Gluten-free confectionery dough composition and its uses

Abstract

The present application relates to a confectionery dough composition containing a vegetable protein, an animal protein, and a dietary fiber, and uses thereof.

Description

Technical Field

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

Background Art

[0002] Generally, confectionery products such as biscuits, sablés, crackers, and shortbreads have wheat flour as the main material of the dough, and the viscoelasticity and firmness are imparted to the confectionery dough by using the properties of gluten contained in the wheat flour. However, when gluten is ingested excessively, problems such as celiac disease, non-celiac gluten sensitivity, and wheat allergy are induced, which have an adverse effect on health and continuously pose the problem of inducing obesity.

[0003] Therefore, recently, as the 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 foods with a low protein content that only substitute gluten using pre-gelatinized starch or enzyme-treated protein, or high-protein foods containing gluten. Also, when only protein is blended into the dough, the texture is inferior compared to cookies made with wheat flour, and the protein absorbs moisture, making the dough slightly hard and prone to crumbling and adhering to tools, resulting in problems in shaping (WO2007-114129A).

[0004] Under such circumstances, the present inventors made diligent research efforts to develop a method that can enhance the viscoelasticity and moldability of the dough without adding wheat flour or gluten and can maintain the form of the completed confectionery product. As a result, by including vegetable protein, animal protein, and dietary fiber and mixing them in a specific ratio to adjust the viscoelasticity of the dough, a dough having the above-described effects was produced, and it was confirmed that the confectionery product according to the present invention is excellent in texture and sensory properties as well as maintaining the form of the confectionery product without using starch or gluten, thus completing the present invention.

Summary of the Invention

Problems to be Solved by the Invention

[0005] One object of the present application is to provide a confectionery dough composition that does not contain gluten.

[0006] Another object of the present application is to provide a method for producing confectionery dough that does not use gluten.

[0007] Still another object of the present application is to provide a confectionery product that contains a high content of protein and dietary fiber without containing starch or gluten.

Means for Solving the Problems

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

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

[0010] The gluten means 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 any wheat flour during the production of the dough, vegetable protein and animal protein are used in specific ratios, and dietary fiber is mixed with the protein in a specific ratio to produce the dough. The confectionery dough composition of the present application contains vegetable protein containing soy protein. The vegetable protein is a protein derived from plants and includes, but is not limited to, for example, soy protein, cereal protein, nut protein, and the like.

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

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

[0013] The nut protein is a protein derived from nuts, and includes, but is not limited to, proteins extracted from nuts such as almonds, pumpkin seeds, chia seeds, Sacha inchi, and hemp seeds. The vegetable protein can be appropriately selected according to the desired confectionery characteristics.

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

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

[0016] The milk protein is a protein separated from milk, and includes, but is not limited to, 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 whole eggs, egg yolks, or egg whites, and specifically may include ovalbumin contained in egg whites and lecithin contained in egg yolks.

[0018] In this application, milk protein can improve the stability of confectionery dough by its emulsifying power, and egg protein can impart binding and emulsifying powers to the dough and can impart stability against heat and acid.

[0019] The confectionery dough composition of this application may contain dietary fiber, and more specifically, may contain dietary fiber including water-soluble dietary fiber and insoluble dietary fiber.

[0020] The water-soluble dietary fiber includes, but is not limited to, for example, chicory dietary fiber, fructooligosaccharide, indigestible dextrin, polydextrose, galactooligosaccharide, etc., and the insoluble dietary fiber includes, but is not limited to, for example, soy dietary fiber, prune dietary fiber, rice dietary fiber, oatmeal dietary fiber, etc.

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

[0022] As an embodiment, in the confectionery dough composition of this application, the total protein including vegetable protein and animal protein can contain 100 to 300 parts by weight, more specifically, 100 to 290 parts by weight, 100 to 280 parts by weight, based on 100 parts by weight of dietary fiber. 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, it may include 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, it may include 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 expressing the ratio of the total protein to dietary fiber as a weight ratio, the weight ratio of the total protein to dietary fiber may be 1:1 to 3:1. More specifically, it may be included in the range of 2.4 to 3.5:1.5 to 2.5. In the present application, the combination of each component and its blending content are also very important matters in the confectionery composition. When protein and dietary fiber are included in the above weight ratio, the binding force, emulsifying power, extensibility, and elasticity of the protein and the water retention capacity of the dietary fiber are balanced, so the stability of the dough increases, and binding force is imparted and extensibility can also be increased.

[0024] As an embodiment, in the confectionery dough composition of the present application, the vegetable protein, more specifically soy protein, and even more specifically soybean protein may be 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 included in 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight or 30 parts by weight, and more specifically, 10 to 140 parts by weight, 15 to 130 parts by weight may be included, with respect to 100 parts by weight of dietary fiber. Also, the vegetable protein, more specifically soy protein, and even more specifically soybean protein may be included in an amount of 10 to 80 parts by weight with respect to 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 included in 10 parts by weight, 15 parts by weight or 20 parts by weight, and more specifically, it can include 10 to 75 parts by weight, 10 to 70 parts by weight, 15 to 75 parts by weight, 15 to 70 parts by weight, 20 to 70 parts by weight. When the vegetable protein is included in the above range, the water absorption rate by the vegetable protein is adjusted so that the dough contains an appropriate amount of water, and thereby the moldability of the dough can be enhanced.

[0025] As an embodiment, in the confectionery dough composition of the present application, the content of the animal protein, more specifically milk protein, may be contained in an amount of 20 to 150 parts by weight based on 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, 90 parts by weight, and the lower limit may be 20 parts by weight, 25 parts by weight, 30 parts by weight. More specifically, it may be contained in an amount of 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 within the above range, the stability of the dough increases, a binding force is imparted to the dough, and the finished cookie can maintain a stable form without crumbling.

[0026] In one embodiment of the present application, based on 100 parts by weight of the confectionery dough composition, the plant protein containing soy protein can be contained 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. Also, the animal protein containing milk protein, more specifically the content of milk protein, 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. Also, the egg protein can be contained in an amount of 1 to 5 parts by weight, more specifically 1 to 3 parts by weight. Further, the dietary fiber can be contained 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 containing the above components, the confectionery dough produced through this has elastic-viscosity imparted to the dough without adding wheat flour and / or gluten, has excellent formability, maintains the form of the cookies produced through this without breaking, not only has high contents of protein and dietary fiber but also has excellent texture. In the present application, confectionery products can be used interchangeably with "confectionery" and "confectionery making", are not particularly limited, and can include all confectionery provided by baking dough. For example, it can include all of cakes, cookies, pies, breads, and confections, etc., and specifically, it may be a baked confectionery. In the present application, a baked confectionery means a confectionery produced by baking dough, and the confectionery dough composition of the present application can be for producing one or more baked confectioneries selected from the group consisting of biscuits, cookies, crackers, dry breads, pretzels, wafers, pies, cut breads, shortbreads, sablés, langues de chat, and macarons.

[0028] The confectionery dough composition of the present application can additionally contain dairy fats and saccharides according to the desired properties and purposes of the confectionery.

[0029] In the present application, the types of the above saccharides are not limited as long as they are those used in the confectionery field. For example, it may be composed of one or more selected from the group consisting of granulated sugar, oligosaccharides, starch syrup, honey, fructose, lactose, dextrin, maltose, oligosaccharides, trehalose, stevioside, aspartame, sorbitol, xylitol, mannitol, and inositol. In the confectionery dough composition of the present application, the content of the above saccharides can be appropriately adjusted according to taste, and may be contained in an amount of 1 to 10 parts by weight, 3 to 10 parts by weight, or 5 to 10 parts by weight based on 100 parts by weight of the composition.

[0030] In the present application, the dairy fats are not limited in type as long as they are used in the confectionery field. For example, they may be liquid dairy fats selected from soybean oil, grape seed oil, sunflower oil, olive oil, corn oil, rapeseed oil, evening primrose oil, coconut oil, capsicum seed oil, palm oil, or they may be solid dairy fats selected from butter, margarine, and shortening. In the confectionery dough composition of the present application, the content of the dairy fats can be appropriately adjusted according to the type of confectionery product, and may be contained in an amount of 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 the final confectionery product and the taste of the consumer, one or more additional ingredients selected from the group consisting of refined salt, flavorings, pigments, cheese, baking powder, chocolate, milk, caramel, cream, and jam may be further contained, but it is not limited thereto. The addition amount of these additional ingredients 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 per 100 parts by weight of the composition.

[0032] According to another aspect, the present application provides a method for manufacturing a confectionery product, which includes a step of mixing a confectionery dough composition containing 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 dough; and a step of baking the dough. In the method for manufacturing a confectionery product of the present application, the confectionery dough composition may be for manufacturing one or more confectionery products selected from the group consisting of biscuits, cookies, crackers, dry bread, pretzels, wafers, pies, cut bread, shortbread, sablés, langues de chat, and macarons.

[0033] The above-mentioned confectionery dough composition may contain additional ingredients according to the desired properties and purposes of the confectionery, and the content can also be changed according to the properties and purposes of the confectionery. According to one example, 10 to 20 parts by weight of solid milk fat, 1 to 10 parts by weight of saccharides, 0.1 to 0.5 parts by weight of salt and purified water can be mixed into the confectionery dough composition to form the dough.

[0034] The step of baking the dough can be changed according to the desired properties and purposes of the confectionery. For example, it can be baked at 140 to 230 °C for 10 to 40 minutes, or baked with different temperature conditions for the upper and lower parts. For example, it can be baked 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 above-mentioned soy protein, milk protein, dietary fiber, solid milk fat, saccharides and salt are as described above.

[0036] In the method for manufacturing the confectionery product of the present application, whole egg liquid can be used as the above-mentioned egg protein. The whole egg liquid in this specification means all the things except the shell removed from the egg, and the one that circulates and sells the egg yolk and egg white of the egg in a 100% state can be used.

[0037] The whole egg liquid can be contained 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 contained within 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 containing 15 g / 100 g to 40 g / 100 g of crude protein and 10 g / 100 g to 40 g / 100 g of dietary fiber, and having a gluten content of 0.5 mg / 100 g or less.

[0039] In a specific embodiment of the present application, the confectionery product according to the present invention may be a high-protein and high-dietary fiber confectionery product that does not contain gluten. More specifically, the content of crude protein in the confectionery product may be 15 to 40 g, more specifically 20 to 40 g, or 20 to 35 g per 100 g of the solid content of the confectionery product, and the content of dietary fiber may be 8 to 40 g, more specifically 10 to 40 g, or 20 to 30 g.

[0040] In addition, the content of crude protein 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 with respect to 100 parts by weight of dietary fiber.

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

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

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

[0044] The water-soluble dietary fiber includes, but is not limited to, for example, chicory dietary fiber, fructooligosaccharide, indigestible dextrin, polydextrose, galactooligosaccharide, etc., and the insoluble dietary fiber includes, but is not limited to, for example, soy dietary fiber, prune dietary fiber, rice dietary fiber, oat dietary fiber, etc.

[0045] When having such components and contents, the form of the confectionery product can be maintained without crumbling, and the balance between a crispy texture and a moist texture can be achieved.

[0046] In addition, the content of carbohydrates in the confectionery product may be 20 to 50 g, more specifically 30 to 50 g, or 30 to 40 g per 100 g of the solid content of the confectionery product, and the content of saccharides may be 3 to 20 g, more specifically 5 to 20 g, or 10 to 15 g.

[0047] The confectionery product according to the present invention can be blended without particular limitation as long as it is usually blended in confectionery products. Also, these blending amounts can also be blended without particular limitation within the range usually blended in confectionery foods. Specifically, water, sugar alcohol, starch, salt, plastic fat, emulsifier, emulsifying foaming agent (emulsified fat), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk, condensed milk, synthetic oil, yeast, yeast food, cocoa mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meats, seafood, beans, bean powder, tofu, soy milk, soy powder, soy protein, leavening agent, sweetener, seasoning, spice, coloring agent, flavor, etc. can be mentioned.

[0048] The confectionery product of the present invention can be manufactured by known manufacturing conditions and manufacturing methods in addition to using the constituent components contained in the confectionery dough composition according to the present invention.

[0049] The confectionery products in this application can be used interchangeably with "confectionery" and "confectionery making", and are not particularly limited, and can include all confectionery products provided by baking dough. Specific examples of the confectionery products of this application include baked confectionery such as biscuits, cookies, crackers, dry bread, pretzel wafers, sablés, langues de chat, macarons, butter cakes (pound cakes, fruit cakes, madeleines, Baumkuchen, castella, etc.), sponge cakes (shortcakes, roll cakes, tortes, decorated cakes, chiffon cakes, etc.), Western-style fresh confectionery such as shu cakes, fermented confectionery, pies, waffles, and bread such as cream bread, French bread, streusel, panettone, brioche, donuts, Danish pastries, croissants, etc.

[0050] Specifically, the confectionery product of this application may be a baked confectionery. The baked confectionery in this application means a confectionery manufactured by baking dough, and is not limited thereto. For example, it may be biscuits, cookies, crackers, dry bread, pretzels, wafers, pies, cut bread, shortbread, sablés, langues de chat, macarons.

Advantages of the Invention

[0051] By using the confectionery dough composition according to the present invention, physical properties such as the binding force and extensibility of the dough can be improved even without starch and gluten. In addition, confectionery products with high protein and dietary fiber contents can be provided, and the confectionery products according to the present invention are excellent in sensory properties as much as confectionery products using wheat flour in terms of maintaining formability and texture.

[0052] The effects of this application are not limited to the effects 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

Figure 2

Figure 3

Mode for Carrying Out the Invention

[0054] In FIGS. 1 to 3, Comparative Example 1 is the case where soy protein is not included, Comparative Example 2 is the case where milk protein is not included, Comparative Example 3 is the case where the content ratio of protein to dietary fiber is 1:2, and Comparative Example 4 is the case where the content ratio of protein to dietary fiber is 2:3.

[0055] Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are merely specific illustrations of the present invention, and the scope of the present application is not limited by these Examples and Experimental Examples.

[0056] [Examples and Comparative Examples] Manufacture of confectionery dough composition In order to compare the properties of the dough depending on the addition ratio of protein and dietary fiber, and the properties of the dough depending on the type of protein, after weighing according to the mixing ratio as shown in [Table 1] below, milk protein, egg protein, soy protein, and dietary fiber were uniformly mixed to manufacture a confectionery dough composition.

[0057]

Table 1

[0058] [Manufacturing Example] Manufacture of confectionery products To manufacture confectionery products, after weighing the necessary raw materials according to the components and compounding ratios as shown in the above [Table 1], 15.8 parts by weight of butter and 5.0 parts by weight of sugar were first mixed, 0.2 parts by weight of salt and 19.0 parts by weight of purified water were added thereto and secondarily mixed, and then animal protein, vegetable protein and dietary fiber were tertiary-mixed at the components and ratios described in [Table 1] to produce dough. Thereafter, after shaping the dough, it was put into an oven and baked at 120 to 190 °C (oven upper temperature: 190 °C, oven lower temperature: 120 °C) for 14 minutes to produce confectionery.

[0059] [Experimental Example 1] Confirmation of Physical Properties of Dough In order to enhance the viscoelasticity and moldability of gluten-free dough, the characteristics of various doughs according to the types of proteins produced in the above Examples and Comparative Examples and the ratio of protein to dietary fiber were confirmed.

[0060] Specifically, for 10 trained panelists, the physical properties of the dough with respect to stability, cohesiveness and moldability were confirmed and shown in [Table 2] and [Figure 1]. The physical properties of the dough were observed as to whether the dough was slightly firm or loose, and evaluated by a 5-point scale method (1 point: slightly firm ~ 5 points: loose), and the degree of stickiness of the dough was evaluated by a 5-point scale method (1 point: very sticky ~ 5 points: very little stickiness) as to the degree to which the dough stuck to the hand.

[0061]

Table 2

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

[0063] [Experimental Example 2] Sensory Evaluation of Confectionery Products In order to maintain the texture of the baked confectionery product and improve the texture, the sensory evaluation of the cookies produced by the method described in the above [Table 1] using the confectionery dough compositions produced with various compositions of [Table 1] was carried out.

[0064] Specifically, for the appearance, the shape of the product after baking in the oven and the presence or absence of appropriate chromaticity were visually observed and evaluated by the 5-point scale method (1 point: bad ~ 5 points: good). For the degree of crispness, the degree to which the product is hard and easily broken when bitten was evaluated by the 5-point scale method (1 point: moist feeling ~ 5 points: crisp feeling). For the moist feeling, the degree to which the product can be swallowed without getting stuck in the throat when swallowed was evaluated by the 5-point scale method (1 point: dry feeling ~ 5 points: moist feeling).

[0065] [Table 3]

[0066] As a result, compared with the cookies according to Comparative Examples 1 to 3, the cookies of Examples 1 to 8 showed more excellent sensory characteristics in terms of appearance, crispness, and moist feeling. Through this, when all plant proteins and animal proteins are included and the protein and dietary fiber are mixed at a specific ratio, due to the binding force and emulsifying power of the animal protein, the extensibility and elasticity of the plant protein, and the water retention capacity of the dietary fiber, the physical properties and moldability of the dough are excellent, so it can be seen that the shape of the completed confectionery product is maintained and it has an excellent texture.

[0067] [Experimental Example 3] Component Analysis of Confectionery Products Using the confectionery dough compositions produced with the compositions of the Examples and Comparative Examples, the protein content, dietary fiber content, presence or absence of gluten detection, etc. of the cookies produced by the method described in the Production Example were measured.

[0068] [Measurement of Protein Content] Measuring machine: 2300 Kjeltec Analyzer Unit, Foss Tecator Measurement conditions: Weigh 0.4800 - 0.5000 g of the sample to be analyzed and carbonize it, and measure the nitrogen coefficient generated at this time Measurement method: Measure by the nitrogen determination method (nitrogen coefficient: 5.70 for wheat flour, 6.25 for others)

[0069] [Measurement of dietary fiber content] Measurement conditions: Weigh two 1 g samples to be analyzed for preparation Measurement method: Remove fat and dry two samples, and continuously decompose them with thermophile α - amylase, protease, and amyloglucosidase enzymes to remove starch and protein. For insoluble dietary fiber (IDF), filter the enzyme - decomposed product, wash the residue with water, and confirm and quantify its weight. For soluble dietary fiber (SDF), combine the filtrate and washing solution obtained during the pretreatment of IDF, precipitate with ethanol, filter, dry the residue, and confirm and quantify its weight. When calculating the content of insoluble and soluble dietary fiber, correct the protein and recovery amount in the weight of the residue

[0070] [Measurement of gluten] Measurement method: Analysis using Veratox for Gliadin R5 Allergen, Neogen No.8510 kit Measurement conditions: Put 150 ul of the extracted sample into the kit to induce an antigen - antibody reaction, analyze the absorbance, and measure the gluten content Measurement method: Measure by colorimetry

[0071]

Table 4

[0072] As a result, as shown in [Table 4], it was confirmed that the cookies produced with the composition of Example 1 had an unusually high protein content and dietary fiber content, and no gluten was detected. In the foregoing, the preferred embodiments, comparative examples, and experimental examples of the present application have been exemplarily described. However, the scope of the present application is not limited only to the specific embodiments, comparative examples, and experimental examples as described above. Those having ordinary knowledge in the art can make appropriate changes within the scope described in the claims of the present application.

Claims

Claim 1: A confectionery dough composition comprising vegetable protein containing soy protein, animal protein containing milk protein and egg protein, and dietary fiber; wherein the content of the vegetable protein is 25 to 150 parts by weight with respect to 100 parts by weight of dietary fiber, and the total protein content including vegetable protein and animal protein is 100 to 300 parts by weight with respect to 100 parts by weight of dietary fiber, and is gluten-free.

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

3. The confectionery dough composition according to claim 1, wherein the content of the animal protein is 20 to 90 parts by weight with respect to 100 parts by weight of the total protein.

4. The confectionery dough composition according to claim 1, which contains 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 with respect to 100 parts by weight of the confectionery dough composition.

5. The confectionery dough composition according to claim 1, wherein the dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber.

6. 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, fructooligosaccharide, indigestible maltodextrin, polydextrose, galactooligosaccharide, soy dietary fiber, prune dietary fiber, rice dietary fiber, and oatmeal dietary fiber.

7. A method for manufacturing a confectionery product, comprising the steps of forming a dough with the confectionery dough composition according to claim 1; and baking the dough.

8. The method for manufacturing a confectionery product according to claim 7, wherein the dough is baked at a temperature of 140 to 230 °C for 10 to 40 minutes.

9. Containing 15 g / 100 g to 40 g / 100 g of crude protein and 10 g / 100 g to 40 g / 100 g of dietary fiber, with a gluten content of 0.5 mg / 100 g or less, and comprising vegetable protein containing soy protein, animal protein containing milk protein and egg protein, and dietary fiber; wherein the content of the vegetable protein is 25 to 150 parts by weight with respect to 100 parts by weight of dietary fiber, and the total protein content including vegetable protein and animal protein is 100 to 300 parts by weight with respect to 100 parts by weight of dietary fiber, a confectionery product.

10. The confectionery product according to claim 9, which does not contain gluten.

11. The confectionery product according to claim 9, which contains 20 g / 100 g to 50 g / 100 g of carbohydrates and 3 g / 100 g to 20 g / 100 g of saccharides.

12. The confectionery product according to claim 9, which is one or more baked confectioneries selected from the group consisting of biscuits, cookies, crackers, dry bread, pretzels, wafers, pies, cut bread, shortbread, sablés, langues de chat, and macarons.

Images