KR102581276B1 - A vegan peanut butter bar composition, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a dough composition for a butter bar made of vegetable ingredients without containing dairy products, and is to provide a dough composition for a vegan peanut butter bar, which contains: peanut butter; vegetable oil; and sugar, and a manufacturing method using the same. The butter bars using the dough composition for the vegan butter bar have soft and rich taste and texture even without the dairy products, thereby improving the preference.

Description

VEGAN PEANUT BUTTER BAR COMPOSITION, AND MANUFACTURING METHOD THEREOF}

The present invention relates to a vegan butter bar dough composition containing no dairy products and made of vegetable ingredients, and a butter bar manufactured using the same.

Recently, with the development of industry, people are showing great interest in improving the quality of life, and accordingly, various foods are appearing in the diet to satisfy the taste buds beyond simple nutritional intake.

In food culture, foreign food has been introduced and become common, eating out has become routine, and people's tastes are gradually becoming westernized.

Butter bars are known as a dessert that first originated in the St. Louis area in the 1930s. Unlike regular cakes, they contain a large amount of butter and caramel and have a chewy and soft texture, which has recently become popular among young people.

However, in general, bread-type foods are basically manufactured using grain powder such as wheat flour, milk and animal cream as the main ingredients, and adding various auxiliary ingredients.

Meanwhile, vegetarians are classified into various categories: Pesco-vegetarian, Lacto-ovo-vegetarian, Ovo-vegetarian, and Lacto-vegetarian. , classified as vegan.

In the case of a vegan, a person follows a completely pure vegetarian diet and does not consume meat, fish, shellfish, eggs or dairy products, and does not consume soup compositions made using general milk, animal cream, etc.

In addition, dairy products contain lactose, and lactase hydrolyzes lactose into glucose and galactose to aid digestion and absorption. If the digestion ability for lactose is weak or deficient, intestinal bacteria It may be converted to organic acid and cause symptoms such as diarrhea and convulsions.

Likewise, bread-type desserts contain animal fat ingredients such as butter and margarine, which can have a negative impact on human health when consumed in large quantities. Vegetarians cannot consume them, but they completely retain the soft, rich taste and flavor of dairy products. It was difficult to replace.

The present inventor uses only vegetable oil ingredients without using butter or margarine, but it not only has excellent taste and texture, but also improves the health of eaters, and does not contain animal protein, so it can be consumed by vegetarians such as vegans. The present invention was completed by developing a bar.

The present invention is intended to solve the above-mentioned problems, and the purpose of the present invention is to provide a butter bar that is beneficial to health because it does not contain dairy products and has better taste and flavor than products using dairy products.

According to one aspect of the present invention, a dough composition for a butter bar made of vegetable ingredients and does not contain dairy products, comprising: peanut butter; vegetable oil; A vegan butter bar dough composition comprising; and sugar is provided.

In one embodiment, the vegetable oil may be cacao butter.

In one embodiment, the vegan butter bar dough composition may include 100 parts by weight of the peanut butter and 30 to 90 parts by weight of the cacao butter.

In one embodiment, the peanut butter may be obtained by grinding peanuts without additives.

In one embodiment, the vegan butter bar dough composition may further include egg substitute powder, grain powder, and nut powder.

In one embodiment, the vegan butter bar dough composition includes 100 parts by weight of peanut butter; 30 to 90 parts by weight of cacao butter; 100 to 150 parts by weight of sugar; 1 to 5 parts by weight of salt; 80 to 120 parts by weight of egg substitute powder; 80 to 150 parts by weight of glutinous barley powder; and 60 to 100 parts by weight of almond powder.

According to another aspect of the present invention, the dough composition; A vegan butter bar is provided by layering and roasting caramel containing peanut butter.

According to another aspect of the invention, there is provided a method comprising: (a) mixing and warming peanut butter and vegetable oil; (b) adding sugar and salt; (c) adding egg substitute powder dissolved in water and kneading; (d) adding and mixing grain powder and nut powder to obtain a dough composition; and (e) layering and roasting caramel containing the dough composition and peanut butter. A method for manufacturing a vegan butter bar including a is provided.

According to the present invention, the preference of a butter bar using the vegan butter bar dough composition can be significantly improved by combining soft and rich taste and texture without dairy products.

Butter bars using the vegan butter bar dough composition not only attract the attention of consumers through new, unprecedented marketability, but are also beneficial to health as they do not contain lactose and contain a large amount of unsaturated fatty acids.

The effects of the present invention are not limited to the effects described above, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

The terms used in this specification are general terms that are currently widely used as much as possible while considering the function in the present invention, but this may vary depending on the intention or precedent of a person skilled in the art, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than simply the name of the term.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

The numerical range includes the values defined in the range above. Every maximum numerical limit given throughout this specification includes all lower numerical limits as if the lower numerical limit were explicitly written out. Every minimum numerical limit given throughout this specification includes every higher numerical limit as if such higher numerical limit was clearly written. All numerical limits given throughout this specification will include all better numerical ranges within the broader numerical range, as if the narrower numerical limits were clearly written.

Hereinafter, examples of the present invention will be described in detail, but it is obvious that the present invention is not limited to the following examples.

One aspect of the present invention relates to a dough composition for a butter bar that does not contain dairy products and is made of vegetable ingredients, including peanut butter; vegetable oil; It provides a vegan butter bar dough composition comprising; and sugar.

The butter bar is a baking product with a butter filling placed on a crispy cookie sheet. One aspect of the present invention is a dough composition for a butter bar made of plant-based ingredients, which does not contain dairy products and is beneficial to health while providing a soft and rich taste and flavor. can be provided.

The dough composition for the butter bar is made by mixing several ingredients into a lump to produce a cookie sheet for the vegan butter bar. The dough is mixed with a predetermined composition and mixed or laminated with caramel and baked in an oven to produce a vegan butter bar. .

The dough composition according to an embodiment of the present invention can exhibit differentiated product characteristics compared to butter bars using animal dairy products while using only vegetable ingredients, and can provide consumers with new tastes and aromas.

The dough composition replaced the dairy product contained in large quantities in previous butter bar products with peanut butter, a vegetable butter, and the present inventor confirmed that through this, it was possible to manufacture a butter bar with improved taste and quality and beneficial to health.

The vegetable butter is a product made to feel like butter by mixing various things with palm oil or coconut oil and adding butter flavor. For example, aloe butter, avocado butter, cupuacu butter, macadamia nut butter, mango butter, olive butter, There are shea butter, coconut butter, pumpkin seed butter, almond butter, coffee bean butter, hemp seed butter, pistachio nut butter, and sialo butter, but the present inventor applied various vegetable butters to actual products and found that by using peanut butter, animal dairy products were used. It was confirmed that it can be replaced.

The “peanut butter” is a product made into a creamy paste with a smooth texture by removing the astringent taste of peanuts, grinding roasted beans, and adding a small amount of table salt. It is mainly used to spread on bread or as an ingredient in cookies, confectionery, etc. Although it is used for dairy products, it has never been used to replace dairy products.

The peanut butter may be prepared by mixing 40 to 60% by weight of roasted peanuts, 10 to 30% by weight of sugar, 10 to 30% by weight of oligosaccharides, and 5 to 20% by weight of vegetable oil. However, in the present invention, the peanut butter is an additive It may have been obtained by crushing peanuts without any preparation.

Typically, the peanut butter was made to achieve a soft taste and texture by using additives such as palm oil, sugar, and gluten, but the vegan butter bar dough composition naturally retains the natural characteristics of peanut oil by grinding only peanuts without any separate heating process or additives. The taste and texture can be significantly improved by containing whole eggplant peanut butter.

Since the vegan butter bar dough composition contains peanut butter obtained by grinding peanuts without additives, it is more beneficial to health and can provide a nutty taste and aroma compared to using regular peanut butter, and can realize a dense texture. .

Meanwhile, the vegan butter bar dough composition may include vegetable oil in a predetermined ratio to further highlight the characteristics of the peanut butter and provide a luxurious aroma and taste.

The “vegetable oil” refers to oil collected from plants, and those in liquid form at room temperature are called oil and those in solid form are called fat. Examples include palm oil, palm oil, palm kernel oil, olive oil, and cacao oil.

The vegetable oil can provide rich taste and flavor by further doubling the properties of the peanut butter.

In one embodiment, the vegetable oil may be cacao butter.

The “cacao butter” is a fat obtained from the core of the cacao fruit by pressing and includes palmitic acid, stearic acid, oleic acid, etc. as components.

The cacao butter is in a solid state below 30°C, but has the property of melting at human body temperature, thereby improving the moist and soft texture of the butter bar and satisfying consumer preferences.

In particular, the cacao butter can maximize the unique nutty taste and aroma of peanuts when used simultaneously with peanut butter, and can significantly improve the luxury of the product by harmonizing with the melting temperature of peanut butter.

The vegan butter bar dough composition may include 100 parts by weight of the peanut butter and 30 to 90 parts by weight of the cacao butter.

It is preferable that the peanut butter and cacao butter are introduced in an appropriate ratio. If the content of the cacao butter is too low, the benefits of the cacao butter may not be properly realized, and if the content of the cacao butter is excessive, the peanut butter may be more effective. Marketability may be reduced due to loss of flavor and excessively greasy texture.

The “sugar” is a crystal that is sweet in taste and easily soluble in water, and is manufactured from sugar cane, sugar beets, etc., and can provide sweetness to the butter bar.

The sugar may be refined sugar or unrefined sugar, and may be white sugar, brown sugar, or brown sugar, but the type is not particularly limited as long as it can provide sweetness to the butter bar.

The vegan butter bar dough composition may further include egg substitute powder, grain powder, and nut powder.

The egg substitute powder is a vegetable material that can replace the characteristics of eggs. In baking, the egg forms the framework of the dough, acts as an emulsifier, and provides taste and nutrition, so it is used as an egg substitute. Powders can replace the properties of eggs through plant-based ingredients.

The egg substitute powder is not particularly limited and can be used by crushing or pulverizing natural ingredients such as apples, bananas, pumpkins, avocados, flax seeds, and chia seeds, and commercial egg substitute powders are also widely known on the market.

In one embodiment, the egg substitute powder may be a mixed powder containing potato starch, tapioca starch, and a leavening agent, and is preferably made of tapioca starch, modified tapioca, potato starch, baking powder, xanthan gum, and sodium carboxymethyl cellulose. It may be a mixed powder.

The “grain powder” is made by grinding rice, barley, beans, millet, millet, sorghum, wheat, corn, etc., and the protein contained in the grain powder creates gluten to create the structure necessary to inflate the butter bar, and is unique to the grain. The scent can be provided.

The type of grain powder is not particularly limited, but the present inventor confirmed that glutinous barley powder can achieve a more nutty taste and chewy texture in harmony with the characteristics of the peanut butter.

The “nut powder” is made by crushing nuts or seeds containing only the seed flesh inside the hard shell and dry shell, such as walnuts, almonds, peanuts, chestnuts, pine nuts, and cashews, and provides the butter bar with a nutty taste and aroma unique to nuts. You can do it.

The type of nut powder is not particularly limited, but the present inventor confirmed that almond powder can exhibit optimal marketability in harmony with the characteristics of the peanut butter.

The vegan butter bar dough composition includes 100 parts by weight of peanut butter; 30 to 90 parts by weight of cacao butter; 100 to 150 parts by weight of sugar; 1 to 5 parts by weight of salt; 80 to 120 parts by weight of egg substitute powder; 80 to 150 parts by weight of glutinous barley powder; and 60 to 100 parts by weight of almond powder.

The vegan butter bar dough composition needs to optimize the content of ingredients introduced in order to realize the optimal taste, flavor, and texture for butter bar production, and the present inventors have determined the ratio of ingredients introduced into the vegan butter bar dough composition. We sought to maximize marketability by optimizing .

The ingredients that make up the vegan butter bar dough composition can be implemented at the highest level of overall marketability such as taste, flavor, and texture within the above range, and if outside the above range, some characteristics may be deteriorated, so they must be maintained within the optimal range. It is desirable.

The dough composition for the butter bar may further include synthetic flavorings, starch syrup, honey, and other natural or synthetic materials widely known in the art, but it is desirable to appropriately control the content so that the original characteristics of the product are not deteriorated.

Another aspect of the present invention is the dough composition; and caramel containing peanut butter; and provides a vegan butter bar that is layered and roasted.

The vegan butter bar can be manufactured by laminating and roasting the dough composition and the caramel.

The “roasting” is a method of heating without adding moisture using high dry heat of 150°C or higher. The heating device for the roasting may be an oven, gas range, microwave oven, etc., but is not particularly limited as long as it is a heating device that can control the temperature.

The “caramel” is a type of dark brown candy made by heating and melting sugar. When sugar is slowly melted at a temperature of about 120°C, the molecular structure collapses and the sugar is broken down into glucose, and then the glucose lumps cool and combine again. It can be formed while

The vegan butter bar is manufactured by baking caramel containing peanut butter together with the dough composition, so that the nutty and rich flavor of the peanuts can be maximized.

The caramel can be manufactured by methods and compositions known in the art, for example, by mixing and heating white sugar, starch syrup, water, coconut cream, peanut butter, and salt.

Another aspect of the invention includes the steps of (a) mixing and warming peanut butter and vegetable oil; (b) adding sugar and salt; (c) adding egg substitute powder dissolved in water and kneading; (d) adding and mixing grain powder and nut powder to obtain a dough composition; and (e) layering and roasting caramel containing the dough composition and peanut butter.

In step (a), peanut butter and vegetable oil can be mixed and heated.

The peanut butter and vegetable oil can be heated, melted, and mixed, and the cocoa butter can be melted slowly below about 50°C to prevent it from burning at high temperatures to prepare a butter mixture.

In step (b), sugar and salt can be appropriately added and slowly stirred to dissolve the salt and sugar.

In step (c) above, egg substitute powder dissolved in water can be added and kneaded.

A dough mixture can be obtained by adding egg substitute powder to the butter mixture and kneading all of the mixture to form a lump.

In step (d), grain powder and nut powder can be added and mixed to obtain a dough composition.

The final dough composition can be prepared by adding a certain amount of grain powder and nut powder to the dough mixture and mixing it until the powder disappears. Additionally, chocolate or additional ingredients can be mixed.

In step (e), caramel containing the dough composition and peanut butter may be layered and roasted.

In step (e), the dough composition and caramel can be placed in the baking mold and the roasting process can be performed using an oven at a temperature of about 180°C. Considering the amount of ingredients put into the baking mold, roasting may be performed for 15 to 20 minutes. You can.

The amount of the dough composition and caramel added can vary depending on product characteristics, and an appropriate amount can be selected considering the concept of the final product or the consumer's preference.

The present invention will be described in further detail through the following examples, but it is obvious that the present invention is not limited by the following examples.

Examples and Comparative Examples

In order to verify the quality of the dough composition for butter bars according to the present invention, examples and comparative examples were set as shown in Tables 1 and 2 below.

It was prepared according to the above manufacturing method, and 480g of the dough composition and 120g of caramel were placed in a baking mold and roasted at 180°C for 20 minutes.

Each ingredient was purchased and used commercially. The regular peanut butter used was 'Skippy Peanut Butter', which is widely sold in the market, and the pure peanut butter was 'Geumgok Domestic 100% Additive-Free Peanut Butter', made by grinding only 100% peanuts. was used.

The egg substitute powder used was a mixed powder consisting of tapioca starch, modified tapioca, potato starch, baking powder, xanthan gum, and sodium carboxymethyl cellulose.

[Content (parts by weight)] division Example One 2 3 4 5 6 7 8 9 10 plain peanut butter 180 120 - - - - - - - - pure peanut butter - - 180 120 120 120 120 120 120 120 cacao butter - 60 - 60 - - - - - - egg substitute powder 100 100 100 100 100 100 100 100 100 100 Glutinous Barley Powder 120 120 120 120 120 120 120 120 120 120 almond powder 80 80 80 80 80 80 80 80 80 80 sugar 130 130 130 130 130 130 130 130 130 130 salt 2 2 2 2 2 2 2 2 2 2 Plain butter (dairy product) - - - - - - - - - - avocado butter - - - - 60 - - - - - olive butter - - - - - 60 - - - - shea butter - - - - - - 60 - - - coconut butter - - - - - - - 60 - - palm oil - - - - - - - - 60 - olive oil - - - - - - - - - 60

[Content (parts by weight)] division Comparative example One 2 3 4 5 6 7 8 9 10 plain peanut butter - - - - - - - - - - pure peanut butter - - - - - - - - - - cacao butter - - - - - 60 60 60 60 60 egg substitute powder 100 100 100 100 100 100 100 100 100 100 Glutinous Barley Powder 120 120 120 120 120 120 120 120 120 120 almond powder 80 80 80 80 80 80 80 80 80 80 sugar 130 130 130 130 130 130 130 130 130 130 salt 2 2 2 2 2 2 2 2 2 2 Plain butter (dairy product) 180 - - - - 120 - - - - avocado butter - 180 - - - - 120 - - - olive butter - - 180 - - - - 120 - - shea butter - - 180 - - - - 120 - coconut butter - - - - 180 - - - - 120 palm oil - - - - - - - - - - olive oil - - - - - - - - - -

Experimental example: Product evaluation

Butter bars were manufactured using the dough compositions of Examples and Comparative Examples, and sensory evaluation was performed.

A panel of 60 people evaluated the taste, flavor, texture, and overall preference of butter bars for sensory characteristics using a 10-point scoring method.

The most positive score was expressed as 10 points and the most negative score as 1 point, and the average value was rounded to two decimal places.

The butter bars used for sensory evaluation were prepared in the oven, cooled for 1 hour, and eaten by the panelists.

Butter bars of examples and comparative examples were randomly provided to each panelist, and in order to minimize the impact on subsequent evaluations, they were evaluated by eating an appropriate amount. After 5 minutes, the marketability of the following butter bars was evaluated. The results are shown in Table 3 below. shown in

division taste zest Texture overall preference Example 1 8.0 8.1 7.7 7.8 Example 2 8.5 8.8 8.5 8.6 Example 3 8.2 8.7 8.4 8.4 Example 4 9.3 9.7 9.3 9.5 Example 5 8.8 8.9 9.2 9.1 Example 6 8.5 8.7 8.7 8.7 Example 7 8.7 9.3 8.8 9.0 Example 8 8.8 9.2 8.8 8.9 Example 9 8.3 8.4 8.8 8.5 Example 10 8.9 9.1 8.6 8.8 Comparative Example 1 6.4 5.8 6.1 6.3 Comparative Example 2 5.7 5.5 6.0 5.8 Comparative Example 3 5.0 5.5 5.5 5.3 Comparative Example 4 6.2 5.8 5.7 6.1 Comparative Example 5 5.4 6.1 5.8 5.7 Comparative Example 6 6.8 6.5 7.3 7.1 Comparative Example 7 6.5 6.1 6.2 6.4 Comparative Example 8 6.4 6.9 6.5 6.7 Comparative Example 9 6.1 6.1 6.9 6.5 Comparative Example 10 5.7 6.5 6.0 5.9

Referring to Table 3, the butter bars of Examples 1 to 10 received significantly excellent evaluations in terms of taste, flavor, texture, and overall preference.

On the other hand, the conventional dairy-based butter bar (Comparative Example 1) was evaluated as having low marketability, and Comparative Examples 1 to 10, which did not contain peanut butter, were evaluated as having low marketability overall.

Specifically, in the case of Example 1 containing regular peanut butter, the preference was improved by adding cacao butter (Example 2), and the preference in Examples 3 and 4 in which regular peanut butter was changed to pure peanut butter was at an even higher level. It was evaluated as

In Examples 5 to 10, cacao butter was changed to another vegetable oil compared to Example 4, and preference was improved compared to the butter bar containing only peanut butter (Example 3), but the butter bar containing cacao butter (Example 3) The preference was evaluated at a lower level than Example 4).

In addition, the comparative example did not contain peanut butter, so its marketability was relatively low, and even when cocoa butter was mixed together, the overall preference was evaluated at a relatively low level.

The above results suggest that the peanut butter-based butter bar of the present invention has excellent marketability, and in particular, the overall marketability can be maximized by using pure peanut butter and cocoa butter together.

The description of the present invention described above is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as unitary may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the patent claims described below, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.

Claims (8)

In the dough composition for butter bars consisting of vegetable ingredients and containing no dairy products,
100 parts by weight of pure peanut butter having the original characteristics of peanut oil obtained by grinding only peanuts without any additional additives;
cacao butter as vegetable oil; 30 to 90 parts by weight;
100 to 150 parts by weight of sugar;
1 to 5 parts by weight of salt;
80 to 120 parts by weight of egg substitute powder;
80 to 150 parts by weight of glutinous barley powder; and
A vegan butter bar dough composition comprising 60 to 100 parts by weight of almond powder. delete delete delete The vegan butter bar dough composition according to claim 1, wherein the egg substitute powder consists of tapioca starch, modified tapioca, potato starch, baking powder, xanthan gum, and sodium carboxymethyl cellulose. delete The dough composition of claim 1; and
A vegan butter bar made by layering and roasting caramel containing peanut butter. (a) mixing 100 parts by weight of pure peanut butter with the natural characteristics of peanut oil obtained by grinding only peanuts without any additional additives and 30 to 90 parts by weight of cacao butter as vegetable oil and heating;
(b) adding 100 to 150 parts by weight of sugar and 1 to 5 parts by weight of salt;
(c) adding 80 to 120 parts by weight of egg substitute powder dissolved in water and kneading;
(d) adding 80 to 150 parts by weight of glutinous barley powder and 60 to 100 parts by weight of almond powder and mixing to obtain a dough composition; and
(e) Laminating and roasting caramel containing the dough composition and peanut butter. A method of manufacturing a vegan butter bar comprising a.