KR102688099B1 - Health functional food in puffed formulation and preparing method thereof - Google Patents

Abstract

The present invention discloses a composition for producing a health functional food in a puffed formulation and a method for producing a health functional food using the same.

Description

Health functional food in puffed formulation and preparing method thereof {Health functional food in puffed formulation and preparing method thereof}

The present invention relates to a health functional food in a puffed formulation and a method for producing the same.

Health functional foods are foods that are consumed in the recommended daily amount and manufactured according to standards that guarantee functionality using raw materials useful to the human body. The above-mentioned health functional food refers to food manufactured and processed for easy one-time consumption in the form of tablets, capsules, pills, liquid, powder, syrup, or gel for the purpose of ingestion of functional raw materials or ingredients.

Because health functional foods are difficult to consume consistently and are not convenient to carry, the development of various formulations such as chewables, jelly, and juice that are easy to consume is being conducted. Formulations that enhance the ease of ingestion are mainly limited to functional products suitable for children. In particular, for the elderly, large-sized capsules, tablet formulations, or products with a large dosage are difficult to digest, absorb, or swallow, so most of them are liquid formulations.

However, in the case of liquid formulations, there is a possibility that it may pose a risk of lung disease to people who have difficulty swallowing. Therefore, a new formulation that can be easily consumed by children, adults, and seniors is required.

A snack is a part of a confectionery that is relatively light, cheap, and easy to eat. It is made using grains, potatoes, sweet potatoes, beans, starch, nuts, and meat as raw materials and is fried, stir-fried, extruded, and puffed. This refers to food that is intended to be enjoyed lightly after going through the same process.

When health functional foods are manufactured in a snack-type formulation, they can be consumed without resistance just like eating snacks, and there is an advantage in that they can be chewed without water and easily consumed like a snack. In particular, puffed snacks made using grains such as brown rice can be used as a meal replacement.

Puffed snacks using grains, including brown rice, are manufactured by adding water to raw materials and heating them under pressure, then suddenly lowering the pressure, causing the water vapor inside the raw materials to rapidly expand, giving the raw materials a porous structure. Through the above process, the raw material containing starch as the main ingredient not only becomes porous and easily chewable, but is also sufficiently gelatinized under the above puffing conditions, making it easy to digest and absorb.

Patent Document 1 suggests a puffed snack that can be consumed with functional dietary fiber to prevent constipation. The puffed snack is manufactured by mixing white rice, brown rice, and corn with psyllium husk dietary fiber powder and puffing it with an extrusion puffer. These puffed snacks have a hard texture due to the psyllium husk dietary fiber, and there is a problem in that the powdered psyllium husk dietary fiber is not evenly mixed with grains such as brown rice, so the shape (ring) is not uniform.

In order to use puffed snacks as health functional foods, they must have a crispy texture and taste, as well as functional raw materials evenly included to meet the daily intake standards.

Patent Document 2 uses dried powder of tomatoes or garlic as a functional raw material to contain both taste and nutrients, mixes it with glutinous rice paste and non-glutinous rice powder to produce granules, and mixes them with rice soaked in water to puff them up. Snacks are mentioned. The puffed snack has the advantage that the size of the product produced is uniform by first performing granulation. However, after puffing, the color of the puffed snack browned, and the viscoelasticity of glutinous rice was smaller than that of non-glutinous rice, so the pores ruptured during the puffing process and the tissue crumbled. Additionally, in order to demonstrate the functionality of tomatoes or garlic, a large amount of powder must be used or the daily intake of puffed snacks must be increased. The use of a large amount of the powder has a negative effect on the swelling rate and may be a factor in being ignored by consumers if the daily intake is increased.

KR Public Patent No. 10-2021-0044628 (2021.04.23) KR Public Patent No. 10-2017-0073895 (2017.06.29)

The present applicant has made diligent efforts to develop a puffed formulation in order to increase the convenience of consumption of health functional foods containing functional ingredients. In the process, even if puffed using functional raw materials, the functional raw materials are evenly distributed throughout the puffed formulation, and a high puffing rate produces a crispy texture, reducing the daily intake and increasing the convenience of consumption. The present invention was achieved by developing a composition and process.

Accordingly, the purpose of the present invention is to provide a composition for producing a health functional food in a puffed formulation and a method for producing a health functional food in a puffed formulation using the same.

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

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

In the present invention, the composition may include 70 to 99% by weight of brown rice and corn grits.

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

In the present invention, the granules contain functional raw materials, brown rice powder, and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, and the sweetener is fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, It may be one or more selected from the group consisting of xylitol, sugar, fructose, sucralose, allulose, and erythritol.

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

In the present invention, the functional raw materials include minerals; vitamin; protein; propolis; probiotics; polydextrose; Dietary Fiber; amino acid; amino sugar; xylitol; Fructooligosaccharide; Collagen; peptide; Nut extract or powder; Seaweed extract or powder; Cereal extract or powder; Fruit extract or powder; and vegetable extract or powder; and may include one or more selected from the group consisting of.

According to another embodiment of the present invention, granulating functional raw materials; A step of mixing granules containing brown rice and corn grits; and a puffing step. It relates to a method of manufacturing a health functional food comprising a.

In the present invention, the granulating step is to granulate a mixture of functional raw materials, brown rice powder, sweetener, and solvent, and the sweetener is fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, xylitol, sugar, fructose, and sucralose. It may be one or more selected from the group consisting of , allulose, and erythritol.

In the present invention, the functional raw materials, brown rice powder, and sweetener may be mixed at a weight ratio of 10 to 50:10 to 50:1 to 25.

In the present invention, during the granulation step, the granules may be granulated so that the average diameter of the granules is 0.5 mm to 6.0 mm.

In the present invention, during the mixing step, the brown rice, corn grits, and granules may be mixed at a weight ratio of 30 to 70:70 to 30:1 to 20.

In the present invention, the mixing step may further include the step of additionally mixing functional raw materials.

The health functional food manufactured by the method provided in the present invention is provided in a puffed formulation that was previously provided as a snack, so that it can be easily consumed like a snack.

In addition, according to the method of the present invention, puffing is possible at a high swelling rate even when using functional raw materials that were previously difficult to puff, and the functional raw materials are uniformly distributed throughout the final manufactured puffed food.

Figure 1 shows photographs of puffed health functional foods prepared in (a) Example 1, (b) Example 2, (c) Example 3, (d) Comparative Example 1, and (e) Comparative Example 2. .
Figure 2 is a photograph comparing puffed snacks prepared with different granule sizes in Test Example 2, showing granules of (a) 0.5 mm, (b) 2.0 mm, (c) 3.0 mm, and (d) 6.0 mm. This shows a photo of the puffed health functional food manufactured using the product.
Figure 3 shows photographs of puffed health functional foods prepared in (a) Comparative Example 3, (b) Example 7, (c) Example 2, and (d) Comparative Example 4.

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

In this specification, the term "health functional food" refers to food manufactured and processed using raw materials or ingredients with functional properties useful to the human body in accordance with Act No. 6727 on Health Functional Food, and nutrients for the structure and function of the human body. It means ingestion for the purpose of controlling health or obtaining useful health effects such as physiological effects.

Puffed formulations in health functional foods must have excellent taste and texture, and the daily intake must not be large. Here, when functional raw materials are added to increase functionality, it affects the swelling rate, causing problems such as hard texture, uneven size, and excessive daily intake. Additionally, loss and destruction of the functional raw materials occur simultaneously during manufacturing and shelf life.

Accordingly, even when functional raw materials are added, there is a need for a technology that maintains the crispy texture of puffed snacks with a high swelling rate, while reducing the daily intake and increasing convenience of consumption by preventing loss or destruction of the functional raw materials.

In the present invention, in order to ensure uniform distribution of functional raw materials and a high swelling rate during puffing, a process of puffing 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 puffing was selected. .

As used herein, the term “swelling rate” refers to the ratio of the diameter of the extruded product to the diameter of the injection orifice. Unless otherwise specified, swelling rate refers to diameter swelling rate. A high puffing rate means that the density of the tissue decreases and the porosity increases, and the high porosity allows the puffed snack to have a crispy texture. Puffed snacks with a low expansion rate have a relatively hard texture.

Factors that affect the swelling rate include particle size and composition along with the moisture of the raw material being puffed. Accordingly, in the present invention, the moisture content is controlled and the particle size is limited. Even if only the swelling rate is controlled, the functionality of the functional raw material for use as a health functional food must be fully demonstrated. However, the addition of the functional raw material causes the problem of a decrease in the swelling rate. In the present invention, in order to have a high swelling ratio of 2.5 or more while minimizing the effect on the swelling ratio of functional raw materials, brown rice and corn grits are used as the composition along with the moisture content and diameter, and granules containing functional raw materials are used. do.

According to one embodiment of the present invention, brown rice; corn grits; and granules containing functional raw materials. A composition for manufacturing a health functional food in a puffed formulation is presented.

In the present invention, brown rice is rice in a grain state that has not been milled with the husk removed, and is treated as a health food because it contains more vitamins and dietary fiber than white rice and is relatively low in carbohydrates.

In the present invention, the brown rice is brown rice grains, but in the present invention, brown rice powder may be additionally included in addition to brown rice grains. The brown rice powder is finely powdered brown rice. In the present invention, by using brown rice powder, it penetrates into the space between brown rice grains, corn grits, and granules of different particle sizes to form a bridge between them, thereby increasing the bonding force between these particles. It can be raised. In addition, the brown rice powder has a higher water solubility index and water adsorption index compared to brown rice, which increases the gelatinization of puffed foods, and can increase the puffing rate due to its small particle size, making it possible to manufacture puffed foods with a crispy texture due to the large number of pores. do.

In the composition of the present invention, the brown rice may be included in the range of 20 to 60% by weight, preferably in the range of 30 to 60% by weight.

Corn grits used with the brown rice in the present invention are made by pulverizing the endosperm portion of corn from which the husk and germ have been removed, and retain the nutty flavor and nutrients such as starch and protein that are inherent to corn. When corn is used instead of the corn grits, mixing with brown rice is not uniform due to its size, leading to non-uniform puffing. Therefore, when used in the form of a fine powder such as corn starch, it is difficult to achieve uniform mixing with brown rice due to the unique viscosity characteristics of starch.

In the present invention, the cone grits are preferably ground to have an average particle size of 0.5 mm to 1.5 mm, preferably 0.55 mm to 1.0 mm.

Additionally, in the present invention, the corn grits preferably have a moisture content of 10 to 15% by weight.

In the present invention, the particle size and moisture content of the corn grits affect the shape and texture of the puffed food. Puffing is carried out using an extrusion puffer. At this time, the expansion of the extrudate is closely related to the texture of the puffed food and is affected by the viscoelasticity of the material and the amount of moisture in the material flowing through the extruder. When the particle size and moisture content of the corn grits are adjusted to the above range, uniform mixing with other ingredients such as brown rice can be achieved. In addition, the hard material of the corn grits themselves makes them difficult to absorb and swell, so the problem of swelling due to absorption of water during puffing does not occur, and the crispy texture of puffed foods can be maintained because starch does not easily elute.

In the composition of the present invention, the corn grits may be included in the range of 30 to 70% by weight, preferably in the range of 40 to 60% by weight.

In the composition of the present invention, the brown rice and corn grits can be included in an amount of 70 to 99% by weight, preferably 75 to 95% by weight, and more preferably 75 to 90% by weight, to increase the swelling rate.

In the composition of the present invention, the brown rice and corn grits are included in a weight ratio of 30 to 70:70 to 30, preferably in a weight ratio of 40 to 60:60 to 40, and most preferably in a weight ratio of 1:1 to 1.1. You can. If brown rice is used excessively compared to corn grits, puffed foods easily break down, and if corn grits are used excessively compared to brown rice, puffed foods with a hard texture are produced.

In the composition of the present invention, the granules are ring-shaped particles manufactured from functional raw materials using a granulator or extruder, and may have an average diameter of, for example, 0.5 mm to 6.0 mm, or 1.0 mm to 4.0 mm. It is not limited.

In this specification, the term "functional raw material" refers to raw materials or ingredients that have a specific function useful to the human body, including, for example, notified health functional food raw materials, individually approved health functional food raw materials, etc., and may be in powder, granule, or liquid form. there is.

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, B12), vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, and folic acid; Coenzyme Q10; protein; 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; Fructooligosaccharide; It may be, but is not limited to this.

As another example, the functional raw material may be 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. However, it is not limited to this.

As another example, the functional raw material may be one or more seaweed extracts or powders selected from the group consisting of kelp, seaweed, hijiki, seaweed, agar, green seaweed, spirulina, and chlorella, but is not limited thereto.

As another example, the functional raw material may be one or more grain extracts or powders selected from the group consisting of barley, sorghum, oats, coix radish, millet, edible hulls, millet, and glutinous rice, but is not limited thereto.

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

As another example, the functional raw materials include ginseng, red ginseng, green tea, reishi mushroom, ginkgo biloba, psyllium husk, aloe gel, cabbage, green onion, beet, bok choy, spinach, broccoli, water parsley, lotus root, paprika, green pepper, sweet pumpkin, kale, green onion, It may be one or more vegetable extracts or powders selected from the group consisting of celery, parsley, carrots, chives, perilla leaves, lettuce, marigold flowers, rhubarb, milk thistle (Silybum marianum), and aloe gel, but is limited thereto. no.

In the present invention, as the functional raw material, psyllium extract, Garcinia cambogia extract, or a mixture thereof may be used to reduce body fat or activate bowel activity, but is not limited thereto.

In the present invention, the functional raw material may be red ginseng, reishi mushroom extract, ginkgo biloba extract, or a mixture thereof to improve blood circulation, but is not limited thereto.

In the present invention, the functional raw material may be probiotics, aloe gel, fructooligosaccharide, or a mixture thereof for intestinal health, but is not limited thereto.

In the present invention, the functional raw material may be ginseng extract, chlorella, aloe gel, or a mixture thereof to strengthen immunity, but is not limited thereto.

In the present invention, the functional raw material may be propolis, tomato extract, green tea extract, or a mixture thereof for antioxidant purposes, but is not limited thereto.

In the present invention, the functional raw material may be marigold flower extract, omega 3 (EPA, DHA), bilberry extract, or a mixture thereof for eye health, but is not limited thereto.

In the present invention, the functional raw materials can be selected and combined in a composition suitable for target consumers such as general adults, children, and seniors.

In the present invention, the granules are included in the range of 1 to 25% by weight, preferably 1 to 15% by weight, based on the total weight of the composition, to increase the swelling rate and to provide functionality in the health functional food of the final puffed formulation. Ensure that raw materials are distributed evenly.

In the composition of the present invention, the functional raw material included in the granules may be included in an amount of 0.5 to 15% by weight, preferably 1 to 10% by weight, based on the total weight of the composition. If the content of the functional raw material is less than the above range, it may be difficult to secure sufficient functional effect, and if the content exceeds the above range, the swelling rate may decrease and it may be difficult to manufacture a puffed formulation.

In the present invention, the granules may further include brown rice powder to facilitate granulation and to increase the swelling rate by helping to form pores during puffing.

In the present invention, the 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, at a weight ratio of 10 to 50 based on the total weight of the granules. If the particle size of the brown rice powder is less than the above lower limit, agglomeration occurs between the brown rice powders, making it difficult to uniformly mix the functional raw materials (granules). Conversely, if the above upper limit value is exceeded, 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 brown rice powder exceeds the upper limit of the weight ratio, many pores are formed during later puffing, making the puffed food easy to spoil. It may collapse and reduce productivity.

In the present invention, the brown rice powder may be included in an amount of 0.05 to 10% by weight, preferably 1 to 5% by weight, based on the total weight of the composition. If the content of brown rice powder is outside the above range, it is difficult to expect the effect of improving the granulation or puffing rate.

In the present invention, the granules may further include a sweetener. At this time, the sweetener may be included in an amount of 0.01 to 10% by weight based on the total weight of the composition.

In the present invention, the sweetener may be fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, xylitol, sugar, fructose, sucralose, allulose, erythritol, etc., but is preferably fructooligosaccharide and stevia. .

In the present invention, the granules may contain functional raw materials, brown rice powder, and sweetener at a weight ratio of 10 to 50:10 to 50:1 to 25, preferably at a weight ratio of 10 to 30:10 to 30:5 to 15. can be included.

Additionally, in the present invention, the 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, preferably 10 to 30: It may be included in a weight ratio of 10 to 30:2 to 10:1 to 5.

In the present invention, in addition to these ingredients, the granules may contain food-acceptable additives, such as sweeteners, flavoring agents, colorants, such as sugar, lactose, crystalline glucose, aspartame, and cyclodextrin, and in addition, for example, For example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; It may further include mixed preparations such as L-glutamate sodium preparations, noodle added alkaline preparations, preservative preparations, tar coloring preparations, etc., but is not limited thereto. The specific content ratio of these can be appropriately adjusted depending on the purpose.

In the composition of the present invention, 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. It increases the puffing efficiency during future puffing and enables homogeneous distribution of functional raw materials contained in the granules.

In addition to the granules, the composition of the present invention may further include brown rice powder along with brown rice grains. When granules are directly mixed with brown rice and corn grits, the swelling rate can be increased, but the small size may cause non-uniformity in mixing. In particular, when brown rice powder is included inside the granules, the effect of improving the swelling rate is more excellent. If necessary, brown rice powder is used during granulation, and additional brown rice powder can be used when mixing brown rice, that is, brown rice grains and corn grits.

In the present invention, when brown rice grains and brown rice powder are used together in addition to the granules, 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 weight ratio. If the content of brown rice powder is less than the lower limit of the weight ratio, a sufficient bonding effect between brown rice and corn grits cannot be obtained, and if the content of brown rice powder is more than the upper limit of the weight ratio, many pores are formed during subsequent puffing. Puffed foods can easily break down, reducing productivity.

Additionally, the composition of the present invention may further include functional raw materials in addition to the granules. At this time, the functional raw material may be the same or different in type from the functional raw material contained in the granules.

In the present invention, the functional raw material additionally included in the composition other than the granules may be in the form of liquid, powder, or granules, but if it is in the form of powder or granules, it may be coated with sugar.

In the present invention, the sugar may be one or more selected from the group consisting of xylitol, erythritol, fructooligosaccharide, and tagatose, but is not limited thereto.

In the present invention, the 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 based on 100 parts by weight of the functional raw material. In the present invention, if the sugar content is less than the above range, the taste of the puffed food is not good, and if it exceeds the above range, the puffing time becomes longer, so it is used by appropriately adjusting it within the above range.

In the present invention, functional raw materials additionally included in addition to the granules may be included in an amount of 1 to 20% by weight, preferably 5 to 15% by weight, based on the total weight of the health functional food. If the content of the functional raw material is less than the above range, the effect of securing functionality for additional purposes may be minimal, and if the content exceeds the above range, the swelling rate may decrease and it may be difficult to manufacture it as a puffed formulation.

The composition of the present invention may contain common 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 rules and general test methods of the food additive code approved by the Food and Drug Administration, unless otherwise specified. Judgment is made according to standards.

In the present invention, the items listed in the food additive code include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; It includes, but is not limited to, mixed preparations such as L-glutamate sodium preparations, noodle added alkaline preparations, preservative preparations, and tar coloring preparations.

According to another embodiment of the present invention, granulating functional raw materials; A step of mixing granules containing brown rice and corn grits; and a puffing step. A method for manufacturing a health functional food comprising a step is presented.

Each step is described in detail below.

granulation step;

First, the present invention includes the step of granulating a mixture of functional raw materials, brown rice powder, sweetener, and solvent.

In the present invention, the type of the functional raw material is not particularly limited, and any raw material or component that has a specific function useful to the human body can be included without limitation.

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, B12), vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, and folic acid; Coenzyme Q10; protein; 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; Fructooligosaccharide; It may be, but is not limited to this.

As another example, the functional raw material may be 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. However, it is not limited to this.

As another example, the functional raw material may be one or more seaweed extracts or powders selected from the group consisting of kelp, seaweed, hijiki, seaweed, agar, green seaweed, spirulina, and chlorella, but is not limited thereto.

As another example, the functional raw material may be one or more grain extracts or powders selected from the group consisting of barley, sorghum, oats, coix radish, millet, edible hulls, millet, and glutinous rice, but is not limited thereto.

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

As another example, the functional raw materials include ginseng, red ginseng, green tea, reishi mushroom, ginkgo biloba, psyllium husk, aloe gel, cabbage, green onion, beet, bok choy, spinach, broccoli, water parsley, lotus root, paprika, green pepper, sweet pumpkin, kale, green onion, It may be one or more vegetable extracts or powders selected from the group consisting of celery, parsley, carrots, chives, perilla leaves, lettuce, marigold flowers, rhubarb, milk thistle (Silybum marianum), and aloe gel, but is limited thereto. no.

In the present invention, the sweetener may be fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, xylitol, sugar, fructose, sucralose, allulose, erythritol, etc., but is preferably fructooligosaccharide and stevia. .

In the present invention, the mixture may include functional raw materials, brown rice powder, and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, preferably in a weight ratio of 10 to 30:10 to 30:5 to 15. may be included.

In addition, in the present invention, the functional raw materials, brown rice powder, fructooligosaccharide, and stevia may be included in the mixture in a weight ratio of 10 to 50:10 to 50:1 to 15:0.5 to 10, preferably 10 to 30: It may be included in a weight ratio of 10 to 30:2 to 10:1 to 5.

In the present invention, the functional raw materials included in the granules may be included in an amount of 0.5 to 15% by weight, preferably 1 to 10% by weight, based on the total weight of the health functional food to be finally manufactured. If the content of the functional raw material is less than the above range, it may be difficult to secure sufficient functional effect, and if the content exceeds the above range, the swelling rate may decrease and it may be difficult to manufacture a puffed formulation.

In the present invention, the brown rice powder contained in the granules may be included in an amount of 0.05 to 10% by weight, preferably 1 to 5% by weight, based on the total weight of the health functional food to be finally manufactured.

In the present invention, fructooligosaccharide and stevia contained in the granules may be included in an amount of 0.01 to 5% by weight of fructooligosaccharide and 0.01 to 5% by weight of stevia, respectively, based on the total weight of the final health functional food to be manufactured.

In the present invention, 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 granulation of functional raw materials, and is not particularly limited.

In the present invention, when granulating, in addition to the above-mentioned ingredients, food-acceptable additives such as sugar, lactose, crystalline glucose, aspartame, cyclodextrin, etc. may be included, as well as sweeteners, flavoring agents, colorants, etc. For example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; It may further include mixed preparations such as L-glutamate sodium preparations, noodle added alkaline preparations, preservative preparations, tar coloring preparations, etc., but is not limited thereto. The specific content ratio of these can be appropriately adjusted depending on the purpose.

In the present invention, the granulation can be performed using a granulator or extruder.

In the present invention, the granules manufactured through the granulation process may have an average diameter of 0.5 mm to 6.0 mm, or 1.0 mm to 4.0 mm, but are not limited thereto.

Drying stage of granules

In the production method of the present invention, a step of drying the granules may optionally be additionally performed after the granulation step.

In the present invention, the moisture content in the granules can be adjusted to 10 to 15% by weight through the granule drying process. If the moisture content of the granules is too high, the generation of frictional heat is low and the temperature does not rise to a sufficient level, which may cause problems with poor puffing. If the moisture content is too low, carbonization may occur due to excessive frictional heat, causing the puffed cookie to crumble easily. It can happen.

In the present invention, the drying process can be performed at 60°C to 80°C for 1 hour to 5 hours. If the drying temperature is too low, drying time takes a long time, and if the temperature is too high, it is difficult to control moisture in the granules and problems with raw material damage due to high temperature may occur. In addition, if the time range is outside the above time range, problems with poor puffing may occur as the moisture is outside the appropriate moisture range for puffing. At this time, drying may be hot air drying, but is not necessarily limited thereto.

Mixing stage before puffing

Next, the present invention includes the step of mixing the dried granules as described above with brown rice and corn grits to obtain a mixture.

In the present invention, the brown rice may be included in the mixture in an amount of 20 to 60% by weight, preferably 30 to 60% by weight.

In the present invention, the cone 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% by weight.

In the present invention, the corn grits may be included in the mixture in an amount of 30 to 70% by weight, preferably 40 to 60% by weight.

In the present invention, the brown rice and corn grits in the mixture can be included in an amount of 70 to 99% by weight, preferably 75 to 95% by weight, and more preferably 75 to 90% by weight to increase the swelling rate. there is.

In the present invention, the brown rice and corn grits in the mixture are mixed in a weight ratio of 30 to 70:70 to 30, preferably in a weight ratio of 30 to 60:70 to 40, and most preferably in a weight ratio of 1:1 to 1.1. May be included. If brown rice is used excessively compared to corn grits, puffed foods easily break down, and if corn grits are used excessively compared to brown rice, puffed foods with a hard texture are produced.

In the present invention, the granules in the mixture are included in the range of 1 to 25% by weight, preferably in the range of 1 to 15% by weight, based on the total weight of the composition, to increase the swelling rate and to provide the health functional food of the puffed formulation to be finally manufactured. Ensures that functional raw materials are distributed evenly.

In addition, in the present invention, 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. This increases the puffing efficiency during future puffing and enables homogeneous distribution of the functional raw materials contained in the granules.

In the present invention, the brown rice included in the mixture is preferably brown rice grains, but in order to increase the binding force with corn grits, brown rice powder may be additionally mixed if necessary.

In the present invention, the 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 above lower limit, agglomeration occurs between the brown rice powders, making uniform mixing with brown rice and corn grits difficult. Conversely, if the upper limit value is exceeded, it is difficult to secure the above-mentioned effect because brown rice powder is similar in size to corn grits.

In addition, in the present invention, when brown rice powder is additionally mixed with brown rice grains during the mixing, brown rice grains and brown rice powder may be mixed at 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 weight ratio, a sufficient bonding effect between brown rice and corn grits cannot be obtained, and if the content of brown rice powder is more than the upper limit of the weight ratio, many pores are formed during subsequent puffing. Puffed food may easily break down, reducing productivity.

In the present invention, functional raw materials may be further mixed into the mixture. At this time, the functional raw material may be the same or different in type from the functional raw material contained in the granules.

In the present invention, in addition to the granules, functional raw materials additionally included in the mixture may be included in an amount of 1 to 20% by weight, preferably 5 to 15% by weight, based on the total weight of the health functional food. If the content of the functional raw material is less than the above range, the effect of securing functionality for additional purposes may be minimal, and if the content exceeds the above range, the swelling rate may decrease and it may be difficult to manufacture it as a puffed formulation.

In the present invention, the functional raw material additionally included in the mixture in addition to the granules may be in the form of liquid, powder, or granules. However, if it is in the form of powder or granules, it may be coated with a sugar solution.

In the present invention, the sugar solution may be one or more selected from the group consisting of xylitol, erythritol, fructooligosaccharide, and tagatose, but is not limited thereto.

Unlike saccharides such as sucrose, glucose, and starch syrup, saccharides do not affect the calorie change in the application target, guarantee an appropriate sweetness compared to sugar, and are functional sugars in themselves. The sugar solution used in the present invention is made by melting sugar into a liquid state by indirect heating (for example, double boiling). The sugar solution may vary slightly depending on the type of sugar, but may be prepared in a liquid form through indirect heating in the range of 120 ℃ to 140 ℃, preferably 125 ℃ to 130 ℃ for 50 to 70 minutes.

In the present invention, the functional raw material may be coated by spraying a sugar solution on the raw material 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 content of the sugar solution is less than the above range, the taste of the puffed food is not good, and if it exceeds the above range, the puffing time becomes longer, so it is used by appropriately adjusting it within the above range.

In the present invention, the sugar solution coating process may use a mixer, combiner, or coater commonly used in coating, for example, a speed mixer or combiner. When using the speed mixer or a combiner equipped with a thermostat, for example, in the case of a speed mixer, the sugar solution is sprayed at 360 rpm and in the case of a combiner, the sugar solution is sprayed at a speed of about 650 g/min at 1/3 of the speed of the speed mixer (the sugar solution in the speed mixer is sprayed at 2 kg/min). This can induce sufficient friction.

In the present invention, for the subsequent process after coating with the sugar solution, a cooling process is performed by cooling to a temperature of 60 ℃ or lower, specifically 60 ℃ or lower in winter and 45 ℃ or lower in summer, preferably 40 ℃ to room temperature. do. This cooling process is a process that causes the sugar solution to solidify and crystallize as it cools so that it has the rebound hardness necessary for expansion against compression or screw pressure. If the process of mixing functional raw materials is performed before cooling the sugar solution, the functional raw materials may clump together due to the viscosity of the sugar solution, making uniform mixing difficult, and there is a risk of loss or destruction of the functional raw materials.

In the present invention, the mixture may contain common food additives, and its suitability as a food additive is determined in accordance with the general rules and general test methods of the food additive code approved by the Food and Drug Administration, unless otherwise specified. Judgment is made according to specifications and standards.

In the present invention, the items listed in the food additive code include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as dark pigment, licorice extract, crystalline cellulose, high-quality pigment, and guar gum; It includes, but is not limited to, mixed preparations such as L-glutamate sodium preparations, noodle added alkaline preparations, preservative preparations, and tar coloring preparations.

puffing stage

Next, the present invention includes the step of puffing the obtained mixture.

In the present invention, the puffing can be performed using an extrusion puffer. It is manufactured by injecting the mixture into an extrusion bulking machine and extruding it while passing through a screw or compressing it. The extrusion bulking machine used at this time can use an extrusion bulking method using an extruder commonly used in the industry. At this time, it is possible to manufacture puffed food compositions in various shapes depending on the mold of the extrusion puffing machine used. These shapes include, for example, a ring shape, a star shape, a crescent moon shape, and a stick shape. .

In the present invention, the puffing process is preferably performed at 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 occur in which the puffed food cannot be molded, and if the temperature is high, the puffed food may burn.

According to the manufacturing method of the present invention, the mixture is puffed with a swelling ratio (product diameter/injection port diameter) of 2.5 or more, preferably 3.0 or more, so that the functional ingredients are uniformly distributed and a health functional food in a puffed formulation with excellent texture is provided. to enable manufacturing.

In the present invention, the puffed food has an expiration date of 6 months or more and can be packaged in a daily intake packaging unit of 50g or less. The longer the shelf life, the easier it is for functional raw materials to be destroyed, and this becomes more serious in the case of food-type formulations. The shelf life of the puffed food of the present invention can be further extended because the functional raw materials are stably present and destruction during the distribution process is minimized.

In addition, the swelling rate of the puffed food of the present invention does not decrease even if the content of the functional raw material is increased. If the puffing rate is low or the content of functional raw materials is low, there is a problem that the daily intake is relatively high. However, the puffed food of the present invention reduces the daily intake, increases convenience of intake, and at the same time secures the effect of reducing costs.

Example

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

[Analysis method]

(1) Measurement of diameter swelling rate

The diameter swelling rate of the extruded product was calculated as the average value of the ratio of the diameter of the injection hole and the diameter of the extruded product by measuring the diameter of the extruded product 10 times with a caliper (CD-15C, Mitutoyo Co., Tokyo, Japan). The swelling rate mentioned in this specification refers to the diameter swelling rate unless otherwise specified.

(2) preference

For 20 men and women in their 20s and 50s, the crispness, roughness, hardness, color, and overall preference of the extruded product were repeated twice using a 5-point scoring method to obtain the average value.

[Example 1]

Garcinia cambogia (HCA 70%, water soluble) as a functional raw material is mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, then added with purified water, granulated using a ventilation machine, and dried at 70°C for 2 hours. Thus, spherical granules of 3 mm in size were manufactured.

The granules were mixed with brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%), then placed in an extrusion puffer and passed at a speed of 60 rpm/min for 20 seconds to produce puffed rings weighing approximately 0.13 to 0.15 g. A puffed health functional food formulation was prepared (total weight is approximately 50 g). At this time, the mixing ratio of each component is shown in Table 1 below.

ingredient content(%) granule garcinia 2.69 brown rice flour 2.78 Fructooligosaccharide 0.57 stevia 0.34 mix Brown rice 45.42 Corn grits 48.20 total 100

[Example 2]

As the first functional raw material, Garcinia cambogia (HCA 70%, water soluble) was mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, then purified water was added and granulated using a ventilation machine, and incubated at 70°C for 2 hours. After drying for a while, spherical granules of 3 mm in size were prepared.

To the granules, brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%) were mixed, and psyllium husk powder coated with 19.55% by weight of xylitol as a second functional raw material was mixed together and placed in an extrusion blower. It was added and passed for 20 seconds at a speed of 60 rpm/min to prepare a puffed health functional food in the form of a puffed pill weighing approximately 0.13 to 0.15 g (total weight is approximately 55 g). At this time, the mixing ratio of each component is shown in Table 2 below.

ingredient content(%) granule garcinia 3.55 brown rice flour 2.23 Fructooligosaccharide 0.5 stevia 0.3 mix psyllium husk 15.60 Brown rice 37.70 Corn grits 40.13 total 100

[Example 3]

As a functional raw material, bilberry extract (36% of the functional ingredients of the raw material) is mixed with brown rice powder, fructooligosaccharide powder, and enzyme-treated stevia, then added with purified water, granulated using a ventilation machine, and incubated at 70 ° C for 2 hours. It was dried to prepare 3 mm spherical granules.

The granules were mixed with brown rice grains and corn grits (particle size 0.7 mm, moisture content 10%), then placed in an extrusion puffer and passed at a speed of 60 rpm/min for 20 seconds to produce puffed rings weighing approximately 0.13 to 0.15 g. A puffed health functional food formulation was prepared (total weight is approximately 10 g). At this time, the mixing ratio of each component is as shown in Table 3 below.

ingredient content(%) granule Bilberry Extract 1.92 brown rice flour 2.78 Fructooligosaccharide 0.57 stevia 0.34 mix Brown rice 45.67 Corn grits 48.72 total 100

[Example 4]

The same procedure as in Example 2 was performed, but vitamin D and zinc were added instead of garcinia as functional raw materials to prepare a pill-type puffed health functional food.

[Example 5]

A puffed health functional food in the form of a pill was prepared in the same manner as in Example 1, except that chlorella powder was added instead of garcinia as a functional raw material.

[Example 6]

A puffed health functional food in the form of a pill was prepared in the same manner as in Example 1, except that calcium was added instead of garcinia as a functional raw material.

[Comparative Example 1]

Each ingredient shown in Table 1 was simply mixed without granulation, then put into an extrusion puffer and passed through the mixture for 20 seconds at a speed of 60 rpm/min to prepare a puffed health functional food in the form of multiple pills weighing approximately 50 g.

[Comparative Example 2]

Except that brown rice powder was not used during granulation, the same procedure as in Example 1 was carried out, and the mixture of granules, brown rice grains, and corn grits was put into an extrusion blower and passed at a speed of 60 rpm/min for 20 seconds to obtain approximately 53 g. A puffed health functional food in the form of a plurality of pills was manufactured.

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

1. Comparison of average swelling rates

The average puffing rates of the puffed health functional foods obtained in Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 2 were measured and shown in Table 4 below, and photos of each obtained puffed health functional food are shown in Figure 1 (a) to (e).

division Swelling rate Example 1 3.3 Example 2 3.1 Example 3 3.0 Comparative Example 1 2.1 Comparative Example 2 2.3

As shown in Table 4 and Figure 1 (a) to (e), according to the present invention, the functional raw material of Garcinia cambogia is mixed with brown rice powder, fructo-oligosaccharide, and stevia, first granulated, and then mixed with brown rice and corn grits. When puffing was performed after mixing with (Examples 1, 2, and 3), it was confirmed that puffing was achieved with a high swelling ratio of 3.0 or more, and it was confirmed that puffing was achieved to a uniform degree in each puffed food produced. .

On the other hand, when puffing was performed by simply mixing Garcinia cambogia with brown rice and corn grits without primary granulation of the functional raw material of Garcinia cambogia (Comparative Example 1) or when brown rice powder was not used during granulation (Comparative Example 2) ), it can be seen that there is a large difference in the swelling rate for each individual puffing ring.

2. Comparison of uniformity of functional raw materials for each puffed pill

In order to check whether the functional raw material of Garcinia cambogia is uniformly distributed in each puffed ring of Example 1 and Comparative Example 1, two of the puffed rings prepared in Example 1 and Comparative Example 1 were randomly selected and each of them The content of the functional raw material of Garcinia Cambogia contained in the pill was confirmed. Specifically, hydroxycitric acid was sufficiently extracted from the sample of the puffed ring using a 10 mM sulfuric acid solution, the content per g was confirmed through liquid chromatography, and the results are shown in Table 5 below.

division 1st pill 2nd circle Example 1 Puffed snack size 10.72mm 9.80mm Swelling rate 3.2 2.9 Functional ingredient (total (-) Hydroxycitric acid) content 13.84mg/g (761mg/day) 13.69mg/g
(752mg/day) Compliance with standard standards
(Garcinia Cambogia daily intake specification: 750mg/day from total (-)Hydroxycitric acid) Standard conformity Standard conformity Comparative Example 1 Puffed snack size 11.22mm 5.78mm Swelling rate 3.3 1.7 Functional ingredient (total (-) Hydroxycitric acid) content 8.22mg/g
(452mg/day) 18.75mg/g
(1031mg/day) Compliance with standard standards
(Garcinia Cambogia daily intake specification: 750mg/day from total (-)Hydroxycitric acid) Not up to standard exceeds specifications

As shown in Table 5, when the functional raw material of Garcinia cambogia was mixed with brown rice powder, fructooligosaccharide, and stevia, first granulated, 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 for each individual puffed pill, but there was also no significant difference in the content of the Garcinia cambogia functional raw material.

On the other hand, when puffing was carried out by simply mixing Garcinia cambogia with brown rice and corn grits without granulating the Garcinia cambogia functional raw material (Comparative Example 1), not only was there a large difference in the puffing rate for each puffed pill, but also the amount of garcinia for each puffed pill was large. In the case of pills with a high swelling rate due to a large difference in the content of cambogia, the garcinia cambogia content was low and did not meet the standard specifications, while the pills with insufficient puffing exceeded the standard specifications due to excessive mixing of Garcinia cambogia powder. It can be seen that this occurred because the Garcinia cambogia powder precipitated and was not mixed homogeneously when mixing raw materials without granulation.

[Test Example 2] Evaluation of the size, swelling rate, and preference of the puffed ring according to the size of the granule

In order to determine whether the size, swelling rate, and preference of the puffed health functional food are affected by the size of the granules during granulation, the puffed health functional food was manufactured by the method shown in Example 2, but when granulating Garcinia Cambogia By adjusting the nozzle of the ventilation machine, the average diameter of the granules is varied to 0.5 mm, 2.0 mm, 3.0 mm, and 6.0 mm. After primary granulation, it is further mixed with brown rice and corn grits, and then puffed to produce a puffed health functional food. Manufactured. The size, swelling rate, and preference of each manufactured health functional food were evaluated and the results are shown in Table 6 below, and photos of each product were taken and the results are shown in Figure 2.

granule size 0.5mm 2.0mm 3.0mm 6.0mm Puffed Snack Size 7.83mm 9.5mm 11.05mm 10.55mm Swelling rate 2.3 2.79 3.25 3.1 preference crispy 2.8 3.8 4.2 4.6 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

Looking at the results in Table 6 and Figure 2, it can be seen that the size of the granules affects the swelling rate. As the size of the granules increased, the swelling rate increased, but when the size of the granules was too large, such as 6.0 mm, the swelling rate actually decreased, and the preference for ingestion decreased.

[Test Example 3] Evaluation of puffed ring size, puffing rate, and preference according to the size of the granules according to the mixing ratio of brown rice and corn grits

In order to evaluate the effect on the puffing rate and preference according to the mixing ratio of brown rice and corn grits, the contents of brown rice and corn grits mixed with the granules were varied as shown in Table 7 below, and the mixture was puffed to produce a puffed health functional food. Manufactured. The size, swelling rate, and preference of each manufactured health functional food were evaluated and the results are shown in Table 8 below, and photos of each product were taken and the results are shown in Figure 3.

ingredient Comparative Example 3 Example 7 Example 2 Comparative Example 4 granule garcinia 3.55 3.55 3.55 3.55 brown rice flour 2.23 2.23 2.23 2.23 Fructooligosaccharide 0.50 0.50 0.50 0.50 stevia 0.30 0.30 0.30 0.30 mix 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

division Comparative Example 3 Example 7 Example 2 Comparative Example 4 Puffed Snack Size 7.65mm 8.85mm 11.05mm 12.50mm Swelling rate 2.25 2.6 3.25 3.68 preference crispy 3.1 3.5 4.2 4.5 Roughness 3.5 3.6 3.5 4.0 taste 2.4 3.1 4.3 2.8 overall preference 3.0 3.4 4.0 3.8

As shown in Table 8 and Figure 3, the swelling rate tended to increase as the content of corn grits increased, and in Comparative Example 3, sufficient swelling was not achieved, resulting in poor crispy texture and taste. On the other hand, when the cone grits were used excessively, as in Comparative Example 4, they puffed excessively and broke easily, and a slight burnt smell was observed.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred implementation examples and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (13)

20 to 60% by weight of brown rice; 30 to 70% by weight of corn grits; And 1 to 25% by weight of granules;
The brown rice and corn grits are included in a weight ratio of 40 to 60:60 to 40,
The granules are ring-shaped particles manufactured by using a granulator or extruder to mix functional raw materials, brown rice powder, and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25,
The granules have an average particle size of 2.0 to 6.0 mm,
The functional raw materials include minerals; vitamin; protein; propolis; probiotics; polydextrose; Dietary Fiber; amino acid; amino sugar; xylitol; Fructooligosaccharide; Collagen; peptide; Seaweed extract or powder; Cereal extract or powder; Fruit extract or powder; A composition for manufacturing a health functional food in a puffed formulation containing at least one selected from the group consisting of vegetable extract or powder. delete delete delete According to paragraph 1,
The sweetener is one or more selected from the group consisting of fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, xylitol, sugar, fructose, sucralose, allulose, and erythritol. delete delete Granulating a mixture of functional raw materials, brown rice powder, sweetener, and solvent into a ring shape using a granulator or extruder;
Obtaining a mixture by mixing granules with brown rice and corn grits; and
Including the step of puffing,
The mixture of the granules and brown rice and corn grits includes 20 to 60% by weight of brown rice, 30 to 70% by weight of corn grits, and 1 to 25% by weight of granules, and the brown rice and corn grits are 40 to 60:60 to 40. Included in weight percentage,
The granules contain functional raw materials, brown rice powder, and sweetener in a weight ratio of 10 to 50:10 to 50:1 to 25, and have an average particle size of 2.0 to 6.0 mm,
The functional raw materials include minerals; vitamin; protein; propolis; probiotics; polydextrose; Dietary Fiber; amino acid; amino sugar; xylitol; Fructooligosaccharide; Collagen; peptide; Seaweed extract or powder; Cereal extract or powder; Fruit extract or powder; A method for producing a health functional food comprising at least one selected from the group consisting of vegetable extract or powder. According to clause 8,
The sweetener is one or more selected from the group consisting of fructooligosaccharide, stevia, isomaltooligosaccharide, xylooligosaccharide, xylitol, sugar, fructose, sucralose, allulose and erythritol. delete delete According to clause 8,
In the step of obtaining the mixture, the brown rice, corn grits, and granules are mixed at a weight ratio of 40 to 60:60 to 40:1 to 15. According to clause 8,
A manufacturing method further comprising the step of additionally mixing functional raw materials when obtaining the mixture.