High temperature compatible vegan butter composition, and method for manufacturing the same

Abstract

The present invention relates to a high-temperature suitable vegan butter composition and a method for manufacturing the same. The vegan butter composition of the present invention can overcome the limitations associated with heating conventional vegan butter at high temperatures, such as burnt color and flavor, thereby enabling the use of vegan butter to provide cooking results similar to those of regular butter even at high temperatures.

Description

Technology Field

[0001] The present invention relates to a high-temperature suitable vegan butter composition and a method for manufacturing the same. Background Technology

[0002] With the growing interest in diets that consider health and the environment in recent years, the demand for vegan food has also been rapidly increasing. Consequently, a variety of vegan products made exclusively from plant-based ingredients, excluding animal-derived materials, are being launched into the market.

[0003] In particular, vegan butter is one such plant-based food that is gaining widespread popularity as a substitute for bread, cooking, and baking. Vegan butter offers a texture and flavor similar to traditional dairy butter while establishing itself as an excellent choice for consumers who wish to avoid animal-derived ingredients.

[0004] However, vegan butter still has some technical limitations and faces the problem of not being able to fully replicate the unique cooking effects provided by traditional butter, particularly during high-temperature cooking.

[0005] First, unlike traditional dairy butter, conventional vegan butter often failed to achieve the browning color required when browned in high-temperature environments; in fact, due to the nature of its plant-based ingredients, the desired brown tone was frequently lost. Consequently, vegan butter faced difficulties in delivering the unique visual appeal and taste of products such as bread, croissants, and cookies, resulting in a failure to provide satisfactory results for consumers.

[0006] Furthermore, problems regarding the alteration of aroma and taste may occur due to the inherent characteristics of the raw materials of vegan butter. For example, vegetable oils or other additives used in vegan butter may oxidize or undergo chemical changes at high temperatures, leading to thermal decomposition. This can result in the loss of the distinctive fresh aroma of vegan butter or, conversely, the development of off-flavors that consumers do not prefer.

[0007] As a result, while conventional vegan butter may be suitable for sandwich spreads or low-temperature cooking, it has limitations for tasks requiring high-temperature cooking, such as grilling or baking. In particular, attempts to prevent the color and aroma of vegan butter from deteriorating when used in grilling and baking have been recognized as a major challenge in the food industry. The problem to be solved

[0008] The inventors recognized the problems of the prior art and, through specific experiments, confirmed that a vegan butter composition containing certain ingredients can overcome the limitations associated with heating conventional vegan butter at high temperatures—such as burnt color and flavor—and thus provide cooking results similar to those of regular butter even at high temperatures, thereby completing the present invention.

[0009] The present invention

[0010] It comprises 0.2 to 5 weight% of sugar compounds and 0.6 to 15 weight% of plant protein-derived components,

[0011] This invention relates to a vegan butter composition that has improved browning properties when used at high temperatures due to an aminocarbonyl reaction.

[0012] The present invention relates to a method for preparing the above vegan butter composition. means of solving the problem

[0013] The following describes this in detail. All combinations of the various elements disclosed in this invention fall within the scope of this invention. Furthermore, the scope of this invention should not be considered limited by the following detailed description.

[0014] Furthermore, unless otherwise defined in this specification, all terms used herein should be understood to have the same meaning as generally understood by those skilled in the art to which the present invention pertains.

[0015] In addition, singular expressions include plural expressions unless they are interpreted as being distinct from the context.

[0016] In this specification, terms such as "first," "second," etc., may be used to distinguish or describe one component from another, but the components should not be interpreted restrictively by said terms. For example, within the scope of the present invention, a first component may be named as a second component or vice versa.

[0017] In addition, "degree" combined with a number in this specification refers to degrees Celsius. o Representing C), " o It can be used interchangeably with "C" (for example, "100 degrees" is "100 o It is used with the same meaning as "C").

[0019] The present invention

[0020] It comprises 0.2 to 5 weight% of sugar compounds and 0.6 to 15 weight% of plant protein-derived components,

[0021] Provides a vegan butter composition that has improved browning properties when used at high temperatures due to an aminocarbonyl reaction.

[0022] In the present invention, "sugar compounds" refers to a type of carbohydrate, meaning organic compounds composed mainly of carbon (C), hydrogen (H), and oxygen (O). Sugar compounds can be classified into monosaccharides, disaccharides, and polysaccharides.

[0023] In the present invention, the sugar compound may be a monosaccharide, a disaccharide, a sugar alcohol, an artificial sweetener, or a mixture thereof, and preferably may be a monosaccharide, a disaccharide, a sugar alcohol, or an artificial sweetener, but is not limited thereto.

[0024] According to one embodiment of the present invention, the sugar compound may be one or more selected from glucose, sucrose, erythritol, maltitol, and sucralose, but is not limited thereto.

[0025] In addition, according to one embodiment of the present invention, the sugar compound may be glucose, but is not limited thereto.

[0026] In the present invention, the "protein-derived component" refers to various forms of molecules produced by the decomposition or modification of proteins.

[0027] In the present invention, the protein-derived component may be a protein-derived component produced from plants, but is not limited thereto.

[0028] In addition, according to one embodiment of the present invention, the protein-derived component may be a polypeptide produced from a plant, but is not limited thereto.

[0029] In addition, according to one embodiment of the present invention, the protein-derived component may be one or more selected from soybean protein, pea protein, rice protein, and wheat protein, but is not limited thereto.

[0030] In addition, according to one embodiment of the present invention, the protein-derived component may be soybean protein, but is not limited thereto.

[0031] According to one embodiment of the present invention, the sugar compound and protein-derived component may be included in an amount of 0.8 to 20 weight% relative to the total weight of the vegan butter composition, but is not limited thereto.

[0032] According to one embodiment of the present invention, the sugar compound and the protein-derived component may be included in a weight ratio of 1:2 to 1:4, preferably 1:3, but are not limited thereto.

[0033] In the present invention, the vegan butter composition may further include raw materials for manufacturing vegan butter, such as fats, oils, and emulsifiers.

[0034] According to one embodiment of the present invention, the oil may include vegetable solid oil and vegetable liquid oil, but is not limited thereto.

[0035] According to one embodiment of the present invention, the oil may be a combination of shea butter, palm oil, and coconut oil, but is not limited thereto.

[0036] In the case where the above oil is a combination of shea butter, palm oil, and coconut oil, palm oil may be included in an amount of 700 to 1000 parts by weight and coconut oil in an amount of 50 to 150 parts by weight relative to 100 parts by weight of shea butter, but is not limited thereto.

[0037] In addition, palm oil may be included in an amount of 700 to 900 parts by weight and coconut oil in an amount of 50 to 150 parts by weight relative to 100 parts by weight of shea butter, but is not limited thereto.

[0038] In addition, according to one embodiment of the present invention, the shea butter, palm oil, and coconut oil may be mixed in a weight ratio of 1:7-10:1, preferably 1:8:1, but are not limited thereto.

[0039] In the present invention, "amino-carbonyl reaction" refers to a chemical reaction in which an amino compound, such as a protein or amino acid, reacts with a carbonyl group of a sugar at a high temperature to form a new compound.

[0040] In the present invention, "browning characteristics" refers to a phenomenon in which the color, flavor, and taste of food change due to chemical reactions during high-temperature cooking, and occurs through the Maillard reaction, caramelization reaction, etc., and plays an important role in enhancing the visual appeal and taste of baked food.

[0041] In this invention, "high temperature" is 140 o C or higher, preferably 140 o C to 250 o It may be C, but is not limited to this.

[0042] According to one embodiment of the present invention, the high temperature is 200 o C or more, preferably 200 o C to 250 o It may be C, but is not limited to this.

[0044] Another aspect of the present invention is,

[0045] A paid portion including maintenance; and

[0046] Prepared from an aqueous phase containing sugars and proteins,

[0047] Provides a vegan butter composition with improved browning properties when used at high temperatures due to an aminocarbonyl reaction.

[0048] According to one embodiment of the present invention, the oil may include vegetable solid oil and vegetable liquid oil, but is not limited thereto.

[0049] According to one embodiment of the present invention, the oil may be a combination of shea butter, palm oil, and coconut oil, but is not limited thereto.

[0050] In the case where the above oil is a combination of shea butter, palm oil, and coconut oil, palm oil may be included in an amount of 700 to 1000 parts by weight and coconut oil in an amount of 50 to 150 parts by weight relative to 100 parts by weight of shea butter, but is not limited thereto.

[0051] In addition, palm oil may be included in an amount of 700 to 900 parts by weight and coconut oil in an amount of 50 to 150 parts by weight relative to 100 parts by weight of shea butter, but is not limited thereto.

[0052] In addition, according to one embodiment of the present invention, the shea butter, palm oil, and coconut oil may be mixed in a weight ratio of 1:7-10:1, preferably 1:8:1, but are not limited thereto.

[0053] According to an embodiment of the present invention, the oil phase may be a vegetable oil completely mixed at a temperature of 40 to 80 degrees, but is not limited thereto.

[0054] In the present invention, the oil phase may further include an emulsifier.

[0055] The above emulsifier may be a plant-based emulsifier, but is not limited thereto.

[0056] In the present invention, the plant emulsifier may be one or more selected from the group consisting of lecithin, monoglycerides and diglycerides, polyglycerol polyricinoleate (PGPR), sorbitan esters, carboxymethylcellulose (CMC), and glyceryl laurate, but is not limited thereto.

[0057] The above vegetable emulsifier may be lecithin, preferably soybean lecithin, but is not limited thereto.

[0058] The above vegetable emulsifier is present in an amount of 0.1 to 1.5 wt%, 0.5 to 1.5 wt%, 0.5 to 1.4 wt%, 0.5 to 1.3 wt%, 0.5 to 1.2 wt%, 0.5 to 1.1 wt%, 0.6 to 1.5 wt%, 0.6 to 1.4 wt%, 0.6 to 1.3 wt%, 0.6 to 1.2 wt%, 0.6 to 1.1 wt%, 0.7 to 1.5 wt%, 0.7 to 1.4 wt%, 0.7 to 1.3 wt%, 0.7 to 1.2 wt%, 0.7 to 1.1 wt%, 0.8 to 1.5 wt%, 0.8 to 1.4 wt%, 0.8 to 1.3 wt%, and 0.8 to 1.2 wt% relative to the total composition. It may be included in weight%, 0.8 to 1.1 weight%, 0.9 to 1.5 weight%, 0.9 to 1.4 weight%, 0.9 to 1.3 weight%, 0.9 to 1.2 weight%, or 0.9 to 1.1 weight%, but is not limited thereto.

[0059] In the present invention, the aqueous phase may further include an acidulant. According to an embodiment of the present invention, the acidulant included in the aqueous phase may be one or more selected from the group consisting of lactic acid, citric acid, and acetic acid, but is not limited thereto.

[0060] In the present invention, the acidity agent included in the aqueous phase may be lactic acid, but is not limited thereto.

[0061] In the present invention, the acidity agent may be included in an amount of 0.01 to 1.0 wt%, 0.1 to 1.0 wt%, 0.1 to 0.9 wt%, 0.1 to 0.8 wt%, 0.1 to 0.7 wt%, or 0.1 to 0.6 wt%, but is not limited thereto.

[0062] According to an embodiment of the present invention, the oil phase and the water phase may be mixed in a weight ratio of 5:1 to 1:1 or 4:1 to 1:1, and preferably in a weight ratio of 4:1 to 2:1, but are not limited thereto.

[0063] The butter composition of the present invention may additionally include other ingredients.

[0064] For example, it may further include one or more additives selected from the group consisting of flavorings, condensed milk, antioxidants, acidity regulators, refined salt, sugars, and coloring agents, and the content may be appropriately selected by a person skilled in the art.

[0065] Another aspect of the present invention provides a food product prepared using the butter composition.

[0066] Another aspect of the present invention provides a method for preparing the butter composition. Effects of the invention

[0067] The vegan butter composition of the present invention can overcome the limitations associated with heating conventional vegan butter at high temperatures, such as burnt color and flavor, and thus can provide cooking results similar to those of regular butter even at high temperatures by using vegan butter.

[0068] The effects obtainable from the embodiments are not limited to those mentioned above, and other unmentioned effects can be clearly derived and understood by a person skilled in the art based on the detailed description below. Brief explanation of the drawing

[0069] The accompanying drawings, included as part of the detailed description to aid in understanding the embodiments, provide various embodiments and explain the technical features of the various embodiments together with the detailed description. Figure 1 shows the browning characteristics of butter with a changed type of sugar. Figure 2 shows the browning characteristics confirmed after manufacturing bread and confectionery products with butter of a changed type of sugar. Figure 3 shows the browning characteristics of butter with a changed type of protein. Figure 4 shows the browning characteristics confirmed after manufacturing bread and confectionery products with butter in which the type of protein has been changed. Figure 5 shows the browning characteristics of butter with altered sugar and protein content. Figure 6 shows the browning characteristics confirmed after manufacturing bread and confectionery products with butter with altered sugar and protein content. Figure 7 shows the results of a comparison of the browning characteristics of the vegan butter of the present invention and commercially available vegan butter from other companies. Specific details for implementing the invention

[0070] The present invention will be described in more detail below by way of examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited by these examples. Furthermore, each component or feature may be considered optional unless otherwise explicitly stated. Each component or feature may be implemented in a form not combined with other components or features. Additionally, various embodiments may be constructed by combining some components and / or features. Some components or features of one embodiment may be included in another embodiment or replaced with corresponding components or features of another embodiment. Furthermore, terms not specifically defined in this specification should be understood to have the meaning commonly used in the technical field to which the present invention belongs.

[0072] Experiment 1

[0074] (1) Butter production

[0075] Butter was prepared according to the formulation ratios (unit: weight%) of Tables 1 to 5, and the specific manufacturing method is as follows:

[0076] The vegetable oil corresponding to the oil phase is mixed at a temperature between 40 and 80 degrees.

[0077] After mixing purified water, sugar, and protein corresponding to the aqueous phase, the aqueous phase is mixed and sterilized.

[0078] The aqueous phase is mixed with a homo mixer at 10,000 rpm, while the oil phase is mixed in three stages.

[0079] Freeze the prepared vegetable butter at a temperature of -20 degrees or lower for 24 hours.

[0080] division type 1 type 2 type 3 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar Monosaccharides (glucose) 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0081] division type 4 type 5 type 6 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar Disaccharides (sugar) 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0082] division type 7 type 8 type 9 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar Sugar alcohol (erythritol) 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0083] division type 10 type 11 type 12 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar Sugar alcohol (maltitol) 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0084] division type 13 type 14 type 15 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar Sucralose 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0086] (2) Confirmation of browning color expression

[0087] 20 g of the above-prepared butter sample 200 o After burning at temperature C for 1 minute, the appearance was compared, and the results are shown in Figure 1.

[0088] When the sugar content was 0.1 wt%, no browning color appeared after heating at a high temperature, when the sugar content was 9 wt%, separation of fat and carbon occurred, and when the sugar content was 1 wt%, the most appropriate color was exhibited.

[0090] (3) Checking browning characteristics after manufacturing bread and confectionery products

[0091] Salt bread, a representative baked goods using hazelnut butter, and financiers, a confectionery item, were prepared using the butter of the example to verify their browning characteristics.

[0092] 1) The method for manufacturing salt bread is as follows, and the mixing ratio used for salt bread is shown in Table 6 below.

[0093] First, put all ingredients except the butter into a mixing bowl.

[0094] Mix at low speed (level 1) for 2 minutes to combine the ingredients into one mass.

[0095] Add the butter and mix on low speed (level 2) for 2 minutes to combine the ingredients into a single mass.

[0096] Mix at medium speed (level 6) for 4 minutes and at medium speed (level 8) for 4 minutes.

[0097] Transfer to a bowl and ferment for 90 minutes at 30 degrees and 75% humidity.

[0098] Divide into 60g portions, shape into tadpole shapes, and take a 20-minute bench time.

[0099] Add filling butter and shape.

[0100] Secondary fermentation is carried out for 50 minutes at 26 degrees and 75% humidity.

[0101] Once fermentation is finished, spray with water and sprinkle with pretzel salt.

[0102] Bake at 200 degrees for 12 minutes in an oven preheated to 220 degrees.

[0103] division Content (weight%) Strong flour 33 Cake flour 11 sugar 6 salt 1 Skim milk powder 1 Dryist 1 butter 6 Whole egg liquid 6 purified water 22 Filling butter 13 total 100

[0105] 2) The method for manufacturing the financier is as follows, and the mixing ratio used for the financier is shown in Table 7 below.

[0106] Put room-temperature butter in a pot and heat it to make hazelnut butter.

[0107] Put the egg whites in a bowl, add sugar, corn syrup, and salt, and mix with a whisk until fine bubbles form.

[0108] Sift the almond flour, bread flour, and cake flour into the bowl and mix with a whisk.

[0109] Add the hazelnut butter, heated to around 60 degrees, and mix.

[0110] Fill the mold about 80-90% full with the batter and bake in a preheated oven at 190 degrees for 12 minutes.

[0111] division Content (weight%) Butter (Example) 24.1 Egg white 26 sugar 24.1 corn syrup 4 almond powder 10.9 Strong flour 5.2 Cake flour 5.2 salt 0.5 total 100.00

[0113] 3) The results of the salt bread and financiers prepared above are shown in Figure 2.

[0114] The baked color of the salt bread and financiers made using 0.1% by weight of sugar was light, and no nutty flavor was detected, and

[0115] The salt bread made using 9% by weight of sugar burned when baked for the same amount of time, and had no nutty flavor, with a strong burnt taste and a dry, proteiny taste; the financier made using 9% by weight of sugar had sugar and protein clumping together significantly during the process of burning the butter, so the financier dough was not formed, and had no nutty flavor, with a strong burnt taste and a dry, proteiny taste.

[0116] In contrast, the baked color of the salt bread and financier made using 1% by weight of sugar was appropriate, and a nutty flavor was felt.

[0118] Experiment 2

[0120] (1) Butter production

[0121] Butter was prepared using the same method as described in Experiment 1 according to the formulation ratios (unit: weight%) of Tables 8 to 11.

[0122] division type 1 type 2 type 3 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar glucose 0.1 1 9 protein Soy protein 0.3 3 27 total 100 100 100

[0123] division type 4 type 5 type 6 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar glucose 0.1 1 9 protein Pea protein 0.3 3 27 total 100 100 100

[0124] division type 7 type 8 type 9 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar glucose 0.1 1 9 protein Rice protein 0.3 3 27 total 100 100 100

[0125] division type 10 type 11 type 12 maintain Shea butter 7.958 7.598 4.398 palm oil 63.664 60.784 35.184 coconut oil 7.958 7.598 4.398 purified water 20 20 20 acidity 0.02 0.02 0.02 sugar glucose 0.1 1 9 protein wheat protein 0.3 3 27 total 100 100 100

[0127] (2) Confirmation of browning color expression

[0128] 20 g of manufactured butter sample 200 oAfter burning at temperature C for 1 minute, the appearance was compared, and the results are shown in Fig. 3.

[0129] The one using 0.3% protein did not produce color after burning, while the one using 27% protein showed separation of fat and carbon after burning.

[0130] In contrast, the one using 3% protein had an appropriate color after burning.

[0132] (3) Checking browning characteristics after manufacturing bread and confectionery products

[0133] Salt bread, a representative baked goods using hazelnut butter, and financiers, a confectionery goods, were prepared using the same method as in Experiment 1 to confirm their browning characteristics, and the results are shown in Figure 4.

[0134] As shown in Figure 4, the baked color of the salt bread and financier made using 0.3% protein was light, and no nutty flavor was felt.

[0135] In addition, the salt bread made with 27% protein burned when baked for the same amount of time, and did not have a nutty flavor, but had a strong burnt taste and a dry, proteiny taste; the financier made with 27% protein did not form a financier dough because the sugar and protein clumped together significantly during the process of burning the butter.

[0136] In contrast, the baked color of the salt bread and financier made with 3% protein was appropriate, and a nutty flavor was felt.

[0138] Experiment 3

[0140] (1) Butter production

[0141] Butter was prepared using the same method as in Experiment 1 according to the mixing ratio (weight%) of Table 12.

[0142] division type 1 type 2 type 3 type 4 type 5 maintain Shea butter 7.958 7.918 7.598 5.998 4.398 palm oil 63.664 63.344 60.784 47.984 35.184 coconut oil 7.958 7.918 7.598 5.998 4.398 purified water 20 20 20 20 20 acidity 0.02 0.02 0.02 0.02 0.02 sugar glucose 0.1 0.2 1 5 9 protein Soy protein 0.3 0.6 3 15 27 total 100 100 100 100 100

[0143] (Unit: weight%)

[0145] (2) Confirmation of browning color expression

[0146] 20 g of the butter sample prepared in the example, 200 o After burning at a temperature of C for 1 minute, the appearance was compared, and the results are shown in Figure 5.

[0147] As can be seen in Fig. 5,

[0148] The one using 0.1% sugar and 0.3% protein did not produce color after burning, while the one using 9% sugar and 27% protein showed separation of fat and carbon after burning.

[0149] In contrast, the one using 0.2% to 5% sugar and 0.6% to 15% protein had an appropriate color after burning.

[0151] (3) Checking browning characteristics after manufacturing bread and confectionery products

[0152] Salt bread, a representative baked goods using hazelnut butter, and financiers, a confectionery goods, were prepared using the same method as in Experiment 1 to check their browning characteristics, and the results are shown in Figure 6.

[0153] Looking at the results, the baked color of the salt bread and financiers made with 0.1% sugar and 0.3% protein was light, and no nutty flavor was detected.

[0154] The salt bread made with 9% sugar and 27% protein burned when baked for the same amount of time, and had no nutty flavor, with a strong burnt taste and a dry, protein-like taste; the financier made with 9% sugar and 27% protein had the sugar and protein clumping together significantly during the process of burning the butter, so the financier dough was not formed, and had no nutty flavor, with a strong burnt taste and a dry, protein-like taste.

[0155] In contrast, the baked color of the salt bread and financiers made with 0.2% to 5% sugar and 0.6% to 15% protein was appropriate, and a nutty flavor was felt.

[0157] Experiment 4

[0159] (1) Comparison of Browning characteristics

[0160] After heating a commercially available vegan butter from another company and the vegan butter of the example (type 2 of Table 1) to 200 degrees, the browning characteristics (burnt color) were compared, and the results are shown in Figure 7.

[0161] As can be seen in Figure 7, vegan butter from other companies was unsuitable for high-temperature heating because, after browning, the color was light and the flavor was unpleasant (vegan butter from other companies 1 and 2), or even if the browning color was dark, the flavor was unpleasant (vegan butter from other companies 3). In contrast, the vegan butter of the present invention had a dark brown color and excellent flavor after high-temperature heating.

[0163] (2) Comparison of salt bread and financiers after production

[0164] The browning characteristics of salt bread, a representative baked item using hazelnut butter, and financiers, a confectionery item, were confirmed by manufacturing them.

[0165] The mixing ratio and manufacturing method are as described in Experiment 1.

[0166] The sensory evaluation of salt bread on a 9-point scale (1 point: not excellent, 9 points: excellent) is shown in Table 4 below, and the sensory evaluation of financiers is shown in Table 5.

[0167] division Other Company 1 Other company 2 Other company 3 Our own vegan butter appearance 3.3 3.7 4.3 5.7 incense 1.3 1.3 2.7 6.7 texture 3.0 1.0 2.3 6.3 taste 1.0 1.3 2.3 6.0

[0168] division Other Company 1 Other company 2 Other company 3 Our own vegan butter appearance 2.0 2.0 5.0 7.3 incense 1.0 1.0 2.7 6.7 texture 2.0 1.0 2.3 6.7 taste 1.0 1.0 1.7 7.3

[0169] As can be seen in the table above, our vegan butter exhibited the best browning characteristics when used at high temperatures, and did not show any disadvantages associated with high-temperature use (such as butter flowing out of the dough).

[0170] In contrast, the salt bread and financiers made with third-party vegan butter 1, third-party vegan butter 2, and third-party vegan butter 3 were mostly described as having an unpleasant aroma and taste.

[0172] The various embodiments described above may be embodied in other specific forms without departing from the technical idea and essential features. Accordingly, the above detailed description should not be interpreted restrictively in all respects but should be considered exemplary. The scope of the various embodiments shall be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the various embodiments are included within the scope of the various embodiments. Furthermore, embodiments may be constructed by combining claims that do not have an explicit citation relationship in the patent claims, or by including them as new claims through amendments made after filing.

Claims

Claim 1 A vegan butter composition comprising 0.2 to 5 weight% of a sugar compound, 0.6 to 15 weight% of a vegetable protein-derived component, and vegetable oil, wherein the sugar compound is glucose, sucrose, erythritol, maltitol, or sucralose, and the vegetable protein-derived component is soy protein, pea protein, rice protein, or wheat protein, wherein the sugar compound and the vegetable protein-derived component are included in a weight ratio of 1:2 to 1:4, and the vegetable oil comprises shea butter, palm oil, and coconut oil, wherein the vegetable oil is included in an amount of 700 to 1000 weight parts of palm oil and 50 to 150 weight parts of coconut oil per 100 weight parts of shea butter, and the browning characteristics are improved when used at high temperatures due to an aminocarbonyl reaction. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 A vegan butter composition prepared from an oil phase comprising vegetable oil; and an aqueous phase comprising a sugar compound and a vegetable protein-derived component, wherein the sugar compound is glucose, sucrose, erythritol, maltitol, or sucralose, the vegetable protein-derived component is soy protein, pea protein, rice protein, or wheat protein, the sugar compound and the vegetable protein-derived component are included in a weight ratio of 1:2 to 1:4, the vegetable oil comprises shea butter, palm oil, and coconut oil, and the vegetable oil is included in an amount of 700 to 1000 parts by weight of palm oil and 50 to 150 parts by weight of coconut oil per 100 parts by weight of shea butter, and has improved browning characteristics when used at high temperatures due to an aminocarbonyl reaction.

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