Food composition for preparing confections and bread and manufacturing method thereof

Abstract

One aspect of the present invention provides a food composition for preparing confections and bread and a manufacturing method thereof. The food composition for preparing confections and bread comprises a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent, and further comprises: a hydrogel formed by a reaction of the moisture matrix and at least one of the stabilizer or the irreversible gelling agent; and an aerogel formed as a result of the stabilizer dispersing and capturing bubbles derived from the leavening agent, wherein the total amount of food energy in the food composition for preparing confections and bread is 40 kcal / 100 g or less.

Description

Food composition for confectionery and baking and method of manufacturing the same

[0001] The present invention relates to a food composition for confectionery and baking, and more specifically, to a food composition for confectionery and baking and a method for manufacturing the same that provides a texture and flavor equivalent to or improved upon existing confectionery or bread, is beneficial to health, and can reduce carbon emissions by minimizing the use of dairy and livestock products.

[0002] Generally, commercially available breads and snacks are manufactured using sugar and fats, resulting in very high calorie content. Recently, with the increasing consumer interest in improving health and dietary habits, functional breads containing beneficial ingredients such as green tea, Gastrodia elata, and medicinal herbs have been proposed. However, since these also use sugar to provide sweetness, they remain an obstacle for people who need to limit sugar and calorie intake for health or beauty reasons. Furthermore, reducing the amounts of sugar and fats leads to a decrease in sweetness and texture, which in turn lowers consumer preference.

[0003] Sugar is the most common sweetener with a mild and refreshing high-quality sweetness, and it is used for various purposes such as adding flavor to food, imparting a soft texture, or acting as a disperser and lubricant. However, as income levels improve and dietary habits become more affluent, negative health effects caused by excessive sugar intake—such as obesity, arteriosclerosis, and tooth decay—are becoming visible, leading to active development of low-calorie alternative sweeteners in response. Consequently, high-intensity sweeteners developed in this way, such as saccharin, aspartame, and stevioside, are widely used in the food industry because they are sweeter than sugar—saccharin is 300 to 500 times, aspartame is 180 to 200 times, stevioside is 300 times, and acesulfame is 200 times—allowing for the use of small quantities to achieve the same sweetness as sugar, are inexpensive, calorie-free, and do not involve chemical reactions during processing.

[0004] However, these artificial sweeteners have problems such as lacking moisturizing properties and having a distinctive bitter taste that leaves an unpleasant aftertaste, and although sorbitol, xylitol, trehalose, and palatinose have been developed as anti-cavity sweeteners that do not cause dental caries, they have not been popularized because of their high price.

[0005] Meanwhile, the consumption of dairy products, including milk which is essential for most breads and pastries to impart flavor and texture, can impact carbon emissions. Various activities involved in the production and distribution of milk can lead to energy consumption and carbon emissions. Livestock consume oil and feed to produce milk, and methane, a potent greenhouse gas, is released during the digestion process. As such, the mass consumption of dairy products in the production of breads and pastries does not align with recently emerging mega-trends such as ESG (Environmental, Social, Governance) and eco-friendliness; therefore, there is a need to achieve flavor and texture equivalent to conventional products while excluding dairy products.

[0006] In addition, sugar, used to impart sweetness, can also contribute to carbon emissions. It has been reported that the amount of water consumed to produce 1 kg of refined sugar is equivalent to the amount of water a person drinks over two years, and 0.6 g of carbon is generated per gram of sugar, with agricultural raw materials such as sugar accounting for approximately 25% of food companies' total carbon emissions. In particular, as the production of sugarcane, the raw material for sugar, has increased by more than 10% over the past decade, the increase in sugar consumption is causing a climate crisis due to land degradation and deforestation. Therefore, it is necessary to develop bread and confectionery products that meet the aforementioned mega-trends by effectively replacing sugar.

[0007] The present invention aims to solve the problems of the aforementioned prior art. The objective of the present invention is to provide a food composition for confectionery and baking and a method for manufacturing the same, which can achieve a low calorie content that is substantially close to zero calories, thereby being advantageous in terms of health and the environment, while simultaneously satisfying various preferences including taste, flavor, and texture in a balanced manner, and can increase productivity and economic efficiency by eliminating the use of sugar and / or dairy products and simplifying the process, and can meet ESG, eco-friendly, and animal-friendly trends by reducing and suppressing carbon emissions.

[0008] One aspect of the present invention provides a food composition for confectionery and baking comprising a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent, wherein the composition comprises a hydrogel formed by the reaction of at least one of the stabilizer and the irreversible gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent, and wherein the total calorific value of the food composition for confectionery and baking is 40 kcal / 100g or less.

[0009] In one embodiment, the stabilizer and the irreversible gelling agent may each be non-fermentable.

[0010] In one embodiment, the stabilizer and the irreversible gelling agent may each be water-insoluble.

[0011] In one embodiment, the stabilizer and the irreversible gelling agent may each be dietary fiber.

[0012] In one embodiment, A according to Formula 1 below may be 0.2 kcal / g or less.

[0013] <Equation 1>

[0014]

[0015] In the above Equation 1, C S is the calorific value (kcal / g) of the above stabilizer, and W Sis the weight (g) of the above stabilizer, and C G is the caloric value (kcal / g) of the above irreversible gelling agent, and W G is the weight (g) of the above irreversible gelling agent, and W H is the weight (g) of the above hydrogel.

[0016] In one embodiment, the stabilizer may be one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these.

[0017] In one embodiment, the irreversible gelling agent may be of the same or different type as the stabilizer and may be one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these.

[0018] In one embodiment, the leavening agent may be one selected from the group consisting of baking powder, carbon dioxide, air, nitrogen, steam, and a combination of two or more of these.

[0019] In one embodiment, the total content of the stabilizer and the irreversible gelling agent in the food composition for confectionery and baking may be 40% by weight or less.

[0020] Another aspect of the present invention provides a method for preparing a food composition for confectionery and baking, comprising: (a) mixing a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent; (b) continuing the mixing to prepare a dough comprising a hydrogel formed by the reaction of at least one of the stabilizer and the non-heating gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent; and (c) treating the dough physically, chemically, or physicochemically to irreversibly gel the hydrogel and the aerogel.

[0021] A food composition for confectionery and baking according to one aspect of the present invention comprises a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent, and comprises a hydrogel formed by the reaction of at least one of the stabilizer and the irreversible gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent. By controlling the total caloric content of the food composition for confectionery and baking to 40 kcal / 100g or less, a low calorie content substantially close to 0 calories is achieved, which is advantageous in terms of health and the environment, while simultaneously satisfying various preferences including taste, flavor, and texture in a balanced manner. Furthermore, by excluding the use of sugar and / or dairy products and simplifying the process, productivity and economic efficiency can be increased, and carbon emissions can be reduced and suppressed, thereby aligning with ESG, eco-friendly, and animal-friendly trends.

[0022] The effects of the present invention are not limited to the effects described above, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

[0023] FIG. 1 is a schematic illustration of the hydrogel and aerogel network structure of a food composition for confectionery and baking according to one embodiment of the present invention.

[0024] The present invention will be described below with reference to the attached drawings. However, the present invention may be implemented in various different forms and is therefore not limited to the embodiments described herein. Furthermore, in order to clearly explain the present invention in the drawings, parts unrelated to the explanation have been omitted, and similar parts throughout the specification have been given similar reference numerals.

[0025] Throughout the specification, when it is stated that a part is "connected" to another part, this includes not only cases where they are "directly connected," but also cases where they are "indirectly connected" with other members interposed between them. Furthermore, when it is stated that a part "includes" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but rather allows for the inclusion of additional components.

[0026] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

[0027] FIG. 1 schematically illustrates the hydrogel and aerogel network structure of a food composition for confectionery and baking according to one embodiment of the present invention. Referring to FIG. 1, a food composition for confectionery and baking according to one embodiment of the present invention comprises a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent, and may include a hydrogel formed by the reaction of at least one of the stabilizer and the irreversible gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent.

[0028] The term "irreversible gelling agent" as used in this specification refers to a gelling agent that maintains a gel state even when conditions such as temperature, pressure, and electromagnetic field return to the state prior to gelation after gelation under certain conditions. The irreversibility of the gelling agent can be achieved under physical conditions such as heat, pressure, and waves; chemical conditions such as interactions between two or more components constituting the food composition, the addition of other components such as electrolytes, or a combination thereof.

[0029] The above-mentioned stabilizer may be classified, depending on its effect, into a flow stabilizer that lowers the fluidity of the moisture matrix (water) based on viscosity and elasticity and fixes dispersed and trapped bubbles, and a surface stabilizer that stabilizes the interface between the moisture matrix (water) and the bubbles to uniformly disperse the bubbles. Additionally, the above-mentioned irreversible gelling agent may be classified into a thermally irreversible gelling agent and a molecular interaction-irreversible gelling agent depending on the factor that induces the irreversible gelation of the above-mentioned irreversible gelling agent.

[0030] The above food composition for confectionery and baking may include a hydrogel formed by the reaction of at least one of the stabilizer and the irreversible gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent, and the hydrogel and the aerogel may form a mutual network structure. Through the network structure, the hydrogel and the aerogel may be physically and structurally intertwined to share a predetermined space while maintaining independent structures.

[0031] The hydrogel and the aerogel may or may not be physically and chemically bonded to each other, and regardless of such physicochemical bonding, the network structure can stably capture and disperse the bubbles. For example, the stabilizer can be dispersed in a state in which bubbles originating from the expansion agent are captured to form the aerogel, and the hydrogel can uniformly maintain the dispersed phase of the aerogel containing the bubbles.

[0032] The total caloric content of the above food composition for confectionery and bread making may be 40 kcal / 100g or less, 35 kcal / 100g or less, 30 kcal / 100g or less, 25 kcal / 100g or less, 20 kcal / 100g or less, 15 kcal / 100g or less, 10 kcal / 100g or less, 5 kcal / 100g or less, 2 kcal / 100g or less, or 0 kcal / 100g. If the total caloric content of the above food composition for confectionery and bread making exceeds 40 kcal / 100g, it is difficult to expect a substantial effect on weight loss through dietary control.

[0033] The above-mentioned stabilizer and the above-mentioned irreversible gelling agent may each be non-fermentable. By using non-fermentable stabilizers and irreversible gelling agents, digestive disorders caused by fermentation gas upon ingestion can be prevented, and effective diet and weight control can be promoted by minimizing the amount absorbed into the body. The term "non-fermentable" as used in this specification refers to a property that is not decomposed or fermented by microorganisms, and refers to a property that cannot be utilized or decomposed by microorganisms during the fermentation process.

[0034] In the above food composition for confectionery and bread making, A according to Formula 1 below may be 0.2 kcal / g or less, 0.1 kcal / g or less, 0.05 kcal / g or less, or 0.01 kcal / g or less.

[0035] <Equation 1>

[0036]

[0037] In the above Equation 1, C S is the calorific value (kcal / g) of the above stabilizer, and W S is the weight (g) of the above stabilizer, and C G is the caloric value (kcal / g) of the above irreversible gelling agent, and W G is the weight (g) of the above irreversible gelling agent, and W H is the weight (g) of the above hydrogel.

[0038] The unit of the fermentation amount may include heat energy (kcal). When a specific component is decomposed during the fermentation process, the energy consumed during this process or the energy change of the generated byproduct can be calculated in calories or kilocalories. For example, calories can be calculated based on the amount (g) of carbohydrates or sugars consumed during the fermentation process; since 1g of carbohydrates provides approximately 4kcal, if 10g of carbohydrates is decomposed due to fermentation, approximately 40kcal of energy is consumed, and the fermentation amount of carbohydrates can be expressed as 40kcal / 10g. By converting the fermentation amount into calories in this way, the effect of the fermentation process on the total caloric value of the food can be evaluated more accurately. A according to Equation 1 above is based on the definition of the fermentation amount described above and represents the ratio of the total caloric value (kcal) of the stabilizer and the irreversible gelling agent to the weight (g) of the hydrogel.

[0039] When A according to Formula 1 of the above food composition for confectionery and baking is 0.2 kcal / g or less, it is suitable for a low-calorie diet and can alleviate digestive disorders. Furthermore, by adjusting A to the above range, even with a small amount of the above stabilizer and the above non-heating gelling agent, a predetermined network structure including the gel of the above food composition for confectionery and baking, namely the above hydrogel and the above aerogel, is stably maintained for 10 minutes or more, 20 minutes or more, 30 minutes or more, and 40 minutes or more, maintaining its shape, and the dispersibility of the bubbles contained in the above gel is also uniformly maintained for 10 minutes or more, 20 minutes or more, 30 minutes or more, and 40 minutes or more, it can be seen that it can contribute to the structural stability of the above food composition for confectionery and baking.

[0040] Conversely, if A according to Formula 1 of the above food composition for confectionery and baking exceeds 0.2 kcal / g, not only is the calorie content high and may cause digestive disorders, but the dispersibility of the bubbles contained in the gel material and the predetermined network structure including the hydrogel and the aerogel is reduced, and the elasticity and texture of bread and confectionery products made therefrom may be reduced.

[0041] The morphological stability and bubble dispersion of the gel can be visually observed and evaluated by changes in the surface height (water level), volume, bubbles, pores, etc. of the gel contained in a predetermined container.

[0042] The above stabilizer may be one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these, and preferably may include a dietary fiber component, but is not limited thereto.

[0043] The above irreversible gelling agent may be of the same or different type as the above stabilizer, and may be one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these, and preferably may include a dietary fiber-based component, but is not limited thereto.

[0044] The above stabilizer and the above irreversible gelling agent may be of the same or different types. That is, the above stabilizer may have the properties of the above irreversible gelling agent, and the above irreversible gelling agent may have the properties of the above stabilizer. When the above stabilizer has the properties of the above irreversible gelling agent, a single type of substance may be used as the above stabilizer and the above irreversible gelling agent, and if necessary, multiple types of substances may be used. In addition, when the properties of the above stabilizer and the above irreversible gelling agent are clearly distinguishable, different substances may be used as the above stabilizer and the above irreversible gelling agent, respectively, so that they act complementarily.

[0045] Depending on the factors that induce irreversible gelation, the irreversible gelling agent and the stabilizer may be classified exemplarily as shown in Table 1 (column) and Table 2 (molecular interactions) below, but are not limited thereto.

[0046] Classification (Irreversibility by Heat) Raw Material or Ingredient Flow Stabilizer: Carboxymethyl cellulose, xanthan gum, guar gum, oat fiber, hydroxypropylmethyl cellulose, curdran, psyllium husk, i-carrageenan, gelatin Surface Stabilizer: Microcrystalline cellulose, polysorbate, hydroxypropylmethyl cellulose, curdran Irreversible Gelating Agent: Curdran, psyllium husk, i-carrageenan, gelatin, konjac gum, k-carrageenan, agar

[0047]

[0048] Referring to Table 1 above, hydroxypropylmethylcellulose and curdran can act as flow stabilizers and surface stabilizers, and curdran, psyllium husk, i-carrageenan, and gelatin can act as flow stabilizers and irreversible gelling agents, and in particular, curdran can act as flow stabilizers, surface stabilizers, and irreversible gelling agents.

[0049]

[0050] Classification (Irreversibility due to molecular interactions) Raw materials or ingredients Flow stabilizers Zeot fiber, curdran, hydroxypropylmethyl cellulose, microcrystalline cellulose, psyllium husk, i-carrageenan, k-carrageenan, gelatin, carboxymethyl cellulose, xanthan gum, guar gum, konjac gum, agar Surface stabilizers Polysorbate, curdran, hydroxypropylmethyl cellulose, microcrystalline cellulose Irreversible gelling agents Curdran, hydroxypropylmethyl cellulose, microcrystalline cellulose, psyllium husk, i-carrageenan, k-carrageenan, gelatin, carboxymethyl cellulose, xanthan gum, guar gum, konjac gum, agar

[0051]

[0052] Referring to Table 2 above, curdran, hydroxypropylmethyl cellulose, and microcrystalline cellulose can act as flow stabilizers and surface stabilizers, and curdran, hydroxypropylmethyl cellulose, microcrystalline cellulose, psyllium husk, i-carrageenan, k-carrageenan, gelatin, carboxymethyl cellulose, xanthan gum, guar gum, konjac gum, and agar can act as flow stabilizers and irreversible gelling agents, and in particular, curdran, hydroxypropylmethyl cellulose, and microcrystalline cellulose can all act as flow stabilizers, surface stabilizers, and irreversible gelling agents.

[0053] By using water-insoluble stabilizers and irreversible gelling agents, diarrhea and intestinal blockage caused by osmotic pressure upon ingestion can be prevented, and effective diet and weight control can be promoted by minimizing the amount absorbed into the body. In addition, by using dietary fiber as stabilizers and irreversible gelling agents, the product is safe and beneficial to health with fewer side effects on the human body, and effective diet and weight control can be promoted by minimizing the amount absorbed into the body.

[0054] The above leavening agent may be one selected from the group consisting of baking powder, carbon dioxide, air, nitrogen, steam, and combinations of two or more of these, preferably baking powder and carbon dioxide, more preferably starch-free baking powder with a substantial calorie of 0 and carbon dioxide, but is not limited thereto.

[0055] The baking powder described above is a chemical leavening agent that reacts with surrounding heat and moisture to generate carbon dioxide (CO2) bubbles, causing the dough to rise. The baking powder may consist of an acidic component, a basic component (primarily sodium bicarbonate, i.e., baking soda), and a drying agent. Specifically, when water is added to the dough, the basic and acidic components of the baking powder react via the moisture to release carbon dioxide gas, which forms small bubbles and causes the dough to begin expanding. Heating the dough triggers an additional reaction that generates more carbon dioxide; this carbon dioxide expands the air trapped within the dough, increasing its volume and causing the dough to rise further. The baking powder generates bubbles through this double expansion process.

[0056] The total content of the stabilizer and the irreversible gelling agent in the above food composition for confectionery and bread making may be 40% by weight or less, 35% by weight or less, 30% by weight or less, 25% by weight or less, 20% by weight or less, 15% by weight or less, 10% by weight or less, or 5% by weight or less. If the total content of the stabilizer and the irreversible gelling agent in the above food composition for confectionery and bread making exceeds 40% by weight, it may cause side effects such as digestive disorders, and the dispersibility and structural stability of the hydrogel and the aerogel may be reduced, which may result in a decrease in the elasticity and texture of bread or confectionery products made therefrom.

[0057] The above food composition for confectionery and baking may further include one selected from the group consisting of sweeteners, flavorings, edible pigments, and combinations of two or more of these.

[0058] The above sweetener may be one selected from the group consisting of sucralose, stevia, rebaudioside M, acesulfame potassium, neotame, and combinations of two or more of these. The above sucralose is a compound in which some functional groups of sugar are substituted with chlorine, etc., and is actually manufactured through a process of reacting chlorine with sugar; it produces a sweetness 600 times stronger than sugar, and is 3 times sweeter than other artificial sweeteners such as aspartame and acesulfame potassium, and 2 times sweeter than saccharin, while having 0 calories. The above stevia is a glycoside extracted from stevia leaves that produces sweetness; it can produce a sweetness approximately 250 times that of white sugar, and has a very low calorie content, at about 1 / 100th the level of white sugar. The content of the sweetener may be 0.001 to 2 parts by weight, preferably 0.001 to 1 part by weight, more preferably 0.001 to 0.5 parts by weight, per 100 parts by weight of the food composition for confectionery and baking, but is not limited thereto.

[0059] The above flavoring is not particularly limited and can be either natural or synthetic. It is preferable to use ingredients such as freeze-dried fruit powder, fruit peel powder, cocoa powder, and vanillin. The content of the above flavoring may be 0.001 to 10 parts by weight, preferably 0.01 to 5 parts by weight, and more preferably 0.01 to 2 parts by weight, per 100 parts by weight of the food composition for confectionery and baking, but is not limited thereto. Other additives such as citric acid and lemon juice may be used. Including such additives can further improve palatability by adding a certain sour taste in addition to sweetness.

[0060] Referring to FIG. 1, a method for preparing a food composition for confectionery and baking according to another aspect of the present invention may comprise: (a) mixing a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent; (b) continuing the mixing to prepare a dough comprising a hydrogel formed by the reaction of at least one of the stabilizer and the non-heating gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent; and (c) treating the dough physically, chemically, or physicochemically to irreversibly gel the hydrogel and the aerogel.

[0061] In step (a) above, the moisture matrix, the stabilizer, the irreversible gelling agent, and the expansion agent can be mixed to uniformly disperse the stabilizer, the irreversible gelling agent, and the expansion agent within the moisture matrix. In step (a), the mixing of the moisture matrix, the stabilizer, the irreversible gelling agent, and the expansion agent may be performed simultaneously, and preferably, two or more of these may be mixed first and then mixed with other components, or one or more specific components may be divided into smaller portions and added in two or more separate additions and mixed.

[0062] In step (b) above, the mixing may be continued to produce a dough comprising a hydrogel formed by the reaction of at least one of the stabilizer and the non-heating gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent. Steps (a) and (b) may be performed simultaneously, or, if necessary, stepwise and sequentially.

[0063] In step (c) above, the dough can be treated physically, chemically, or physicochemically to irreversibly gel the hydrogel and the aerogel.

[0064] In step (c) above, the treatment may be performed by one selected from the group consisting of heating, pressurization, mixing of other components such as an electrolyte, application of waves, and combinations of two or more of these, preferably by heating, application of waves, mixing of an electrolyte, more preferably by heating and application of waves, but is not limited thereto. The waves may be, for example, microwaves, infrared rays, ultraviolet rays, electric fields, magnetic fields, electromagnetic fields, electron beams, etc., but the type thereof is not particularly limited as long as it is an energy source having a predetermined amplitude and frequency.

[0065] Hereinafter, embodiments of the present invention will be described in detail. The raw materials or components used in the embodiments and comparative examples are classified according to their effects as shown in Table 3 below.

[0066] Classification Raw Material or Ingredient Medium (Solvent, Dispersion Medium) Water, Carbonated Water Stabilizers and Gelling Agents Psyllium Husk Powder, Curdran, Oat Fiber Powder, Xanthan Gum, Konjac Gum, Guar Gum, Microcrystalline Cellulose (MCC), Flaxseed Powder Leavening Agents Baking Powder, Carbon Dioxide, Air Additives Cocoa Powder, Sucralose, Acesulfame Potassium, Vanilla Extract, Ethyl Vanillin

[0067]

[0068] Example 1

[0069] 2g of psyllium husk powder, 16g of curd, and 8g of baking powder (starch-free) were placed in a container and mixed using a whisk. Then, 100g of water was added and mixing continued using a whisk to obtain dough. The dough was placed in a microwave oven and cooked at 700W for 1 minute and 50 seconds to produce bread.

[0070] Example 2

[0071] 6g of oat fiber powder, 2g of cocoa powder, 0.03g of sucralose, and 0.02g of acesulfame potassium were added to a container and mixed using a whisk. Then, 100g of water was added and mixing continued using a whisk to obtain dough. The dough was aged for 1 hour. After aging, 16g of curd and 4g of baking powder (starch-free) were added to the dough and mixed using a whisk. Then, the dough was placed in a microwave oven and cooked at 700W for 2 minutes and 20 seconds to produce bread.

[0072] Example 3

[0073] 10g of curd, 15g of oat fiber powder, and 1g of baking powder (starch-free) were placed in a container and mixed using a whisk. Then, 100g of carbonated water (carbon dioxide content 0.3% by weight) was added and mixing continued using a whisk to obtain dough. The dough was placed in a microwave oven and cooked at 700W for 2 minutes and 30 seconds to produce bread.

[0074] Example 4

[0075] 5g of curd, 30g of oat fiber powder, 1g of baking powder (starch-free), 2g of cocoa powder, 0.03g of sucralose, and 0.02g of acesulfame potassium were added to a container and mixed using a whisk. Then, 100g of carbonated water (carbon dioxide content 0.3% by weight) was added, and mixing continued using a whisk to obtain dough. The dough was placed in a microwave oven and cooked at 700W for 2 minutes and 30 seconds to produce bread.

[0076] Example 5

[0077] 15g of oat fiber powder, 1g of xanthan gum, 4g of konjac gum, and 5g of cocoa powder were added to a container and mixed using a whisk. Then, 100g of carbonated water (carbon dioxide content 0.3% by weight) was added and mixing continued using a whisk to obtain dough. The dough was placed in a microwave oven and cooked at 700W for 3 minutes and 30 seconds to produce bread.

[0078] Example 6

[0079] 5g of curd, 15g of oat fiber powder, 0.2g of xanthan gum, 0.2g of guar gum, 2g of microcrystalline cellulose, 1g of baking powder (starch-free), 5g of cocoa powder, 0.04g of sucralose, 0.02g of acesulfame potassium, 0.5g of vanilla extract, and 0.01g of ethyl vanillin were added to a container and mixed using a whisk. Then, 100g of carbonated water (carbon dioxide content 0.3% by weight) was added, and mixing continued using a whisk to obtain a dough. The dough was placed in a microwave oven and cooked at 700W for 2 minutes and 30 seconds to produce bread.

[0080] Comparative Example 1

[0081] 5g of psyllium husk powder, 40g of oat fiber powder, 40g of flaxseed powder, and 6g of baking powder (starch-free) were placed in a container and mixed using a whisk. Then, 100g of boiling water was added and mixing continued using a whisk to obtain a dough. The dough was placed in a microwave oven and cooked at 700W for 2 minutes and 30 seconds to produce bread.

[0082] Comparative Examples 2 to 7

[0083] As commercially available low-calorie breads, Franz Bakery Keto English Muffins (Comparative Example 2), DIJAS Natural Foods, Crunchy Fat Free Biscotti Cookie (Comparative Example 3), HERO CLASSIC WHITE BREAD (Comparative Example 4), ThinSlim Foods Zero Net Carb Keto Bread (Comparative Example 5), Andy Anand Sugar-Free Dark Chocolate Chip Cake (Comparative Example 6), and NATURE'S EATS Almond Flour Brownies (Comparative Example 7) were prepared.

[0084] The caloric value (kcal / g) and content (g) of the raw materials or components used in the above examples and comparative examples are as shown in Table 4 below.

[0085] Component Caloric Value Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Water 010010099.799.799.799.70 Psyllium Husk 22-----2 Curdran 01616105-50 Oat Fiber 0-6153015150 Xanthan Gum 2----10.22 Konjac Gum 2----4-2 Guar Gum 2-----0.22 MCC 0-----20 Flaxseed 5------5 Baking Powder 08411-13 Carbon Dioxide 0--0.30.30.30.30 Cocoa Powder 1.5-2-2552 Sucralose 0-0.03-0.03-0.040 Acesulfame Potassium 0-0.02-0.02-0.020 Vanilla Extract 3-----0.53 Ethyl Vanillin 0-----0.010

[0086]

[0087] Experimental Example

[0088] The total caloric content (kcal / 100g), A value (kcal / g), and texture according to elasticity of the bread prepared in the above examples and comparative examples were calculated and evaluated according to the following formula and method, and the results are shown in Table 5 below. Here, the total caloric content of Comparative Examples 2 to 7 was referenced from the values ​​listed on the packaging of each product, and the A value was calculated based only on the caloric content and content of the stabilizer, gelling agent, and water.

[0089] - Total Calories = 100 x [Σ (Calories of each component) x (Weight of each component)] / [Σ (Weight of each component)]

[0090] -A = [Σ (Caloric value of each component) x (Weight of each component)] / [Σ(Weight of each component)]

[0091] - Texture (Sensory Evaluation): Evaluated by 50 members of the general public on a scale of 1 to 10 in ascending order, and the average value was calculated.

[0092] Classification Total Calories A Value Texture Example 1 2.5 0.0 347 Example 2 1.8 0.00 8 Example 3 0.00 0.00 9 Example 4 1.6 0.00 8 Example 5 11.2 0.0 37 Example 6 5.9 0.00 79 Comparative Example 1 5 7.6 1.1 355 Comparative Example 2 8 7.7 N / D 7 Comparative Example 3 11 7.6 N / D 6 Comparative Example 4 15 0.0 N / D 8 Comparative Example 5 16 0.7 N / D 6 Comparative Example 6 29 8.2 N / D 7 Comparative Example 7 41 1.8 N / D 6

[0093]

[0094] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will understand that other specific forms can be easily modified without altering the technical spirit or essential features of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single unit may be implemented in a distributed manner, and components described as distributed may likewise be implemented in a combined form.

[0095] The scope of the present invention is defined by the claims set forth below, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts thereof should be interpreted as being included within the scope of the present invention.

Claims

1. A food composition for confectionery and baking comprising a moisture matrix, a stabilizer, an irreversible gelling agent, and a leavening agent, wherein A hydrogel formed by the reaction of at least one of the above stabilizer and the above irreversible gelling agent with the above moisture matrix, and The above stabilizer comprises an aerogel formed by dispersing and capturing bubbles derived from the above expansion agent, and The total caloric content of the above-mentioned food composition for confectionery and baking is 40kcal / 100g or less, Food composition for confectionery and baking.

2. In Paragraph 1, The above stabilizer and the above irreversible gelling agent are each non-fermentable, Food composition for confectionery and baking.

3. In Paragraph 1, The above stabilizer and the above irreversible gelling agent are each water-insoluble, Food composition for confectionery and baking.

4. In Paragraph 1, The above stabilizer and the above irreversible gelling agent are each dietary fibers, Food composition for confectionery and baking.

5. In Paragraph 2, According to Formula 1 below, A is 0.2 kcal / g or less, Food composition for confectionery and baking: <Equation 1> In the above Equation 1, C S is the caloric value (kcal / g) of the above stabilizer, and W S is the weight (g) of the above stabilizer, and C G is the caloric value (kcal / g) of the above irreversible gelling agent, and W G is the weight (g) of the above irreversible gelling agent, and W H is the weight (g) of the above hydrogel.

6. In Paragraph 5, The above stabilizer is one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these. Food composition for confectionery and baking.

7. In Paragraph 6, The above irreversible gelling agent may be of the same or different type as the above stabilizer, and is one selected from the group consisting of cellulose, modified cellulose, microcrystalline cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, xylan, mannan, curdlan, xanthan gum, psyllium husk, pectin, locust bean gum, guar gum, oat fiber, barley, rye, carrageenan, alginic acid, agar, konjac, gelatin, chitin, chitosan, polyacrylic acid, polyacrylamide, silica gel, starch, dextrin, polysorbate, and combinations of two or more of these. Food composition for confectionery and baking.

8. In Paragraph 1, The above-mentioned leavening agent is one selected from the group consisting of baking powder, carbon dioxide, air, nitrogen, steam, and combinations of two or more of these. Food composition for confectionery and baking.

9. In Paragraph 1, The total content of the stabilizer and the irreversible gelling agent in the above food composition for confectionery and baking is 40% by weight or less, Food composition for confectionery and baking.

10. A method for manufacturing a food composition for confectionery and bread making according to any one of claims 1 to 9, (a) A step of mixing a moisture matrix, a stabilizer, an irreversible gelling agent, and an expansion agent; (b) a step of continuing the above mixing to produce a dough comprising a hydrogel formed by the reaction of at least one of the stabilizer and the non-heating gelling agent with the moisture matrix, and an aerogel formed by the stabilizer dispersing and capturing bubbles derived from the leavening agent; and (c) a step of treating the above dough physically, chemically, or physicochemically to irreversibly gel the hydrogel and the aerogel; comprising, Method for preparing a food composition for confectionery and baking.

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