KR20210133615A - Plant-based high protein cookie without gluten - Google Patents

Abstract

The present invention relates to a gluten-free vegetable high-protein cookie comprising: 30 to 70 wt% of vegetable protein; 10 to 45 wt% of puff powder containing isolated soy protein powder and brown rice; 12 to 20 wt% of a first additive containing vegetable oil; and 1 to 15 wt% of a second additive containing fruit powder.

Description

Gluten-free vegetable high protein cookie {Plant-based high protein cookie without gluten}

The present invention relates to a gluten-free plant-based high-protein cookie composed of plant-based ingredients that are vegan.

In the global market, the protein component consists of animal protein (eg, egg, casein, animal derived) and plant protein (mainly wheat, soy, and pea derived). Demand for plant-based protein is growing at a rapid pace due to lifestyle changes, lack of a balanced diet and improved research and development.

On the other hand, it is sensitive to gluten, and there is a demand for delicious snacks to be enjoyed without flour for people with gluten intolerance.

Korean Patent Publication No. 10-2019-0016230 (published on February 18, 2019)

An object of the present invention is to provide a vegetable high-protein cookie that is gluten-free and consists only of vegetable ingredients.

The object of the present invention is, in a gluten-free vegetable high-protein cookie, 30 to 70% by weight of vegetable protein, 10 to 45% by weight of puff powder containing isolate soybean protein powder and brown rice, and a first additive 12 to 20 including vegetable oil It is achieved by including 1 to 15% by weight of the second additive including the weight% and fruit juice powder.

The puff powder may be composed of 35 to 42% by weight of the isolated soybean protein powder and 58 to 65% by weight of the brown rice.

The mass ratio of the vegetable protein/the puff powder may be 2.2 to 3.0.

The protein content of the vegetable high protein cookie may be 50% to 60% by weight.

The vegetable protein may include soybean protein powder.

The vegetable protein does not contain gluten and further includes almond protein powder and pea protein powder, and the vegetable high protein cookie is 40 to 50% by weight of the soybean protein powder, 4 to 8% by weight of the almond protein powder, and the pea protein powder It may contain 6 to 10% by weight.

The first additive may include at least one selected from grape seed oil, coconut oil and cocoa butter.

The first additive may include the cocoa butter, and the vegetable high protein cookie may include 14 to 18% by weight of the cocoa butter.

The second additive may include any one selected from apple juice powder, calamansi juice powder, and strawberry juice powder.

The second additive may include the strawberry juice powder, and the vegetable high protein cookie may include 6 to 12% by weight of the strawberry juice powder.

According to the present invention, there is provided a plant-based high-protein cookie that is free from gluten and consists only of plant ingredients.

1 is a flowchart of a method for manufacturing a vegetable high-protein cookie according to an embodiment of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to their ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Accordingly, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all of the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and variations.

The present invention relates to a gluten-free vegetable high-protein cookie for vegans that can be enjoyed by vegans and people with gluten intolerance, and a method for manufacturing the same.

Vegetable high protein cookie according to the present invention, 30 to 70% by weight of vegetable protein, 10 to 45% by weight of puff powder containing isolate soybean protein powder and brown rice, and a first additive comprising at least one selected from vegetable oils and fats 12 to 20% by weight and 1 to 15% by weight of a second additive including at least one selected from fruit juice powder.

The vegetable high-protein cookie has a spherical shape, and may have a diameter of 0.5 cm to 2 cm, but is not limited thereto. The protein content of the vegetable high protein cookie may be 50% by weight or more, 50% by weight to 80% by weight, 50% by weight to 70% by weight, or 50% by weight to 60% by weight.

Vegetable protein may be used in 30 to 70% by weight or 40 to 50% by weight of the vegetable high protein cookie. If the vegetable protein is less than 30% by weight, the protein content of the vegetable high-protein cookie is lowered, and if it is 70% by weight or more, the molding of the vegetable high-protein cookie is poor.

Plant protein, but is not limited thereto, includes soy protein powder, pea protein powder, almond protein powder, oat protein powder, soybean protein powder, etc. may be further used.

Soy protein powder is a high protein powder extracted from soybeans. About 80% by weight of soybean protein is globulin, and it is rich in amino acids such as lysine and tryptophan. . Soybean protein powder has the highest protein content among plant proteins with a protein content of more than 90% by weight.

Pea protein powder is a vegetable protein derived from peas, and contains arginine, one of the amino acids that make muscles, to promote muscle mass control, growth and metabolism, and contains a large amount of iron and zinc. In particular, pea protein powder increases the absorption rate of minerals by removing the phytate contained in the pea protein through processing such as fermentation and drying.

Almonds are the most nutritious of all nuts. Almonds are low in carbohydrates and contain 18% by weight of protein compared to other nuts. It contains about 40% by weight of unsaturated fatty acids, of which, about 27% by weight of monounsaturated fatty acids, and contains dietary fiber and 10 essential nutrients (vitamin E, magnesium, calcium, copper, iron, manganese, phosphorus, zinc, niacin, vitamins Because it contains B2), it is a vegetable protein raw material with excellent nutritional value. Almond protein powder, a protein powder extracted from almonds, has a protein content of about 44% by weight, but it has a superior taste and softness compared to other vegetable protein powders, improving the taste and flavor of cookies.

Vegetable high protein cookies contain 30 to 70% by weight of vegetable protein. Specifically, it may include 40 to 50% by weight of soybean protein powder, 4 to 8% by weight of almond protein powder, and 6 to 10% by weight of pea protein powder. If the almond protein powder and pea protein powder are too much or too little, the preference for taste or texture may be somewhat lowered.

Puff powder helps to knead the vegetable protein ingredients of cookies instead of flour, and is used as a raw material with a high protein content to increase utilization. The puff powder consists of 35 to 42% by weight of soy protein isolate powder and 58 to 65% by weight of brown rice. After mixing soybean protein powder and brown rice, mechanically extruded puff using an extruder is manufactured and then pulverized. used as a powder. At this time, the puff is cut at a molding temperature of 130~150℃ using a discharge part with 1~10 rectangular discharge holes with a size of 5~7.5 mm × 1.2~1.8 mm, and the rotation speed of the cutting knife is adjusted to 500~1,000 rpm. It is manufactured by puffing into a square cocoon shape or a round cocoon shape.

The size (length or diameter) of the puff may be 10 mm to 15 mm. The diameter of the puff powder may be 110% to 140% of the diameter of the soy protein isolate powder.

Puff powder is used in an amount of 10 to 45% by weight in vegetable high-protein cookies. When the puff powder is less than 10% by weight, the cookie molding is poor, and when the puff powder is more than 45% by weight, the protein content of the high-protein cookie is lowered.

The mass ratio of vegetable protein powder/puff powder may be 2.2 to 3.0 or 2.4 to 2.8.

Vegetable oil as the first additive, but is not limited thereto, may include at least one of grape seed oil, coconut oil, and cocoa butter, and may be used in an amount of 12 to 20% by weight. The first additive enhances the lubricity and texture of the high-protein cookie, and in particular, cocoa butter can be used.

The second additive, fruit juice powder, is not limited thereto, and may include at least one of apple juice powder, calamansi juice powder, and strawberry juice powder, and may be used in an amount of 1 to 15% by weight. The second additive adds or subtracts the unique smell and taste of vegetable cocoa butter and vegetable protein powder, and increases the preference for flavor and aroma. In particular, strawberry juice powder may be used as the second additive.

Hereinafter, a method for manufacturing a vegetable high protein cookie of the present invention will be described with reference to FIG. 1 .

In the following description, a configuration in which soy protein powder, almond protein powder, and pea protein powder are all used as vegetable proteins, cocoa butter is used as the first additive, and strawberry juice powder is used as the second additive. . In addition, a configuration for manufacturing a ball-shaped vegetable high-protein cookie will be described as an example.

Hereinafter, components other than water used in the manufacturing process are referred to as components.

First, almond protein powder, soy protein isolate (ISP), pea protein powder, puff powder, and strawberry juice powder are weighed by weight and lowered into an 80-100 mesh sieve to prepare (S110).

Prepare by measuring and completely melting the vegetable fat cocoa butter (S120).

Next, a first mixture in the form of a dough is prepared by mixing the components (S130).

In this step, you can use a kneading machine, and the specific process is as follows.

① Sift down the sieve, put 5 kinds of prepared powder raw materials into the mixing kneader, and operate the machine to mix the powder for at least 5 minutes.

② Put water into the machine and operate the machine for at least 5 minutes to mix and knead the powder and water evenly.

③ Add cocoa butter that has been completely melted and additionally added, and run the mixer for more than 10 minutes to complete the first mixture in a fluffy form.

The component in the first mixture is 50 to 75% by weight, and the balance is water.

Next, a second mixture is prepared by removing air bubbles from the first mixture (S140).

Bubble removal may be performed by moving the first mixture in the Dolora 5 times.

Thereafter, a spherical body is prepared from the second mixture (S150).

This step is described in detail as follows.

The second mixture kneaded with Dolora is put into a semi-automatic kneading machine (naengmyeon kneader) and the discharged dough is repeatedly operated 5 times or more to complete the final cylindrical dough.

Put the final dough into a long ventilator equipped with an 18mm mold, and cut the elongated dough like garaetteok into 15 cm or less. Put the dough drawn from the long ventilator into an 18mm ventilator to form a sphere with a final size of 4.3 to 4.5 g.

Finally, the spherical body is heated to prepare a vegetable high-protein cookie ball (S160).

Preheat the oven to 180°C. Put 1 kg of balls on each oven tray, put 10 plates in the oven, and bake at 180℃ for 35 minutes. Finally, 2.7-2.9 g of vegetable high-protein cookie balls are prepared.

Hereinafter, the present invention will be described in detail through experimental examples.

In the following five experiments, preference was investigated for each experiment. Therefore, the comparison of the preference survey result values between experiments is meaningless, and the comparison of the preference survey result values within the same experiment is meaningful.

In the preference survey, the preference for appearance, taste, texture, and overall preference was evaluated on a 9-point scale (9 points very good, 5 points average, 1 point very dislike).

In the following experiment, cookie balls were manufactured by the manufacturing method described with reference to FIG. 1 . The sieve was 80 mesh, the mixing time of 5 powder raw materials was 5 minutes, the mixing time was 5 minutes after adding water, the mixing time was 10 minutes after adding cocoa butter, and the Dolora was operated 4 times to remove air bubbles.

The content % of each component in the following experiment is a value for the composition including water used in the process, and in the final cookie ball, substantially all of the water used in the process is removed during the baking process, so the content % of each component increases. .

Experiment 1- Mixing ratio of vegetable high protein raw material of vegetable high protein cookie ball

Plant-based high-protein cookie balls were prepared with the composition shown in Table 1, and acceptance was evaluated.

Comparative Example 1-2, which used a small amount of puff powder at 5% by weight, had the highest protein content of 65.52%, but due to the nature of the protein raw material, it was not sticky and did not clump even when force was applied to the dough, making it impossible to form a cookie ball.

Comparative Example 1-1, which used a lot of puff powder at 35% by weight, had a protein content of 50% or less.

As a result of the evaluation of preference, as shown in Table 2, the higher the puff powder content, the higher the preference such as appearance, taste, and texture.

<Table 1>

<Table 2>

Experiment 2 - Plant Protein Alteration

Almond protein powder and pea protein powder were additionally used to improve the taste and texture of vegetable high-protein cookie balls.

Plant-based high-protein cookie balls were prepared with the composition shown in Table 3, and acceptance was evaluated.

As a result of the preference survey, as shown in Table 4, when pea protein powder and almond protein powder were contained, both the preference for taste and texture and overall preference increased. has improved

<Table 3>

<Table 4>

Experiment 3- Change of the first additive

In the formulation using grapeseed oil as vegetable oil in the dough, the oil component of cookie ball dough did not permeate into the protein raw material, and the surface felt oily, so it was required to select a raw material to replace grape seed oil.

As shown in Table 4, using grapeseed oil, coconut oil and melted cocoa butter as the first additive, cookie balls were prepared and the preference was investigated.

The dough containing grapeseed oil and coconut oil of Examples 3-1 and 3-2 had a lot of oil on the dough, whereas Example 3-3, which was kneaded by melting cocoa butter, had oil on the hands after kneading. This was rarely asked.

In the preference evaluation, as shown in Table 6, each appraiser had strong likes and dislikes for the coconut flavor in the preference for flavor and taste for Example 3-2 in which coconut oil was added, and the preference for Example 3-3 containing cocoa butter was In terms of aroma, taste, texture, and overall preference, the savory and crispy texture was excellent.

<Table 5>

<Table 6>

Experiment 4- Addition of Second Additive

As shown in Table 7, apple juice powder, calamansi juice powder, and strawberry juice powder were added to reduce the water content and increase the preference for flavor and taste. In Example 4-1, the second additive was not added for comparison.

As a result of the evaluation of preference, as shown in Table 8, when the fruit juice powder was added, the soybean protein powder and pea protein powder hardly had a fishy smell in the aroma and taste. It was the best. In addition, the dough state of the vegetable high-protein cookie ball containing strawberry juice powder was smoother and more well agglomerated than that of Example 4-1 in which the fruit juice powder was not added.

<Table 7>

<Table 8>

Experiment 5- Variation of Strawberry Juice Powder

As shown in Table 9, plant-based high-protein cookie balls were prepared by varying the amount of strawberry juice powder added, and acceptance was evaluated.

As shown in Table 10, in the case of containing 1% by weight of strawberry juice powder, almost no strawberry flavor or strawberry taste, but when 3% by weight or more of strawberry juice powder was contained, the preference for flavor and taste was increased.

<Table 9>

<Table 10>

Claims (10)

In the gluten-free vegetable high-protein cookie,
30 to 70% by weight of vegetable protein,
10 to 45 wt% of puff powder comprising isolate soy protein powder and brown rice,
12 to 20% by weight of the first additive comprising vegetable oil and
A vegetable high-protein cookie comprising 1 to 15% by weight of a second additive comprising fruit juice powder. According to claim 1,
The puff powder is a vegetable high protein cookie comprising 35 to 42% by weight of the isolated soybean protein powder and 58 to 65% by weight of the brown rice. According to claim 1,
The vegetable protein/the mass ratio of the puff powder is 2.2 to 3.0 of the vegetable high protein cookie. According to claim 1,
The protein content of the vegetable high-protein cookie is 50% by weight to 60% by weight of the vegetable high-protein cookie. 5. The method of claim 4,
The vegetable protein is a vegetable high protein cookie comprising soybean protein powder. 6. The method of claim 5,
The vegetable protein does not contain gluten and further includes almond protein powder and pea protein powder,
The vegetable high protein cookie is a vegetable high protein cookie comprising 40 to 50% by weight of the soybean protein powder, 4 to 8% by weight of the almond protein powder, and 6 to 10% by weight of the pea protein powder. 7. The method of claim 6,
The first additive is a vegetable high-protein cookie comprising at least one selected from grape seed oil, coconut oil and cocoa butter. 8. The method of claim 7,
The first additive comprises the cocoa butter,
The vegetable high protein cookie is a vegetable high protein cookie comprising 14 to 18% by weight of the cocoa butter. 9. The method of claim 8,
The second additive is a vegetable high-protein cookie comprising any one selected from apple juice powder, calamansi juice powder, and strawberry juice powder. 9. The method of claim 8,
The second additive includes the strawberry juice powder,
The vegetable high protein cookie is a vegetable high protein cookie comprising 6 to 12% by weight of the strawberry juice powder.

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