Composition of eco-friendly black granola and method of manufacturing their products

Abstract

The present invention relates to an eco-friendly customized black granola composition and a method for manufacturing it, utilizing black beans and black sesame seeds, etc., to produce black granola, and just as there are unique regional foods, it relates to a black granola composition and a method for manufacturing it that provides our bodies with local and seasonal foods. (a) A group of solid components consisting of oatmeal, barley, glutinous brown rice, black rice, black beans, black sesame, perilla seeds, sesame seeds, ginger, black beans, and jujube chips, and (b) A very useful invention comprising a group of combined ingredients consisting of maple syrup, organic raw sugar, butter, and salt, wherein among the solid ingredient group, oatmeal is pressed and dried at 120 to 150°C, barley, glutinous brown rice, and black beans are each pressed at high temperature at 150 to 180°C, black rice is roasted at low temperature at 90 to 130°C, black sesame seeds are roasted at 130 to 170°C and then ground, perilla seeds and sesame seeds are roasted at 130 to 160°C, black beans are boiled and then mashed, and jujube chips are dried and then sliced.

Description

Technology Field

[0001] The present invention relates to an eco-friendly customized black granola composition and a method for manufacturing it. More specifically, it relates to a black granola composition and a method for manufacturing it that utilizes black beans and black sesame seeds to produce black granola, and provides our bodies with local and seasonal foods, just as unique regional foods exist. Background Technology

[0003] Looking at our food culture in the past, dinner was a hearty meal among the three meals a day. However, with the development of industrial technology and the emergence of diverse foods, and as activity levels have decreased compared to the past, dinner has gradually become more diverse and dining out has become more frequent.

[0004] Among the three meals a day, breakfast is often avoided by ordinary people who are busy with work or school and have no appetite immediately after waking up. Students and adolescents who need a lot of sleep often skip breakfast.

[0005] Therefore, when it is difficult to eat breakfast, people usually consume cereal as a substitute. While there are various types of cereal, granola has recently been gaining popularity. Granola refers to a product made by mixing granola ingredients, which include grains, nuts, syrup, and vegetable oil, and baking them in an oven. Dried fruit is also often added to the granola ingredients. The name granola is derived from the word "granules," meaning small grains of cereal.

[0006] A conventional method for manufacturing granola involves mixing two or more granola ingredients to produce multiple granola molded bodies, placing the multiple granola molded bodies into an oven pan, and placing the oven pan into an oven to heat.

[0007] In the prior art, when an oven pan is placed in an oven and heated, the multiple granola molded bodies contained within the pan are not heated evenly. In the prior art, among the multiple granola molded bodies contained in the oven pan, those adjacent to the oven's heating element are heated relatively strongly, while those not adjacent to the heating element are heated relatively weakly. At this time, among the multiple granola molded bodies, those heated relatively strongly become defective products with a burnt taste, and those heated relatively weakly become defective products with a raw taste. The prior art had a problem in that many defective products with a burnt or raw taste were generated because the multiple granola molded bodies were not heated evenly. Prior art literature

[0009] Korean Registered Patent No. 10-2411684 (Granola and method of manufacturing the same) Korean Registered Patent No. 10-2584480 (Method of manufacturing granola) Korean Patent Publication No. 10-2025-0131414 (Granola and method of manufacturing the same) The problem to be solved

[0010] The present invention was made to solve the problems of the aforementioned prior art, and the objectives of the present invention are as follows.

[0011] First, the purpose is to provide a granola composition in which temperature, time, and method are individually applied as optimal processing conditions to preserve the unique nutritional components of each black food ingredient to the maximum extent.

[0012] Second, the purpose is to provide granola rich in natural nutrients such as unsaturated fatty acids, lignans, and sesamol by using high-quality fat sources, such as sesame oil produced by a non-roasting extraction process.

[0013] Third, the purpose is to provide products that realize "Healthy Pleasure" by applying cooking and blending techniques that maximize the unique taste, aroma, and texture of each ingredient.

[0014] Fourth, the purpose is to provide a flexible, customized production system that can adjust or add the content of specific functional ingredients according to the season or health purpose within the framework of the basic composition.

[0015] Fifth, the purpose is to enhance the value as a sustainable eco-friendly food by incorporating the know-how of traditional mills, such as the appropriate degree of roasting and grinding methods for each grain, into modern processes. means of solving the problem

[0017] The present invention comprises (a) a group of solid components consisting of oatmeal, barley, glutinous brown rice, black rice, black beans, black sesame seeds, perilla seeds, sesame seeds, ginger, black red beans, and jujube chips, and (b) a group of binding components consisting of maple syrup, organic raw sugar, butter, and salt, wherein among the group of solid components, oatmeal is subjected to press drying treatment at 120 to 150°C, barley, glutinous brown rice, and black beans are subjected to high-temperature press treatment at 150 to 180°C each, black rice is subjected to low-temperature roasting treatment at 90 to 130°C, black sesame seeds are subjected to grinding treatment after roasting at 130 to 170°C, perilla seeds and sesame seeds are subjected to roasting treatment at 130 to 160°C, black red beans are subjected to mashing treatment after boiling, and jujube chips are subjected to slicing treatment after drying. Effects of the invention

[0019] The eco-friendly customized black granola composition and the method for manufacturing the same according to the present invention provide the following effects.

[0020] First, maximizing nutrient preservation: By scientifically setting and applying the optimal processing temperature for each raw material, the destruction of heat-sensitive vitamins (B complex, C, E), minerals (potassium, magnesium), and antioxidant components (anthocyanins, polyphenols, sesamin) is minimized. In particular, anthocyanins in black rice are preserved at over 85% during low-temperature roasting at 90-130℃, while sesamin in black sesame exhibits optimal extraction efficiency during roasting at 130-170℃.

[0021] Second, functional synergy effect: By combining various black food ingredients, synergy effects beyond those of the individual components can be expected. The saponins in black beans and the lignans in black sesame seeds combine to enhance the antioxidant effect, while the dietary fiber in black rice and the protein in black beans work complementarily.

[0022] Third, achieving excellent palatability: Through pretreatment tailored to the characteristics of each ingredient, various textures are achieved within a single product, such as crispness for oatmeal, chewiness for glutinous brown rice, and softness for black beans. In addition, the depth of nuttiness and the balance of sweetness are optimized by varying the degree of roasting.

[0023] Fourth, customized production system: We provide a modular production system that allows ingredients to be modified according to the season and health purpose based on a basic recipe. Since winter versions (fortified with ginger, with added cinnamon), summer versions (with added peach and schisandra, with enhanced acidity), and the basic type can be flexibly produced on the same production line, it offers excellent responsiveness to the market.

[0024] Fifth, eco-friendliness and sustainability: Based on the use of domestically produced organic raw materials, it enhances energy efficiency and minimizes nutrient loss by using traditionally extracted sesame oil without roasting. This also creates cultural value as a modern continuation of traditional food processing technology.

[0025] Sixth, commercial production efficiency: By designing a parallel preprocessing process, production time can be reduced while maintaining quality consistency. By clearly defining quality control points at each process stage, this invention has a very useful effect that enables stable quality control even in mass production. Brief explanation of the drawing

[0027] FIG. 1 is a flowchart illustrating a method for manufacturing eco-friendly black granola according to a preferred embodiment of the present invention. Specific details for implementing the invention

[0028] The present invention is susceptible to various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the invention to specific embodiments, and it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention. Similar reference numerals have been used for similar components in the description of each drawing.

[0029] Terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. The term "and / or" includes a combination of a plurality of related described items or any of a plurality of related described items.

[0030] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. On the other hand, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0031] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. Terms such as “comprising” or “having” in this application are intended to specify the presence of the features, numbers, steps, movements, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, movements, components, parts, or combinations thereof.

[0032] Hereinafter, embodiments of the present invention will be described in detail. However, this is merely illustrative of the present invention and does not limit the scope of the present invention.

[0033] The objective of the present invention is to produce oil containing natural unsaturated acids, phytochemicals, natural vitamins, and minerals by using sesame oil produced by roasting each ingredient at an optimal temperature that does not destroy nutrients by incorporating traditional mill know-how, and by using a raw oil press that extracts oil from rare sesame seeds without roasting, which is one of the few in the country; to apply cooking methods and blending techniques that can maximize the nutrition, taste, texture, flavor, and unique properties of each different food ingredient; and just as eating seasonal food complements physical health, to add seasonal ingredients for each season, for example, providing ginger in winter and peach or schisandra in summer.

[0034] The present invention is a product capable of satisfying the growing demand for food that satisfies the five senses, rather than simply using grains found in general granola and muesli. The purpose of the present invention is to provide the development of a food that satisfies both taste and health, reflecting the current trend in which products that are only healthy are increasingly being shunned as "Healthy Pleasure."

[0035] The present invention relates to an eco-friendly black granola composition comprising (a) a group of solid ingredients consisting of oatmeal, barley, glutinous brown rice, black rice, black beans, black sesame seeds, perilla seeds, sesame seeds, ginger, black red beans, and jujube chips, and (b) a group of binding ingredients consisting of maple syrup, organic raw sugar, butter, and salt, wherein among the group of solid ingredients, oatmeal is subjected to press drying treatment at 120 to 150°C, barley, glutinous brown rice, and black beans are each subjected to high-temperature press treatment at 150 to 180°C, black rice is subjected to low-temperature roasting treatment at 90 to 130°C, black sesame seeds are subjected to grinding treatment after roasting at 130 to 170°C, perilla seeds and sesame seeds are subjected to roasting treatment at 130 to 160°C, black red beans are subjected to mashing treatment after boiling, and jujube chips are subjected to slicing treatment after drying.

[0036] The present invention is characterized in that the weight ratio of the solid component group to the binding component group is in the range of 1:0.3 to 1:1.2.

[0037] In the present invention, the solid component group is characterized by comprising 10 to 30 weight% oatmeal, 1 to 10 weight% barley, 1 to 10 weight% glutinous brown rice, 0.5 to 5 weight% black rice, 0.15 to 1.5 weight% black beans, 1 to 10 weight% black sesame seeds, 0.05 to 0.5 weight% perilla seeds, 0.05 to 0.5 weight% sesame seeds, 0.025 to 0.25 weight% ginger, 2 to 20 weight% black red beans, and 0.5 to 5 weight% jujube chips.

[0038] The present invention relates to a cereal, snack, or health functional food comprising a black granola composition.

[0039] The present invention comprises (a) a first pretreatment step of pressing and drying oatmeal at 120 to 150°C;

[0040] (b) a second pretreatment step of high-temperature pressing barley, glutinous brown rice, and black beans at 150 to 180°C, respectively; (c) a third pretreatment step of low-temperature roasting black rice at 90 to 130°C; (d) a fourth pretreatment step of roasting black sesame seeds at 130 to 170°C and then grinding them; (e) a fifth pretreatment step of roasting perilla seeds and sesame seeds at 130 to 160°C; (f) a sixth pretreatment step of drying and grinding ginger, boiling and mashing black beans, and drying and slicing jujube chips; and (g) a step of uniformly mixing and blending all of the above pretreated solid ingredients, butter, maple syrup, organic raw sugar, and salt, molding the mixture, and then drying it at 70 to 100°C for 2 to 5 hours to produce granola; the present invention relates to a method for manufacturing eco-friendly black granola characterized by comprising: (b) a second pretreatment step of high-temperature pressing barley, glutinous brown rice, and black beans, respectively at 150 to 180°C; (c) a third pretreatment step of low-temperature roasting black rice at 90 to 130°C; and (d) a step of manufacturing granola by drying at 70 to 100°C for 2 to 5 hours.

[0041] In the present invention, the butter is replaced with sesame oil extracted without roasting, or the butter and sesame oil are mixed in a weight ratio of 1:0.5 to 1:2.

[0042] The method for manufacturing black granola according to the present invention further includes the step of additionally including seasonal ingredients in the solid ingredient group according to the season, and is characterized by increasing the ginger content to 0.25 to 1 weight% in winter and adding 0.5 to 3 weight% of peach powder or 0.3 to 2 weight% of Schisandra extract in summer.

[0043] Example 1: Preparation of Basic Black Granola

[0044] (1) Raw material preparation step:

[0045] Solid ingredient group: Prepare 2000g of oatmeal, 200g of barley, 200g of glutinous brown rice, 100g of black rice, 30g of black beans, 200g of black sesame seeds, 10g of perilla seeds, 10g of white sesame seeds, 5g of ginger, 400g of black beans, and 100g of jujube chips.

[0046] Combined ingredients: Prepare 1000g of maple syrup, 600g of organic raw sugar, 400g of butter, and 30g of salt.

[0047] (2) Manufacturing method:

[0048] First pretreatment (S100): Oatmeal is dried under pressure at 135°C for 15 minutes to reduce the moisture content to 8%.

[0049] Second pretreatment (S200): Barley, glutinous brown rice, and black beans are each treated with a high-temperature press at 165°C for 10 minutes to harden the surface.

[0050] Third pretreatment (S300): Black rice is roasted at a low temperature of 110°C for 20 minutes to maximize the preservation of anthocyanins.

[0051] 4th pretreatment (S400): Black sesame seeds are roasted at 150°C for 15 minutes, then ground to a size of 80 mesh using a fine grinder.

[0052] Fifth pretreatment (S500): Perilla seeds and sesame seeds are roasted at 145°C for 8 minutes each to induce aroma.

[0053] 6th pretreatment (S500): Ginger is dried at 65°C for 24 hours and then ground, and black beans are boiled in water for 50 minutes and lightly mashed when they are about 70% cooked. Jujubes are dried at 70°C for 12 hours and then sliced ​​to a thickness of 3 mm.

[0054] Mixing and Blending (S600): Place all pre-treated solid ingredients into a large-capacity ribbon mixer. Separately, melt the butter at 50°C, heat the maple syrup and organic raw sugar at 70°C to liquefy them, then add salt and mix homogeneously. Slowly add this binding ingredient to the solid ingredients dropwise while mixing for 15 minutes.

[0055] Molding and drying (S700): The mixture is spread on a molding plate to a thickness of 10 mm and first dried in a 95°C conveyor oven for 45 minutes. Afterwards, it is cut into 3 cm × 3 cm pieces and secondly dried in an 85°C circulating dryer for 3 hours to make the final moisture content 4.5%.

[0056] Cooling and Packaging: After cooling at room temperature (23℃) for 2 hours, pack into light-resistant packaging material using a nitrogen-filled packaging machine.

[0057] Example 2: Sesame oil application type

[0058] Prepared in the same manner as in Example 1, except that 400g of unroasted extracted sesame oil is used instead of 400g of butter. The sesame oil is kept in a liquid state at 40℃ and used in the mixing step.

[0059] Example 3: Mixed oil application type

[0060] Prepared in the same manner as in Example 1, but using a mixture of 200g butter and 200g sesame oil in a 1:1 ratio.

[0061] Example 4: Winter Customization

[0062] In the basic composition of Example 1, the ginger is increased to 20g, and 15g of cinnamon powder is additionally included in the solid ingredient group. The same manufacturing method is applied.

[0063] Example 5: Summer Custom

[0064] In the basic composition of Example 1, 100g of peach powder is additionally included in the solid ingredient group. The peach powder is mixed with other dry ingredients in the 6th pretreatment step.

[0065] Comparative Example 1: Granola according to the prior art

[0066] The same raw materials are used, but all solid components are uniformly roasted at 150°C for 30 minutes, then mixed with the same binding component and baked at 150°C for 20 minutes to produce.

[0067] Comparative Example 2: Commercially available granola

[0068] We use standard granola products sold domestically as a comparison group.

[0069] Experimental Example 1: Nutritional Analysis

[0070] The following nutritional components were analyzed for the products of Examples 1 to 5 and Comparative Examples 1 to 2:

[0071] Analysis Items Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Anthocyanin (mg / 100g) 45.2 46.1 45.8 44.9 43.8 22.3 5.1 Sesamin (mg / 100g) 38.5 42.3 40.1 37.8 38.2 18.7 2.4 Vitamin E (mg / 100g) 12.3 15.2 13.8 11.9 12.1 6.5 3.2 Total polyphenols (mg GAE / 100g) 350 365 358 348 342 185 75 DPPH radical scavenging activity (%) 85.3 87.1 86.2 84.8 84.1 62.5 35.2 Dietary fiber (g / 100g) 8.5 8.7 8.6 8.9 8.4 7.8 6.2

[0073] As a result of the analysis, the products of Examples 1 to 5 according to the present invention had anthocyanin, sesamin, vitamin E, and total polyphenol content that was about twice as high as that of Comparative Example 1 (unified processing), and their antioxidant activity (DPPH radical scavenging ability) was also significantly superior. This demonstrates that the loss of heat-sensitive nutrients can be minimized by applying optimal processing conditions for each raw material.

[0075] Experimental Example 2: Sensory Evaluation

[0076] A sensory evaluation was conducted on 20 expert panelists using a 7-point scale (1 point: very poor, 7 points: very good):

[0077] Evaluation items Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Overall preference 6.2 6.3 6.4 6.1 6.0 4.5 5.1 Crispness 6.0 5.9 6.0 5.8 5.7 5.2 5.5 Deliciousness 6.3 6.5 6.4 6.2 6.1 4.8 5.0 Various textures 6.1 6.0 6.1 5.9 5.8 3.5 3.8 Flavor complexity 6.2 6.4 6.3 6.3 6.2 4.2 4.5 Sweetness balance 5.9 5.8 5.9 5.7 5.8 5.0 5.6

[0079] The products of Examples 1 to 5 received excellent scores in all evaluation categories compared to Comparative Example 1, and showed significant differences, particularly in "various textures" and "flavor complexity." This confirms that optimal pretreatment for each material creates diversity in texture and flavor.

[0081] Experimental Example 3: Storage Stability Test

[0082] The products of Example 1 and Comparative Example 1 were stored for 6 months at 25°C and 60% relative humidity, and their acid value and peroxide value were measured:

[0083] Storage period Example 1 (Acid value) Comparative Example 1 (Acid Value) Example 1 (POV) Comparative Example 1 (POV) beginning 0.15 0.18 2.5 3.1 1 month 0.18 0.25 3.2 5.8 3 months 0.22 0.38 4.5 12.3 6 months 0.28 0.52 6.8 25.6

[0084] Acid value: mg KOH / g oil, POV (Peroxide Value): meq / kg

[0085] The rate of increase in acid value and peroxide value of the product of Example 1 was significantly slower compared to Comparative Example 1. This indicates that the optimal processing conditions of the present invention improve the storage stability of the product by preserving antioxidant components that inhibit lipid oxidation. Explanation of the symbols

[0087] 100: Black granola composition

Claims

Claim 1 (a) a first pretreatment step of pressing and drying oatmeal at 120 to 150°C; (b) a second pretreatment step of high-temperature pressing barley, glutinous brown rice, and black beans, each at 150 to 180°C; (c) a third pretreatment step of low-temperature roasting black rice at 90 to 130°C; (d) a fourth pretreatment step of roasting black sesame seeds at 130 to 170°C and then grinding them; (e) a fifth pretreatment step of roasting perilla seeds and sesame seeds at 130 to 160°C; (f) a sixth pretreatment step of drying and grinding ginger, boiling and mashing black beans, and drying and slicing jujube chips; and (g) a step of uniformly mixing and blending the solid components produced in the first to sixth pretreatment steps, butter, maple syrup, organic raw sugar, and salt, molding them, and then drying them at 70 to 100°C for 2 to 5 hours to produce granola; characterized by comprising a method for producing eco-friendly black granola. Claim 2 A method for manufacturing eco-friendly black granola according to claim 1, wherein the method for manufacturing black granola further includes the step of additionally including seasonal ingredients in the solid ingredient group according to season, and is characterized by increasing the ginger content to 0.25 to 1 weight% in winter and adding 0.5 to 3 weight% of peach powder or 0.3 to 2 weight% of Schisandra extract in summer. Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete

Images