KR102479584B1 - Vegan caremel composition - Google Patents
Vegan caremel composition Download PDFInfo
- Publication number
- KR102479584B1 KR102479584B1 KR1020210181421A KR20210181421A KR102479584B1 KR 102479584 B1 KR102479584 B1 KR 102479584B1 KR 1020210181421 A KR1020210181421 A KR 1020210181421A KR 20210181421 A KR20210181421 A KR 20210181421A KR 102479584 B1 KR102479584 B1 KR 102479584B1
- Authority
- KR
- South Korea
- Prior art keywords
- milk
- weight
- vegan
- parts
- caramel
- Prior art date
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- 239000000203 mixture Substances 0.000 title claims abstract description 50
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000013736 caramel Nutrition 0.000 claims abstract description 56
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 235000013322 soy milk Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000021329 brown rice Nutrition 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 235000020194 almond milk Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims description 25
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 244000134552 Plantago ovata Species 0.000 claims description 3
- 235000003421 Plantago ovata Nutrition 0.000 claims description 3
- 239000009223 Psyllium Substances 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 229940070687 psyllium Drugs 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 14
- 239000003765 sweetening agent Substances 0.000 abstract description 14
- 235000019489 Almond oil Nutrition 0.000 abstract description 13
- 239000008168 almond oil Substances 0.000 abstract description 13
- 235000021120 animal protein Nutrition 0.000 abstract description 5
- 239000003925 fat Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 12
- 235000013325 dietary fiber Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000009835 boiling Methods 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000004213 low-fat Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 2
- 244000298479 Cichorium intybus Species 0.000 description 2
- 235000007542 Cichorium intybus Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 229920001100 Polydextrose Polymers 0.000 description 2
- 244000228451 Stevia rebaudiana Species 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 229960003487 xylose Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- HUMNYLRZRPPJDN-KWCOIAHCSA-N benzaldehyde Chemical group O=[11CH]C1=CC=CC=C1 HUMNYLRZRPPJDN-KWCOIAHCSA-N 0.000 description 1
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzenecarboxaldehyde Natural products O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/638—Xylose
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 비건용 캐러멜 조성물에 관한 것으로, 더욱 상세하게는 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 두유와 아몬드유가 함유되어 비건(vegan)과 같은 채식주의자도 섭취가 가능하다.The present invention relates to a caramel composition for vegan use, and more particularly, not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and contains soy milk and almond milk instead of animal protein such as milk. Vegetarians, such as vegans, can also consume it.
캐러멜은 설탕이나 포도당 따위의 당류(糖類)를 빛깔이 변할 때까지 졸여서 만든 물질로, 과자, 흑맥주, 간장 따위의 착색료로 사용되며, 물엿, 설탕, 우유, 초콜릿 따위에 바닐라 따위의 향료를 넣고 고아서 굳힌 후에 작은 네모꼴의 제형으로 제품화하는 것이 일반적이다.Caramel is a substance made by boiling sugars such as sugar or glucose until the color changes. After hardening, it is common to commercialize it in a small square-shaped dosage form.
그러나 종래에 캐러멜은 당류의 함량이 지나치게 높아 다량 섭취시 비만으로 인한 동맥경화, 고혈압, 심장질환, 당뇨병, 고지혈증 등 성인병발병의 증가를 유발하는 문제점이 있었다.However, in the past, caramel has a problem of causing an increase in adult diseases such as arteriosclerosis, hypertension, heart disease, diabetes, and hyperlipidemia due to obesity when consumed in large amounts because the content of sugars is too high.
또한, 종래에 캐러멜은 우유와 같은 동물성 유지 성분이 함유되어 다량 섭취시 인체의 건강에 악영향을 미칠 수 있으며, 특히 비건과 같은 채식주의자는 섭취하지 못하는 문제점이 있었다.In addition, conventionally, caramel contains animal fats and oils such as milk, which can adversely affect human health when ingested in large amounts, and in particular, vegetarians such as vegans have a problem in that they cannot be consumed.
이에 본 개발자는 우유 대신 두유나 아몬드유를 사용하여 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 동물성 단백질이 함유되지 않아 비건(vegan)과 같은 채식주의자도 섭취가 가능한 캐러멜을 제공하는 기술을 도출하게 되었다.Therefore, the present developer uses soy milk or almond milk instead of milk, which not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and does not contain animal protein, so it is easy to consume even for vegetarians such as vegans. A technology that provides caramel as much as possible has been derived.
본 발명의 목적은 맛과 식감이 우수할 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 두유와 아몬드유가 함유되어 비건(vegan)과 같은 채식주의자도 섭취가 가능한 비건용 캐러멜 조성물을 제공하는 것이다.An object of the present invention is to improve the health of eaters as well as to have excellent taste and texture and low fat content, and to contain soy milk and almond milk instead of animal protein such as milk, so that vegetarians such as vegans can consume it. It is to provide a caramel composition for drying.
본 발명의 목적은 두유, 아몬드유, 감미료, 볶은 콩가루, 펙틴 및 현미유로 이루어지는 것을 특징으로 하는 비건용 캐러멜 조성물을 제공함에 의해 달성된다.The object of the present invention is achieved by providing a vegan caramel composition characterized in that it consists of soy milk, almond oil, sweetener, roasted soybean flour, pectin and brown rice milk.
본 발명의 바람직한 특징에 따르면, 상기 비건용 캐러멜 조성물은 두유 100 중량부, 아몬드유 90 내지 110 중량부, 감미료 150 내지 200 중량부, 볶은 콩가루 4 내지 6 중량부, 펙틴 1 내지 3 중량부 및 현미유 10 내지 15 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the vegan caramel composition comprises 100 parts by weight of soy milk, 90 to 110 parts by weight of almond oil, 150 to 200 parts by weight of sweetener, 4 to 6 parts by weight of roasted soybean flour, 1 to 3 parts by weight of pectin and brown rice oil It should consist of 10 to 15 parts by weight.
본 발명의 더 바람직한 특징에 따르면, 상기 감미료는 물엿, 트리몰린, 설탕, 올리고당, 자일로스, 자일리톨, 에리스리톨, 알루로스 및 스테비아로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener is composed of at least one selected from the group consisting of starch syrup, trimoline, sugar, oligosaccharide, xylose, xylitol, erythritol, allulose and stevia.
상기 설탕은 백설탕, 황설탕 및 흑설탕으로 이루어진 그룹에서 선택된 하나 이상으로 이루어질 수 있다.The sugar may consist of at least one selected from the group consisting of white sugar, brown sugar and brown sugar.
본 발명의 더욱 바람직한 특징에 따르면, 상기 감미료는 물엿 100 중량부, 트리몰린 90 내지 110 중량부 및 설탕 150 내지 250 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the sweetener is composed of 100 parts by weight of starch syrup, 90 to 110 parts by weight of trimoline and 150 to 250 parts by weight of sugar.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 비건용 캐러멜 조성물에는 상기 두유 100 중량부 대비 식이섬유 5 내지 10 중량부가 더 함유되며, 상기 식이섬유는 구아검, 글루코만난, 차전자피, 난소화성 말토덱스트린, 아라비아검, 치커리화이버, 폴리덱스트로스 및 셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the vegan caramel composition further contains 5 to 10 parts by weight of dietary fiber compared to 100 parts by weight of soy milk, and the dietary fiber is guar gum, glucomannan, psyllium husk, indigestible maltodextrin, Arabia It is made of at least one selected from the group consisting of gum, chicory fiber, polydextrose and cellulose.
본 발명에 따른 비건용 캐러멜 조성물은 맛과 식감이 우수한 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 두유와 아몬드유가 함유되어 비건(vegan)과 같은 채식주의자도 섭취가 가능한 캐러멜 조성물을 제공하는 탁월한 효과를 나타낸다.The vegan caramel composition according to the present invention not only has excellent taste and texture, but also improves the health of eaters due to its low fat content, and contains soy milk and almond milk instead of animal protein such as milk, so it is consumed by vegetarians such as vegans. shows an excellent effect of providing a caramel composition capable of
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.
본 발명에 따른 비건용 캐러멜 조성물은 두유, 아몬드유, 감미료, 볶은 콩가루, 펙틴 및 현미유로 이루어지며, 두유 100 중량부, 아몬드유 90 내지 110 중량부, 감미료 150 내지 200 중량부, 볶은 콩가루 4 내지 6 중량부, 펙틴 1 내지 3 중량부 및 현미유 10 내지 15 중량부로 이루어지는 것이 바람직하다.The vegan caramel composition according to the present invention consists of soy milk, almond oil, sweetener, roasted soybean flour, pectin and brown rice milk, 100 parts by weight of soy milk, 90 to 110 parts by weight of almond oil, 150 to 200 parts by weight of sweetener, 4 to 4 parts by weight of roasted soybean flour It is preferably composed of 6 parts by weight, 1 to 3 parts by weight of pectin and 10 to 15 parts by weight of brown rice oil.
상기 두유는 본 발명에 따른 비건용 캐러멜 조성물에 각종 영양성분과 단백질을 공급하는 역할을 하는데, 우유를 사용하지 않고도 우유를 사용하여 제조된 캐러멜 조성물과 유사한 맛, 향 및 기호도를 나타내는 캐러멜 조성물을 제공하는 역할을 한다.The soy milk serves to supply various nutrients and proteins to the vegan caramel composition according to the present invention, providing a caramel composition that exhibits a taste, aroma and preference similar to that of a caramel composition prepared using milk without using milk. play a role
상기 아몬드유는 90 내지 110 중량부가 함유되며, 아몬드종자를 건조하고 물에 적셔 부드럽게 한 후 수증기로 증류하는 과정을 통해 제조되는데, 상기 두유와 함께 우유성분을 대체하는 역할을 한다.The almond oil contains 90 to 110 parts by weight, and is prepared by drying almond seeds, soaking them in water and distilling them with steam, and serves to replace the milk component together with the soy milk.
아몬드유는 유리 지방산 함량이 낮아 이를 제거하기 위한 탈산(deacidification) 과정을 거칠 필요 없이 탈색처리만으로도 고급식용유로 정제할 수 있으며, 감편도와 고편도가 있는데, 캐러멜 용으로는 무색~황색의 액체로 특이한 향기를 가지며 주성분은 벤즈알데히드(benzaldehyde)인 고편도의 아몬드유를 사용하는 것이 바람직하다.Almond oil has a low free fatty acid content, so it can be refined into high-quality cooking oil only through decolorization without the need for deacidification to remove it. It is preferable to use almond oil of almonds whose main component is benzaldehyde.
상기 아몬드유의 함량이 90 중량부 미만이면 우유를 사용했을 때와 비교하여 캐러멜의 맛과 향이 저하되며, 상기 아몬드유의 함량의 110 중량부를 초과하게 되면 상대적으로 감미료, 볶은 콩가루, 펙틴 및 현미유 등의 함량이 줄어들기 때문에 바람지하지 못하다.If the content of the almond oil is less than 90 parts by weight, the taste and aroma of caramel is lowered compared to when milk is used, and if the content of the almond oil exceeds 110 parts by weight, the content of sweeteners, roasted soybean flour, pectin and brown rice oil is relatively It is not desirable because it decreases.
상기 감미료는 150 내지 200 중량부가 함유되며, 본 발명에 따른 캐러멜 조성물의 주재료가 되는 성분으로, 캐러멜 조성물에 단맛을 부여할 뿐만 아니라, 칼로리가 낮고 당성분의 흡수를 억제하며, 체중감량 효과를 부여하는 성분들로 이루어져 캐러멜 조성물의 섭취로 인해 체중이 증가하는 것을 억제하는 역할을 한다.The sweetener is contained in an amount of 150 to 200 parts by weight, and is a main ingredient of the caramel composition according to the present invention, which not only imparts a sweet taste to the caramel composition, but also has low calories, suppresses the absorption of sugar components, and provides a weight loss effect. It consists of ingredients that play a role in suppressing weight gain due to ingestion of the caramel composition.
이때, 상기 감미료는 물엿, 트리몰린, 설탕, 올리고당, 자일로스, 자일리톨, 에리스리톨, 알루로스 및 스테비아로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In this case, the sweetener is preferably composed of at least one selected from the group consisting of starch syrup, trimoline, sugar, oligosaccharide, xylose, xylitol, erythritol, allulose, and stevia.
상기 설탕은 백설탕, 황설탕 및 흑설탕으로 이루어진 그룹에서 선택된 하나 이상으로 이루어질 수 있다.The sugar may consist of at least one selected from the group consisting of white sugar, brown sugar and brown sugar.
상기 물엿은 단맛을 내는 조미료로 맥아당이 주성분이며, 쌀, 보리, 옥수수 및 고구마 등의 전분을 함유하는 곡류를 원료로 하여 제조되는데, 수분이 약 14%, 맥아당이 약 62%, 호정이 약 23% 수준으로 함유되어 있으며 설탕에 비해 체내 당성분의 체내 흡수율이 낮고, 캐러멜에 윤기를 부여하여 외관품질을 개선하는 하는 역할을 한다.The starch syrup is a sweet seasoning, the main component of which is maltose, and is prepared using grains containing starch such as rice, barley, corn and sweet potato as raw materials. It is contained at a level of %, and the absorption rate of sugar components in the body is lower than that of sugar, and it serves to improve the appearance quality by imparting gloss to caramel.
또한, 상기 트리몰린은 꿀과 대등한 단맛을 나타내며, 설탕을 가수분해하여 과당과 포도당으로 분해한 것으로, 과당과 포도당이 1:1의 비율로 함유되어 있다.In addition, the trimoline exhibits a sweetness equivalent to that of honey, and is obtained by hydrolyzing sugar into fructose and glucose, and contains fructose and glucose in a ratio of 1:1.
또한, 상기 올리고당은 백설탕에 비해 칼로리가 낮고 단맛이 강하며 식이섬유의 함량이 높을 뿐만 아니라, 대장 내에서 몸에 유익한 세균이 번식하는데 도움을 주기 때문에, 배변을 유도하여 변비를 개선한다.In addition, the oligosaccharide is lower in calories than white sugar, has a strong sweetness, and has a high dietary fiber content, and helps to propagate beneficial bacteria in the large intestine, thereby inducing defecation and improving constipation.
또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출되는데, 당성분의 체내 흡수율을 낮추는 역할을 하며, 상기 에스트리톨은 옥수수에서 추출한 포도당을 발효하여 생산되는데 칼로리와 당지수가 매우 낮아 체중증가를 억제하는 효과를 부여하고, 상기 알룰로스는 무화과나 포도에 존재하는 당으로 발효기법을 이용해 과당을 변형한 이성체인데 우수한 체중감량 효과를 나타내며, 상기 스테비아는 잎에서 추출한 글리시드로 백설탕의 약 300배에 달하는 단맛을 내는데, 칼로리가 매우 낮고 혈당을 향상시키지 않는 효과를 나타낸다.In addition, the xylose is extracted from birch trees or cornstalks, and serves to lower the absorption rate of sugar components in the body, and the estritol is produced by fermenting glucose extracted from corn. The allulose is a sugar present in figs or grapes and is an isomer obtained by modifying fructose using a fermentation technique, and exhibits an excellent weight loss effect. It has a sweet taste, is very low in calories and does not raise blood sugar levels.
이때, 상기 감미료는 캐러멜의 맛, 물성 및 향 등을 고려했을 때, 물엿 100 중량부, 트리몰린 90 내지 110 중량부 및 설탕 150 내지 250 중량부로 이루어지는 것이 가장 바람직하다.At this time, the sweetener is most preferably composed of 100 parts by weight of starch syrup, 90 to 110 parts by weight of trimoline, and 150 to 250 parts by weight of sugar, considering the taste, physical properties and aroma of caramel.
상기 감미료의 함량이 150 중량부 미만이면 캐러멜의 맛이 저하되며, 상기 감미료의 함량이 200중량부를 초과하게 되면 캐러멜의 단맛이 지나치게 증가할 뿐만 아니라, 당함량의 지나친 증가로 인해 취식자의 건강에 악영향을 미칠 수 있다.If the content of the sweetener is less than 150 parts by weight, the taste of caramel is deteriorated, and if the content of the sweetener exceeds 200 parts by weight, the sweetness of caramel is excessively increased, and the excessive increase in sugar content adversely affects the health of eaters. can affect
상기 볶은 콩가루는 4 내지 6 중량부가 함유되며, 본 발명에 따른 캐러멜 조성물에 맛과 향을 향상시킬 뿐만 아니라, 다양한 영양성분으로 공급하는 역할을 한다.The roasted soybean flour contains 4 to 6 parts by weight, and not only improves the taste and aroma of the caramel composition according to the present invention, but also serves to supply various nutrients.
볶은 콩가루에는 대두에 함유된 영양성분이 풍부하게 함유되어 있는데, 특히 양질의 단백질과 붓기에 효과적인 칼륨, 칼슘, 철분 및 식이섬유 등과 같은 영양성분을 풍부하게 함유하고 있어 캐러멜을 통해 다양한 영양성분을 보충할 수 있도록 하는 역할을 하는데, 특히, 상기 식이섬유는 변비의 해소에 도움이 될 뿐만 아니라, 당이나 지질을 흡착해 몸 밖에 내 주는 기능을 하기 때문에, 다이어트 효과를 나타낸다.Roasted soybean flour is rich in nutrients contained in soybeans, especially high-quality protein and nutrients such as potassium, calcium, iron, and dietary fiber that are effective for puffiness, so it supplements various nutrients through caramel. In particular, the dietary fiber not only helps to relieve constipation, but also shows a diet effect because it functions to adsorb sugars or lipids and give them out of the body.
상기 볶은 콩가루의 함량이 4 중량부 미만이면 상기의 효과가 미미하며, 상기 볶음 콩가루의 함량이 6 중량부를 초과하게 되면 캐러멜 조성물의 성형성이나 외관품질이 저하될 수 있다.If the content of the roasted soybean flour is less than 4 parts by weight, the above effect is insignificant, and if the content of the roasted soybean flour exceeds 6 parts by weight, the moldability or appearance quality of the caramel composition may be deteriorated.
상기 펙틴은 1 내지 3 중량부가 함유되며, 본 발명을 통해 제조되는 캐러멜 조성물의 점도를 증가시켜 성형성이 향상될 수 있도록 하는 역할을 할 뿐만 아니라, 수용성 식이섬유기 때문에, 인체 내에 소화효소에 의한 분해가 잘 이루어지지 않아 포만감을 주면서도 칼로리는 매우 낮아 다이어트 효과를 부여하는 역할을 한다.The pectin contains 1 to 3 parts by weight, and not only serves to improve the moldability by increasing the viscosity of the caramel composition prepared through the present invention, but also because it is a water-soluble dietary fiber, by digestive enzymes in the human body Since it does not break down well, it gives a feeling of fullness and has very low calories, so it plays a role in giving a diet effect.
상기 현미유는 10 내지 15 중량부가 함유되며, 본 발명에 따른 캐러멜 조성물을 구성하는 각 성분이 고르게 혼합되어 균질한 물성을 나타내도록 하는 윤활제의 역할과 제조된 캐러멜 조성물의 유연성과 식감(씹힘성)을 향상시키는 역할을 한다.The brown rice oil is contained in an amount of 10 to 15 parts by weight, and the role of a lubricant so that each component constituting the caramel composition according to the present invention is evenly mixed to exhibit homogeneous physical properties and the flexibility and texture (chewing) of the prepared caramel composition Improvement play a role in
상기 현미유의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 현미유의 함량이 15 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조된 캐러멜 조성물의 형태안정성이 저하될 수 있다.If the content of brown rice oil is less than 10 parts by weight, the above effects are insignificant, and if the content of brown rice oil exceeds 15 parts by weight, the above effects are not greatly improved and the morphological stability of the prepared caramel composition may deteriorate.
또한, 상기 비건용 캐러멜 조성물에는 상기 두유 100 중량부 대비 식이섬유 5 내지 10 중량부가 더 함유될 수도 있는데, 상기 식이섬유는 구아검, 글루코만난, 차전자피, 난소화성 말토덱스트린, 아라비아검, 치커리화이버, 폴리덱스트로스 및 셀룰로오스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In addition, the vegan caramel composition may further contain 5 to 10 parts by weight of dietary fiber compared to 100 parts by weight of soy milk, the dietary fiber is guar gum, glucomannan, psyllium husk, indigestible maltodextrin, gum arabic, chicory fiber, polydextrose And it is preferably made of one or more selected from the group consisting of cellulose.
상기의 성분으로 이루어지는 식이섬유가 함유되면, 장내에서 포만감을 유발하여 취식자의 체중감량 효과를 유발하는 역할을 할 뿐만 아니라, 신진대사 향상, 면연력 증진 등과 같은 효과를 나타내는 캐러멜 조성물이 제공된다.When the dietary fiber composed of the above components is contained, a caramel composition is provided that not only induces a feeling of fullness in the intestines to induce a weight loss effect for eaters, but also exhibits effects such as improving metabolism and enhancing immunity.
상기 식이섬유의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 식이섬유의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 캐러멜 조성물의 기호도와 식감이 저하될 수 있다.If the content of the dietary fiber is less than 5 parts by weight, the above effect is insignificant, and if the content of the dietary fiber exceeds 10 parts by weight, the above effect is not greatly improved, and the preference and texture of the caramel composition may be reduced. .
상기의 성분으로 이루어지는 캐러멜 조성물은 가열장치가 구비된 교반용기에 두유, 아몬드유를 투입하고 가열하여 끓인 후에, 감미료, 볶은 콩가루, 펙틴을 투입하고, 추가로 끓인 후에 현미유를 투입하고 바믹스와 같은 회전식 블랜더를 이용하여 곱게 갈고, 약불조건에서 저속으로교반하면서 추가로 끓인 후에 성형틀에 붓고 냉각하는 과정을 통해 제조된다.The caramel composition composed of the above components is prepared by adding soybean milk and almond oil to a stirring container equipped with a heating device, heating and boiling, adding sweetener, roasted soybean flour, and pectin, adding brown rice oil after further boiling, and It is prepared by grinding finely using a rotary blender, further boiling while stirring at low speed under low heat conditions, and then pouring into a mold and cooling.
이하에서는, 본 발명에 따른 비건용 캐러멜 조성물의 제조방법 및 그 제조방법으로 제조된 캐러멜 조성물의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of the vegan caramel composition according to the present invention and the physical properties of the caramel composition prepared by the manufacturing method will be described with examples.
<실시예 1><Example 1>
가열장치가 구비된 혼합용기에 두유(무가당) 200g과 아몬드유 200g을 투입하고 끓때까지 가열한 후에, 물엿 86g, 트리몰린 86g, 설탕 164g, 볶은 콩가루 10g, 펙틴 4g을 투입하고 110℃의 온도로 가열하여 혼합물이 끓기 시작하면 현미유 24g을 투입하여 교반하고, 바믹스 블랜더를 이용하여 공기가 들어가지 않도록 한 상태에서 혼합물을 갈고, 약불에서 저속 교반하면서 114℃의 온도로 가열하여 끓인 후에 가로 14cm×세로 14cm 크기의 성형틀에 붓고 냉각하여 굳힌 후에 절단하는 과정을 통해 비건용 캐러멜 조성물을 제조하였다.Put 200g of soymilk (unsweetened) and 200g of almond milk into a mixing container equipped with a heating device and heat until boiling, then add 86g of starch syrup, 86g of trimoline, 164g of sugar, 10g of roasted soybean flour, and 4g of pectin, and heat to 110℃. When the mixture starts to boil by heating, 24 g of brown rice oil is added and stirred, and the mixture is ground using a barmix blender while preventing air from entering, heated to a temperature of 114 ° C while stirring at low speed over low heat, and then boiled. A vegan caramel composition was prepared through the process of pouring into a mold having a vertical size of 14 cm, cooling, hardening, and then cutting.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 아몬드유 180g을 투입하여 비건용 캐러멜 조성물을 제조하였다.Proceed in the same manner as in Example 1, but 180 g of almond oil was added to prepare a vegan caramel composition.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 아몬드유 220g을 투입하여 비건용 캐러멜 조성물을 제조하였다.Proceed in the same manner as in Example 1, but 220 g of almond oil was added to prepare a vegan caramel composition.
<비교예 1><Comparative Example 1>
가열장치가 구비된 혼합용기에 우유 400g을 투입하고 끓때까지 가열한 후에, 물엿 86g, 트리몰린 86g, 설탕 164g. 볶은 콩가루 10g, 펙틴 4g을 투입하고 110℃의 온도로 가열하여 혼합물이 끓기 시작하면 현미유 24g을 투입하여 교반하고, 바믹스 블랜더를 이용하여 공기가 들어가지 않도록 한 상태에서 혼합물을 갈고, 약불에서 저속 교반하면서 114℃의 온도로 가열하여 끓인 후에 가로 14cm×세로 14cm 크기의 성형틀에 붓고 냉각하여 굳힌 후에 절단하는 과정을 통해 캐러멜 조성물을 제조하였다.After putting 400g of milk in a mixing container equipped with a heating device and heating it until boiling, 86g of starch syrup, 86g of trimoline, and 164g of sugar. Add 10g of roasted soybean flour and 4g of pectin and heat to a temperature of 110℃. When the mixture starts to boil, add 24g of brown rice oil and stir. The caramel composition was prepared by heating to a temperature of 114 ° C. while stirring and boiling, then pouring into a mold having a size of 14 cm in width × 14 cm in length, cooling, hardening, and then cutting.
상기 실시예 1 내지 3 및 비교예 1을 통해 제조된 캐러멜 조성물의 칼로리 함량을 측정하여 아래 표 1에 나타내었다.The calorie content of the caramel compositions prepared in Examples 1 to 3 and Comparative Example 1 was measured and shown in Table 1 below.
{단, 캐러멜 조성물의 칼로리 함량은 열량계(Calorimeter)를 이용하여 수분을 제거한 캐러멜 조성물의 100g당 칼로리 함량을 나타내는 방법을 이용하였다.}{However, for the calorie content of the caramel composition, a method of expressing the calorie content per 100 g of the caramel composition from which water was removed using a calorimeter was used.}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 비건용 캐러멜 조성물은 비교예 1을 통해 제조된 캐러멜 조성물에 비해 칼로리가 낮은 것을 알 수 있다.As shown in Table 1, it can be seen that the vegan caramel composition prepared through Examples 1 to 3 of the present invention has lower calories than the caramel composition prepared through Comparative Example 1.
또한, 상기 실시예 1 내지 3 및 비교예 1을 통해 제조된 캐러멜 조성물의 맛, 식감(씹힘성, 부드러움), 향 및 전체적인 기호도를 측정하여 아래 표 2에 나타내었다.In addition, the taste, texture (chewiness, softness), flavor and overall acceptability of the caramel compositions prepared in Examples 1 to 3 and Comparative Example 1 were measured and shown in Table 2 below.
{단, 캐러멜 조성물의 맛, 식감, 향 및 전체적인 기호도는 피시험자 30명을 대상으로 하여 5점 척도법으로 조사한 후에, 평균값으로 나타내었다.{However, the taste, texture, aroma, and overall preference of the caramel composition were surveyed on a 5-point scale with 30 test subjects, and then expressed as an average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 비건용 캐러멜 조성물은 비교예 1과 비교했을 때, 우유를 사용하지 않고도, 맛, 식감 향 및 전체적인 기호도가 대등한 것을 알 수 있다.As shown in Table 2, the vegan caramel composition prepared through Examples 1 to 3 of the present invention is comparable to Comparative Example 1 in taste, texture, aroma, and overall preference without using milk. can
따라서, 본 발명에 따른 비건용 캐러멜 조성물은 맛과 식감이 우수한 뿐만 아니라, 지방의 함량이 낮아 취식자의 건강을 증진시키며, 우유와 같은 동물성 단백질 대신 두유와 아몬드유가 함유되어 비건(vegan)과 같은 채식주의자도 섭취가 가능한 캐러멜 조성물을 제공한다.Therefore, the vegan caramel composition according to the present invention not only has excellent taste and texture, but also improves the health of eaters due to its low fat content. Provided is a caramel composition that can be consumed by itself.
Claims (5)
Soymilk 200g, almond milk 220g, starch syrup 86g, trimoline 86g, sugar 164g, roasted soybean flour 10g, pectin 4g and brown rice milk 24g, characterized in that consisting of vegan caramel composition.
상기 비건용 캐러멜 조성물에는 상기 두유 100 중량부 대비 차전자피 5 내지 10 중량부가 더 함유되는 것을 특징으로 하는 비건용 캐러멜 조성물.The method of claim 1,
The vegan caramel composition, characterized in that the vegan caramel composition further contains 5 to 10 parts by weight of psyllium husk relative to 100 parts by weight of soy milk.
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| KR20010079110A (en) * | 2001-06-14 | 2001-08-22 | 이동원 | Manufacturing process of caramels by soybeans |
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| JP2020103194A (en) * | 2018-12-28 | 2020-07-09 | クラシエフーズ株式会社 | Non-heated soft candy, and surface coating agent for the same |
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| KR20010079110A (en) * | 2001-06-14 | 2001-08-22 | 이동원 | Manufacturing process of caramels by soybeans |
| KR100539377B1 (en) | 2003-04-07 | 2005-12-28 | (주)조은식품 | Caramel added Chestnut and Method of Preparing thereof |
| KR100802877B1 (en) | 2003-10-23 | 2008-02-13 | 쥐드주커 아게 만하임/옥센푸르트 | Gelatine-free soft caramel containing isomaltulose |
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