KR102389497B1 - Sugar free icing composition for confectionery and baking - Google Patents

Abstract

The present invention relates to a sugar-free icing composition for confectionery and baking. More specifically, the sugar-free icing composition is made of cocoa butter, a sweetener, a functional natural colorant and rice flour. The icing composition made of the above ingredients shows sweetness, excellent taste, and various colors without using sugar and is rich in nutrients, thereby showing an effect of improving health of an eater.

Description

Sugar-free icing composition for confectionery and bakery {SUGAR FREE ICING COMPOSITION FOR CONFECTIONERY AND BAKING}

The present invention relates to a sugar-free icing composition for confectionery and baking, and more particularly, to a confectionery that exhibits sweetness, excellent taste, and various colors without the use of sugar, and is rich in nutrients to improve the health of eaters And it relates to a sugar-free icing composition for baking.

Icing (icing) is used in baked confectionery or baking to provide desirable taste, flavor, and appearance. In general, since sugar is used as the main ingredient, it is mainly used for the purpose of providing sweetness. Depending on the ingredients, there are many different types such as flat icing, butter scotch icing, caramel icing, and mocha icing.

The texture of the icing is not light or fluffy, because the icing is applied in a state that can be eaten after the food has been baked, so it is heated to a high temperature when applied to a molten state, but after application, it cools and hardens. Because.

In addition, under a commercial environment, not only the time for hardening the icing but also the time required for applying the icing is particularly important. Since icing currently on the market is generally heated to a high temperature and then applied to baked goods such as donuts, the sweet taste Not only Buyeo, but also sugar, which hardens well at room temperature, is the main ingredient.

However, conventional icing has an excessively high content of sugar, so patients suffering from diabetes or high blood pressure, or consumers for the purpose of a diet, have a problem in that they are reluctant to consume confectionery or bread to which icing made of sugar is applied.

Korean Patent Registration No. 10-0091795 (Jan. 17, 1995) Korean Patent Registration No. 10-1601162 (2016.03.02)

An object of the present invention is to provide a sugar-free icing composition for confectionery and baking, which exhibits sweetness, excellent taste, and various colors without the use of sugar, and is rich in nutrients to improve the health of eaters.

An object of the present invention consists of cocoa butter, a sweetener, a functional natural pigment and rice flour, wherein the functional natural pigment is at least one selected from the group consisting of fried soybean powder, beet powder, mugwort powder and cacao powder. and a sugar-free icing composition for baking.

According to a preferred feature of the present invention, the icing composition for confectionery and baking is to consist of 100 parts by weight of cocoa butter, 8 to 30 parts by weight of a sweetener, 6 to 13 parts by weight of a functional natural dye, and 1 to 4 parts by weight of rice flour.

According to a more preferred feature of the present invention, the sweetener is made of at least one selected from the group consisting of maple syrup, maltitol, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allulose.

According to a more preferred feature of the present invention, in the sugar-free icing composition for confectionery and baking, 0.1 to 0.5 parts by weight of licorice extract, 0.1 to 0.5 parts by weight of Goji berry extract, 0.1 to 0.5 parts by weight of dermis extract and vitamins relative to 100 parts by weight of cocoa butter It is assumed that 0.5 to 1 part by weight of C is further contained.

According to an even more preferred feature of the present invention, the sugar-free icing composition for confectionery and baking contains 10 to 20 parts by weight of fruit juice based on 100 parts by weight of the cocoa butter.

According to an even more preferred feature of the present invention, the fruit juice is prepared from one or more selected from the group consisting of strawberries, pears, grapes, apples, bananas, blueberries, mangoes and melons.

According to an even more preferred feature of the present invention, the fruit juice is to exhibit a sugar content of 30 to 80 Brix.

The sugar-free icing composition for confectionery and baking according to the present invention exhibits sweetness, excellent taste, and various colors without the use of sugar, and has an excellent effect of improving the health of eaters by containing abundant nutrients.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The sugar-free icing composition for confectionery and baking according to the present invention consists of cocoa butter, a sweetener, a functional natural dye and rice flour, 100 parts by weight of cocoa butter, 8 to 30 parts by weight of a sweetener, 6 to 13 parts by weight of a functional natural dye, and 1 part by weight of rice flour It is preferable that it consists of to 4 parts by weight.

The cocoa butter is a base component of the sugar-free icing composition for confectionery and baking according to the present invention. It is a creamy vegetable fat obtained from cacao seeds and is usually used in the manufacturing process of chocolate and cocoa powder.

Cocoa butter obtained from cacao beans is one of the most stable known oils. Since cocoa butter contains natural antioxidants to prevent rancidity, it can be stored for 2 to 5 years, It is also used for many purposes.

In addition, the cocoa butter exhibits a soft flavor and texture, and provides icing in a cured state at room temperature with a melting point of 34 to 38 ° C. It serves to provide an improved icing composition. In addition, the fatty acid composition contained in cocoa butter is 57 to 65% by weight of saturated fatty acids and 35 to 43% by weight of unsaturated fatty acids.

The sweetener contains 8 to 30 parts by weight, and serves to impart sweetness to the sugar-free icing composition for confectionery and baking according to the present invention. Patients suffering from diabetes or hypertension using a sweetener with a low glycemic index while imparting sweetness. I, it is desirable to provide an icing composition preferred by consumers for the purpose of dieting.

In this case, the sweetener is preferably made of at least one selected from the group consisting of maple syrup, maltitol, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allurose.

The maple syrup is a sweetener made from the sap of sugar maple and is mainly used for eating pancakes or waffles. It provides an icing composition that can improve the health of the eater as it contains a large amount.

The flavor of the maple syrup may be reduced in the process of being applied to confectionery or baking by heating the sugar-free icing composition for confectionery and baking. can provide

In addition, the maltitol produced from disaccharides is decomposed and absorbed into constituent sugars. It is absorbed by passive transport in the small intestine and has a lower absorption rate and absorption rate than glucose absorbed by active transport, thereby improving the health of the eater. .

In addition, oligosaccharides, such as isomaltooligosaccharides or fructooligosaccharides, have a lower calorie, higher dietary fiber content, and strong sweetness compared to white sugar.

In addition, the xylose is a component extracted from birch trees or cornstalks, and exhibits a lower absorption rate of sugar components in the body compared to white sugar. indicates the glycemic index.

In addition, the stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar. As an ingredient, it plays a role in improving dental health while showing excellent sweetness.

In addition, the erythritol is produced by fermenting glucose extracted from corn. It is less sweet than white sugar, but exhibits beneficial effects on the human body due to its low glycemic index. It also shows efficacy in weight loss.

If the content of the sweetener is less than 8 parts by weight, the sweetness of the sugar-free icing composition for confectionery and baking according to the present invention may be reduced excessively, thereby reducing the taste, and if the content of the sweetener exceeds 30 parts by weight, the sweetness of the icing composition is It is undesirable because it increases too much.

The functional natural pigment contains 6 to 13 parts by weight, and consists of at least one selected from the group consisting of fried soybean powder, beet powder, mugwort powder and cacao powder. In addition to being contained, it serves to provide an icing composition exhibiting various colors without the use of artificial colorants.

The rice flour serves to impart a texture to the icing composition by improving the viscosity, and glutinous rice flour may be used instead of the rice flour depending on the type of confectionery and bread to which the icing composition is applied.

In addition, as mentioned above, the rice flour also serves to suppress the flavor deterioration of the sweetener component during the heating process, such as when maple syrup is used as a sweetener.

In addition, the sugar-free icing composition for confectionery and baking according to the present invention contains 0.1 to 0.5 parts by weight of licorice extract, 0.1 to 0.5 parts by weight of Goji berry extract, 0.1 to 0.5 parts by weight of dermis extract, and 0.5 to 1 part by weight of vitamin C relative to 100 parts by weight of cocoa butter. It may contain more parts by weight, as described above, when licorice extract, goji berry extract, dermis extract and vitamin C are contained, an icing composition containing a large amount of nutrients beneficial to the human body as well as excellent taste and fragrance is provided.

At this time, the licorice extract, goji berry extract and dermis extract may be prepared by hot water extraction, and after mixing 5 to 20 parts by weight of each of licorice berry and dermis compared to 100 parts by weight of purified water, at a temperature of 80 to 90 ℃ 20 to 40 minutes It can be prepared through the process of heating during the time.

The licorice extract harmonizes the toxicity of all medicines so that the medicinal effect appears well, controls the cold and morale of the bookshelf, improves communication of all blood vessels, and strengthens muscles and bones. It is effective on the back and has antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory effects, and suppresses peptic ulcer.

In addition, the goji berry extract has almost no odor and is astringent, and the weakness is slightly sweet and cold. It is effective when the face is yellow and hair is white due to weak yin-hyeol, and when you cannot sleep, it is effective for small thirst. It is also used in seawater for a long time due to poor waste, and its pharmacological actions include non-specific immune enhancing action, hematopoietic action, cholesterol lowering action, anti-fatty liver action, blood pressure lowering, blood sugar lowering, growth promotion, and anticancer action.

In addition, the dermis extract relieves clogged qi and strengthens the function of the spleen to improve abdominal flatulence, belching, vomiting, nausea, indigestion, flatulence and drowsiness, and thin stool, removing seawater, phlegm, and diuresis. it works Together with reading, ephedra, dermis, osuyu, antiha, and oyster, the medicinal effect increases with age. As for the pharmacological action, the essential oil component stimulates the digestive tract, promotes digestion, expectoration, antiulcer, antigastric secretion, strong heart, blood pressure increase, antiallergy, It promotes bile secretion, suppresses uterine smooth muscle, and has antibacterial action.

In addition, the vitamin C protects the body from free radicals as an antioxidant for connective tissue and support tissue formation, skin and gum health, and prevents cellular oxidation, thereby preventing and treating cancer and various chronic diseases, and aging. In addition to suppression, it inhibits the growth of Helicobacter pylori, the cause of gastric and duodenal ulcers, helps the elderly to maintain cognitive ability and memory, and helps prevent Alzheimer's disease (dementia).

In addition, the sugar-free icing composition for confectionery and baking according to the present invention may further contain 10 to 20 parts by weight of fruit juice based on 100 parts by weight of cocoa butter. It is possible to not only prevent obesity while increasing the sweetness of the composition, but also provide an icing composition with significantly improved taste due to the unique flavor of the fruit.

The fruit juice is preferably prepared from at least one selected from the group consisting of strawberries, pears, grapes, apples, bananas, blueberries, mangoes, and melons, and fruit juices showing a sugar content of 30 to 80 Brix using a saccharometer, etc. It is preferable to use a liquid.

If the sugar content of the fruit juice is less than 30 Brix, the effect of improving the sweetness of the icing composition is insignificant.

Hereinafter, the method for producing a sugar-free icing composition for confectionery and baking according to the present invention and the physical properties of the icing composition prepared by the method will be described with reference to Examples.

<Example 1>

77g of cocoa butter, 12g of sweetener (Maple syrup), 9g of functional natural pigment (beet powder) and 2g of rice flour are mixed, and stirred at 50rpm for 5 minutes at 80℃ to prepare a sugar-free icing composition for confectionery and baking. prepared.

<Example 2>

A sugar-free icing composition for confectionery and baking was prepared in the same manner as in Example 1, except that oligosaccharides were used as a sweetener.

<Example 3>

A sugar-free icing composition for confectionery and baking was prepared in the same manner as in Example 1, except that allulose was used as a sweetener.

<Example 4>

Proceeds in the same manner as in Example 1, but by mixing 0.3 parts by weight of licorice extract, 0.3 parts by weight of Goji berry extract, 0.3 parts by weight of dermis extract, and 0.8 parts by weight of vitamin C relative to 100 parts by weight of cocoa butter, a sugar-free icing composition for confectionery and baking was prepared did

<Example 5>

Proceed in the same manner as in Example 2, except that 0.3 parts by weight of licorice extract, 0.3 parts by weight of Goji berry extract, 0.3 parts by weight of dermis extract and 0.8 parts by weight of vitamin C were mixed with respect to 100 parts by weight of cocoa butter to prepare a sugar-free icing composition for confectionery and baking did

<Example 6>

Proceeds in the same manner as in Example 3, but by mixing 0.3 parts by weight of licorice extract, 0.3 parts by weight of Goji berry extract, 0.3 parts by weight of dermis extract and 0.8 parts by weight of vitamin C compared to 100 parts by weight of cocoa butter to prepare a sugar-free icing composition for confectionery and baking did

<Example 7>

A sugar-free icing composition for confectionery and baking was prepared by mixing 15 parts by weight of fruit juice (grape) having a sugar content of 55 Brix relative to 100 parts by weight of cocoa butter, except as in Example 1 above.

<Example 8>

A sugar-free icing composition for confectionery and baking was prepared by mixing 15 parts by weight of fruit juice (grapes) having a sugar content of 55 Brix relative to 100 parts by weight of cocoa butter, except as in Example 2 above.

<Example 9>

A sugar-free icing composition for confectionery and baking was prepared by mixing 15 parts by weight of fruit juice (grapes) having a sugar content of 55 Brix relative to 100 parts by weight of cocoa butter, except as in Example 3 above.

<Comparative Example 1>

An icing composition for confectionery and baking was prepared by mixing 77 g parts by weight of cocoa butter, 23 g of sugar, and stirring at a temperature of 80° C. for 5 minutes at 50 rpm.

The taste, aroma, texture, and overall preference of the icing compositions prepared in Examples 1 to 9 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture (chewy texture) and overall preference of the icing composition were measured by a five-point scale method for 50 test subjects, and then expressed as an average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor}

<Table 1>

As shown in Table 1, the sugar-free icing compositions for confectionery and baking prepared in Examples 1 to 3 of the present invention exhibit excellent taste, aroma, texture and overall preference, and through Examples 4 to 6, licorice extract, Goji berry It can be seen that even if the extract, the dermis extract and vitamin C are contained, the taste, aroma, texture, and overall preference are not significantly reduced. improvement can be seen.

Therefore, the sugar-free icing composition for confectionery and baking according to the present invention exhibits sweetness, excellent taste, and various colors without the use of sugar, and is rich in nutrients to improve the health of eaters.

Claims (7)

It consists of 100 parts by weight of cocoa butter, 8 to 30 parts by weight of a sweetener, 6 to 13 parts by weight of a functional natural dye, and 1 to 4 parts by weight of rice flour,
The functional natural pigment is a sugar-free icing composition for confectionery and baking, characterized in that it consists of at least one selected from the group consisting of roasted soybean powder, beet powder, mugwort powder and cacao powder.
delete The method according to claim 1,
The sweetener is maple syrup, maltitol, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol and sugar-free icing composition for baking, characterized in that consisting of at least one selected from the group consisting of allurose.
The method according to claim 1,
The sugar-free icing composition for confectionery and baking contains 0.1 to 0.5 parts by weight of licorice extract, 0.1 to 0.5 parts by weight of Goji berry extract, 0.1 to 0.5 parts by weight of dermis extract, and 0.5 to 1 part by weight of vitamin C based on 100 parts by weight of cocoa butter. Sugar-free icing composition for confectionery and baking, characterized in that.
The method according to claim 1,
Sugar-free icing composition for confectionery and baking, characterized in that the sugar-free icing composition for confectionery and baking further contains 10 to 20 parts by weight of fruit juice based on 100 parts by weight of cocoa butter.
6. The method of claim 5,
The fruit juice is a sugar-free icing composition for confectionery and baking, characterized in that it is prepared from at least one selected from the group consisting of strawberries, pears, grapes, apples, bananas, blueberries, mangoes and melons.
6. The method of claim 5,
The fruit juice is a sugar-free icing composition for confectionery and baking, characterized in that it exhibits a sugar content of 30 to 80 Brix.