KR102671463B1 - Additive composition for meringue with low glycemic index by containing fructooligosaccharide and method for preparing meringue using the composition - Google Patents

Abstract

The present invention relates to an additive composition for meringues containing fructooligosaccharides and having a low glycemic index and a method for producing meringues using the composition. More specifically, the additive composition for meringues having a low glycemic index includes 100 parts by weight of natural sweetener, It consists of 8 to 12 parts by weight of egg white powder, 1 to 10 parts by weight of an acidity regulator, and 1 to 5 parts by weight of a viscosity regulator, and the natural sweetener consists of fructooligosaccharide.
In addition, the method of manufacturing the meringue includes an egg white stirring step of stirring and loosening the egg white, an additive manufacturing step of preparing an additive composition for meringue by mixing fructooligosaccharides, egg white powder, an acidity modifier, and a viscosity modifier, and the egg white stirring step. It consists of a raw material mixing step of mixing the meringue additive composition prepared through the additive manufacturing step into the prepared egg white mixture and a whipping step of whipping the mixture prepared through the raw material mixing step.
The additive composition for meringues and meringues, which contain fructooligosaccharides and have a low glycemic index manufactured through the above process, contain fructooligosaccharides and suppress the increase in blood sugar upon ingestion, so they can be consumed by diabetics and pets as well. It indicates preference and foam stability.

Description

Additive composition for meringues containing fructooligosaccharides and having a low glycemic index and a method for manufacturing meringues using the composition {ADDITIVE COMPOSITION FOR MERINGUE WITH LOW GLYCEMIC INDEX BY CONTAINING FRUCTOOLIGOSACCHARIDE AND METHOD FOR PREPARING MERINGUE USING THE COMPOSITION}

The present invention relates to an additive composition for meringues containing fructo-oligosaccharides and having a low glycemic index, and to a method of manufacturing meringues using the compositions. More specifically, the present invention relates to diabetic patients because the fructo-oligosaccharides are contained and the increase in blood sugar level is suppressed upon ingestion. It relates to an additive composition for meringues with a low glycemic index containing fructooligosaccharides that provides meringues that can be consumed by pets and that exhibit excellent palatability and foam stability, and a method of manufacturing meringues using the composition.

Bread is made by adding yeast, salt, and water to flour or other grains to make dough, fermenting it, and then baking it in the oven. In other words, the main ingredients are flour, yeast, salt, and water, and in some cases, sugars, egg products, edible oil, and other auxiliary ingredients are mixed together to knead the dough, then fermented and baked.

Confectionery can be defined as a favorite food, and its functions and roles are diverse as it is used in numerous foods and snacks such as castella, cookies, regular cakes, sponges, pounders, pastry pies, mousses, sorbets, and ice cream. .

The main ingredients are eggs, sugar, oil, and flour, and the range of confectionery can be expanded by adding various ingredients and changing the design and manufacturing method. In addition, confectionery can be said to be healthier than baking due to its low gluten content, but it has the disadvantage of having to use sugar as a basic ingredient.

Unlike baking, where bread is made by fermenting yeast, sugar and eggs are used in confectionery to create volume and structure, so sugar is an essential main ingredient, accounting for 40 to 50% of the ingredient content of confectionery. The current market situation is known through many studies on the dangers of sugar, so the use of brown sugar with less chemical purification is increasing, but there is no safer substitute.

Meanwhile, for confectionery, adding sugar to egg whites to create a foam is called Meringue. Various auxiliary ingredients are added to the meringue and mixed to make meringue cookies. Macarons, dacquoise, etc. can be considered high-end desserts using meringue. . In other words, the production of meringue can be said to be the starting point for the production of specific confectionery.

It has been known that sugar must be used to manufacture meringue, and because excessive sugar consumption was used despite knowing that it was harmful to the human body, diabetic patients and pets consumed confectionery made using meringue. There was a problem that made it difficult to do.

Korean Patent Publication No. 10-2017-0073046 (2017.06.28)

The purpose of the present invention is to suppress the increase in blood sugar upon ingestion by containing fructooligosaccharide, so that diabetic patients and pets can also consume it, and it contains fructo-oligosaccharide, which provides a meringue with excellent palatability and bubble stability, thus lowering the glycemic index. To provide an additive composition for low meringue and a method for producing a meringue using the composition.

The object of the present invention is to provide a product comprising 100 parts by weight of a natural sweetener, 8 to 12 parts by weight of egg white powder, 1 to 10 parts by weight of an acidity regulator, and 1 to 5 parts by weight of a viscosity regulator, wherein the natural sweetener consists of fructo-oligosaccharides. This is achieved by providing an additive composition for meringue that contains fructooligosaccharides and has a low glycemic index.

According to a preferred feature of the present invention, the natural sweetener includes 20 to 50 parts by weight of a sugar additive consisting of one or more selected from the group consisting of xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose, relative to 100 parts by weight of the fructooligosaccharide. It should contain more.

According to a more preferred feature of the present invention, the acidity regulator is made of at least one selected from the group consisting of ascorbic acid and citric acid.

In addition, the object of the present invention is an egg white stirring step of stirring to loosen the egg white, an additive manufacturing step of preparing an additive composition for meringue by mixing a natural sweetener, egg white powder, an acidity modifier, and a viscosity modifier, and an egg white mixing step prepared through the egg white stirring step. It contains fructo-oligosaccharides, characterized in that it consists of a raw material mixing step of mixing the additive composition for meringue prepared through the additive manufacturing step into the egg white mixture and a whipping step of whipping the mixture prepared through the raw material mixing step. This can also be explained by providing a method for producing meringues with a low index.

According to a preferred feature of the present invention, the additive manufacturing step is performed by mixing 100 parts by weight of sweetener, 8 to 12 parts by weight of egg white powder, 1 to 10 parts by weight of an acidity regulator, and 1 to 5 parts by weight of a viscosity regulator.

According to a more preferred feature of the present invention, the raw material mixing step is accomplished by mixing 90 to 110 parts by weight of the additive composition for meringue prepared through the additive manufacturing step with 100 parts by weight of the egg white mixture prepared through the egg white stirring step, , the additive composition for meringue is mixed by repeating the process of stirring for 35 to 45 seconds three times after 1/3 is added.

According to a more preferred feature of the present invention, in the raw material mixing step, 3 to 5 parts by weight of grain powder is further contained relative to 100 parts by weight of the egg white mixture, and the grain powder is one selected from the group consisting of rice germ, white rice, rice bran, and barley. The above is said to be manufactured by roasting at a temperature of 60 to 80°C for 20 to 40 minutes and then grinding.

In addition, the object of the present invention can be achieved by providing a confectionery that uses a meringue prepared by the above-described manufacturing method and is manufactured by a manufacturing method selected from the group consisting of the meringue method and the separate method.

The additive composition for meringues containing fructooligosaccharides and having a low glycemic index according to the present invention and the method of manufacturing meringues using the compositions contain fructooligosaccharides and suppress the increase in blood sugar upon ingestion, so they can be consumed by diabetic patients and pets. It is possible and has an excellent effect in providing meringue with excellent palatability and foam stability.

Figure 1 is a flow chart showing a method for producing a meringue containing fructooligosaccharide and having a low glycemic index according to the present invention.
Figures 2 and 3 are graphs showing the analysis of the physical and physiological properties of isomaltooligosaccharide and fructooligosaccharide.
Figure 4 is a photograph showing the foamability of a meringue prepared using sugar and a meringue prepared using oligosaccharides.
Figure 5 is a photograph showing the side volume and inner pores of the soufflé pancakes prepared through Comparative Example 1 and Example 1. (On the left is the soufflé pancake prepared through Comparative Example 1, and on the right is Example 1. It is a soufflé pancake made through.)

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

The additive composition for meringue containing fructooligosaccharides and having a low glycemic index according to the present invention consists of a natural sweetener, egg white powder, an acidity regulator, and a viscosity regulator, including 100 parts by weight of natural sweetener, 8 to 12 parts by weight of egg white powder, and an acidity regulator. It is preferably comprised of 1 to 10 parts by weight and 1 to 5 parts by weight of a viscosity modifier.

The natural sweetener imparts sweetness to the additive composition for meringue with a low glycemic index according to the present invention, and serves to provide a meringue showing excellent palatability and foam stability, and has a similar sweetness compared to sugar used conventionally. Alternatively, it shows excellent and nutritional excellence, and not only does the secretion of insulin other than the change in blood sugar level when ingested is minimal, but it also plays an effective role in diet. It is preferable to use fructooligosaccharide as the natural sweetener. Silver not only does not increase the glycemic index when consumed and has low insulin secretion, but is also effective in weight control. It has nutritional conditions and physical properties similar to sugar when making meringues, and is most desirable when considering bubble stability and sweetness, etc. The fructo-oligosaccharide is indigestible and has lower calories, higher dietary fiber content, and moderate sweetness compared to white sugar.

In particular, the fructo-oligosaccharide is a mixture of saccharides in which 1 to 3 fructose is bonded to the fructose residue of sugar, and its constituents are 1-Kestose (GF2), as shown in Structural Formula 1 below. , Nystose (GF3), 1-F Fructofuranosyl nystose.

<Structural Formula 1>

The production method of fructooligosaccharide extracts fructooligosaccharide from sugar through enzymatic treatment with a transferase. Fructooligosaccharide is a component produced from sugar and has a similar structure to sugar, showing similar physical and chemical properties. However, unlike sugar, fructooligosaccharides are indigestible, so their nutritional and physiological properties are very different.

Fructooligosaccharides are classified into liquid and powder types, and it is preferable to use the powder type because it has a water activity close to that of sugar.

In addition, fructooligosaccharides are generally used as a substitute sweetener for sugar, and their basic physical properties are similar to sugar. Fructooligosaccharides are non-digestible sugars that are not broken down by human digestive enzymes, so they are low in calories and have a relatively low glycemic index. In terms of health function, it is used as food for beneficial intestinal bacteria in the large intestine and acts as prebiotics. It also acidifies the intestines, increases the solubility of minerals, promotes calcium absorption, and has functional properties such as improving serum lipids, preventing tooth decay, and ulcerative colitis.

The reason why fructooligosaccharide was judged to be able to replace sugar in the production of meringues or confectionery according to the present invention is its moisturizing properties. The biggest role of sugar in meringue production and confectionery production is to absorb moisture from eggs, turn them into syrup, and coat the surface of egg bubbles to increase stability. As a result of observing the weight change of sugar solution under storage conditions of 75% humidity, oligosaccharide had better moisture retention than sugar, and fructo-oligosaccharide had the least moisture loss over the observation period. In other words, fructooligosaccharides have excellent moisturizing properties and moisture retention, so they can replace sugar in meringue production.

The physical and physiological properties of isomaltooligosaccharide and fructooligosaccharide were analyzed and are shown in Figures 2 and 3 below.

As shown in Figures 2 and 3 below, fructooligosaccharide has a glycemic index 43% lower than that of sugar and has only 50% of the calories. Therefore, it is suitable as a supplementary ingredient for meringues used in confectionery, bread, and desserts with a low glycemic index.

In addition, the natural sweetener may further contain 20 to 50 parts by weight of a sugar additive consisting of one or more selected from the group consisting of xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose, relative to 100 parts by weight of the frago-oligosaccharide. If a sugar additive consisting of the above components is further contained, a natural sweetener with various functionalities in addition to the effect shown by fructooligosaccharide can be provided.

Specifically, the xylose is a component extracted from birch trees, corn stalks, etc., and has a lower absorption rate of sugar components in the body compared to white sugar, and the crystalline fructose is a component distributed in large quantities in fruits and exhibits excellent sweetness even in small amounts. It also shows a low glycemic index. In addition, the stevia is sweetened with glycosides extracted from leaves, and can produce a sweetness about 300 times that of white sugar. It has almost no calories and has no effect on blood sugar levels. The xylitol is extracted from birch trees. It has an excellent sweet taste and plays a role in improving dental health. In addition, the erythritol is manufactured by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a low glycemic index and has beneficial effects on the human body. The allulose is a sugar present in figs and grapes, and has an excellent sweet taste. It is also effective in weight loss.

If the content of the sugar additive is less than 20 parts by weight, the effect of imparting the functionality listed above is minimal, and if the content of the sugar additive exceeds 50 parts by weight, the functionality of the fructooligosaccharide is relatively reduced, which is undesirable.

In addition, the egg white powder contains 8 to 12 parts by weight and is an additive made by drying and powdering egg white. When added to meringue, it lowers the water activity of the egg white itself, which is a factor in the meringue, and ovoglobulin and ovo, which are egg white proteins, are added to the meringue. It plays a role in improving the foamability and stability of meringue by supplementing mucin.

Additionally, the acidity regulator contains 1 to 10 parts by weight and consists of ascorbic acid and citric acid.

The isoelectric point is the pH level at which the positive and negative charges of amino acids become equal at a certain acidity (pH), so the charge becomes 0, and the amino acid does not move to the anode or cathode. At the isoelectric point, precipitation, adsorption, and foaming power are maximized. In other words, egg white protein at the isoelectric point has maximum foamability, which is advantageous in meringue production. The isoelectric point of egg white protein is pH 4.6-4.7.

Ascorbic acid is a water-soluble antioxidant and is used as an acidity regulator in food processing. The addition of ascorbic acid increases the stability of the meringue by adjusting the pH of the meringue to the isoelectric point of the egg white protein. It improves the preservation of food with its antioxidant effect, and is a component of collagen and is an essential ingredient in the process of wound healing and the maintenance and repair of cartilage, tibia, and teeth, so it also has nutritional benefits.

In addition, the citric acid increases the stability of the meringue by adjusting the pH of the meringue to the isoelectric point of the egg white protein. It also functions as a preservative by preventing precipitation and crystallization of fructooligosaccharides, as well as preventing oxidation and browning.

In addition, the viscosity regulator contains 1 to 5 parts by weight and is made of xanthan gum, a polysaccharide that is a culture product of xanthomonas campestris, the causative agent of leaf spot disease of cabbage. It has excellent moisture absorption and wetting functions and combines with water to improve adhesiveness and viscosity. increase

These functions increase the stability of food and help form physical structures by combining with water. It is mainly used as a food stabilizer, filler, emulsifier, and thickener. Xanthan gum has good thickening functionality and high thermal stability compared to other thickeners, so it plays a role in improving the foam stability of meringue and the shape stability of secondary products.

In addition, the method for producing a meringue with a low glycemic index containing fructooligosaccharides according to the present invention includes an egg white stirring step (S101) in which the egg white is stirred to loosen it, a natural sweetener, egg white powder, an acidity regulator, and a viscosity regulator are mixed to prepare the meringue. Additive manufacturing step (S101-1) for manufacturing an additive composition, raw material for mixing the additive composition for meringue prepared through the additive manufacturing step (S101-1) with the egg white stirred product prepared through the egg white stirring step (S101) It consists of a mixing step (S103) and a whipping step (S105) of whipping the mixture prepared through the raw material mixing step (S103).

The egg white stirring step (S101) is a step of stirring and loosening the egg white. It consists of separating the egg white and then stirring it for 1 minute using a rotating stirrer at 500 to 1000 rpm.

The additive manufacturing step (S101-1) is a step of preparing an additive composition for meringue by mixing natural sweetener, egg white powder, acidity regulator, and viscosity regulator. The content of each ingredient used in the additive manufacturing step (S101-1) is Since the specific ingredients and roles are the same as those described in the additive composition for meringue with a low glycemic index, description thereof will be omitted.

The raw material mixing step (S103) is a step of mixing the meringue additive composition prepared through the additive manufacturing step (S101-1) with the egg white stirred product prepared through the egg white stirring step (S101). It is made by mixing 90 to 110 parts by weight of the additive composition for meringue prepared through the additive manufacturing step (S101-1) with 100 parts by weight of the egg white mixture prepared through (S101).

At this time, rather than mixing the additive composition for meringue into the egg white mixture at once, 1/3 of the additive composition for meringue is added to the egg white mixture and stirred for 35 to 45 seconds at a speed of 200 to 500 rpm. It is preferable to repeat the mixing three times. When the additive composition for meringue is divided and mixed as described above, the foam stability of the meringue produced can be improved.

The whipping step (S105) is a step of whipping the mixture prepared through the raw material mixing step (S103), at a speed of 100 to 200 rpm so that the foam stability of the mixture prepared through the raw material mixing step (S103) is not reduced. It consists of low-speed stirring for 35 to 45 seconds.

The reason why the whipping time in the whipping step (S105) is short is because a natural sweetener such as fluctooligosaccharide, which has a particle size smaller than sugar, is used instead of sugar and can quickly dissolve and bind to egg white.

In addition, the meringue prepared through the above process can be manufactured into confectionery such as meringue cookies by itself through low-temperature heating, or mixed with a dough composition and manufactured into confectionery through a manufacturing method selected from the group consisting of the meringue method and the separate method. However, if high temperatures are used during the manufacturing process, fructooligosaccharides may decompose at high temperatures and the sweetness may decrease, so acesulfa potassium, a sweetener that does not deteriorate even at high temperatures, can be mixed into the dough composition.

The above-mentioned acesulfame potassium is a white crystalline powder, odorless, and its chemical formula is C ₄ H ₄ KNO ₄ S. Its sweetness is about 200 times that of sugar, and it is a non-caloric sweetener that is stable in a solid state and has strong heat resistance and acid resistance. Acesulfame potassium mentioned above is a food additive with a sweetness 200 times that of sugar, so the sweetness can be increased by adding a very small amount. In addition, it has strong heat resistance, making it suitable as an alternative sweetener for confectionery and desserts cooked at high temperatures. It has been approved by the FDA as an artificial sweetener and has no effect on blood sugar changes, making it a sweetener suitable for making low-glycemic oligosaccharide confectionery and desserts. In addition, the content of acesulfame potassium is preferably added at the final stage of dough, such as flour, so as not to affect the volume or structure of the confectionery product.

In addition, in the raw material mixing step (S103), 3 to 5 parts by weight of grain powder may be added compared to 100 parts by weight of the egg white mixture, and the grain powder is rich in nutrients and produces a meringue with excellent palatability and preservability. It plays a role in providing

At this time, the grain powder is preferably produced by roasting at least one selected from the group consisting of rice germ, white rice, rice bran, and barley at a temperature of 60 to 80 ° C. for 20 to 40 minutes and then grinding them.

By going through the process of roasting at the above temperature and time, not only the moisture contained in the grain is removed, but also the green smell of the grain is removed, and a savory aroma is imparted, further improving the preference of the meringue.

If the content of the grain powder is less than 3 parts by weight, the above effect is insignificant, and if the content of the grain powder exceeds 5 parts by weight, the bubble confinement and texture of the meringue may be reduced.

Hereinafter, the additive composition for meringues containing fructooligosaccharides and having a low glycemic index according to the present invention, the method of manufacturing meringues using the composition, and the physical properties of the meringues produced by the method will be described through examples.

Experimental Example 1. Comparison of foaming properties of meringue with added sugar and meringue with added fructooligosaccharide

- Specific gravity measurement

Foamability is evaluated by specific gravity measurement. To measure specific gravity, measure the mass of water by placing water in a specific container and measuring the mass of the substance whose specific gravity is to be measured in the same container. It is then calculated as (mass of substance/mass of water). In the case of meringue, the higher the foamability, the lower the specific gravity.

- Meringue manufacturing method

Meringue is made by stirring only eggs for 1 minute to form bubbles, and then sugar or fructo-oligosaccharide is added three times and stirred. The production time of meringues is limited to 5 minutes for sugar-added meringues and 3 minutes and 20 seconds for oligosaccharide-added meringues, and other physical factors such as egg white, temperature, and stirring speed are kept the same.

*Sugar meringue

① Egg white whipping for 1 minute

② Add 1/3 of sugar/stir and whip for 1 minute

③ Add 1/3 of sugar/stir and whip for 1 minute

④ Add 1/3 of sugar/stir and whip for 2 minutes

⑤ Specific gravity measurement (evaluation of foamability)

*Oligosaccharide meringue

① Egg white whipping for 1 minute

② Add 1/3 of oligosaccharide/stir and whip for 40 seconds.

③ Add 1/3 of oligosaccharide/stir and whip for 40 seconds.

④ Add 1/3 of oligosaccharide/stir and whip for 1 minute and 20 seconds.

⑤ Specific gravity measurement (evaluation of foamability)

The specific gravity of the sugar meringue and the oligosaccharide meringue were measured and shown in Table 1 below, and the foamability was measured and shown in Figure 4 below.

Experiment order additive ratio Mass (g) importance Difference in proportion (%) Egg white (no additives) 7g 0.107 Primary 1 egg white: 1 sugar 15g 0.230 6.9% 1 egg white: 1 fructooligosaccharide 14g 0.215 Secondary 1 egg white: 1 sugar 15g 0.230 6.9% 1 egg white: 1 fructooligosaccharide 16g 0.246 3rd 1 egg white: 1 sugar 14g 0.215 6.9% 1 egg white: 1 fructooligosaccharide 15g 0.230

As shown in Figure 4 below, meringues manufactured using fructooligosaccharides tend to have smaller pores and are smoother than meringues manufactured using sugar. This phenomenon is due to the fact that the particles of fructooligosaccharide powder are finer than those of sugar.

In addition, the mass of the oligosaccharide meringue is slightly higher than that of the sugar meringue, which is a phenomenon caused by the small pores of the oligosaccharide meringue.

Experimental Example 2. Comparison of stability of meringue with added sugar and meringue with added fructooligosaccharide

- Measurement of specific gravity of beta dough

Changes in specific gravity are measured using beta dough with meringue added. Make beta dough with 1 part meringue, 1 part cake flour, and 1 part water and compare and evaluate the stability of the meringue by measuring the initial specific gravity and the specific gravity after 6 hours.

- How to make beta dough

Meringue is made by stirring only eggs for 1 minute to form bubbles, and then sugar or fructo-oligosaccharide is added three times and stirred. The production time of meringues is limited to 5 minutes for sugar-added meringues and 3 minutes and 20 seconds for oligosaccharide-added meringues, and other physical factors such as egg white, temperature, and stirring speed are kept the same. Stir the flour and water to make the dough and add it to the dough while minimizing physical shock so that the meringue does not come off.

*Sugar meringue batter

① Egg white whipping for 1 minute

② Add 1/3 of sugar/stir and whip for 1 minute

③ Add 1/3 of sugar/stir and whip for 1 minute

④ Add 1/3 of sugar/stir and whip for 2 minutes

⑤ Stir the cake flour and water.

⑥ Add meringue to make beta dough.

*Oligosaccharide meringue beta dough

① Egg white whipping for 1 minute

② Add 1/3 of oligosaccharide/stir and whip for 40 seconds.

③ Add 1/3 of oligosaccharide/stir and whip for 40 seconds.

④ Add 1/3 of oligosaccharide/stir and whip for 1 minute and 20 seconds.

⑤ Stir the cake flour and water.

⑥ Add meringue to make beta dough.

The specific gravity of the beta dough to which the sugar meringue was added and the beta dough to which the oligosaccharide meringue was added were measured and shown in Table 2 below (based on a cup with a volume of 65 mL).

Experiment order division Primary mass (g) Primary gravity Secondary mass (g) secondary gravity
(6 hours passed) Change (%) Primary Sugar Meringue Betta Dough 34 0.523 40 0.615 17% Oligosaccharide Meringue Beta Dough 35 0.538 40 0.615 14% Secondary Sugar Meringue Betta Dough 35 0.538 41 0.630 17% Oligosaccharide Meringue Beta Dough 34 0.523 40 0.615 17% 3rd Sugar Meringue Betta Dough 34 0.523 39 0.600 14% Oligosaccharide Meringue Beta Dough 34 0.523 40 0.615 17%

As shown in Table 2, there was no significant difference in the stability of meringues between sugar-added meringues and oligosaccharide-added meringues, so even when fructo-oligosaccharides were added as a substitute for sugar in meringue production, the foam stability of egg white was maintained. It is expected that there will be no significant difference.

Experimental Example 3. Effect of adding egg white powder

The experiment was conducted in the same manner as the foamability and stability evaluation experiment of oligosaccharide meringue and is shown in Tables 3 and 4 below, and the ratio of egg white powder was 0.05 (5%) / 0.10 (10%) / 0.15 (15%) of oligosaccharide. It was carried out separately (based on a cup with a volume of 65mL).

additive ratio Mass (g) importance Difference in proportion (%) 1 egg white: 1 fructooligosaccharide 14g 0.215 - 1 egg white: 1 fructooligosaccharide: 0.05 egg white powder 14g 0.215 0% 1 egg white: 1 fructooligosaccharide: 0.10 egg white powder 14g 0.215 0% 1 egg white: 1 fructooligosaccharide: 0.15 egg white powder 13g 0.230 6.9%

Egg white powder addition ratio Primary mass (g) Primary gravity Secondary mass (g) secondary gravity
(6 hours passed) Change (%) Oligosaccharide Meringue Beta Dough
(No added egg white powder) 35 0.538 40 0.615 14% Oligosaccharide Meringue Beta Dough
(Egg white powder 0.05 added) 34 0.523 38 0.584 11% Oligosaccharide Meringue Beta Dough
(Egg white powder 0.10 added) 35 0.538 38 0.584 8% Oligosaccharide Meringue Beta Dough
(Egg white powder 0.15 added) 33 0.507 36 0.553 9%

As shown in Tables 3 and 4 above, in the case of egg white powder, adding 0.1 (10%) of oligosaccharides had no effect on foaming properties and had the best foam stability. Therefore, it is desirable for egg white powder to contain oligosaccharides at a ratio of approximately 0.1.

<Preparation Example 1> Preparation of an additive composition for meringue containing fructooligosaccharide and having a low glycemic index

Mix 100 parts by weight of natural sweetener (fructooligosaccharide), 10 parts by weight of egg white powder, 5 parts by weight of acidity regulator (ascorbic acid), and 3 parts by weight of viscosity regulator (xanthan gum) to make a meringue with a low glycemic index containing fructooligosaccharide. An additive composition was prepared.

<Preparation Example 2> Preparation of meringue containing fructooligosaccharide and having a low glycemic index

Beat the egg white at low speed (100 rpm) for 1 minute, mix 1/3 of the low glycemic index meringue additive composition prepared in Preparation Example 1 with 100 parts by weight of the beaten egg white, and stir at a speed of 300 rpm for 40 seconds. The process was carried out three times to mix the additive composition for meringue, and then whipped for 40 seconds at a speed of 100 rpm to prepare a meringue containing fructooligosaccharide and having a low glycemic index.

<Comparative Example 1>

After separating the white and yolk of one egg, mix the yolk with 10g of milk, mix with 19g of sifted flour (cake flour), and add 1/2 teaspoon of vanilla extract to remove the fishy smell to create the first mixture. manufactures.

Meringue is prepared by adding 2g of lemon juice to the egg whites and whipping them, and when foam appears, 13g of sugar is divided into 1/3 portions and mixed.

After mixing 1/3 of the meringue into the first mixture, slowly mix the remaining meringue to make a porridge. Put the pan on medium heat, add enough oil, and lightly wipe with a kitchen towel. Then, add the dough to the preheated pan. Weave. Soufflé pancakes were made by putting a lid on the pan and baking for 4 minutes and 30 seconds. When it feels slightly dry and lacks shine, flip it over and cook for another 5 minutes with the lid on.

<Example 1>

A soufflé pancake was prepared in the same manner as in Comparative Example 1, but using the meringue containing fructooligosaccharide prepared in Preparation Example 2 and having a low glycemic index.

The physical properties, side volume, and inner pores of the soufflé pancakes prepared through Comparative Example 1 and Example 1 were compared and shown in Table 5 and Figure 5 below.

However, in Figure 5, the left side is the soufflé pancake prepared through Comparative Example 1, and the right side is the soufflé pancake prepared through Example 1.

Compare Comparative Example 1 Example 1 volume Similar Color development relatively light relatively dark Pore size Similar Sweetness Similar Sugar content relatively high relatively low calorie relatively high relatively low

As shown in Table 5 and Figure 5 below, the soufflé pancakes prepared through Comparative Example 1 and Example 1 did not show significant differences in volume and pores, but the sugar content and calories were similar to those of the soufflé pancakes prepared through Example 1. appeared relatively low.

Therefore, the additive composition for meringues containing fructooligosaccharides and having a low glycemic index according to the present invention and the method of manufacturing meringues using the compositions contain fructooligosaccharides and suppress the increase in blood sugar upon ingestion, so they can be used by diabetic patients or pets. It provides meringue that is edible and shows excellent palatability and foam stability.

S101 ; Egg white stirring step S101-1; Additive manufacturing stage
S103 ; Raw material mixing stage
S105 ; Whipping step

Claims (8)

It consists of 100 parts by weight of natural sweetener, 8 to 12 parts by weight of egg white powder, 1 to 10 parts by weight of acidity regulator, and 1 to 5 parts by weight of viscosity regulator,
The natural sweetener is made by mixing 20 to 50 parts by weight of allulose with 100 parts by weight of fructooligosaccharide,
The acidity regulator is an additive composition for meringue with a low glycemic index containing fructooligosaccharide, characterized in that it consists of ascorbic acid.
delete delete An egg white stirring step in which the egg white is stirred to loosen it;
An additive manufacturing step of preparing an additive composition for meringue by mixing 100 parts by weight of sweetener, 8 to 12 parts by weight of egg white powder, 1 to 10 parts by weight of an acidity regulator, and 1 to 5 parts by weight of a viscosity regulator;
A raw material mixing step of mixing the additive composition for meringue prepared through the additive manufacturing step with the egg white agitation prepared through the egg white stirring step; and
It consists of a whipping step of whipping the mixture prepared through the raw material mixing step,
The natural sweetener is made by mixing 20 to 50 parts by weight of allulose with 100 parts by weight of fructooligosaccharide,
A method for producing a meringue with a low glycemic index containing fructooligosaccharide, characterized in that the acidity regulator consists of ascorbic acid.
delete In claim 4,
The raw material mixing step is performed by mixing 90 to 110 parts by weight of the additive composition for meringue prepared through the additive manufacturing step with 100 parts by weight of the egg white mixture prepared through the egg white stirring step,
A method for producing a meringue with a low glycemic index containing fructooligosaccharide, characterized in that 1/3 of the additive composition for meringue is added and then mixed by repeating the process of stirring for 35 to 45 seconds three times.
In claim 4,
In the raw material mixing step, 3 to 5 parts by weight of grain powder is additionally contained compared to 100 parts by weight of the egg white mixture,
The grain powder contains fructooligosaccharides, which are manufactured by roasting at least one selected from the group consisting of rice germ, white rice, rice bran, and barley at a temperature of 60 to 80 ° C. for 20 to 40 minutes and then grinding them. Method for producing low index meringue.
Meringue prepared by the manufacturing method according to any one of claims 4 and 6 to 7 is used,
A confectionery characterized in that it is manufactured by a manufacturing method selected from the group consisting of the meringue method and the separate method.