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KR-20260066549-A - Dough Composition For Confectionery And Bakery Containing Upcycled Materials With High Protein Content, And Manufacturing Method For Confectionery And Bakery Products Using The Same

KR20260066549AKR 20260066549 AKR20260066549 AKR 20260066549AKR-20260066549-A

Abstract

The present invention relates to a dough composition for confectionery and baking comprising upcycling materials such as concentrated whey protein powder, isolated soy protein powder, fava bean protein powder, and sesame protein powder, and a method for manufacturing confectionery and baking using the same. Baked goods prepared using the high-protein dough composition for baking containing the upcycled materials of the present invention have excellent nutritional efficacy due to their high protein content, and despite the use of upcycled materials, they have the advantage of providing excellent quality in taste, aroma, texture, and appearance.

Inventors

  • 양정구
  • 윤준성

Assignees

  • 주식회사 에브리틱

Dates

Publication Date
20260512
Application Date
20241104

Claims (15)

  1. A dough composition for confectionery and baking comprising concentrated whey protein powder, isolated soy protein powder, fava bean protein powder, and sesame protein powder.
  2. In paragraph 1, Based on 100 parts by weight of the above concentrated whey protein powder, A dough composition comprising 50 to 100 parts by weight of the isolated soybean protein powder; 5 to 50 parts by weight of the fava bean protein powder; and 5 to 50 parts by weight of the sesame protein powder.
  3. In paragraph 1, The dough composition comprises one or more selected from the group consisting of whole wheat flour, allulose, oat flour, cocoa powder, almond powder, baking powder, and sea salt.
  4. In paragraph 1, The above dough composition comprises one or more selected from the group consisting of butter and milk.
  5. In paragraph 1, The dough composition comprises one or more selected from the group consisting of green tea powder, cream sandwich powder, cheese mixed powder, and corn powder.
  6. In paragraph 1, The above-mentioned confectionery and baked goods are a dough composition that is a scone, cookie, madeleine, muffin, financier, pound cake, dacquoise, tart, castella, or cake.
  7. (i) a step of preparing a dough composition for confectionery and baking comprising concentrated whey protein powder, isolated soy protein powder, fava bean protein powder and sesame protein powder; (ii) a step of mixing the above dough composition to prepare the dough; (iii) a step of resting the dough; (iv) a step of shaping the rested dough; and (v) A method for manufacturing confectionery and bread, comprising the step of baking the above-mentioned molded dough.
  8. In Paragraph 7, The above (i) step is, Butter is mixed with the above concentrated whey protein powder, isolated soy protein powder, fava bean protein powder, and sesame protein powder, and A method of manufacturing, wherein milk is added to the above mixture.
  9. In Paragraph 7, Based on 100 parts by weight of the above concentrated whey protein powder, A method of manufacturing comprising: 50 to 100 parts by weight of the isolated soybean protein powder; 5 to 50 parts by weight of the fava bean protein powder; and 5 to 50 parts by weight of the sesame protein powder.
  10. In Paragraph 7, The above (i) step is, To the above concentrated whey protein powder, isolated soy protein powder, fava bean protein powder and sesame protein powder, A manufacturing method comprising the step of adding one or more selected from the group consisting of whole wheat flour, allulose, oat flour, cocoa powder, almond powder, baking powder, and sea salt.
  11. In Paragraph 7, The above step (iii) is, A manufacturing method comprising resting the above dough at 0°C to 20°C for 30 minutes to 2 hours.
  12. In Paragraph 7, The above (v) step is, A manufacturing method comprising baking the above-mentioned molded dough in an oven at a temperature of 150°C to 180°C for 10 to 30 minutes.
  13. Confectionery and bakery products manufactured by the manufacturing method of Paragraph 7.
  14. In Paragraph 13, The above-mentioned confectionery and bread contains 10 to 20 parts by weight of protein per 100 parts by weight of the confectionery and bread.
  15. In Paragraph 13, The above confectionery and baked goods are scones, cookies, madeleines, muffins, financiers, pound cakes, dacquoise, tarts, castella, or cakes.

Description

Dough Composition for Confectionery and Bakery Containing Upcycled Materials with High Protein Content and Manufacturing Method for Confectionery and Bakery Products Using the Same The present invention relates to a high-protein dough composition for confectionery and baking containing upcycled materials and a method for manufacturing confectionery and baking using the same. Recently, the consumption of protein foods for health management and weight control has been rapidly increasing. In particular, with growing interest in weight loss and muscle mass enhancement, the demand for high-protein products is steadily rising, and various product categories such as protein supplements and protein snacks are gaining popularity. Consequently, plant-based protein is attracting attention in the health functional food market as a substitute for animal protein. Meanwhile, as interest in environmental protection and sustainability grows, the demand for upcycled food is expanding significantly. Products that create new added value by utilizing discarded food by-products or inedible parts are gaining attention in overseas markets. These products emphasize the importance of resource circulation and are receiving positive responses from consumers. This global trend is spreading into a sustainable consumption trend that considers both health and the environment, and it is expected that the development of high-protein foods using upcycled materials will also become active in Korea. However, food products made from upcycled materials are not receiving a strong response in the market due to preconceived notions and concerns that consumer preference may be lower regarding texture and taste. FIG. 1 shows a photograph of a scone prepared using the confectionery and baking composition of the present invention (a: top view, b: cross-section). Figure 2 shows cross-sectional photographs of scones prepared using Comparative Examples 1 to 3 and the confectionery and baking composition of the present invention. The present invention will be explained in more detail below through the following examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited to these examples. Preparation Example 1. Dough composition for confectionery and baking and preparation of dough for confectionery and baking Powders including whole wheat flour, allulose, oat flour, concentrated whey protein powder, cocoa powder, isolated soy protein powder, almond powder, baking powder, fava bean protein powder, sesame protein powder, and sea salt were uniformly mixed. The powders were sifted to ensure there were no lumps. Cold butter was cut with a knife into pieces measuring 3 cm x 3 cm x 3 cm or smaller. The sifted powders and butter were placed in a bowl, and while maintaining the butter's cold state, they were cut and mixed until they reached the size of rice grains. Subsequently, a groove was made in the center of the bowl, and milk was mixed and added to prepare a dough composition for confectionery and baking. The volume and weight parts of each ingredient (relative to 100 weight parts of concentrated whey protein powder) are as shown in Table 1 below. The above-mentioned dough composition for confectionery and baking was mixed with a scraper in a figure-11 motion from top to bottom to prevent excessive gluten formation, until no powder was scattered, thereby preparing the dough for confectionery and baking. Afterwards, the mixed dough was divided in half several times, stacked, and pressed to create a texture, thereby shaping the dough in the first stage. ingredientCapacity (g)weight partWhole wheat flour (Australian)16.39404.70100% Low-fat Milk (Domestic)13.53334.81Butter (from New Zealand)11.05272.84Allulose9.39231.11oat flour4.51111.36Whey Protein Concentrate2 to 8100Cocoa powder*3.6890.86Isolated soy protein powder1.5 to 875 to 100almond powder2.3056.79baking powder0.9222.72Favabin protein powder0.6 to 0.957.5 to 47.5Sesame protein powder0.6 to 0.957.5 to 47.5solar salt0.143.46 Ingredients marked with * can be substituted with green tea powder, cream sandwich crumbs, cheese mixture powder, corn powder, etc., according to preference. Preparation Example 2. Preparation of Scones The dough prepared in Preparation Example 1 was placed in a bowl, wrapped, and then rested in a refrigerator at 1°C in summer (2°C otherwise) for 1 hour. After resting, the dough was removed and secondarily shaped into an appropriate size using a mold. Then, a glaze mixed with egg (2.89g, 71.36 parts by weight per 100 parts by weight of concentrated whey protein powder) and vanilla essence (0.10g, 2.47 parts by weight per 100 parts by weight of concentrated whey protein powder) was applied to the top surface of the dough, and chunk chocolate chips (6.91g, 170.86 parts by weight per 100 parts by weight of concentrated whey protein powder) were added to the top surface of the dough as a topping. The weights of the ingredients r