KR102759494B1 - Granola with improved particle size and method for producing granola - Google Patents

Abstract

A method for manufacturing granola may include a step of drying at least one of almond flour, oat flour, brown rice flour, rice flour, black bean powder, and black sesame powder at 90 degrees Celsius to 100 degrees Celsius for 10 to 20 minutes to prepare a first powder mixture, a step of grinding at least one seed to prepare a second powder mixture, a step of filtering the first powder mixture and the second powder mixture using a mesh having a specified gap, a step of forming a raw material mixture by mixing the first powder mixture, the second powder mixture, dried fruit, and liquid ingredients, and a step of placing the raw material mixture in a specified mold and heating it at a temperature of 160 to 180 degrees Celsius for 20 to 30 minutes.

Description

{GRANOLA WITH IMPROVED PARTICLE SIZE AND METHOD FOR PRODUCING GRANOLA}

The examples described below relate to granola having improved particle size and a method for producing granola.

Various nutritious snacks are in demand as meal replacements, and various products such as granola are provided. Granola is a breakfast dish, and is made by mixing grains such as oatmeal, barley, brown rice, corn, etc., with nuts, sugar, milk, vegetable oil, etc., and baking them in the oven. It uses nuts or grains as the main ingredients, and conveniently supplies carbohydrates, proteins, fats, vitamins, etc., so it can provide necessary nutrients at the right time.

In the case of granola, it contains various grains, nuts, etc., so it is popular as a nutritious breakfast food, and can provide an appropriate amount of nutrients, so it may be a suitable diet for modern people.

As we enter an aging society, the food industry market for the elderly is growing. The food market for the elderly is mainly composed of health functional foods, and various types of food for the elderly are in demand.

Granola is solid and has been targeted at younger generations and children.

Because chewing is difficult for the elderly, there is a need to make granola softer and more accessible to the elderly.

In addition, there was a problem of difficulty in meeting nutritional needs due to excessive use of high-calorie ingredients and low content of dietary fiber and protein. A solution is needed to solve the above-mentioned problems.

The technical problems to be achieved in this document are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

In one embodiment, a method for manufacturing granola may include a step of drying at least one of almond flour, oat flour, brown rice flour, rice flour, black bean powder, and black sesame powder at 90 degrees Celsius to 100 degrees Celsius for 10 to 20 minutes to prepare a first powder mixture, a step of grinding at least one seed to prepare a second powder mixture, a step of filtering the first powder mixture and the second powder mixture using a mesh having a specified gap, a step of forming a raw material mixture by mixing the first powder mixture, the second powder mixture, dried fruit, and liquid ingredients, and a step of placing the raw material mixture in a specified mold and heating it at a temperature of 160 to 180 degrees Celsius for 20 to 30 minutes.

In one embodiment, the granola may include a first powder mixture comprising almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame powder, a second powder mixture comprising ground pumpkin seeds, sunflower seeds, or pumpkin seeds, dried fruits such as raisins, dried apples, dried sweet potatoes, or a combination of one or more of raisins, dried apples, and dried sweet potatoes, allulose, grapeseed oil, vanilla essence, eggs, or a combination of one or more of allulose, grapeseed oil, vanilla essence, and eggs.

According to one embodiment, granola is made by powdering grains, nuts, and seeds and controlling the particle size, so that even the elderly can easily consume it as a snack.

According to one embodiment, the raw materials of granola, such as grains, nuts, and seeds, are rich in nutrients and can meet the nutritional needs of the elderly.

Additionally, granola uses sugar substitutes to minimize sugar, so it can be consumed by the elderly despite their underlying health conditions.

The effects obtainable from the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by a person skilled in the art to which the present disclosure belongs from the description below.

FIG. 1 is a flow chart illustrating a method for manufacturing granola according to one embodiment.
Figure 2 is a graph comparing the hardness of granola and a control group according to one embodiment.
FIGS. 3 and 4 are diagrams showing the results of a particle size test of granola according to one embodiment.

Specific structural or functional descriptions of embodiments according to the concept of the present invention disclosed in this specification are merely exemplified for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention can be implemented in various forms and are not limited to the embodiments described in this specification.

The embodiments according to the concept of the present invention can have various changes and can have various forms, so the embodiments are illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, but includes changes, equivalents, or substitutes included in the spirit and technical scope of the present invention.

Although the terms first or second may be used to describe various components, the components should not be limited by the terms. The terms are only intended to distinguish one component from another, for example, without departing from the scope of the invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component.

When it is said that an element is "connected" or "connected" to another element, it should be understood that it may be directly connected or connected to that other element, but that there may be other elements in between. On the other hand, when it is said that an element is "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between. Expressions that describe the relationship between elements, such as "between" and "directly between" or "directly adjacent to", should be interpreted similarly.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. As used herein, the terms "comprises" or "has" and the like are intended to specify the presence of a stated feature, number, step, operation, component, part, or combination thereof, but should be understood to not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms defined in commonly used dictionaries, such as those defined in common usage, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, the scope of the patent application is not limited or restricted by these embodiments. The same reference numerals presented in each drawing represent the same components.

Hereinafter, granola and a method for manufacturing granola according to various embodiments of the present invention will be described in detail.

Granola is usually a breakfast dish, and it is made by mixing grain products such as oatmeal, barley, brown rice, corn, etc., coconut, nuts, sugar, honey, maple syrup (molasses), vegetable oil, and baking it in the oven. It is also often mixed with dried fruits. It is stirred several times during baking or crushed after baking to make a suitable lump. The presence or absence of heat treatment is the difference from muesli.

FIG. 1 is a flow chart illustrating a method for manufacturing granola according to one embodiment.

Regular granola is a food made by adding grains, nuts, and fruits, so you can get the dietary fiber contained in grains, vitamins contained in fruits, and unsaturated fatty acids contained in nuts. In general, granola can cause problems with excessive intake of fat and sugar because sugar and oil are added.

According to one embodiment, granola can reduce sugar and provide necessary nutrients. Hereinafter, a method for producing granola is described.

Referring to FIG. 1, a method for manufacturing granola may include a process of manufacturing a first powder mixture, manufacturing a second powder mixture, filtering, mixing the first powder mixture, the second powder mixture, dried fruit and liquid material, and heating the raw material mixture.

In step 110, a first powder mixture constituting the granola can be prepared. The first powder mixture can be obtained by drying at least one of almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame powder at 90 degrees Celsius to 100 degrees Celsius for 10 to 20 minutes.

In one embodiment, the first powder mixture may include all of almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame flour. In another example, the first powder mixture may include several grains selected from almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame flour.

According to one embodiment, the first powder mixture can be dried by heating to a temperature at which moisture therein can evaporate. For example, the first powder mixture can be dried at 90 to 110 degrees Celsius. The heating temperature can be around 100 degrees Celsius, which is the evaporation temperature (or boiling point (BP)) of moisture. When the heating temperature is 90 degrees or lower, moisture does not evaporate easily and the drying time can take a long time. When the heating temperature is 110 degrees or higher, moisture evaporates easily, but the grain may burn or nutrients contained in the grain may be destroyed due to the high temperature. Therefore, the heating temperature can be set to a temperature at which moisture evaporates easily while maintaining nutrients.

In step 120, a second powder mixture constituting the granola can be prepared. The second powder mixture can be formed by grinding at least one seed. The at least one seed can be a pumpkin seed, a sunflower seed, or a combination of pumpkin seeds and sunflower seeds. For example, the second powder mixture can include a vegetable seed, such as a pumpkin seed, a sunflower seed, or can include one of pumpkin seeds and sunflower seeds. As another example, the second powder mixture can include both pumpkin seeds and sunflower seeds. The second powder mixture can be formed of, but is not limited to, pumpkin seeds, sunflower seeds, or a combination of pumpkin seeds and sunflower seeds, and the second powder mixture can further include other seeds not mentioned.

In one embodiment, a second powder mixture can be formed by grinding the pumpkin seeds, sunflower seeds, or a mixture of pumpkin seeds and sunflower seeds.

According to one embodiment, the first powder mixture, which is grains, can provide carbohydrates, and the second powder mixture, which is seeds, can include a fiber component, and thus can perform the function of suppressing a rise in blood sugar levels after a meal.

In step 130, the first powder mixture and the second powder mixture can be filtered (or filtered) by a sieve. The first powder mixture and the second powder mixture can be filtered using a sieve (mesh) having a designated gap. Since the sieve is filtered using a designated gap, only materials within a certain gap can be filtered. The gap of the sieve can be configured as a sieve having a gap of 0.4 mm to 0.6 mm. Since the size of the particles is too large, it can be difficult for the elderly to chew, so the gap of the sieve can be set so as to uniformly maintain particles of an appropriate size.

In step 140, the first powder mixture, the second powder mixture, the dried fruit, and the liquid material can be mixed with each other. For example, the first powder mixture, the second powder mixture, the dried fruit, and the liquid material can be mixed to form a raw material mixture.

The dried fruit may be a raisin, a dried apple, a dried persimmon, or a combination of one or more of raisins, dried apples, and dried persimmons. For example, the dried fruit may be one of raisins, dried apples, and dried persimmons. For another example, the dried fruit may include all of raisins, dried apples, and dried persimmons, or may be a combination of two of raisins, dried apples, and dried persimmons.

The above dried fruits can provide fiber and vitamins when consumed as granola.

The liquid material can be allulose, grapeseed oil, vanilla essence, egg or a combination of one or more of allulose, grapeseed oil, vanilla essence, and egg. For example, the liquid material can be one of allulose, grapeseed oil, vanilla essence, and egg. In other examples, it can include all of allulose, grapeseed oil, vanilla essence, and egg, or a combination of two or more of allulose, grapeseed oil, vanilla essence, and egg. Allulose can provide a sweetness and similar texture to sugar, but can minimize calories and carbohydrates. Allulose can be a monosaccharide detected in wheat in small amounts. Allulose can be utilized as a sugar substitute sweetener and can be obtained from fructose or corn.

Vanilla essence can be an oil having a vanilla scent. Vanilla essence can be formed from vanilla extract with other additives added.

According to one embodiment, the liquid materials are mainly composed of oils, but by using vegetable oils, unlike animal fats, they provide unsaturated fatty acids, which can help prevent adult diseases and control blood pressure.

In step 150, the raw material mixture of step 140 may be heated to manufacture granola. For example, the raw material mixture may be placed in a designated mold and heated at a temperature of 160 to 180 degrees for 20 to 30 minutes.

The granola formed according to the above-described manufacturing method may have the following weight ratio. Based on 100 parts by weight of the almond powder constituting the first powder mixture, each of the oat powder, the brown rice powder, and the rice powder may be included in an amount of 25 to 50 parts by weight. Each of the black sesame powder and the black bean powder may be included in an amount of 10 to 15 parts by weight based on 100 parts by weight of the almond powder.

According to one embodiment, the raisins, the dried apples, and the black bean powder, which constitute the second powder mixture, are soaked in a maple extract having 3 to 5 parts by weight relative to 100 parts by weight of the almond powder, and each of the raisins, the dried apples, and the black bean powder may contain 20 to 25 parts by weight relative to 100 parts by weight of the almond powder.

In one embodiment, the milk may contain 10 to 15 parts by weight relative to 100 parts by weight of the almond powder, the grape seed oil may contain 20 to 30 parts by weight relative to 100 parts by weight of the almond powder, and the egg may contain 40 to 50 parts by weight relative to 100 parts by weight of the almond powder.

In one embodiment, the allulose may be included in an amount of 50 to 60 parts by weight per 100 parts by weight of the almond flour.

Nutritional Information Senior-friendly food Korean industrial standard quality standard (A) Content per 100g of granola (B) Baseline ratio (B/A) fitness protein 6g/100g or more 11.50 1.92 ◎ Vitamin A 75ug RAE/100g or more 42.00 0.56 Vitamin C 10mg/100g or more 70.00 7.00 ◎ Vitamin D 1.5ug/100g or more 2.97 1.98 ◎ Riboflavin 0.15mg/100g or more 0.66 4.40 ◎ Niacin 1.6mg/100g or more 1.51 0.94 calcium 80mg/100g or more 167.00 2.09 ◎ potassium 0.35g/100g or more 0.34 0.97 Dietary fiber 2.5g/100g or more 6.76 2.70 ◎

Granola manufactured according to the granola manufacturing method described above can have nutritional components as shown in Table 1.

Granola according to one embodiment was analyzed using 'National Standard Food Composition DB 9.2' data. It can be seen that granola according to one embodiment satisfies 6 out of 9 nutrients in Table 1 presented in the quality standards for senior-friendly foods. It can be seen that it contains 7 times more vitamin C, 4.4 times more riboflavin, 2.7 times more dietary fiber, and 1.92 times more protein. It satisfies the quality standards for senior-friendly foods that require at least 1 item among the nutrients presented in the Korean Industrial Standard Quality Standard.

Additionally, in the case of niacin and potassium, it can be seen that all nutrients except vitamin A meet the quality standards, as they are almost approaching the standards.

Granola according to a method for manufacturing granola according to one embodiment satisfies the quality standards of senior-friendly food and contains a rich and even amount of relevant nutrients, so it can help maintain the health of the elderly.

Figure 2 is a graph comparing the hardness of granola and a control group according to one embodiment.

Referring to FIG. 2, in one embodiment, the hardness was compared with that of granola, a commercially available snack product.

Hardness was measured using a texture analyzer (CT3-1000; Brookfield, Middleboro, MA, USA) using products that were shaped products and therefore wider than the probe area, but without any preprocessing such as cutting, if possible, in the case of Stage 1 (tooth intake) products according to the method mentioned in the Korean Industrial Standards. For the measurement of hardness, a circular probe of the testing equipment with a diameter of 3 mm was used. The moving speed of the probe to compress the sample was set to 10 mm/sec, the clearance was set to 30% of the sample thickness, and the sample temperature was maintained at 20±2°C to conduct the test.

The hardness of the granola according to one embodiment may be approximately 150,000 N/m^2. The test measurement value of the granola may be 144,550 (N/m2).

The hardness values of common snacks that the elderly enjoy are as follows. Energy bars can have a hardness of 1,676,290 N/m2, butter cookies 903,070 N/m^2, yakgwa 605,640 N/m2, margarettes 197,470 N/m^2, and choco pies 170,030 N/m^2. This is the lowest hardness compared to snacks sold on the market, and it can satisfy the first-stage hardness standard of 500,000 (N/m2) or less presented in the Korean Industrial Standards (KS) quality standards for elderly-friendly foods.

In addition to the test results above, when compared with the hardness of the beef ribs in the braised short ribs (374,683 N/m^2), the lotus root hardness in the braised Korean beef ribs (242,323 N/m^2), and the mackerel hardness in the braised mackerel kimchi (301,478 N/m^2) among the three senior-friendly foods sold domestically, the granola according to one embodiment has the relatively lowest hardness, and thus may be a soft product suitable for chewing and swallowing.

Compared to other control groups, the hardness of fish cake, which is frequently used as a soft processed food for the elderly, can be 241,080 N/m^2, the hardness of yanggaeng can be 215,600 N/m^2, the hardness of creamy can be 147,000 N/m^2, the hardness of spam can be 127,400 N/m/6, the hardness of tofu can be 50,470 N/m^2, and the hardness of muk can be 43,610 N/m^2.

In one embodiment, the hardness value of the granola may be within 500,000 N/m^2, considering the chewing ability of the elderly. Preferably, the hardness value of the granola may be within 200,000 N/m^2, and more preferably, the hardness of the granola manufactured by the above manufacturing method may be from 120 kN/m^2 to 150 kN/m^. When the hardness of the granola is 100 kN/m^2 or less, it may be easy for the elderly to consume, but the granola may be easily crushed, and thus a hardness above a certain value may be required.

The granola according to the above-described embodiment has a hardness value that is small enough for consumption by the elderly, while also having a certain strength, so that it maintains its shape and has a hardness value that is easy to store, so that the product can be easily stored.

FIGS. 3 and 4 are diagrams showing the results of a particle size test of granola according to one embodiment.

Figures 3 and 4 show experimental values for particle size analysis of granola. As a result of two experiments on the same product of granola according to one embodiment, the distribution of particle size values is similar.

The experimental method was conducted in accordance with ISP 13320 (Particle size analysis - Laser diffraction methods), and the test equipment used was LS 13-320 from Beckman Coulter. The particle size measurement range of the above test equipment can be 0.4 um to 2 mm.

The particle size measurement results are as shown in the table below.

Sample Test items unit How to test Test Results Sample of Fig. 3 Average particle size (dry) μm ISO 13320 425 Sample of Fig. 4 Average particle size (dry) μm ISO 13320 375

According to the graphs of FIGS. 3 and 4, it can be seen that the diameters of most particles are within 1 mm. For example, in the case of FIG. 3 or FIG. 4, it can be seen that the material of the granola having a diameter smaller than 810 μm or 754 μm accounts for 90 percent or more. Referring to the graphs of FIGS. 3 and 4m, the average particle diameter of the granola manufactured by the manufacturing method may be 350 μm to 450 μm.

By maintaining the average particle size of the raw materials that make up granola at 350 to 450, it can be produced in a way that elderly people do not experience discomfort when chewing.

The following evaluation results related to granola according to the above-described embodiment reveal the overall preference for granola.

Sensual factor Oral proficiency level Product characteristics related Perception of usability writing Younger hardness size Adhesiveness Foreign body sensation Symbol Mean ± standard deviation 4.84±0.15 4.76±0.25 4.83±0.14 4.84±0.07 4.75±0.24 4.68±0.04 4.82±0.08

Table 3 above is the result of evaluating seven items on a 5-point scale for the elderly aged 65 to 80. All seven items were evaluated at 4.6 points or higher out of 5 points, indicating satisfactory quality as a senior-friendly food. In addition, the overall preference, including taste and texture, was found to be very high at 4.82 points. In the case of the elderly, in terms of hardness and particle size, it is formed at a lower hardness of 140,000 N/m^2 to 150,000 N/m^2 than other senior functional foods, and the average particle size is formed at 350 um to 450 um, so that it can obtain a high score in mastication. The above test was measured using the following method. Sensory factors were measured using a 5-point Likert scale. Among the items for evaluating oral ability, mastication is an evaluation of the degree to which a test product (e.g., granola according to one embodiment) can be chewed, with a higher score indicating a higher chewing ability depending on how well the product can be chewed.

Oral Ability Level Among the evaluation items, swallowing is an item that indicates how well one can swallow. The higher the score, the higher the swallowing ability. In other words, the better the swallowing level, the easier it is for the test product to be delivered to the elderly person's stomach after chewing.

Among the evaluation items of product characteristics, the hardness score can be higher as the softness of the product increases. Among the evaluation items of product characteristics, the size score can be higher as the product size increases, depending on whether it is appropriate for consumption.

Among the usability perception levels, adhesiveness is expressed in reverse as the degree to which the product sticks to the teeth when chewed, and a higher score indicates a characteristic in which the product sticks less. Among the usability perception levels, foreign body sensation is expressed in reverse as the degree of a rough foreign body sensation felt in the mouth while chewing and swallowing the product, and a higher score may indicate a characteristic in which the foreign body sensation is less felt. Among the usability perception levels, preference is the overall degree to which one likes the taste, scent, appearance, texture, etc. of granola according to one embodiment, and a higher score may indicate a higher degree of liking.

According to the above-described embodiment, a method for manufacturing granola may include a step of drying at least one of almond flour, oat flour, brown rice flour, rice flour, black bean powder, and black sesame powder at 90 degrees Celsius to 100 degrees Celsius for 10 to 20 minutes to prepare a first powder mixture, a step of grinding at least one seed to prepare a second powder mixture, a step of filtering the first powder mixture and the second powder mixture using a mesh having a specified gap, a step of forming a raw material mixture by mixing the first powder mixture, the second powder mixture, dried fruit, and liquid ingredients, and a step of storing the raw material mixture in a specified mold and heating it at a temperature of 160 to 180 degrees Celsius for 20 to 30 minutes.

In one embodiment, the at least one seed can be a pumpkin seed, a sunflower seed or a combination of pumpkin seeds and sunflower seeds.

In one embodiment, the dried fruit may be raisins, dried apples, dried sweet potatoes or a combination of one or more of raisins, dried apples, and dried sweet potatoes, and the liquid material may be allulose, grape seed oil, vanilla essence, eggs or a combination of one or more of allulose, grape seed oil, vanilla essence, and eggs.

According to one embodiment, each of the oat flour, brown rice flour, and rice flour may contain 25 to 50 parts by weight relative to 100 parts by weight of the almond flour, and each of the black sesame and black bean powders may contain 10 to 15 parts by weight relative to 100 parts by weight of the almond flour.

According to one embodiment, the raisins, the dried apples, and the black bean powder may be soaked in a maple extract having 3 to 5 parts by weight per 100 parts by weight of the almond powder, and each of the raisins, the dried apples, and the black bean powder may contain 20 to 25 parts by weight per 100 parts by weight of the almond powder.

According to one embodiment, the milk may contain 10 to 15 parts by weight relative to 100 parts by weight of the almond powder, the grape seed oil may contain 20 to 30 parts by weight relative to 100 parts by weight of the almond powder, the egg may contain 40 to 50 parts by weight relative to 100 parts by weight of the almond powder, and the allulose may contain 50 to 60 parts by weight relative to 100 parts by weight of the almond powder.

According to one embodiment, the hardness of the granola manufactured by the above manufacturing method may be 140 kN/m^2 to 150 kN/m^2.

According to one embodiment, the average particle size of the granola manufactured by the above manufacturing method may be 350 um to 450 um.

In one embodiment, the granola may include a first powder mixture comprising almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame powder, a second powder mixture comprising ground pumpkin seeds, sunflower seeds, or pumpkin seeds, dried fruits selected from the group consisting of raisins, dried apples, dried sweet potatoes, or a combination of one or more of raisins, dried apples, and dried sweet potatoes, and liquid ingredients selected from the group consisting of allulose, grapeseed oil, vanilla essence, eggs, or a combination of one or more of allulose, grapeseed oil, vanilla essence, and eggs.

According to one embodiment, the oat flour, the brown rice flour and the rice flour each comprise 25 to 50 parts by weight relative to 100 parts by weight of the almond flour, the black sesame and black bean powders each comprise 10 to 15 parts by weight relative to 100 parts by weight of the almond flour, the raisins, the dried apple and the black bean powder are soaked in a maple extract having 3 to 5 parts by weight relative to 100 parts by weight of the almond flour, and the raisins, the dried apple and the black bean powder each comprise 20 to 25 parts by weight relative to 100 parts by weight of the almond flour, the milk comprises 10 to 15 parts by weight relative to 100 parts by weight of the almond flour, the grape seed oil comprises 20 to 30 parts by weight relative to 100 parts by weight of the almond flour, the egg comprises 40 to 50 parts by weight relative to 100 parts by weight of the almond flour, and the allulose comprises It may contain 50 to 60 parts by weight based on 100 parts by weight of the almond powder.

In the specific embodiments of the present disclosure described above, the components included in the disclosure are expressed in the singular or plural form depending on the specific embodiment presented. However, the singular or plural expressions are selected to suit the presented situation for the convenience of explanation, and the present disclosure is not limited to the singular or plural components, and even if a component is expressed in the plural form, it may be composed of the singular form, or even if a component is expressed in the singular form, it may be composed of the plural form.

And the embodiments of the present invention disclosed in this specification and drawings are only specific examples presented to easily explain the technical contents according to the embodiments of the present invention and to help understand the embodiments of the present invention, and are not intended to limit the scope of the embodiments of the present invention. Therefore, the scope of the various embodiments of the present invention should be interpreted as including all changes or modified forms derived based on the technical idea of the various embodiments of the present invention in addition to the embodiments disclosed herein.

Claims (10)

In the method of making granola,
A step of preparing a first powder mixture by drying at least one of almond flour, oat flour, brown rice flour, rice flour, black bean flour, and black sesame powder at 90 degrees Celsius to 100 degrees Celsius for 10 to 20 minutes;
A step of preparing a second powder mixture by grinding at least one seed;
A step of filtering the first powder mixture and the second powder mixture using a mesh having a gap of 0.4 mm to 0.6 mm;
A step of forming a raw material mixture by mixing the first powder mixture, the second powder mixture, dried fruit and liquid materials; and
A step of storing the above raw material mixture in a designated mold and heating it at a temperature of 160 to 180 degrees for 20 to 30 minutes;
The average particle size of the granola is 350 um to 450 um, so that the hardness of the granola is 140 kN/m^2 to 150 kN/m^2,
The above dried fruits are raisins, dried apples, dried persimmons or a combination of one or more of raisins, dried apples and dried persimmons,
The above liquid material is allulose, grape seed oil, vanilla essence, milk, egg or a combination of one or more of allulose, grape seed oil, vanilla essence, milk and egg.
The above oat flour, brown rice flour and rice flour each contain 25 to 50 parts by weight relative to 100 parts by weight of the almond flour,
The black sesame and black bean powders each contain 10 to 15 parts by weight relative to 100 parts by weight of the almond powder,
The above raisins, the above dried apples and the above black bean powder are soaked in a maple extract having 3 to 5 parts by weight per 100 parts by weight of the above almond powder,
The raisins, dried apples and black bean powder each contain 20 to 25 parts by weight relative to 100 parts by weight of the almond powder,
The above milk contains 10 to 15 parts by weight based on 100 parts by weight of the above almond powder,
The grape seed oil is contained in an amount of 20 to 30 parts by weight relative to 100 parts by weight of the almond powder.
The above eggs contain 40 to 50 parts by weight relative to 100 parts by weight of the above almond powder,
The above allulose comprises 50 to 60 parts by weight based on 100 parts by weight of the almond powder.
How to make granola.
In the first paragraph,
At least one seed of the above,
Pumpkin seeds, sunflower seeds, or a combination of pumpkin seeds and sunflower seeds,
How to make granola. delete delete delete delete delete delete In granola,
A first powder mixture comprising almond flour, oat flour, brown rice flour, rice flour, black bean flour and black sesame powder;
A second powder mixture of ground pumpkin seeds, sunflower seeds or pumpkin seeds;
Dried fruits, including raisins and dried apples;
Liquid ingredients including allulose, grape seed oil, milk, and eggs are included so that the hardness of the granola is 140 kN/m^2 to 150 kN/m^2, and the average particle size of the granola is 350 um to 450 um.
Each of the above oat flour, brown rice flour and rice flour,
Contains 25 to 50 parts by weight based on 100 parts by weight of the above almond powder,
Each of the above black sesame and black bean powders,
Contains 10 to 15 parts by weight based on 100 parts by weight of the above almond powder,
The above raisins, the above dried apples and the above black bean powder,
Soak in maple extract having 3 to 5 parts by weight per 100 parts by weight of the above almond powder,
Each of the above raisins, the above dried apples and the above black bean powder,
Contains 20 to 25 parts by weight based on 100 parts by weight of the above almond powder,
The above milk,
Contains 10 to 15 parts by weight based on 100 parts by weight of the above almond powder,
The above grape seed oil,
Contains 20 to 30 parts by weight based on 100 parts by weight of the above almond powder,
The above eggs,
Contains 40 to 50 parts by weight based on 100 parts by weight of the above almond powder,
The above allulose,
Containing 50 to 60 parts by weight relative to 100 parts by weight of the almond powder,
Granola.


delete