Confectionery dough composition not containing gluten and use thereof

Abstract

To provide a confectionery dough composition containing vegetable protein, animal protein, and a dietary fiber, and a use thereof.SOLUTION: This confectionery dough composition contains vegetable protein containing bean protein, animal protein containing milk protein and egg protein, and a dietary fiber.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present application relates to a composition for making confectionery dough and its use. [Background technology]

[0002] In general, the main ingredient of the dough for confectionery products such as biscuits, sables, crackers, and shortbread is wheat flour, and the gluten contained in wheat flour gives the dough viscoelasticity and firmness. However, excessive intake of gluten has been a problem that it can cause celiac disease, non-celiac gluten sensitivity, wheat allergy, and other conditions that adversely affect health and can lead to obesity.

[0003] Recently, as interest in gluten-free and protein-enriched foods has increased, products that do not contain wheat flour have been launched, but most of them are either foods that have a low protein content by substituting only gluten with gelatinized starch or enzyme-treated protein, or high-protein foods that contain gluten. Furthermore, when only protein is mixed into the dough, the texture is inferior to cookies made with wheat flour, and the dough becomes somewhat hard and crumbles as the protein absorbs moisture, and it tends to stick to tools, causing problems in molding (WO2007-114129A).

[0004] Under such circumstances, the present inventors have made intensive research efforts to develop a method for improving the viscoelasticity and moldability of dough and maintaining the shape of the finished confectionery product without adding wheat flour or gluten. As a result, they have produced a dough having the above-mentioned effects by mixing vegetable protein, animal protein and dietary fiber in a specific ratio to adjust the viscoelasticity of the dough, and have confirmed that the confectionery product according to the present invention not only maintains its shape but also has excellent texture and taste even without using starch or gluten, and have completed the present invention. Summary of the Invention [Problem to be solved by the invention]

[0005] One object of the present application is to provide a gluten-free confectionery dough composition.

[0006] Another object of the present application is to provide a method for producing a gluten-free confectionery dough.

[0007] It is yet another object of the present application to provide a confectionery product that is free of starch and gluten and has a high content of protein and dietary fiber. [Means for solving the problem]

[0008] To achieve the above object, one aspect of the present application provides a confectionery dough composition comprising: a vegetable protein including soy protein; an animal protein including milk protein and egg protein; and dietary fiber.

[0009] The confectionery dough compositions of the present application can be gluten-free.

[0010] The gluten refers to a protein complex found in grains of the Triticeae tribe, including wheat, barley, and rye. The confectionery dough composition of the present application is characterized in that, instead of using wheat flour at all during the preparation of the dough, vegetable protein and animal protein are used in a specific ratio, and dietary fiber is mixed with the protein in a specific ratio to prepare the dough. The confectionery dough composition of the present application includes vegetable proteins including soybean proteins. The vegetable proteins are proteins derived from plants, and include, but are not limited to, soybean proteins, grain proteins, nut proteins, and the like.

[0011] The soy protein may include, for example, proteins extracted from soybeans, peas, chickpeas, fava beans, lentils, etc., and more specifically may be soy protein, and even more specifically soy protein concentrate.

[0012] The cereal protein is a protein derived from a cereal grain, and may include, but is not limited to, proteins extracted from cereal grains such as rice, oats, and quinoa, and may not include gluten proteins extracted from cereal grains such as wheat and barley.

[0013] The nut protein is a protein derived from nuts, and may include, but is not limited to, proteins extracted from nuts such as almonds, pumpkin seeds, chia seeds, sacha inchi, hemp seeds, etc. The vegetable protein may be appropriately selected depending on the desired characteristics of the confectionery.

[0014] In the present application, vegetable proteins can impart binding strength, extensibility and elasticity to confectionery dough.

[0015] The confectionery dough composition of the present application contains animal proteins including milk proteins. The animal proteins refer to proteins derived from meat, seafood, eggs, milk, cheese, etc., and may specifically be milk proteins and egg proteins.

[0016] The milk protein is a protein isolated from milk, and includes, but is not limited to, for example, MPC (Milk protein concentrate), MPI (Milk protein isolate), MPH (Milk protein hydrolysate), WPC (Whey protein concentrate), WPI (Whey protein isolate), WPH (Whey protein hydrolysate), CP (Caseins protein), etc.

[0017] The egg protein may be, for example, a protein contained in a whole egg, an egg yolk, or an egg white, and specifically may include ovalbumin contained in an egg white and lecithin contained in an egg yolk.

[0018] In the present application, milk protein can improve the stability of confectionery dough through its emulsifying power, and egg protein can impart binding power and emulsifying power to the dough, as well as stability against heat and acid.

[0019] The confectionery dough compositions of the present application may include dietary fiber, and more specifically, may include dietary fiber including soluble dietary fiber and insoluble dietary fiber.

[0020] The water-soluble dietary fiber includes, but is not limited to, chicory dietary fiber, fructooligosaccharides, indigestible dextrin, polydextrose, galactooligosaccharides, etc., and the insoluble dietary fiber includes, but is not limited to, soybean dietary fiber, prune dietary fiber, rice dietary fiber, oat dietary fiber, etc.

[0021] In this application, dietary fiber provides water retention to confectionery dough.

[0022] In one embodiment, in the confectionery dough composition of the present application, the total protein including plant protein and animal protein may be comprised between 100 and 300 parts by weight, more specifically between 100 and 290 parts by weight, or between 100 and 280 parts by weight, per 100 parts by weight of dietary fiber, and the upper limit of the total protein content may be 300 parts by weight, 250 parts by weight, 230 parts by weight, 220 parts by weight, 210 parts by weight, or 200 parts by weight, and the lower limit may be 100 parts by weight, 110 parts by weight, 120 parts by weight, 130 parts by weight, 140 parts by weight, or 150 parts by weight.

[0023] More specifically, the amount may be 100 to 270 parts by weight, 100 to 260 parts by weight, 100 to 250 parts by weight, 100 to 240 parts by weight, 100 to 230 parts by weight, 100 to 220 parts by weight, 100 to 210 parts by weight, 100 to 200 parts by weight, 150 to 300 parts by weight, 150 to 250 parts by weight, more specifically, 120 to 250 parts by weight, 120 to 230 parts by weight, 120 to 220 parts by weight, 120 to 210 parts by weight, 120 to 200 parts by weight. That is, when the ratio of the total protein to dietary fiber is expressed by weight ratio, the weight ratio of the total protein to dietary fiber may be 1:1 to 3:1, more specifically, 2.4 to 3.5:1.5 to 2.5. In this application, the combination of each component as well as their blending content are very important factors in confectionery compositions. When protein and dietary fiber are contained in the above weight ratio, the binding strength, emulsifying strength, extensibility, and elasticity of the protein and the water retention strength of the dietary fiber are balanced, thereby increasing the stability of the dough and imparting binding strength, which can also increase extensibility.

[0024] In one embodiment, in the confectionery dough composition of the present application, the vegetable protein, more specifically the bean protein, more specifically the soy protein, may be included in an amount of 10 to 150 parts by weight, more specifically the upper limit may be 150 parts by weight, 140 parts by weight, 130 parts by weight, or 120 parts by weight, and the lower limit may be 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, or 30 parts by weight, more specifically 10 to 140 parts by weight, 15 to 130 parts by weight. Also, the vegetable protein, more specifically the bean protein, more specifically the soy protein, may be included in an amount of 10 to 80 parts by weight, based on 100 parts by weight of the total protein. More specifically, the upper limit may be 80 parts by weight, 75 parts by weight, or 70 parts by weight, and the lower limit may be 10 parts by weight, 15 parts by weight, or 20 parts by weight, and more specifically, the vegetable protein may be 10 to 75 parts by weight, 10 to 70 parts by weight, 15 to 75 parts by weight, 15 to 70 parts by weight, or 20 to 70 parts by weight. When the vegetable protein is contained within the above range, the moisture absorption rate of the vegetable protein is controlled, and the dough contains an appropriate amount of moisture, thereby improving the moldability of the dough.

[0025] In one embodiment, in the confectionery dough composition of the present application, the content of the animal protein, more specifically the milk protein, may be 20 to 150 parts by weight per 100 parts by weight of the total protein, more specifically the upper limit may be 150 parts by weight, 140 parts by weight, 130 parts by weight, 120 parts by weight, 100 parts by weight, or 90 parts by weight, and the lower limit may be 20 parts by weight, 25 parts by weight, or 30 parts by weight, and even more specifically 20 to 130 parts by weight, 20 to 100 parts by weight, or 20 to 90 parts by weight. When the animal protein is contained in the above range, the stability of the dough is increased and the dough is given a binding force, so that the completed cookie does not crumble and has a stable shape. It can be maintained.

[0026] In one embodiment of the present application, based on 100 parts by weight of the confectionery dough composition, the vegetable protein including soy protein may be included in an amount of 3 to 40 parts by weight, more specifically 5 to 30 parts by weight, and even more specifically 5 to 25 parts by weight. The animal protein including milk protein, more specifically the milk protein content, may be 5 to 50 parts by weight, more specifically 8 to 45 parts by weight, 10 to 45 parts by weight, 13 to 43 parts by weight, and even more specifically 15 to 40 parts by weight. The egg protein may be included in an amount of 1 to 5 parts by weight, more specifically 1 to 3 parts by weight. The dietary fiber may be included in an amount of 10 to 50 parts by weight, more specifically 10 to 45 parts by weight, and even more specifically 10 to 40 parts by weight.

[0027] When the above-mentioned ingredients are included, the confectionery dough produced therefrom has excellent moldability because the dough is given viscoelasticity without adding wheat flour and / or gluten, and the shape of the cookies produced therefrom is maintained without crumbling, and the content of protein and dietary fiber is high as well as excellent texture. In the present application, the confectionery product may be used interchangeably with "confectionery" and "confectionery", and is not particularly limited and may include all confectionery products prepared by baking dough. For example, it may include all cakes, cookies, pies, breads, and confectioneries, and may specifically be baked confectioneries. In the present application, baked confectioneries refer to confectioneries produced by baking dough, and the confectionery dough composition of the present application may be for producing one or more baked confectioneries selected from the group consisting of biscuits, cookies, crackers, hardtack, pretzels, wafers, pies, cut bread, shortbread, sables, langue de chat, and macarons.

[0028] The confectionery dough composition of the present application may additionally contain dairy fats and sugars depending on the desired properties and purpose of the confectionery.

[0029] In the present application, the saccharide is not limited in type as long as it is used in the field of confectionery, and may be, for example, one or more selected from the group consisting of sugar, oligosaccharide, starch syrup, honey, fructose, lactose, dextrin, maltose, oligosaccharide, trehalose, stevioside, aspartame, sorbitol, xylitol, mannitol, and inositol. In the confectionery dough composition of the present application, the content of the saccharide can be appropriately adjusted according to preference, and may be 1 to 10 parts by weight, 3 to 10 parts by weight, or 5 to 10 parts by weight per 100 parts by weight of the composition.

[0030] In the present application, the type of the milk fat is not limited as long as it is used in the field of confectionery, and may be, for example, a liquid milk fat selected from soybean oil, grape seed oil, sunflower oil, olive oil, corn oil, rapeseed oil, evening primrose oil, coconut oil, capsicum seed oil, and palm oil, or a solid milk fat selected from butter, margarine, and shortening. In the confectionery dough composition of the present application, the content of the milk fat can be appropriately adjusted according to the type of confectionery product, and may be 10 to 20 parts by weight, 12 to 18 parts by weight, or 10 to 15 parts by weight per 100 parts by weight of the composition.

[0031] The confectionery dough composition of the present application may contain various additional ingredients according to taste. For example, depending on the type of final confectionery product and the taste of the consumer, one or more additional ingredients selected from the group consisting of refined salt, flavor, color, cheese, baking powder, chocolate, milk, caramel, cream and jam may be further contained, but is not limited thereto. The amount of these additional ingredients added can be appropriately adjusted according to taste. For example, the confectionery dough composition may contain refined salt in an amount of 0 to 15 parts by weight based on 100 parts by weight of the composition.

[0032] According to another aspect, the present application provides a method for producing a confectionery product, comprising the steps of mixing a confectionery dough composition comprising 3 to 40 parts by weight of soy protein, 5 to 50 parts by weight of milk protein, 5 to 20 parts by weight of whole egg liquid, and 10 to 50 parts by weight of dietary fiber to form a dough; and baking the dough. In the method for producing a confectionery product of the present application, the confectionery dough composition may be for producing one or more confectionery products selected from the group consisting of biscuits, cookies, crackers, dry bread, pretzels, wafers, pies, cut bread, shortbread, sables, langue de chat, and macarons.

[0033] The confectionery dough composition may contain additional ingredients depending on the desired properties and purpose of the confectionery, and the content of the additional ingredients may be changed depending on the properties and purpose of the confectionery. For example, the confectionery dough composition may be mixed with 10 to 20 parts by weight of solid milk fat, 1 to 10 parts by weight of sugar, 0.1 to 0.5 parts by weight of salt, and purified water to form a dough.

[0034] The step of baking the dough can be varied depending on the desired properties and purpose of the confectionery, for example, baking at 140 to 230°C for 10 to 40 minutes, or baking at different temperatures for the upper and lower parts, for example, baking at 100 to 150°C for the lower part and 160 to 230°C for the upper part, for 10 to 40 minutes.

[0035] The soy protein, milk protein, dietary fiber, solid milk fat, sugars and salt are as described above.

[0036] In the method for producing a confectionery product of the present application, the egg protein may be whole egg liquid. In this specification, whole egg liquid means everything except the shell of an egg, and may be one that is distributed and sold in the form of 100% egg yolk and egg white.

[0037] The whole egg liquid may be present in an amount of 5 to 20 parts by weight, more specifically 9 to 15 parts by weight, based on 100 parts by weight of the composition. When the whole egg liquid is present in the above range, the content of egg protein in the whole egg liquid may be 1 to 5 parts by weight, more specifically 1 to 3 parts by weight.

[0038] According to another aspect, the present application provides a confectionery product comprising 15g / 100g to 40g / 100g crude protein and 10g / 100g to 40g / 100g dietary fiber, with a gluten content of 0.5mg / 100g or less.

[0039] In a specific embodiment of the present application, the confectionery product according to the present invention may be a gluten-free high protein and high dietary fiber confectionery product, more specifically, the crude protein content in the confectionery product may be 15 to 40 g, more specifically, 20 to 40 g, or 20 to 35 g, per 100 g solids of the confectionery product, and the dietary fiber content may be 8 to 40 g, more specifically, 10 to 40 g, or 20 to 30 g.

[0040] The crude protein content in the confectionery product may be 80 to 170 parts by weight, more specifically 85 to 165 parts by weight, or 85 to 150 parts by weight, 85 to 140 parts by weight, 90 to 130 parts by weight, or 90 to 120 parts by weight, per 100 parts by weight of dietary fiber.

[0041] In a specific embodiment of the present application, not containing gluten means that the ingredients do not contain wheat flour or do not contain gluten components, and the gluten content in the confectionery product may be 0.5 mg / 100 g or less as a measurable range, which is the quantification limit during analysis.

[0042] In a specific embodiment of the present application, the confectionery product may include a vegetable protein including a soy protein and an animal protein including a milk protein.

[0043] In a specific embodiment of the present application, the confectionery product may include dietary fiber, more specifically, dietary fiber including soluble dietary fiber and insoluble dietary fiber.

[0044] The water-soluble dietary fiber includes, but is not limited to, chicory dietary fiber, fructooligosaccharides, indigestible dextrin, polydextrose, galactooligosaccharides, etc., and the insoluble dietary fiber includes, but is not limited to, soybean dietary fiber, prune dietary fiber, rice dietary fiber, oat dietary fiber, etc.

[0045] When the ingredients and contents are as described above, the shape of the confectionery product can be maintained without crumbling, and a balance between crispiness and moistness can be achieved in the texture.

[0046] The carbohydrate content in the confectionery product may be from 20 to 50 g, more specifically from 30 to 50 g, or from 30 to 40 g, per 100 g solids of the confectionery product, and the sugar content may be from 3 to 20 g, more specifically from 5 to 20 g, or from 10 to 15 g.

[0047] The confectionery product according to the present invention can be blended with any of the ingredients that are usually blended in confectionery products without any particular restrictions. The blending amounts of these ingredients can also be blended without any particular restrictions within the range that is usually blended in confectionery foods. Specific examples include water, sugar alcohol, starch, salt, plastic fats and oils, emulsifiers, emulsifying foaming agents (emulsified fats and oils), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk, concentrated milk, synthetic oils, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, fish and shellfish, beans, soybean flour, tofu, soy milk, soybean powder, soybean protein, leavening agents, sweeteners, seasonings, spices, coloring agents, and flavorings.

[0048] The confectionery product of the present invention can be produced under known production conditions and by known production methods, in addition to using the components contained in the confectionery dough composition of the present invention.

[0049] The confectionery product in this application can be used interchangeably with "confectionery" and "confectionery", and is not particularly limited, and can include all confectionery products provided by baking dough. Specific examples of the confectionery product in this application include baked goods such as biscuits, cookies, crackers, dry bread, pretzel wafers, sables, langue de chat, and macarons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (shortcake, roll cake, torte, decorated cake, chiffon cake, etc.), choux pastries, fermented confectioneries, Western-style fresh confectioneries such as pies and waffles, and breads such as cream buns, French breads, stollen, panettone, brioche, donuts, Danish pastries, and croissants.

[0050] Specifically, the confectionery product of the present application may be a baked good. The baked good in the present application means a confectionery made by baking dough, and may be, for example, but not limited to, a biscuit, a cookie, a cracker, a hardtack, a pretzel, a wafer, a pie, a cut bread, a shortbread, a sable, a langue de chat, or a macaron. Effect of the Invention

[0051] The confectionery dough composition according to the present invention can improve the physical properties of the dough, such as the binding strength and extensibility, without the need for starch or gluten. In addition, a confectionery product having a high content of protein and dietary fiber can be provided, and the confectionery product according to the present invention has superior sensory properties in terms of maintaining shape and texture, as compared to confectionery products using wheat flour.

[0052] The effects of the present application are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief description of the drawings]

[0053] [Figure 1] This is a photograph showing the binding strength of dough depending on the type of protein and the ratio of protein to dietary fiber. [Diagram 2] Photographs showing the formability of dough depending on the type of protein and the ratio of protein to dietary fiber. [Diagram 3] Photographs showing the appearance of cookies depending on the type of protein and the ratio of protein to dietary fiber. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0054] In Figures 1 to 3, Comparative Example 1 is a case where soy protein is not contained, Comparative Example 2 is a case where milk protein is not contained, Comparative Example 3 is a case where the protein and dietary fiber content is 1:2, and Comparative Example 4 is a case where the protein and dietary fiber content is 2:3.

[0055] The present invention will be described in more detail below with reference to examples and experimental examples. However, these examples and experimental examples are merely illustrative of the present invention, and the scope of the present application is not limited to these examples and experimental examples.

[0056] [Examples and Comparative Examples] Production of confectionery dough composition In order to compare the dough characteristics depending on the ratio of added protein and dietary fiber, and the dough characteristics depending on the type of protein, milk protein, egg protein, soy protein, and dietary fiber were measured out according to the blending ratios shown in Table 1 below, and then uniformly mixed to prepare a confectionery dough composition.

[0057] [Table 1]

[0058] [Production Example] Confectionery product manufacturing To manufacture confectionery products, the necessary raw materials were measured according to the ingredients and mixing ratios shown in [Table 1] above, and then 15.8 parts by weight of butter and 5.0 parts by weight of sugar were mixed in the first step, 0.2 parts by weight of salt and 19.0 parts by weight of purified water were added and mixed in the second step, and animal protein, vegetable protein and dietary fiber were mixed in the third step according to the ingredients and ratios shown in [Table 1] to manufacture dough. The dough was then molded and placed in an oven and baked at 120-190°C (upper oven temperature: 190°C, lower oven temperature: 120°C) for 14 minutes to manufacture the confectionery.

[0059] [Experimental Example 1] Checking the physical properties of the fabric In order to improve the viscoelasticity and moldability of the gluten-free dough, various dough characteristics were confirmed according to the type of protein and the ratio of protein to dietary fiber prepared in the above examples and comparative examples.

[0060] Specifically, the physical properties of the dough with respect to stability, binding and moldability were confirmed by 10 experienced panelists, and are shown in [Table 2] and [Figure 1]. The physical properties of the dough were evaluated by observing whether the dough was slightly hard or loose, using a 5-point scale (1 point: slightly hard to 5 points: loose), and the degree of stickiness of the dough was evaluated by the degree to which the dough was sticky to the hands, using a 5-point scale (1 point: very sticky to 5 points: very little stickiness).

[0061] [Table 2]

[0062] As a result, as shown in Table 2 and Figure 1, the doughs of Examples 1 to 8 were superior in dough stability, binding strength and moldability compared to the dough of Comparative Example 1, which did not use vegetable protein, the dough of Comparative Example 2, which contained fine animal protein, and the dough of Comparative Example 3, which contained a large amount of dietary fiber compared to protein. The results show that when protein and dietary fiber are blended in a specific ratio and vegetable protein and animal protein are used in a specific ratio, there is an effect of increasing dough stability and moldability.

[0063] [Experimental Example 2] Sensory evaluation of confectionery products In order to maintain the shape and improve the texture of the finished confectionery products after baking, sensory evaluation was carried out on cookies prepared according to the methods described in the Preparation Examples using the confectionery dough compositions prepared with various compositions shown in Table 1 above.

[0064] Specifically, the appearance was evaluated by visually observing the shape and color of the product after baking in the oven and rating it on a 5-point scale (1 point: bad to 5 points: good). The crispiness was evaluated on a 5-point scale (1 point: moist to 5 points: crispy) based on the degree to which the product was hard and crumbling easily when bitten, and the moistness was evaluated on a 5-point scale (1 point: dry to 5 points: moist) based on the degree to which the product could be swallowed without getting stuck in the throat.

[0065] [Table 3]

[0066] As a result, the cookies of Examples 1 to 8 showed more excellent sensory properties in terms of appearance, crispness, and moistness compared to the cookies of Comparative Examples 1 to 3. From this, it can be seen that when vegetable protein and animal protein are both included and the protein and dietary fiber are mixed in a specific ratio, the binding power and emulsifying power of the animal protein, the extensibility and elasticity of the vegetable protein, and the water retention power of the dietary fiber provide excellent dough properties and moldability, so that the shape of the finished confectionery product is maintained and it has an excellent texture.

[0067] [Experimental Example 3] Ingredient analysis of confectionery products Cookies were produced using the confectionery dough compositions produced according to the compositions of the Examples and Comparative Examples, and the protein content, dietary fiber content, and the presence or absence of gluten were measured according to the methods described in the Production Examples.

[0068] [Measurement of protein content] Measuring machine: 2300 Kjeltec Analyzer Unit, Foss Tecator Measurement conditions: Weigh out 0.4800 to 0.5000 g of the sample to be analyzed, carbonize it, and measure the nitrogen coefficient generated during this process. Measurement method: Nitrogen quantitative method (nitrogen coefficient: flour 5.70, others 6.25)

[0069] [Measurement of dietary fiber content] Measurement conditions: Prepare two samples of 1g each to be analyzed. Measurement method: After fat has been removed, two dried samples are successively decomposed with thermostable α-amylase, protease, and amyloglucosidase enzymes to remove starch and protein. Water-insoluble dietary fiber (IDF) is quantified by filtering the enzyme decomposition product, washing the residue with water, and measuring its weight. water soluble food Fiber (SDF) is quantified by combining the filtrate and washings obtained during the IDF pretreatment process, precipitating with ethanol, filtering, drying the residue, and weighing it. When calculating the water-insoluble and water-soluble dietary fiber content, the protein and batch amounts in the residue weight are adjusted.

[0070] [Gluten measurement] Measurement method: Veratox for Gliadin R5 Allergen.Neogen No.8510 kit Measurement conditions: 150 ul of extracted sample is placed in the kit to induce antigen-antibody reaction, and the gluten content is measured by analyzing absorbance. Measurement method: Colorimetric measurement

[0071] [Table 4]

[0072] As a result, as shown in Table 4, it was confirmed that the cookies manufactured with the composition of Example 1 had exceptionally high protein and dietary fiber contents, and no detectable gluten. Although the preferred examples, comparative examples, and experimental examples of the present application have been described above, the scope of the present application is not limited to the specific examples, comparative examples, and experimental examples described above, and a person having ordinary skill in the art may make appropriate modifications within the scope of the claims of the present application.

Claims

1. A confectionery dough composition comprising: a vegetable protein including soy protein, an animal protein including milk protein and egg protein, and dietary fiber.

2. 2. The confectionery dough composition of claim 1, wherein the total protein content, including vegetable protein and animal protein, is 100 to 300 parts by weight per 100 parts by weight of dietary fiber.

3. The confectionery dough composition according to claim 1 , wherein the vegetable protein content is 10 to 150 parts by weight per 100 parts by weight of dietary fiber.

4. 2. The confectionery dough composition of claim 1, wherein the vegetable protein content is from 10 to 80 parts by weight per 100 parts by weight of total protein.

5. 2. The confectionery dough composition of claim 1, wherein the animal protein content is from 20 to 150 parts by weight per 100 parts by weight of total protein.

6. The confectionery dough composition according to claim 1, comprising, per 100 parts by weight of the confectionery dough composition, 3 to 40 parts by weight of soy protein, 5 to 50 parts by weight of milk protein, 1 to 5 parts by weight of egg protein, and 10 to 50 parts by weight of dietary fiber.

7. The confectionery dough composition of claim 1 , wherein the dietary fiber comprises soluble dietary fiber and insoluble dietary fiber.

8. 2. The confectionery dough composition according to claim 1, wherein the dietary fiber is one or more selected from the group consisting of chicory dietary fiber, fructooligosaccharides, resistant maltodextrin, polydextrose, galactooligosaccharides, soybean dietary fiber, prune dietary fiber, rice dietary fiber, and oat dietary fiber.

9. forming a dough from the confectionery dough composition of claim 1; and baking the dough.

10. A method for producing a confectionery product according to claim 9, wherein the dough is baked at a temperature of from 140 to 230°C for 10 to 40 minutes.

11. A confectionery product comprising 15g / 100g to 40g / 100g crude protein and 10g / 100g to 40g / 100g dietary fiber, and having a gluten content of 0.5mg / 100g or less.

12. The confectionery product of claim 11, wherein the confectionery product is gluten-free.

13. 12. The confectionery product of claim 11, wherein the confectionery product comprises a vegetable protein, which comprises a soy protein, and an animal protein, which comprises a milk protein.

14. 12. The confectionery product of claim 11, wherein the confectionery product comprises 20g / 100g to 50g / 100g carbohydrates and 3g / 100g to 20g / 100g sugars.

15. The confectionery product according to claim 11, wherein the confectionery product is one or more baked goods selected from the group consisting of biscuits, cookies, crackers, dry bread, pretzels, wafers, pies, cut bread, shortbread, sables, langue de chat, and macarons.

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