepper, zucchini, kale, green onion, celery, parsley, carrot, chive, perilla leaf, lettuce, marigold flower, rhubarb, milk thistle (Silybum marianum), and aloe gel, but is not limited thereto.

[0076] The functional raw materials mentioned above may include, but are not limited to, psyllium husk extract, garcinia cambogia extract, or a mixture thereof to reduce body fat or activate bowel movements.

[0077] The functional raw materials mentioned above may include, but are not limited to, red ginseng, reishi mushroom extract, ginkgo leaf extract, or a mixture thereof to improve blood circulation.

[0078] The functional raw materials mentioned above may include, but are not limited to, probiotics, aloe gel, fructooligosaccharides, or mixtures thereof for intestinal health.

[0079] The functional raw materials mentioned above may include, but are not limited to, ginseng extract, chlorella, aloe gel, or a mixture thereof to strengthen immunity.

[0080] The functional raw materials mentioned above may include, but are not limited to, propolis, tomato extract, green tea extract, or a mixture thereof for antioxidant purposes.

[0081] The functional raw materials mentioned above may include, but are not limited to, marigold flower extract, omega-3 (EPA, DHA), bilberry extract, or a mixture thereof for eye health.

[0082] The above functional raw materials can be combined into a composition suitable for target consumers, such as general adults, children, and seniors.

[0083] The above granules are included in an amount of 1 to 25 wt%, preferably 1 to 15 wt%, based on the total weight of the composition, thereby increasing the expansion rate and enabling the functional raw materials to be uniformly distributed in the health functional food of the final expanded formulation to be manufactured.

[0084] In the above composition, the functional raw material included in the granules may be included in an amount of 0.5 to 15 wt%, preferably 1 to 10 wt%, based on the total weight of the composition. In addition, the functional raw material may be included in an amount of 30 to 70 wt% based on the total weight of the granules. If the content of the functional raw material is less than the above range, it may be difficult to secure a sufficient functional effect, and if the content exceeds the above range, the expansion rate may be reduced, making it difficult to manufacture it into a expanded formulation.

[0085] The above granules may further include brown rice powder to facilitate granulation and to help form pores during expansion, thereby increasing the expansion rate.

[0086] The above brown rice powder may be ground to an average particle size of 0.5 μm to 0.9 mm, preferably 1 μm to 0.5 mm. If the particle size of the brown rice powder is less than the lower limit, coagulation occurs between the brown rice powders, making uniform mixing between functional raw materials (granules) difficult. Conversely, if it exceeds the upper limit, granulation is not easy due to the large particle size. In addition, if the weight ratio is less than the lower limit, a sufficient binding effect with other granule compositions cannot be obtained, and if the content of the brown rice powder exceeds the upper limit of the weight ratio, many pores are formed during subsequent puffing, which may cause the puffed food to crumble easily, thereby lowering productivity.

[0087] The brown rice powder may be included in an amount of 0.05 to 10 wt%, preferably 1 to 5 wt%, based on the total weight of the composition. Additionally, it may be included in an amount of 20 to 60 wt% based on the total weight of the granules. If the content of the brown rice powder exceeds the above range, it is difficult to expect an effect of improving granulation or expansion rate.

[0088] The above granules may further contain a sweetener. In this case, the sweetener may be contained in an amount of 0.01 to 10 wt% based on the total weight of the composition. Additionally, the sweetener may be contained in an amount of 5 to 30 wt% based on the total weight of the granules.

[0089] The sweeteners mentioned above may include fructooligosaccharides, stevia, isomaltooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, erythritol, etc., but fructooligosaccharides and stevia are preferred.

[0090] The above granules may contain functional raw materials, brown rice powder, and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, and preferably in a weight ratio of 10 to 30:10 to 30:5 to 15. The above weight ratio refers to the weight part of the total weight of the granules that may contain each component of brown rice, corn grits, and sweetener.

[0091] In addition, the above granules may contain functional raw materials, brown rice powder, fructooligosaccharide and stevia in a weight ratio of 10 to 50:10 to 50:1 to 15:0.5 to 10, and preferably in a weight ratio of 10 to 30:10 to 30:2 to 10:1 to 5. The above weight ratio refers to the weight part of the total weight of the granules in which each component of brown rice, corn grits, fructooligosaccharide and stevia may be contained.

[0092] In addition to the above ingredients, the above granules may contain food-related additives such as sweeteners, flavoring agents, coloring agents, etc., such as sugar, lactose, crystalline glucose, aspartame, and cyclodextrin, and may further contain, but are not limited to, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as L-sodium glutamate preparations, noodle-added alkali agents, preservative preparations, and tar color preparations. The specific content ratio thereof can be appropriately adjusted depending on the purpose.

[0093] In the above composition, the brown rice, corn grits, and granules are included in a weight ratio of 30 to 70:70 to 30:1 to 20, preferably 40 to 60:60 to 40:1 to 15, which increases the puffing efficiency during future puffing and enables homogeneous distribution of the functional raw material included in the granules. The above weight ratio refers to the weight part that each component can be included in the total weight of the mixture of brown rice, corn grits, and granules.

[0094] In addition to the granules, the composition may further include brown rice powder along with brown rice grains. While direct mixing of the granules with brown rice and corn grits can increase the expansion rate, their small size may result in uneven mixing. In particular, the inclusion of brown rice powder within the granules further enhances the expansion rate. If necessary, brown rice powder may be used during granulation, and additional brown rice powder may also be used when mixing brown rice, i.e., brown rice grains, and corn grits.

[0095] In addition to the above granules, when using brown rice grains and brown rice powder together, the brown rice grains and brown rice powder may be included in a weight ratio of 100:0.5 to 10, preferably 100:2 to 7. If the content of brown rice powder is less than the lower limit of the above weight ratio, a sufficient binding effect between brown rice and corn grits cannot be obtained, and if the content of brown rice powder exceeds the upper limit of the above weight ratio, many pores may be formed during subsequent puffing, causing the puffed food to easily crumble, which may lower productivity.

[0096] In addition, the composition may further include a functional raw material in addition to the granules. In this case, the functional raw material may be of the same or different type from the functional raw material contained in the granules.

[0097] In addition to the above granules, the functional raw material additionally included in the composition may be in the form of a liquid, powder or granule, but if in the form of a powder or granule, it may be coated with sugar.

[0098] The above sugar may be at least one selected from the group consisting of xylitol, erythritol, fructooligosaccharide and tagatose, but is not limited thereto.

[0099] The above sugar may be coated on at least a portion of the surface of the functional raw material in an amount of 5 to 40 parts by weight per 100 parts by weight of the functional raw material. In the present invention, if the sugar content is below the above range, the taste of the puffed food will not be good, and if it exceeds the above range, the puffing time will be prolonged. Therefore, it is used by adjusting it appropriately within the above range.

[0100] In addition to the above granules, the functional raw material may be included in an amount of 1 to 20 wt%, preferably 5 to 20 wt%, based on the total weight of the health functional food. If the content of the functional raw material is below the above range, the effect of securing functionality for the additional purpose may be minimal, and if the content exceeds the above range, the expansion rate may be reduced, making it difficult to manufacture it into a expansion formulation.

[0101] The above composition may contain conventional food additives, and its suitability as a food additive is determined by the specifications and standards for the relevant item in accordance with the general provisions and general test methods of the Food Additives Code approved by the Ministry of Food and Drug Safety, unless otherwise specified.

[0102] The items listed in the above food additive code include, but are not limited to, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents added to noodles, preservative preparations, and tar color preparations.

[0103]

[0104] According to another embodiment of the present invention, a method for producing a health functional food is provided, comprising: a step of granulating a functional raw material; a step of mixing the granules with brown rice and corn grits; and a step of puffing.

[0105] Each step is explained in detail below.

[0106] Granulation stage;

[0107] First, the method includes a step of granulating a mixture of functional raw materials, brown rice powder, sweetener, and solvent.

[0108] There are no particular restrictions on the types of the above functional raw materials, and any raw material or ingredient that has a specific function useful to the human body may be included without limitation.

[0109] For example, the functional raw materials include minerals such as Ca, K, P, I, Mg, Fe, Cu, Mn, Co, Cr, Mo, Zn, and Se; vitamins such as vitamin A, vitamin B (vitamin B1, B2, B6, and B12), vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, and folic acid; coenzyme Q10; proteins; propolis; probiotics; dietary fibers such as polydextrose, indigestible maltodextrin, and pectin; amino acids such as theanine and L-arginine; amino sugars such as glucosamine; high molecular weight polysaccharides such as hydroxyethyl cellulose, xanthan gum, sodium hyaluronate, and chondroitin sulfate; high molecular weight peptides such as collagen, hydrolyzed collagen, gelatin, elastin, hydrolyzed elastin, and keratin; xylitol; fructooligosaccharides; This may include, but is not limited to, the following:

[0110] As another example, the functional raw material may be, but is not limited to, one or more nut extracts or powders selected from the group consisting of chestnuts, peanuts, almonds, walnuts, pistachios, pine nuts, sunflower seeds, pumpkin seeds, ginkgo nuts, cashew nuts, hazelnuts, pecans, and macadamias.

[0111] As another example, the functional raw material may be, but is not limited to, one or more types of seaweed extracts or powders selected from the group consisting of kelp, wakame, seaweed, laver, seaweed, spirulina, and chlorella.

[0112] As another example, the functional raw material may be, but is not limited to, one or more grain extracts or powders selected from the group consisting of barley, sorghum, oats, Job's tears, foxtail millet, edible hulls, millet, and glutinous rice.

[0113] As another example, the functional raw material may be, but is not limited to, one or more fruit extracts or powders selected from the group consisting of garcinia cambogia, strawberry, banana, mango, pomegranate, peach, coconut, odi, apple, grape, bilberry, blueberry, cranberry, cherry, saw palmetto, pineapple, persimmon, melon, pear, tomato, kiwi, and calamansi.

[0114] As another example, the functional raw material may be one or more vegetable extracts or powders selected from the group consisting of ginseng, red ginseng, green tea, reishi mushroom, ginkgo leaf, psyllium husk, aloe gel, cabbage, green onion, beet, bok choy, spinach, broccoli, water parsley, lotus root, paprika, bell pepper, zucchini, kale, green onion, celery, parsley, carrot, chive, perilla leaf, lettuce, marigold flower, rhubarb, milk thistle (Silybum marianum), and aloe gel, but is not limited thereto.

[0115] The sweeteners mentioned above may include fructooligosaccharides, stevia, isomaltooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, erythritol, etc., but fructooligosaccharides and stevia are preferred.

[0116] The functional raw material, brown rice powder, and sweetener may be included in the above mixture in a weight ratio of 10 to 50:10 to 50:1 to 25, and preferably in a weight ratio of 10 to 30:10 to 30:5 to 15. The above weight ratio refers to the weight part that each component may be included in the total weight of the mixture of the functional raw material, brown rice powder, and sweetener.

[0117] In addition, the functional raw material, brown rice powder, fructooligosaccharide and stevia may be included in the above mixture in a weight ratio of 10 to 50:10 to 50:1 to 15:0.5 to 10, and preferably in a weight ratio of 10 to 30:10 to 30:2 to 10:1 to 5. The above weight ratio refers to the weight part of each component that may be included in the total weight of the mixture of the functional raw material, brown rice powder, fructooligosaccharide and stevia.

[0118] The functional raw material included in the above granules may be included in an amount of 0.5 to 15 wt%, preferably 1 to 10 wt%, based on the total weight of the final health functional food to be manufactured. In addition, the functional raw material may be included in an amount of 30 to 70 wt% based on the total weight of the granules. If the content of the functional raw material is less than the above range, it may be difficult to secure sufficient functional effects, and if the content exceeds the above range, the expansion rate may be reduced, making it difficult to manufacture it into a expanded formulation.

[0119] The brown rice powder contained in the above granules may be included in an amount of 0.05 to 10 wt%, preferably 1 to 5 wt%, based on the total weight of the final health functional food to be manufactured. In addition, the brown rice powder may be included in an amount of 20 to 60 wt% based on the total weight of the granules.

[0120] The sweetener included in the above granules may be included in an amount of 0.01 to 10 wt% based on the total weight of the composition. Additionally, it may be included in an amount of 5 to 30 wt% based on the total weight of the granules.

[0121] The sweetener may include fructooligosaccharide, stevia, isomaltooligosaccharide, xylitol, sugar, fructose, sucralose, allulose, erythritol, etc., but preferably fructooligosaccharide and stevia. Therefore, in the present invention, the fructooligosaccharide and stevia included in the granules may be included in an amount of 0.01 to 5 wt% of fructooligosaccharide and 0.01 to 5 wt% of stevia, respectively, based on the total weight of the health functional food to be finally manufactured.

[0122] The functional raw material, brown rice powder, and sweetener included in the above granules may be included in a weight ratio of 10 to 50:10 to 50:1 to 25, and preferably in a weight ratio of 10 to 30:10 to 30:5 to 15. The above weight ratio refers to the weight part of the total weight of the granules in which each component of the functional raw material, brown rice powder, and sweetener may be included.

[0123] In addition, the functional raw materials, brown rice powder, fructooligosaccharide and stevia included in the granules may be included in a weight ratio of 10 to 50:10 to 50:1 to 15:0.5 to 10, and preferably, may be included in a weight ratio of 10 to 30:10 to 30:2 to 10:1 to 5. The weight ratio refers to the weight part of the total weight of the granules in which each component of the functional raw materials, brown rice powder, fructooligosaccharide and stevia may be included.

[0124] The solvent may be water or purified water, but is not limited thereto. In the present invention, the content of the solvent may be used in an appropriate amount for granulating the functional raw material, and is not particularly limited.

[0125] In addition to the above-mentioned ingredients, the granulation may further include additives that are acceptable in terms of food science, such as sweeteners such as sugar, lactose, crystalline glucose, aspartame, and cyclodextrin, flavoring agents, and coloring agents. In addition, the granulation may further include, but is not limited to, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents added to noodles, preservative preparations, and tar coloring preparations. The specific content ratio thereof may be appropriately adjusted depending on the purpose.

[0126] The above granulation can be performed using a granulator or an extruder.

[0127] The granules manufactured through the above granulation process may have an average diameter of, but is not limited to, 0.5 mm to 6.0 mm, 2.0 mm to 6.0 mm, 3.0 mm to 6.0 mm, or 1.0 mm to 4.0 mm.

[0128] Drying stage of granules

[0129] In the above manufacturing method, a step of drying the granules can optionally be additionally performed after the granulation step.

[0130] In the above manufacturing method, the moisture content within the granules can be adjusted to 10 to 15 wt% through the drying process of the granules. If the moisture content of the granules is too high, the generation of frictional heat is insufficient, and the temperature cannot be raised sufficiently, which may cause the problem of poor expansion. On the other hand, if the moisture content is too low, carbonization may occur due to excessive frictional heat, and the expanded confectionery may crumble easily.

[0131] The above drying process can be performed at 60°C to 80°C for 1 to 5 hours. If the drying temperature is too low, the drying time will be long, and if the temperature is too high, it will be difficult to control the moisture content of the granules and the raw material may be damaged due to high temperatures. In addition, if the time range is exceeded, the optimal moisture content for puffing will be exceeded, and the problem of poor puffing may occur. In this case, drying may be performed by hot air drying, but is not necessarily limited thereto.

[0132] Mixing stage before puffing

[0133] Next, the manufacturing method includes a step of mixing the dried granules as described above with brown rice and corn grits to obtain a mixture.

[0134] The brown rice may be included in the mixture in an amount of 20 to 60 wt%, preferably 30 to 60 wt%.

[0135] The above-mentioned corn grits may have an average particle size of 0.5 mm to 1.5 mm, preferably 0.55 mm to 1.0 mm, and a moisture content of 10 to 15 wt%.

[0136] The corn grits may be included in the mixture in an amount of 30 to 70 wt%, preferably 40 to 60 wt%.

[0137] The brown rice and corn grits are included in the mixture in an amount of 70 to 99 wt%, preferably 75 to 99 wt%, and more preferably 75 to 95 wt%, to increase the expansion rate.

[0138] In the above mixture, the brown rice and corn grits may be included in a weight ratio of 30:70 to 70:30, preferably a weight ratio of 40:60 to 60:40, and most preferably a weight ratio of 1:1 to 1.1. If brown rice is used in excess compared to corn grits, the puffed food will crumble easily, and if corn grits are used in excess compared to brown rice, the puffed food will have a hard texture.

[0139] The granules are included in the mixture in an amount of 1 to 25 wt%, preferably 1 to 15 wt%, based on the total weight of the composition, thereby increasing the expansion rate and enabling the functional raw materials to be uniformly distributed in the health functional food of the final expanded formulation to be manufactured.

[0140] In addition, the brown rice, corn grits, and granules are included in the mixture in a weight ratio of 30 to 70:70 to 30:1 to 20, preferably in a weight ratio of 40 to 60:60 to 40:1 to 15, which increases the puffing efficiency during future puffing and enables homogeneous distribution of the functional raw materials included in the granules. The weight ratio refers to the weight part that each component can be included in the total weight of the mixture of brown rice, corn grits, and granules.

[0141] It is preferable that the brown rice included in the above mixture is brown rice grain, but brown rice powder may be additionally mixed in if necessary to increase the binding force with the corn grits.

[0142] The above brown rice powder may be ground to an average particle size of 0.5 ㎛ to 0.9 mm, preferably 1 ㎛ to 0.5 mm. If the particle size of the brown rice powder is less than the lower limit, the brown rice powder will clump together, making it difficult to uniformly mix with the brown rice and corn grits. Conversely, if the particle size exceeds the upper limit, the brown rice powder will have a size similar to that of corn grits, making it difficult to secure the above-mentioned effect.

[0143] In addition, when brown rice powder is additionally mixed together with brown rice grains during the above mixing, the brown rice grains and brown rice powder may be mixed in a weight ratio of 100:0.5 to 10, preferably 100:2 to 7. If the content of brown rice powder is less than the lower limit of the above weight ratio, a sufficient binding effect between brown rice and corn grits cannot be obtained, and if the content of brown rice powder exceeds the upper limit of the above weight ratio, many pores may be formed during subsequent puffing, causing the puffed food to easily crumble, which may lower productivity.

[0144] The above mixture may further contain additional functional ingredients. In this case, the functional ingredients may be of the same or different type as the functional ingredients contained in the granules.

[0145] In addition to the above granules, the functional raw material additionally included in the above mixture may be included in an amount of 1 to 20 wt%, preferably 5 to 20 wt%, based on the total weight of the health functional food. If the content of the functional raw material is below the above range, the effect of securing functionality for the additional purpose may be minimal, and if the content exceeds the above range, the expansion rate may be reduced, making it difficult to manufacture it into a expansion formulation.

[0146] In addition to the above granules, the functional raw material additionally included in the above mixture may be in the form of a liquid, powder or granule, but if in the form of a powder or granule, it may be coated with a sugar solution.

[0147] The above-mentioned sugar solution may be at least one selected from the group consisting of xylitol, erythritol, fructooligosaccharide, and tagatose, but is not limited thereto.

[0148] Unlike sugars such as sucrose, glucose, and corn syrup, saccharides do not affect the calorie change of the application target, and guarantee an appropriate sweetness compared to sugar, and are functional sugars in themselves. The sugar solution used in the present invention is a sugar solution melted into a liquid by indirect heating (e.g., double boiling) or the like. The sugar solution may vary slightly depending on the type of sugar, but may be prepared into a liquid through indirect heating at a temperature ranging from 120°C to 140°C, preferably from 125°C to 130°C, for 50 to 70 minutes.

[0149] As the functional raw material, a sugar solution may be sprayed onto the raw material and coated in an amount of 5 to 40 parts by weight, preferably 7 to 30 parts by weight, based on 100 parts by weight of the functional raw material. In the present invention, if the sugar solution content is below the above range, the taste of the puffed food will not be good, and if it exceeds the above range, the puffing time will be prolonged, so it is used by adjusting it appropriately within the above range.

[0150] The above sugar solution coating process can use a mixer, mixer, or coater commonly used for coating, such as a speed mixer or mixer. When using the speed mixer or a mixer equipped with a heating device, for example, in the case of a speed mixer, the sugar solution can be sprayed at a speed of about 650 g / min, which is 1 / 3 of the speed mixer's speed (the sugar solution injection rate of the speed mixer is 2 kg / min), to induce sufficient friction.

[0151] After coating with the above sugar solution, a cooling process is performed to cool the solution to a temperature of 60°C or lower, specifically 60°C or lower in winter and 45°C or lower in summer, preferably 40°C to room temperature, for subsequent processing. This cooling process solidifies and crystallizes the sugar solution as it cools, thereby providing the necessary rebound hardness for expansion against compression or screw pressure. If a process of mixing functional raw materials is performed before cooling the sugar solution, the viscosity of the sugar solution may cause clumping of the functional raw materials, making uniform mixing difficult, and there is a risk of loss or destruction of the functional raw materials.

[0152] The above mixture may contain common food additives, and its suitability as a food additive shall be determined by the specifications and standards for the relevant item in accordance with the general provisions and general test methods of the Food Additives Code approved by the Ministry of Food and Drug Safety, unless otherwise specified.

[0153] The items listed in the above food additive code include, but are not limited to, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents added to noodles, preservative preparations, and tar color preparations.

[0154] Puffing stage

[0155] Next, the manufacturing method includes a step of puffing the obtained mixture.

[0156] The above expansion can be performed using an extrusion expansion machine. The mixture is injected into the extrusion expansion machine and extruded and expanded while passing through a screw or while being compressed. The extrusion expansion machine used at this time can use an extrusion expansion method using an extruder commonly used in the industry. At this time, depending on the mold of the extrusion expansion machine used, it is possible to manufacture a puffed food composition in various shapes, and such shapes include, for example, a ring shape, a star shape, a crescent shape, and a stick shape.

[0157] The above puffing process is preferably performed at a temperature of 100 to 200°C, preferably 120 to 140°C, but is not limited thereto. If the temperature is lower than the above range, problems may arise in forming the puffed food, and if the temperature is higher, problems may arise in burning the puffed food.

[0158] In the case of the above manufacturing method, the mixture is expanded with a swelling ratio (diameter of product / diameter of injection port) of 2.5 or more, preferably 3.0 or more, so that a health functional food in the form of a swelling formulation with a uniform distribution of functional raw materials and excellent texture can be manufactured.

[0159] The above-mentioned puffed food has a shelf life of at least six months and can be packaged in a daily intake unit of 50g or less. The longer the shelf life, the more likely it is that the functional ingredient will be destroyed, a situation that becomes even more severe in food formulations. The puffed food of the present invention can further extend its shelf life by ensuring the functional ingredient remains stable and minimizing destruction during distribution.

[0160] Furthermore, the puffed food described above does not experience a decrease in puffing rate even when the content of functional ingredients is increased. While low puffing rates or low content of functional ingredients can lead to a relatively high daily intake, the puffed food of the present invention can reduce daily intake, increase convenience, and simultaneously achieve cost savings.

[0161]

[0162] Example

[0163]

[0164] Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended only to specifically illustrate the present invention and do not limit the scope of the present invention.

[0165]

[0166] [Analysis method]

[0167] (1) Measurement of diameter expansion rate

[0168] The diameter expansion ratio of the extrudate was calculated by measuring the diameter of the extrudate 10 times with a caliper (CD-15C, Mitutoyo Co., Tokyo, Japan) and taking the average value of the ratio of the diameter of the injection molding port and the diameter of the extrudate. The expansion ratio referred to in this specification refers to the diameter expansion ratio unless otherwise specified.

[0169] (2) Symbol

[0170] The subjects were 20 men and 20 women in their 20s and 50s, and the five-point scoring method was used to evaluate the crispness, roughness, hardness, color, and overall preference of the extruded product twice, and the average value was calculated.

[0171]

[0172] [Example 1]

[0173] Garcinia cambogia (HCA 70%, water-soluble) as a functional raw material was mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, purified water was added, granulated using a blower, and dried at 70°C for 2 hours to produce spherical granules of 3 mm in size.

[0174] The above granules were mixed with brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%), and then placed in an extruder and passed through an extrusion puffer at a speed of 60 rpm / min for 20 seconds to produce a puffed health functional food in the form of a puffed pill weighing approximately 0.13 to 0.15 g (total weight approximately 50 g). The mixing ratio of each ingredient is as shown in Table 1 below.

[0175] Ingredient content (weight%): Granular Garcinia 2.69, Brown Rice 2.78, Fructooligosaccharide 0.57, Stevia 0.34, Mixed Brown Rice 45.42, Corn Grits 48.20, Total 100

[0176]

[0177] [Example 2]

[0178] As the first functional raw material, Garcinia cambogia (HCA 70%, water-soluble) was mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, purified water was added, granulated using a blower, and dried at 70°C for 2 hours to produce spherical granules of 3 mm in size.

[0179] To the above granules, brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%) were mixed, and additionally, psyllium husk powder coated with 19.55 wt% of xylitol as a second functional raw material was mixed together, and then placed in an extruder and passed through at a speed of 60 rpm / min for 20 seconds to manufacture a puffed health functional food in the form of a puffed ring weighing approximately 0.13 to 0.15 g (total weight approximately 55 g). At this time, the mixing ratio of each ingredient is as shown in Table 2 below.

[0180] Ingredient content (weight%): Granular Garcinia 3.55, Brown rice powder 2.23, Fructooligosaccharide 0.5, Stevia 0.3, Mixed psyllium husk 15.60, Brown rice 37.70, Corn Grits 40.13, Total 100

[0181]

[0182] [Example 3]

[0183] As a functional raw material, bilberry extract (36% of the functional component of the raw material) was mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, purified water was added, granulated using a fan, and dried at 70°C for 2 hours to produce spherical granules of 3 mm in size.

[0184] The above granules were mixed with brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%), and then placed in an extruder and passed through an extrusion puffer at a speed of 60 rpm / min for 20 seconds to produce a puffed health functional food in the form of a puffed pill weighing approximately 0.13 to 0.15 g (total weight approximately 10 g). The mixing ratio of each ingredient is as shown in Table 3 below.

[0185] Ingredient content (weight%) Granular bilberry extract 1.92 Brown rice powder 2.78 Fructooligosaccharide 0.57 Stevia 0.34 Mixed brown rice 45.67 Corn grits 48.72 Total 100

[0186]

[0187] [Example 4]

[0188] Functional raw materials such as zinc oxide, calcium carbonate, and vitamin D were mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, purified water was added, granulated using a blower, and dried at 70°C for 2 hours to produce spherical granules of 3 mm in size.

[0189] The above granules were mixed with brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%), and then placed in an extruder and passed through an extrusion puffer at a speed of 60 rpm / min for 20 seconds to produce a puffed health functional food in the form of a puffed pill weighing approximately 0.13 to 0.15 g (total weight approximately 10 g). The mixing ratio of each ingredient is as shown in Table 4 below.

[0190] Ingredient content (weight%): granular zinc oxide 0.06, calcium carbonate 6.30, vitamin D 0.03, brown rice powder 2.68, fructooligosaccharide 0.55, stevia 0.33, mixed brown rice 43.69, corn grits 46.36, total 100

[0191]

[0192] [Example 5]

[0193] A puffed health functional food in the form of a pill was manufactured by performing the same procedure as in Example 1, but adding chlorella powder instead of garcinia as a functional raw material.

[0194]

[0195] [Example 6]

[0196] A puffed health functional food in the form of a pill was manufactured in the same manner as in Example 1, but calcium was added instead of garcinia as a functional raw material.

[0197]

[0198] [Comparative Example 1]

[0199] Each component shown in Table 1 above was simply mixed without granulation, and then placed in an extruder to expand at a speed of 60 rpm / min for 20 seconds to produce a plurality of expanded health functional foods in the form of pills weighing approximately 50 g.

[0200]

[0201] [Comparative Example 2]

[0202] Except that brown rice powder was not used during granulation, the same procedure as in Example 1 was followed, and a mixture of granules, brown rice grains, and corn grits was placed in an extruder and passed through at a speed of 60 rpm / min for 20 seconds to produce a plurality of puffed health functional foods in the form of pills weighing approximately 53 g.

[0203]

[0204] [Test Example 1] Evaluation of expansion rate and functional raw material content

[0205] 1. Comparison of average swelling rates

[0206] The average expansion ratio of the puffed health functional foods obtained in Examples 1, 2, 3, Comparative Examples 1 and 2 was measured and shown in Table 5 below, and photographs of each obtained puffed health functional food are shown in Figures 1a to 1e.

[0207] Swelling rate Example 13.3 Example 23.1 Example 33.0 Comparative Example 12.1 Comparative Example 22.3

[0208] As shown in Table 5 and FIGS. 1A to 1E, when the functional raw material of Garcinia cambogia according to the present invention was mixed with brown rice powder, fructooligosaccharide, and stevia, and first granulated, and then mixed with brown rice and corn grits and then puffed (Examples 1, 2, and 3), it was confirmed that puffing was achieved with a high puffing ratio of 3.0 or higher, and it was confirmed that puffing was achieved to a uniform degree in each puffed food manufactured. On the other hand, when Garcinia cambogia was simply mixed with brown rice and corn grits and puffed without first granulating the functional raw material of Garcinia cambogia (Comparative Example 1) or when brown rice powder was not used during granulation (Comparative Example 2), it was seen that there was a large difference in the puffing ratio for each puffed ring. 2. Comparison of uniformity of functional raw materials by puffed pill In order to confirm whether the functional raw material of Garcinia cambogia was uniformly distributed in each puffed pill of Example 1 and Comparative Example 1, two puffed pills manufactured in Example 1 and Comparative Example 1 were randomly selected and the content of the functional raw material of Garcinia cambogia contained in each pill was confirmed. Specifically, hydroxycitric acid was sufficiently extracted from the puffed pill sample using a 10 mM sulfuric acid solution and the content per g was confirmed through liquid chromatography. The results are shown in Table 6 below.

[0209] Classification 1 Pill 2 Pill Example 1 Puffed snack Size 10.72mm 9.80mm Puffing rate 3.2 2.9 Functional ingredient (total (-) hydroxycitric acid) content 13.84mg / g (761mg / day) 13.69mg / g (752mg / day) Whether the standard specification is met (Daily intake of Garcinia Cambogia: 750mg / day from total (-) hydroxycitric acid ... 750mg / day) Below standard Above standard

[0210] As shown in Table 6 above, when the functional raw material of Garcinia cambogia was mixed with brown rice powder, fructooligosaccharide and stevia, granulated in the first stage, and then mixed with brown rice and corn grits and then puffed (Example 1), it was found that not only was there no significant difference in the puffing rate of each puffed pill, but there was also no significant difference in the content of the functional raw material of Garcinia cambogia. On the other hand, when the functional raw material of Garcinia Cambogia was not granulated, but Garcinia Cambogia was simply mixed with brown rice and corn grits and puffed (Comparative Example 1), not only was there a large difference in the puffing rate for each puffed pill, but the content of Garcinia Cambogia for each puffed pill was also large, so that in the case of pills with a high puffing rate, the content of Garcinia Cambogia was low and thus fell short of the standard specification, and in the case of pills with insufficient puffing, it was seen that the Garcinia Cambogia powder was excessively mixed and exceeded the standard specification. It can be seen that this occurred because, if granulation was not performed, the Garcinia Cambogia powder precipitated and was not mixed homogeneously when mixing the raw materials.

[0211]

[0212] [Test Example 2] Evaluation of the size, expansion rate, and palatability of the expanded ring according to the size of the granules.

[0213] In order to determine whether the size of granules during granulation affects the size, expansion rate, and preference of puffed health functional foods, puffed health functional foods were manufactured using the method described in Example 2, but the nozzle of the granulator was adjusted during the granulation of Garcinia cambogia to vary the average diameter of the granules to 0.5 mm, 2.0 mm, 3.0 mm, and 6.0 mm, and after primary granulation, they were additionally mixed with brown rice and corn grits, and then expanded to manufacture puffed health functional foods. The size, expansion rate, and preference of each manufactured health functional food were evaluated, and the results are shown in Table 7 below, and photographs of each product were taken, and the results are shown in Figs. 2a to 2d.

[0214] Granule size 0.5mm 2.0mm 3.0mm 6.0mm Puffed snack size 7.83mm 9.5mm 11.05mm 10.55mm Puffing ratio 2.3 2.79 3.25 3.1 Preference Crispness 2.8 3.8 4.24.6 Roughness 2.6 3.6 3.5 2.5 Taste 2.4 3.5 4.3 2.6 Overall preference 2.6 3.6 4.0 3.2

[0215] Looking at the results in Table 7 and Figures 2a to 2d above, it can be seen that the size of the granules affects the expansion rate. As the size of the granules increases, the expansion rate increases. However, when the size of the granules is too large, such as 6.0 mm, the expansion rate actually decreases, and the palatability for consumption decreases.

[0216]

[0217] [Experimental Example 3] Evaluation of the size, expansion rate, and palatability of puffed rice balls according to the granule size according to the mixing ratio of brown rice and corn grits.

[0218] In order to evaluate the effect of the mixing ratio of brown rice and corn grits on the expansion rate and preference, the contents of brown rice and corn grits mixed with the granules were varied as shown in Table 8 below, and the mixture was then expanded to manufacture puffed health functional foods. The size, expansion rate, and preference of each manufactured health functional food were evaluated, and the results are shown in Table 9 below. Pictures of each product were taken, and the results are shown in Figures 3a to 3d.

[0219] Ingredient Comparison Example 3 Example 7 Example 2 Comparative Example 4 Granular Garcinia 3.55 3.55 3.55 3.55 Brown rice powder 2.23 2.23 2.23 2.23 Fructooligosaccharide 0.50 0.500 500 500 500 50 Stevia 0.300 300 300 30 Mixed psyllium husk 15.60 15.60 15.60 15.60 Brown rice 62.26 46.69 37.70 15.56 Corn grits 15.56 31.13 40.13 62.26 Total 100 100 100 100

[0220] Classification Comparative Example 3 Example 7 Example 2 Comparative Example 4 Puffed Snack Size 7.65mm 8.85mm 11.05mm 12.50mm Puffing Ratio 2.25 2.63.25 3.68 Preference Crispness 3.13.5 4.24.5 Roughness 3.5 3.63.5 4.0 Taste 2.4 3.14.3 2.8 Overall Preference 3.0 3.4 4.0 3.8

[0221] As shown in Table 9 and Figures 3a to 3d, as the content of corn grits increased, the expansion rate tended to increase. In Comparative Example 3, sufficient expansion was not achieved, resulting in a poor crispy texture and taste. On the other hand, when corn grits were used excessively, as in Comparative Example 4, excessive expansion occurred, causing the product to crumble easily and a slight burnt smell was observed.

[0222] While specific aspects of the present invention have been described in detail above, it should be apparent to those skilled in the art that these specific descriptions are merely preferred implementation examples and do not limit the scope of the present invention. Therefore, the substantial scope of the present invention is defined by the appended claims and their equivalents.

[0223] The present invention relates to a composition for producing a health functional food in a puffed form, and a method for producing a health functional food in a puffed form using the same.

Claims

1. A composition for manufacturing a health functional food in the form of a puffed formulation comprising brown rice; corn grits; and granules containing functional raw materials.

2. In paragraph 1, A composition comprising 20 to 60 wt% of brown rice, 30 to 70 wt% of corn grits, and 1 to 25 wt% of granules.

3. In paragraph 1, The composition comprises 70 to 99 wt% of brown rice and corn grits.

4. In paragraph 1, A composition wherein the above brown rice and corn grits are included in a weight ratio of 30:70 to 70:

30.

5. In paragraph 1, The above granules contain functional raw materials, brown rice powder and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, A composition wherein the above sweetener is at least one selected from the group consisting of fructooligosaccharide, stevia, isomaltooligosaccharide, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

6. In paragraph 1, A composition wherein the above granules have an average diameter of 0.5 mm to 6.0 mm.

7. In paragraph 1, A composition comprising at least one selected from the group consisting of the functional raw material, minerals; vitamins; proteins; propolis; probiotics; polydextrose; dietary fiber; amino acids; amino sugars; xylitol; fructooligosaccharides; collagen; peptides; nut extracts or powders; seaweed extracts or powders; grain extracts or powders; fruit extracts or powders; and vegetable extracts or powders.

8. Step of granulating functional raw materials; A mixing step including granules, brown rice and corn grits; and A method for producing a health functional food in a puffed formulation, comprising a puffing step.

9. In paragraph 8, A manufacturing method, wherein the granulating step is to granulate a mixture of functional raw materials, brown rice powder, a sweetener, and a solvent, and the sweetener is at least one selected from the group consisting of fructooligosaccharides, stevia, isomaltooligosaccharides, xylooligosaccharides, xylitol, sugar, fructose, sucralose, allulose, and erythritol.

10. In paragraph 9, A manufacturing method wherein the above functional raw materials, brown rice powder and sweetener are mixed in a weight ratio of 10 to 50:10 to 50:1 to 25.

11. In paragraph 8, A manufacturing method wherein granulation is performed so that the average diameter of the granules is 0.5 mm to 6.0 mm during the granulating step.

12. In paragraph 8, A manufacturing method wherein, in the above mixing step, the brown rice, corn grits and granules are mixed in a weight ratio of 30 to 70:70 to 30:1 to 20.

13. In paragraph 8, A manufacturing method further comprising a step of additionally mixing a functional raw material during the above mixing step.

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