KR102300130B1 - Low-carbohydrate cookie and manufacturing method thereof - Google Patents

Abstract

The present invention relates to low-carbohydrate cookies replacing wheat flour with tofu powder and a manufacturing method thereof. The cookies in which wheat flour is replaced with tofu and/or tofu gourd powder, a feature of the present invention, have a superior functional effect compared to the cookies made with wheat flour, and do not contain wheat, and thus the cookies are very advantageous as gluten-free food for celiac disease patients or atopic patients. The cookies can exert an excellent effect as ketogenic diet food in terms of food and nutrition and be usefully used as well-being health food, since the cookies are manufactured by minimizing the amount of sugars added and excluding carbohydrates such as flour or rice flour.

Description

LOW-CARBOHYDRATE COOKIE AND MANUFACTURING METHOD THEREOF

The present invention relates to a low-carbohydrate cookie in which wheat flour is replaced with tofu flour and a method for preparing the same.

Flour breads have been in need of improvement when viewed as a health and well-being food in addition to human health problems, and as an alternative, cakes, baked goods, or cookies were manufactured using rice flour (Korean Patent Registration No. It had the disadvantage of being hard, brittle, and chewy like rice cakes. Recently, attempts have been made to improve this and make rice bread or rice cake by adding active gluten extracted from wheat flour to rice flour or gluten extracted from wheat. There were also cases in which health care problems such as celiac disease caused by gluten protein occurred frequently.

On the other hand, through the improvement of living standards due to rapid economic growth, dietary life has begun to be westernized, and food diversification has resulted in many changes in dietary life. In particular, there is an explosive increase in demand for meal replacements that are effective for diet while having balanced nutritional components. A recent study found that a diet high in protein can increase the feeling of satiety after or between meals, and the greater and longer satiety you are, the less likely you are to find unnecessary snacks between meals, which can ultimately help you lose weight. . In addition, according to a comparative study of the diet effect of intake of high-carbohydrate and high-protein foods, high-protein foods were found to be higher in weight loss. Examples of representative high-protein foods include meat, eggs, and tofu.

Tofu is a vegetable high-protein food obtained by grinding soaked soybeans and filtering the okara, then heating the soybean water and adding a coagulant to it. There are general tofu that is pressed and dehydrated to about 85%, soft tofu that is not hardened by boiling soybean water and adding a coagulant, and soft tofu made by heating as it is by putting soybean water and a coagulant in a container with a hardness intermediate between normal tofu and soft tofu. . These tofu are soft and light in taste, have good digestibility, are rich in protein necessary for growth, development and metabolism, and contain a lot of calcium and vegetable fat, so they are excellent in nutrition and low in calories. In addition, soybean okara, a by-product generated while manufacturing tofu, has a high content of carbohydrates, proteins, and polyphenolic compounds, and is nutritionally not inferior to tofu and soy milk, so it is used as a material for protein-enhancing processed foods. has high potential for In addition, since it contains a lot of dietary fiber, it makes the stomach stronger when ingested, prevents the absorption of excess fat and helps to suppress appetite during diet, and prevents and improves constipation because it can have a bowel movement. etc. are expected. However, tofu and soybean okara have a problem of being difficult to store for a long period of time because of their high moisture content and abundant nitrogen and fat content, which facilitates the propagation of microorganisms.

It is an object of the present invention to provide a method for preparing a low carb cookie.

In addition, it is an object of the present invention to provide a low carb cookie.

In order to solve the above problems, the present invention

(a) preparing a meringue;

(b) blending tofu flour and butter;

(c) adding the blend of step (b) to the meringue of step (a) and blending;

(d) shaping the formulation of step (c); and

(e) baking the shaped formulation of step (d) in an oven.

In addition, the present invention provides a low-carb cookie prepared by the above method.

Cookies in which wheat flour is replaced with tofu and/or tofu meal powder, which is a feature of the present invention, have superior sensory effects compared to cookies made with wheat flour, and do not contain wheat, so gluten-free food for patients with celiac disease or atopic dermatitis As it is very advantageous as a ketogenic diet food, it can be usefully used as a well-being health food because it can exhibit excellent effects as a ketogenic diet food in terms of food and nutrition because it is manufactured by minimizing the amount of sugar substances added and excluding carbohydrates such as wheat flour or rice flour. .

1 is a schematic diagram showing the manufacturing process of tofu flour of the present invention and the manufacturing process of low-carbohydrate cookies using the same.
2 is a view showing cookies prepared using freeze-dried tofu powder.

Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted, and , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.

In addition, the terms used in this specification are terms used to properly express the preferred embodiment of the present invention, which may vary according to the intention of a user or operator, or customs in the field to which the present invention belongs. Accordingly, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

All technical terms used in the present invention, unless otherwise defined, have the meaning as commonly understood by one of ordinary skill in the art of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention. The contents of all publications herein incorporated by reference are incorporated herein by reference.

In one aspect, the present invention comprises the steps of (a) preparing a meringue; (b) blending tofu flour and butter; (c) adding the blend of step (b) to the meringue of step (a) and blending; (d) shaping the formulation of step (c); and (e) baking the shaped formulation of step (d) in an oven.

In one embodiment, the method may further include adding stevia to the meringue prepared in step (a), and 1 to 5 parts by weight of stevia may be added based on 100 parts by weight of the meringue.

In one embodiment, the butter in step (b) may be 5 to 20 parts by weight based on 100 parts by weight of tofu flour.

In one embodiment, the step (b) may further include adding and blending stevia, and stevia may be added in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of tofu flour.

In one embodiment, the meringue and the blend of step (b) may be blended in a weight ratio of 3:1 to 1:1.

In one embodiment, it may further comprise the step of raising nuts and tofu powder to a garnish on the dough molded in step (d).

In one embodiment, step (e) may be performed at 170° C. for 15 minutes and at 150° C. for 15 minutes.

In one embodiment, the tofu flour may be tofu flour or tofu and tofu meal flour.

In one embodiment, when the tofu powder is tofu powder, the tofu powder is prepared by: i) dehydrating the tofu by 60 to 80% of moisture; and ii) freeze-drying the dehydrated tofu.

In one embodiment, after step i), in a hot air roaster having an internal temperature of 40 to 60 ° C, 15 to 20 drum revolutions / min, hold for 5 to 60 seconds, and 95 to 105 drum revolutions / min It may further include the step of discharging and primary roasting.

In one embodiment, after step ii), 15 to 20 drum revolutions/minute is put into a hot air roaster having an internal temperature of 180 ° C. to 220 ° C., held for 5 to 60 seconds, and 95 to 105 drum revolutions / min It may further include the step of discharging to the secondary roasting.

In one embodiment, when the tofu flour is tofu and tofu flour flour, the tofu and tofu flour flour is prepared by: i) dehydrating the tofu to 60 to 80% moisture; ii) mixing the dehydrated tofu and tofu meal in a weight ratio of 3:1 to 1:3; and iii) freeze-drying.

In one embodiment, after step ii), in a hot air roaster having an internal temperature of 40 to 60 ° C, 15 to 20 drum revolutions / min, hold for 5 to 60 seconds, and 95 to 105 drum revolutions / min It may further include the step of discharging and primary roasting.

In one embodiment, after step iii), it is put into a hot air roaster having an internal temperature of 180 ° C. to 220 ° C. at 15 to 20 drum revolutions / min, and held for 5 to 60 seconds, and 95 to 105 drum revolutions / min. It may further include the step of discharging to the secondary roasting.

In one aspect, the present invention relates to a low carb cookie prepared by the method of the present invention.

The low-carbohydrate cookie prepared by the method of the present invention has the advantage of having a sensory characteristic superior to the taste and texture of existing cookies while having the functionality of a low carbohydrate by replacing wheat flour or rice flour with tofu flour.

Hereinafter, the present invention will be described in detail by way of Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples, Comparative Examples and Experimental Examples.

<Example 1> Preparation of cookies using tofu powder

1-1. Preparation of cookies using freeze-dried tofu powder

13.3g of egg whites stored in a cold place were made using a whisk to make a meringue so that the foam rises more than 60%, then add 0.3g of stevia and foam until it feels sticky. At this time, if stevia is added too early, meringue is not made well, so stevia was added when the foam rose to more than 60%. 9.5 g of tofu powder and 0.1 g of stevia prepared by freeze-drying tofu dehydrated to 60-80% with a freeze dryer and 0.1 g of stevia were mixed with 1.1 g of butter made into a liquid state, and divided into the meringue 3 times. added and blended. After forming the blended dough, walnuts, pecans and dried tofu powder were added as a garnish, and then baked in an oven preheated to 170° C. for 15 minutes and second at 150° C. for 15 minutes to prepare cookies (FIG. 2).

1-2. 1st roasting - Preparation of cookies using freeze-dried tofu powder

Tofu dehydrated to 60-80% moisture is put in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ at 15 to 20 drum revolutions/min, and held for 5 to 60 seconds, 95 Cookies were prepared in the same manner as in each process condition described in Example <1-1> using tofu powder prepared by lyophilizing after roasting by discharging to 105 drum revolutions/min.

1-3. 1st roasting - freeze drying - 2nd roasting Preparation of cookies using tofu powder

In a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃, it is input at 15 to 20 drum revolutions/min, held for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min to perform primary roasting. After that, it is freeze-dried, put into a hot air roaster having an internal temperature of 180 ° C. to 220 ° C. at 15 to 20 drum revolutions/min, held for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min to secondary Cookies were prepared in the same manner as in each process condition described in Example <1-1> using tofu powder prepared by roasting.

<Example 2> Preparation of cookies using tofu powder and tofu meal powder

2-1. Preparation of cookies using freeze-dried tofu powder and tofu meal powder

2-1-1. Preparation of cookies using tofu powder and tofu meal powder in a 1:1 weight ratio

Tofu dehydrated to 60-80% moisture and tofu meal (okara), which was a by-product during manufacturing tofu, were mixed in a 1:1 weight ratio, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>, using the tofu powder and tofu meal powder in a 1:1 weight ratio thus prepared as tofu powder.

2-1-2. Preparation of cookies using tofu powder and tofu meal powder in a 2:1 weight ratio

Tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production were mixed in a weight ratio of 2:1, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>, using the tofu powder and tofu meal powder in a 2:1 weight ratio prepared in this way as tofu powder.

2-1-3. Preparation of cookies using tofu powder and tofu meal powder in a weight ratio of 1:2

Tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product during tofu production were mixed in a weight ratio of 1:2, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>, using the tofu powder and tofu meal powder in a weight ratio of 1:2 thus prepared as tofu powder.

2-2. 1st roasting - Preparation of cookies using freeze-dried tofu powder and tofu meal powder

2-2-1. Preparation of cookies using tofu powder and tofu meal powder in a 1:1 weight ratio

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 1:1 weight ratio, 15 to 20 drums are rotated in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ Tofu powder and tofu meal powder in a 1:1 weight ratio prepared by input at a rate of water/min, holding for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min for primary roasting, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>.

2-2-2. Preparation of cookies using tofu powder and tofu meal powder in a 2:1 weight ratio

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 2:1 weight ratio, 15 to 20 drum rotations in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ Tofu powder and tofu meal powder in a 2:1 weight ratio prepared by input at a rate of water/min, holding for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min for primary roasting, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>.

2-2-3. Preparation of cookies using tofu powder and tofu meal powder in a weight ratio of 1:2

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 2:1 weight ratio, 15 to 20 drum rotations in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ Tofu powder and tofu meal powder in a 1:2 weight ratio prepared by input at a rate of water/min, holding for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min for primary roasting, and then freeze-dried. Cookies were prepared in the same manner as in each process condition described in Example <1-1>.

2-3. 1st roasting - freeze drying - 2nd roasting Preparation of cookies using tofu powder and tofu meal powder

2-3-1. Preparation of cookies using tofu powder and tofu meal powder in a 1:1 weight ratio

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 1:1 weight ratio, 15 to 20 drums are rotated in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ It is put in at a rate of water/minute, held for 5 seconds to 60 seconds, discharged at 95 to 105 drum revolutions/minute, and first roasted, then freeze-dried, and 15 to 20 in a hot air roaster having an internal temperature of 180°C to 220°C. Tofu powder and tofu meal powder in a 1:1 weight ratio prepared by input at drum revolutions/min, hold for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min and secondary roasting, were used as tofu flour. Cookies were prepared in the same manner as each process condition described in Example <1-1>.

2-3-2. Preparation of cookies using tofu powder and tofu meal powder in a 2:1 weight ratio

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 2:1 weight ratio, 15 to 20 drum rotations in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ It is put in at a rate of water/minute, held for 5 seconds to 60 seconds, discharged at 95 to 105 drum revolutions/minute, and first roasted, then freeze-dried, and 15 to 20 in a hot air roaster having an internal temperature of 180°C to 220°C. Tofu powder and tofu meal powder in a 2:1 weight ratio prepared by input at drum revolutions/min, holding for 5 to 60 seconds, and discharged at 95 to 105 drum revolutions/min and secondary roasting, were used as tofu flour. Cookies were prepared in the same manner as each process condition described in Example <1-1>.

2-3-3. Preparation of cookies using tofu powder and tofu meal powder in a weight ratio of 1:2

After mixing tofu dehydrated to 60-80% moisture and tofu meal produced as a by-product of tofu production in a 1:2 weight ratio, 15 to 20 drum rotations in a hot air roaster (Taehwang Automation Industry) with an internal temperature of 40 to 60 ℃ It is put in at a rate of water/minute, held for 5 seconds to 60 seconds, discharged at 95 to 105 drum revolutions/minute, and first roasted, then freeze-dried, and 15 to 20 in a hot air roaster having an internal temperature of 180°C to 220°C. Tofu powder and tofu meal powder in a 1:2 weight ratio prepared by input at drum rotation speed/min, holding for 5 to 60 seconds, and discharged at 95 to 105 drum rotation speed/min, and secondary roasting were used as tofu powder. Cookies were prepared in the same manner as each process condition described in Example <1-1>.

<Comparative Example 1> Preparation of cookies using wheat flour

Cookies were prepared in the same manner as in each process condition described in Example <1-1> using common commercially available wheat flour.

<Comparative Example 2> Preparation of cookies using wheat flour and freeze-dried tofu powder

Cookies were prepared in the same manner as in each process condition described in Example <1-1> by using a material obtained by mixing common commercially available wheat flour and the freeze-dried tofu powder of Example 1 in a 1:1 weight ratio.

<Comparative Example 3> Preparation of cookies using wheat flour and freeze-dried tofu meal powder

Cookies were prepared in the same manner as in each process condition described in Example <1-1> by using a material obtained by mixing common commercially available wheat flour and the freeze-dried tofu meal powder of Example 2 in a 1:1 weight ratio.

<Comparative Example 4> Preparation of cookies using wheat flour, freeze-dried tofu powder, and freeze-dried tofu meal powder

Each of the ingredients described in Example <1-1> was used by mixing common commercially available wheat flour, the freeze-dried tofu powder of Example 1, and the freeze-dried tofu meal powder of Example 2 in a 1:1:1 weight ratio. Cookies were prepared in the same manner as in the process conditions.

The main materials and manufacturing processes of the cookies and comparative cookies prepared in Examples 1, 2, and Comparative Examples 1 to 4 are shown in Tables 1 and 2 below, and the conditions for each process are the same.

main ingredient Example 1-1 Freeze Dried Tofu Powder Example 2-1 Freeze-dried Tofu Powder + Tofu Meal Powder Example 2-1-1 Freeze-dried tofu powder + tofu meal powder (1:1 weight ratio) Example 2-1-2 Freeze-dried tofu powder + tofu meal powder (2:1 weight ratio) Example 2-1-3 Freeze-dried tofu powder + tofu meal powder (1:2 weight ratio) Example 1-2 1st roast - freeze-dried tofu powder Example 2-2 1st roast - freeze-dried tofu powder + tofu powder Example 2-2-1 1st roast-freeze-dried tofu powder + tofu meal powder (1:1 weight ratio) Example 2-2-2 1st roast-freeze-dried tofu powder + tofu meal powder (2:1 weight ratio) Example 2-2-3 1st roast-freeze-dried tofu powder + tofu meal powder (1:2 weight ratio) Examples 1-3 1st roasting - freeze drying - 2nd roasting tofu powder Example 2-3 1st roasting - freeze drying - 2nd roasting tofu powder + tofu powder Example 2-3-1 1st roasting - freeze drying - 2nd roasting tofu powder + tofu meal powder (1:1 weight ratio) Example 2-3-2 1st roasting - freeze drying - 2nd roasting tofu powder + tofu meal powder (2:1 weight ratio) Example 2-3-3 1st roasting-freeze-drying-2nd roasting tofu powder + tofu meal powder (1:2 weight ratio) Comparative Example 1 flour Comparative Example 2 Freeze-dried tofu powder + wheat flour (1:1 weight ratio) Comparative Example 3 Freeze-dried tofu meal powder + wheat flour (1:1 weight ratio) Comparative Example 4 Freeze-dried tofu powder + tofu meal powder + wheat flour (1:1:1 weight ratio)

Manufacture process Main material manufacturing process Cookie Manufacturing Process Example 1-1 freeze drying Mixing the main ingredient, butter and stevia-Making meringue (with stevia)-Mixing meringue and main ingredient mixture-Molding-Oven Example 2-1 freeze drying Example 1-2 1st roasting - freeze drying Example 2-2 1st roasting - freeze drying Examples 1-3 1st roasting - freeze drying - 2nd roasting Example 2-3 1st roasting - freeze drying - 2nd roasting Comparative Example 1 - Comparative Example 2 Freeze-dried other than wheat Comparative Example 3 Freeze-dried other than wheat Comparative Example 4 Freeze-dried other than wheat

<Experimental example> Sensory evaluation of cookies

Each cookie prepared in the above Examples and Comparative Examples was tested by a total of 70 panelists of various age groups (10 in their 10s, 10 in their 20s, 10 in their 30s, 10 in their 40s, 10 in their 50s, and 10 in their 60s). and 10 people in their 70s) to ingest the results, and classify the results according to flavor (whether or not there is an off-flavor), savory taste, softness, and general preference, and a 10-point scale method (like very much (strong): 10 points, neither like nor dislike: 5 Dot, dislike very much (weak: 1 point) was used for a sensory test. As a result, as shown in Table 3 below, the sensory quality evaluation results of cookies prepared by each manufacturing method were confirmed. As a result, in the case of the cookie prepared using freeze-dried tofu powder instead of wheat flour in Example 1-1 of the present invention, compared to the cookie of Comparative Example 1 prepared with wheat flour, there was not much off-flavor and the flavor was increased, resulting in overall preference. appeared significantly higher. In addition, by adding a roasting process before and/or after freeze-drying, it was found that the off-flavor of the cookie was reduced and the flavor and crunchiness were significantly increased, thereby significantly increasing the overall preference. It was confirmed that the process of primary roasting - freeze drying - secondary roasting is very important when adding .

result Fragrance (No odor: 10 points) taste (satisfying) texture (crispy) Comprehensive symbology Example <1-1> 8.8 7.4 7.1 8.2 Example <2-1-1> 7.6 7.9 6.8 7.7 Example <2-1-2> 8.3 7.7 6.9 7.9 Example <2-1-3> 7.2 8.2 6.5 7.0 Example <1-2> 9.0 8.0 7.6 8.1 Example <2-2-1> 7.9 8.4 7.1 7.9 Example <2-2-2> 8.5 8.6 7.3 7.7 Example <2-2-3> 8.2 8.9 7.9 7.9 Example <1-3> 9.7 9.0 9.2 9.3 Example <2-3-1> 9.9 9.8 9.7 9.8 Example <2-3-2> 9.7 9.5 9.5 9.5 Example <2-3-3> 9.6 9.8 9.6 9.6 Comparative Example 1 9.0 5.0 7.0 6.8 Comparative Example 2 7.4 6.3 6.5 6.4 Comparative Example 3 6.6 6.5 6.1 6.2 Comparative Example 4 7.0 7.0 5.9 6.0

Claims (9)

(a) preparing a meringue;
(b) blending tofu flour and butter;
(c) adding the blend of step (b) to the meringue of step (a) and blending;
(d) shaping the formulation of step (c); and
(e) baking the shaped formulation of step (d) in an oven;
The butter is 5 to 20 parts by weight based on 100 parts by weight of tofu flour,
The step (b) further comprising adding and blending stevia in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of tofu flour,
The tofu powder is tofu powder; or tofu and tofu meal powder,
The tofu powder is:
i) dehydrating the tofu to 60 to 80% of the moisture; and
ii) prepared through the step of freeze-drying dehydrated tofu,
After step i), in a hot air roaster having an internal temperature of 40 to 60 ° C, 15 to 20 drum revolutions / min, hold for 5 to 60 seconds, and discharge at 95 to 105 drum revolutions / min to perform primary roasting After step ii), it is put into a hot air roaster having an internal temperature of 180 ° C. to 220 ° C. at 15 to 20 drum revolutions / min, and held for 5 to 60 seconds, and 95 to 105 drum revolutions / min. Further comprising the step of second roasting by discharging in minutes,
The tofu and tofu meal flour are:
I) dehydrating the tofu to 60 to 80% moisture;
II) mixing the dehydrated tofu and tofu meal in a weight ratio of 3:1 to 1:3; and
Ⅲ) is prepared through the step of freeze-drying,
After step II), in a hot air roaster having an internal temperature of 40 to 60 ° C, 15 to 20 drum revolutions / min, hold for 5 to 60 seconds, and discharge at 95 to 105 drum revolutions / min to perform primary roasting After step Ⅲ), the internal temperature is 180 ° C. to 220 ° C. 15 to 20 drum revolutions / min put into a hot air roaster, 5 seconds to 60 seconds, and 95 to 105 drum revolutions / A method for producing a low-carb cookie, further comprising the step of second roasting by discharging into minutes. The method of claim 1, further comprising adding stevia to the meringue prepared in step (a). The method of claim 2, wherein 1 to 5 parts by weight of stevia is added based on 100 parts by weight of the meringue. delete delete delete The method of claim 1, further comprising the step of garnishing nuts and tofu flour after step (d). The method of claim 1 , wherein step (e) is baked in an oven at 170° C. for 15 minutes and at 150° C. for 15 minutes. A low-carb cookie prepared by the method of claim 1.

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