Homemade energy bars and its manufacturing method

Abstract

The present invention relates to a handmade energy bar and a method for manufacturing the same, and more specifically, to an energy bar containing eight grains and honey ginseng, one of the three major medicinal herbs. By manufacturing the energy bar by hand, the health-promoting effect is maximized, and to enhance consumer preference, the bar has appropriate hardness and stickiness, while having low moldability and moisture absorption, thereby preventing the detachment or deterioration of nuts during distribution and ensuring consistency of quality. The invention provides a handmade energy bar and a method for manufacturing the same.

Description

Technology Field

[0001] The present invention relates to a handmade energy bar and a method for manufacturing the same, and more specifically, to an energy bar containing eight grains and honey ginseng, which is one of the three major medicinal herbs. By manufacturing it by hand, the health-promoting effect is maximized, and to enhance consumer preference, it has appropriate hardness and stickiness, while having low moldability and moisture absorption, thereby preventing the detachment or deterioration of nuts during distribution and ensuring consistency of quality. The invention relates to a handmade energy bar and a method for manufacturing the same. Background Technology

[0003] With the recent development of industry, there is a demand for nutritious snacks that can replace meals for modern people who are pressed for time and effort due to Westernized tastes and busy daily lives, and which can be conveniently consumed anytime and anywhere. As such, energy bars, which are compressed into a stick shape by adding a sugar binder to grains, nuts, etc., are attracting attention as meal replacements.

[0004] General energy bars are processed foods used to provide necessary calories by conveniently supplementing energy and nutrients such as carbohydrates, proteins, fats, and other minerals, serving as a nutritional supplement for highly active individuals or those who exercise. These energy bars are manufactured by binding nuts, grains, and seeds together with an adhesive binder, molding them into a bar shape, and hardening them; binders commonly used include corn syrup, sugar syrup, glucose syrup, and gums.

[0005] However, energy bars currently on the market have factors that lower consumer preference due to the following problems.

[0007] First, most energy bars currently on the market are mass-produced in factories rather than handcrafted, leading to the problem of containing large amounts of preservatives to ensure safety and convenience during distribution. Since such preservatives degrade the status of energy bars as health functional foods and can even have adverse effects on consumer health, they should be included in minimal amounts to simultaneously consider food hygiene and consumer safety. However, due to the nature of energy bars containing sugars, they are currently manufactured with preservatives as a mandatory requirement to prevent spoilage during distribution and storage, thus requiring improvement in this area.

[0009] Secondly, as various lifestyle diseases emerge as serious social issues alongside the increase in national income, interest in high-protein, low-fat, high-fiber, and low-calorie health foods is growing; however, conventional energy bars are mostly manufactured using sugars, resulting in limited nutritional content that makes it difficult to promote the health of consumers. Furthermore, because they are perceived as high-calorie foods focused on sweetness using high concentrations of sugar, consumers sensitive to lifestyle diseases such as diabetes or dieting tend to avoid consuming them.

[0011] Third, conventional energy bars are manufactured using main ingredients with almost no moisture, resulting in a hard texture. Furthermore, during the hardening process, moisture from the binder migrates to the nuts, causing the binder to harden. Consequently, it is difficult for children or the elderly with weak teeth to consume them through mastication. In other words, the excessively high hardness of energy bars is a factor that detracts from the preferences of not only consumers with weak teeth but also those concerned about dental health.

[0013] Fourth, conventional energy bars made by solidifying sugars have a characteristic stickiness that detracts from the texture, such as causing teeth to stick. Furthermore, there is a trade-off relationship where increasing the hardness to create a crispy texture to improve this issue makes it difficult to simultaneously satisfy consumer preferences regarding both stickiness and hardness.

[0015] Fifth, in the case of energy bars made from nuts or grains, there is a problem where the nuts or grains detach from or break down during the distribution or storage process, which damages the product's aesthetic appeal and lowers consumer preference. To address this, efforts were made to improve the binding properties of the energy bar by increasing the sugar content, but there have been cases of failure where the product could not be practically commercialized because the hardness of the product increased and the stickiness became excessive.

[0017] Finally, in order to reflect recent consumer trends required for such energy bars, physical properties such as stickiness and hardness, hardness and binding properties, and moisture absorption and stickiness, which are in a trade-off relationship, must be improved simultaneously; however, there is currently no manufacturing effort or research on energy bars that improve at least three of the aforementioned problems of commercially available energy bars.

[0019] Accordingly, the applicant has completed and filed an invention for an energy bar that can guarantee quality consistency by preventing spoilage during distribution, even though it is manufactured by hand without preservatives to enhance the status of energy bars as health functional foods, while simultaneously improving texture (stickiness) and chewiness and having no issues with product moldability. Prior art literature

[0021] Republic of Korea Published Patent 10-2019-0028931 (2019.03.20) The problem to be solved

[0022] The present invention has been devised to overcome the aforementioned problems, and the first objective of the present invention is to provide a handmade energy bar that does not contain preservatives to prevent product spoilage during distribution and storage, and a method for manufacturing the same.

[0023] In addition, the second problem to be solved by the present invention is to provide a handmade energy bar that can serve as a meal replacement for busy modern people by containing ginseng, which has health-promoting effects, while suppressing the characteristic odor of ginseng and enhancing its taste and flavor, and a method for manufacturing the same.

[0024] In addition, the third objective of the present invention is to provide a handmade energy bar and a method for manufacturing the same, which has almost no stickiness and low hardness, thereby improving the chewing sensation and texture of the consumer while preventing product spoilage due to moisture absorption.

[0025] In addition, the fourth problem to be solved by the present invention is to provide a handmade energy bar having excellent binding properties to the extent that raw materials bound to the energy bar do not detach during the manufacturing, distribution, and storage processes, and a method for manufacturing the same. means of solving the problem

[0027] The present invention provides a method for manufacturing a handmade energy bar that satisfies the following equations (1) and (2), comprising: a first step of preparing a honey ginseng concentrate by mixing ginseng and honey and heating them to solve the above-mentioned problem; a second step of aging the honey ginseng concentrate; and a third step of mixing the honey ginseng and nut raw materials, stirring and heating them.

[0028] (1) Hardness: 2.5 ~ 4 kg / cm²

[0029] (2) Viscosity: 30 ~ 60 cP / 30secs

[0030] In addition, according to one embodiment of the present invention, after the third step, the method may further include a step of coating the honey ginseng on the surface of the handmade energy bar.

[0031] In addition, the above honey ginseng concentrate may be characterized by aging ginseng and honey at a temperature of 70 to 100°C for 10 to 30 hours.

[0032] In addition, the above honey ginseng concentrate may be characterized by ginseng and honey being mixed in a weight ratio of 40 to 60:40 to 60.

[0033] In addition, the above honey ginseng may be characterized as being mixed in an amount of 0.5 to 2 weight percent of the total ingredients of the energy bar.

[0034] In addition, the above-mentioned nut raw materials may be characterized by including roasted brown rice, walnuts, black sesame seeds, almonds, oats, pumpkin seeds, cranberries, and sunflower seeds.

[0035] In addition, the third step may be characterized by heating the nut raw material at a temperature of 160 to 200 ℃ for 1 to 5 minutes, then mixing it with muscovado, corn syrup, rice syrup, and soju, and then adding honey ginseng.

[0036] In addition, the present invention provides a handmade energy bar having a soft texture with less stickiness, containing honey ginseng, and satisfying the following equations (1) and (2).

[0037] (1) Hardness: 2.5 ~ 4 kg / cm²

[0038] (2) Viscosity: 30 ~ 60 cP / 30secs

[0039] In addition, according to one embodiment of the present invention, the surface may be characterized by including a honey ginseng coating layer and satisfying the following relationship (3).

[0040] (3) Water absorption index (WAI): 1.0 ~ 3.0 g / g Effects of the invention

[0042] The handmade energy bar according to the present invention is manufactured by hand and does not contain preservatives to prevent product spoilage during distribution and storage. It is an energy bar containing ginseng and honey, which have health-promoting effects, and can serve as a meal replacement for busy modern people. Furthermore, it has almost no stickiness and low hardness, which improves the chewing sensation and texture for the consumer while preventing product spoilage caused by moisture absorption. Moreover, because it possesses excellent binding properties to the extent that the raw materials bound to the energy bar do not detach during distribution and storage, it can significantly improve consumer preference and enhance the economic efficiency of the manufacturing process through improved product moldability. Brief explanation of the drawing

[0044] Figure 1 is a photograph showing the step of aging a honey ginseng concentrate according to one embodiment of the present invention. Figures 2 and 3 are photographs showing raw materials for a handmade energy bar according to one embodiment of the present invention. FIGS. 4 to 7 are photographs showing a method for manufacturing a handmade energy bar according to one embodiment of the present invention. FIG. 8 is an actual photograph of a handmade energy bar according to one embodiment of the present invention. Specific details for implementing the invention

[0045] Embodiments of the present invention are described below in detail so that those skilled in the art can easily implement them. The present invention may be embodied in various different forms and is not limited to the embodiments described herein.

[0047] As mentioned above, conventional energy bars have failed to fully satisfy consumer needs due to issues such as excessive sugar content, the addition of preservatives for mass production, distribution, and storage, and trade-offs regarding the improvement of the bar's own physical properties, such as stickiness, chewiness, hardness, and moisture absorption; consequently, their popularity has been declining recently.

[0048] Accordingly, the present invention seeks to solve the above-mentioned problem by providing a method for manufacturing a handmade energy bar that satisfies the following equations (1) and (2), comprising a first step of preparing a honey ginseng concentrate by combining ginseng and honey and heating, a second step of aging the honey ginseng concentrate, and a third step of mixing, stirring, and heating the honey ginseng and nut raw materials.

[0049] Through this, the present invention enables a handmade energy bar containing ginseng and honey, which are effective for health promotion, to serve as a meal replacement for busy modern people without the use of preservatives to prevent product spoilage during distribution and storage. Furthermore, it has almost no stickiness and low hardness, which improves the chewing sensation and texture for the consumer while preventing product spoilage caused by moisture absorption. Moreover, due to its excellent binding properties that prevent the raw materials bound to the energy bar from detaching during distribution and storage, it significantly improves consumer preference and enhances the economic efficiency of the manufacturing process through improved product moldability.

[0051] The handmade energy bar according to the present invention and the method of manufacturing the same will be described in detail below with reference to the drawings.

[0053] How to make homemade energy bars

[0054] The first step of the method for manufacturing a handmade energy bar according to the present invention is to prepare a honey ginseng concentrate by mixing ginseng and honey and heating them as shown in FIG. 1.

[0055] Generally, ginseng helps restore vitality, boost immunity, and nourish the body. The saponins and polyphenols, which are antioxidants found in ginseng, prevent the proliferation of cancer cells, eliminate free radicals, and increase immunity against diseases. Accordingly, the present invention allows for the use of ginseng with such efficacy in its raw form, dried form as white ginseng, or steamed and dried form as fresh ginseng, without any specific limitations.

[0056] However, conventional energy bars on the market either do not contain such ginseng, or even if they do, the characteristic bitter taste and smell of ginseng lower consumer preference.

[0057] At this time, if the heating temperature is less than 70°C when mixing ginseng and honey in the first step above, there may be a problem in that the bitter taste and the unique aroma of ginseng cannot be removed, and if the mixture is heated to 100°C or higher and stirred, the main component of ginseng, ginsenoside, may be destroyed by heat, and the health-promoting effect may be minimal.

[0058] In addition, the above-mentioned problem can be overcome by mixing ginseng and honey in a weight ratio of 40 to 60:40 to 60 in the first step. More preferably, ginseng and honey can be mixed in a weight ratio of 45 to 55:45 to 55. In this case, the combination of ginseng and honey can prevent the honey from becoming excessively hard and increasing in hardness during the heating process, and also has the additional effect of removing the unique smell of ginseng and improving consumer preference.

[0059] At this time, if the honey content is less than 40 weight percent, the efficacy of the honey described above cannot be sufficiently obtained, and the hardness may decrease too much or the binding ability may decrease, causing the nuts described later to detach, which may result in problems with moldability. In addition, if the honey content exceeds 60 weight percent, the overall hardness of the energy bar becomes too high, causing problems with the consumption process described above, which may lead to a decrease in consumer preference.

[0062] Next, the second step of the method for manufacturing a handmade energy bar according to the present invention may be characterized by aging the honey ginseng for 10 to 30 hours.

[0063] Accordingly, the present invention can be obtained by mixing and aging the ginseng with honey at a temperature of 70 to 100°C for 10 to 30 hours, and more preferably by mixing and aging it with honey at a temperature of 85 to 95°C for 15 to 25 hours.

[0064] The above honey can promote health by stimulating the immune system and plays a role in enhancing taste and texture. Furthermore, as a health-promoting food, it can aid in weight loss, detoxification, relief of indigestion, reduction of skin problems, and reduction of fatigue in energy bars. Accordingly, the present invention does not specifically limit the type of honey as long as it corresponds to honey having such efficacy.

[0065] However, when the aforementioned honey is used in energy bars, there is a problem where the hardness becomes excessively high depending on the honey content. That is, energy bars are generally sold in a dried state after manufacturing, and during the drying process, the honey hardens, which can excessively increase the hardness of the entire energy bar. In this case, damage to the consumer's teeth or strain on the jaw may occur during consumption, and these factors can significantly lower consumer preference.

[0066] Meanwhile, since the honey mentioned above plays a role in improving the binding properties of raw materials such as nuts, which will be described later in the energy bar of the present invention, if the honey content is reduced to lower the hardness, there is a problem of reduced moldability of the energy bar. In other words, there is a trade-off relationship between the binding properties and hardness of the energy bar depending on the honey content.

[0069] Next, the third step of the method for manufacturing a handmade energy bar according to the present invention is to mix the honey ginseng and nut raw materials as shown in FIGS. 3 to 5, and to stir and heat them.

[0070] The above-mentioned nut raw materials may include roasted brown rice, walnuts, black sesame seeds, almonds, oats, pumpkin seeds, cranberries, and sunflower seeds, wherein the roasted brown rice may be included in an amount of 12 to 17 weight%, walnuts in an amount of 7 to 9 weight%, black sesame seeds in an amount of 2 to 4 weight%, almonds in an amount of 11 to 13 weight%, oats in an amount of 11 to 13 weight%, pumpkin seeds in an amount of 7 to 9 weight%, cranberries in an amount of 9 to 11 weight%, and sunflower seeds in an amount of 7 to 9 weight%.

[0071] At this time, the above-mentioned nut raw material must be bound to the final product, the energy bar, so that it does not detach during manufacturing or transportation. To this end, the present invention may be manufactured by heating the above-mentioned nut raw material at a temperature of 160 to 200°C for 1 to 5 minutes before mixing it with honey ginseng in the third step, and then mixing it with muscovado, corn syrup, rice syrup, and soju. At this time, muscovado is an unrefined organic sugar characterized by its minerals remaining intact; unlike ordinary white sugar, which has undergone a sugarcane refining process leaving only sugars, it contains nutritional components such as calcium, potassium, zinc, and iron. Corn syrup contributes to the viscosity of the energy bar and improves binding properties; rice syrup has good nutritional value from rice and contains amylase, which is good for detoxifying waste products; and soju can serve as a microbial sterilization effect and odor removal agent.

[0072] At this time, if the heating temperature of the above-mentioned nut raw material is less than 160°C or the heating time is less than 1 minute, the nuts and other raw materials are not sufficiently mixed, which may result in a problem of reduced binding ability of the final energy bar. Additionally, if the heating temperature of the above-mentioned nut raw material exceeds 200°C or the heating time exceeds 5 minutes, there may be a problem of the raw material burning.

[0073] Meanwhile, as mentioned above, since stickiness in energy bars also significantly affects consumer preferences, the overall viscosity of the energy bar can be controlled by adjusting the mixing ratio of the honey ginseng and nut ingredients.

[0074] That is, in the third step of the present invention, honey ginseng can be mixed in a weight ratio of 0.5 to 2% of the total energy bar ingredients, and more preferably in a weight ratio of 1.0 to 1.5. At this time, if the honey ginseng is mixed in a weight ratio of less than 0.5% of the total energy bar ingredients, the content of the honey ginseng is too low, so the health-promoting effect due to the honey ginseng may be negligible. In addition, if the honey ginseng exceeds 2.0% of the total energy bar ingredients, the content of the honey ginseng is excessively high, so the stickiness of the energy bar becomes excessive, which may lead to a problem of reduced consumer preference.

[0076] As such, the present invention can manufacture an energy bar containing all eight grains with health-promoting effects and two of the three major medicinal herbs, honey and ginseng, through the first to third steps, and at the same time, significantly improve consumer preference by having the following hardness and viscosity.

[0077] (1) Hardness: 2.5 ~ 4 kg / cm²

[0078] (2) Viscosity: 30 ~ 60 cP / 30secs

[0080] Meanwhile, another objective of the present invention is to provide a handmade energy bar that has almost no stickiness and low hardness, thereby improving the chewing sensation and texture of the consumer while preventing product spoilage due to moisture absorption, and possesses excellent binding properties to the extent that the raw materials bound to the energy bar do not detach during the manufacturing, distribution, and storage processes. To achieve this objective, according to one embodiment of the present invention, after the third step, a step of coating the surface of the handmade energy bar with honey ginseng may be further included.

[0081] That is, when a honey ginseng concentrate prepared by combining ginseng and honey in the first and second steps is applied to the surface of the final handmade energy bar in the third step, and then a coating step is performed at 110 to 130°C for 3 to 7 minutes, the hardness of the energy bar can be adjusted to be suitable for consumption, the moisture absorption of the energy bar is lowered so that a crispy texture can be maintained, and furthermore, the shelf life can be improved by preventing product spoilage due to moisture absorption, and additionally, the resulting coating layer prevents the nut raw material from detaching, thereby improving moldability.

[0084] Homemade energy bar

[0085] In addition, the present invention provides a handmade energy bar having a soft texture with less stickiness, containing honey ginseng, and satisfying the following equations (1) and (2).

[0086] (1) Hardness: 2.5 ~ 4 kg / cm²

[0087] (2) Viscosity: 30 ~ 60 cP / 30secs

[0089] In this case, if the hardness is less than 2.5 kg / cm², the product may bend easily or be damaged during distribution. Additionally, if the hardness exceeds 4 kg / cm², it may put strain on the teeth or jaw of the consumer, which may lower consumer preference.

[0090] Therefore, more preferably, the hardness may be 3.0 to 3.5 kg / cm², in which case the shape of the energy bar is maintained as it was initially and the risk of breakage is significantly reduced, while at the same time, it has the advantage of providing an appropriate chewing sensation when consumed and reducing the risk of tooth breakage or strain on the jaw of the eater.

[0091] In addition, if the above viscosity is less than 30 cP / 30secs, the lack of viscosity may cause the product to break during distribution / storage or crumble during consumption, which may lower consumer preference. In addition, if the above viscosity exceeds 60 cP / 30secs, the product may be too sticky, causing it to stick to teeth when consumed, which may lower consumer preference.

[0092] Therefore, more preferably, the viscosity may be 40 to 50 cP / 30secs, and in this case, due to the appropriate viscosity of the energy bar, the risk of the product crumbling is significantly reduced, and at the same time, there is less stickiness, which has the advantage of further improving consumer preference.

[0094] In addition, according to one embodiment of the present invention, by including a honey ginseng coating layer on the surface, the hardness and viscosity among the physical properties of the energy bar are controlled to suit consumer preferences, and at the same time, as shown in the experimental example to be described later, the binding properties are improved and moisture absorption is controlled, thereby preventing deterioration during the molding process of the energy bar and ensuring consistency of quality.

[0095] (3) Water absorption index (WAI): 1.0 ~ 3.0 g / g

[0097] At this time, if the above moisture absorption index is less than 1.0 g / g, there may be a problem with the hardness of the energy bar becoming too high, and if the above moisture absorption index exceeds 3.0 g / g, there may be hygienic problems due to bacterial growth caused by moisture absorption or problems with moldability due to the hardness of the energy bar being too low.

[0099] The present invention will be explained in more detail below through examples, but the following examples are not intended to limit the scope of the invention and should be interpreted as being for the purpose of aiding understanding of the invention.

[0101] Example 1

[0102] First, raw materials as shown in Table 1 below were prepared. The above honey ginseng concentrate was prepared by mixing ginseng and honey together in a weight ratio of 50:50 at a temperature of 90°C for 20 hours, heating and aging, and the honey ginseng concentrate was made to exhibit 19 Brix.

[0103] More specifically, walnuts were prepared by cutting them into quarter-sized pieces. The walnuts, sunflower seeds, pumpkin seeds, and almond slices were placed in a pan and baked in an oven set to 180°C for 3 minutes, then flipped over and baked for another 2 minutes. After cooling the baked nuts, they were placed in a plastic bag along with roasted brown rice, oats, cranberries, and black sesame seeds and mixed. Then, oil (soybean oil) was drizzled in a frying pan, and muscovado sugar, corn syrup, rice syrup, soju, and honey were added in that order and heated. During this process, the ingredients were stirred evenly to prevent clumping. Stirring continuously to prevent burning until the mixture reached the center and boiled, the prepared nuts were added, the heat was turned off, and the mixture was stirred quickly before it cooled.

[0104] As shown in Figures 6 and 7, a mold was placed on a cooling pan and a spatula was prepared, and the ingredients were poured onto the mold before cooling. Then, the shape was filled in using the spatula, and after shaping, it was cooled for about 5 minutes to set the shape, and then removed from the mold without breaking.

[0105] Next, the honey ginseng prepared above was coated onto the surface of the energy bar at 120°C for 5 minutes to produce a final handmade energy bar with a honey ginseng coating layer approximately 1 mm thick.

[0107] Examples 2 to 5

[0108] It was prepared in the same manner as Example 1 above, but with different amounts of ginseng and honey as shown in Table 2 below.

[0110] Examples 6 and 7

[0111] The above example was prepared in the same manner as Example 1, but walnuts, sunflower seeds, pumpkin seeds, and almond slices were placed in a pan and heated at different temperatures of 150°C and 210°C, respectively.

[0113] Example 8

[0114] It was prepared in the same manner as Example 1 above, but with a different weight percentage of honey ginseng in the total energy as shown in Table 1 below.

[0116] Examples 9 and 10

[0117] It was manufactured in the same manner as Example 1 above, but with the temperature for forming the honey ginseng coating layer set to 100 ℃ and 150 ℃, respectively.

[0119] Examples 11 to 18

[0120] An energy bar was manufactured in the same manner as Examples 1 to 8 above, but without forming a honey ginseng coating layer.

[0121] division Example 1 Example 8 Product Name Ingredient content (g) weight ratio weight ratio Roasted brown rice 136 0.151 0.148 walnut 73 0.080 0.080 black sesame seeds 27 0.030 0.030 almond 109 0.121 0.115 oats 109 0.121 0.115 Pumpkin seeds 73 0.080 0.080 Cranberry 91 0.101 0.101 sunflower seeds 73 0.080 0.080 Mascovado 100 0.111 0.111 corn syrup 35 0.039 0.039 Rice syrup 45 0.050 0.050 soju 13 0.014 0.014 Honey Sam 10 0.011 0.025 Soybean oil 10 0.011 0.011 total 904 1.000 1.000

[0123] division Example 1 Example 2 Example 3 Example 4 Example 5 weight ratio of ginseng 50 38 42 48 62 weight ratio of honey 50 62 58 52 38

[0125] Experimental Example 1 - Evaluation of Energy Bar Hardness

[0126] The hardness of Examples 1 to 18 was evaluated and is shown in Table 3 below.

[0127] At this time, hardness was measured using a rheometer (Compac-100, Sun Scientific Co, Japan). The analysis was repeated three times under conditions of a stroke of 110 mm, a sample velocity of 100 mm / min, and a maximum load cell load of 10 kg, and the result was expressed as the average value.

[0129] Experimental Example 2 - Evaluation of Energy Bar Viscosity

[0130] The viscosity of Examples 1 to 18 was evaluated and is shown in Table 3 below.

[0131] At this time, the viscosity was evaluated using the Brookfield viscosity at 30 rpm, S63 spindle, and 70℃.

[0133] Experimental Example 3 - Evaluation of the Binding Properties of Energy Bars

[0134] The binding properties of Examples 1 to 18 were evaluated and are shown in Table 3 below.

[0135] At this time, for the binding properties, energy bars were stored at room temperature for 10 days, then 10 bars were taken from each group, placed in a box, and shaken for 1 minute. The number of damaged energy bars was counted and shown in Table 4 below, and those with slightly crumbled surfaces were considered not damaged.

[0137] Experimental Example 4 - Evaluation of Moisture Absorption of Energy Bars

[0138] The hardness of Examples 1 to 18 was evaluated and is shown in Table 3 below.

[0139] At this time, for water absorption, 2.5g of the sample was dispersed in a centrifuge tube containing 30ml of distilled water, stirred with a vortex mixer for 1 minute, and left in a 30℃ water bath for 30 minutes. The sample was centrifuged in a centrifuge at 4℃, 3000rpm, for 10 minutes. The supernatant obtained from centrifugation was placed in a pre-weighed dish and weighed, and then the measured supernatant was dried at 105℃ and weighed. The water absorption index was calculated by the following Equation 1.

[0140] [Mathematical Formula 1]

[0141] WAI (g / g solid) = Weight of precipitate / Weight of dry sample solid

[0143] division hardness viscosity Bonding strength (number of broken pieces) Moisture absorption Example 1 3.3 45 0 1.7 Example 2 3.4 51 3 1.8 Example 3 3.4 42 2 1.8 Example 4 3.9 46 1 1.8 Example 5 4.5 45 1 1.7 Example 6 3.4 51 3 1.8 Example 7 Cannot make energy bars because the nuts burned Example 8 3.4 67 0 1.8 Example 9 Coating layer cannot be formed Example 10 4.4 46 1 2.5 Example 11 3.6 54 1 2.8 Example 12 3.8 51 3 2.7 Example 13 3.4 53 3 2.6 Example 14 4.1 51 2 2.6 Example 15 3.9 52 2 2.7 Example 16 3.8 54 3 2.8 Example 17 Cannot make energy bars because the nuts burned Example 18 3.9 72 1 2.2

Claims

Claim 1 A method for manufacturing a handmade energy bar, comprising: a first step of preparing a honey ginseng concentrate by mixing ginseng and honey in a weight ratio of 40 to 60:40 to 60 and heating; a second step of aging the honey ginseng concentrate; a third step of mixing the honey ginseng concentrate with nut raw materials, stirring, and heating; and, after the third step, a step of coating the surface of the handmade energy bar with the honey ginseng concentrate at 110 to 130 ℃ for 3 to 7 minutes; and satisfying the following equations (1), (2), and (3). (1) Hardness: 3.0 to 4 kg / ㎠ (2) Viscosity: 40 to 55 cP / 30secs (3) Water absorption index (WAI): 1.5 to 2.0 g / g Claim 2 delete Claim 3 A method for manufacturing a handmade energy bar according to claim 1, wherein the honey ginseng concentrate is characterized by mixing ginseng and honey in a weight ratio of 45 to 55: 45 to 55 at a temperature of 80 to 95 ℃. Claim 4 A method for manufacturing a handmade energy bar according to claim 1, characterized in that the honey ginseng concentrate is aged for 10 to 30 hours. Claim 5 A method for manufacturing a handmade energy bar according to claim 1, characterized in that the honey ginseng concentrate is mixed in an amount of 0.5 to 2 weight percent of the total energy bar ingredients. Claim 6 A method for manufacturing a handmade energy bar according to claim 1, characterized in that the nut raw materials include roasted brown rice, walnuts, black sesame seeds, almonds, oats, pumpkin seeds, cranberries, and sunflower seeds. Claim 7 A method for manufacturing a handmade energy bar according to claim 1, wherein the third step is a step of heating the nut raw material at a temperature of 160 to 200 ℃ for 1 to 5 minutes, then mixing it with muscovado, corn syrup, rice syrup, and soju, and then adding honey ginseng concentrate. Claim 8 An energy bar having a soft texture and low stickiness, manufactured by the method of claim 1, comprising a coating layer of honey ginseng concentrate mixed with ginseng and honey in a weight ratio of 40 to 60 : 40 to 60 on the surface, and satisfying the following equations (1), (2) and (3). (1) Hardness: 3.0 ~ 4 kg / ㎠ (2) Viscosity: 40 ~ 55 cP / 30secs (3) Water absorption index (WAI): 1.5 ~ 2.0 g / g Claim 9 delete

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