BG110870A - INGREDIENTS FOR PRODUCTION OF END PRODUCT û CAKE WITH SWEETENERS, WITHOUT SUGAR, WITH LOW GLYCEMIC INDEX, WITH VEGETABLE FIBRES AND METHOD FOR PREPARATION OF THE END PRODUCT CAKE WITH ADDED WATER - Google Patents

Abstract

The present invention relates to ready powder mixture for production of cake with sweeteners and water. The resulting cake with sweeteners does not contain sugars or other carbohydrates that cause a serious increase of the blood sugar, as happens with ordinary cakes. As a result, the cake prepared with water and sweeteners has a low glycemic index (GI 3 g/100 g of product).

Description

DESCRIPTION OF THE INVENTION:

Technical scope of the invention

The invention relates to ingredients for the preparation of a cake, which is a mixture of cake powder and one mixture of sweeteners powder.

The finished product prepared with water does not contain sugar as defined in Annex I to Regulation 1924/2006 / EC on Nutrition and Health Requirements for Food. The new product, prepared with water, is a source of vegetable fiber and has less fat than a regular cake.

The new product prepared with water is distinguished as a low glycemic index product according to the method described in the Carbohydrates in Human Nutrition Manual, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

The main chemical that is found in sugars is carbohydrates. Blood sugar increases with carbohydrate intake. Increased blood sugar creates unwanted conditions in the human body and sits at the root of many diseases. The natural reaction of the body in raising blood sugar is the release of insulin from the pancreas. Insulin restores normal blood sugar.

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However, because of metabolic disorders, the human body is not always able to restore sugar levels to normal limits, which is called the metabolic syndrome in modern literature. This is due to two reasons:

Y Insulin secretion due to destruction of pancreatic beta cells. This phenomenon is known as type I diabetes.

Insufficient secretion of insulin from the pancreas and / or decreased sensitivity of cells to insulin (insulin resistance) as a result of which cells in the human body do not absorb sugar and enter the bloodstream. This phenomenon is known as type II diabetes mellitus.

Sugar (disaccharide) used for sweetening and lactose due to the use of milk in making sweets is among the sugars in the pastry. In addition to the saccharide content, milk gives the whole product a taste because of the fat it contains.

Polyols and intensive sweeteners are most commonly used as sugar substitutes. Polyols are very common xylitol and maltitol, known for their low calorific value, resembling sugar and having a beneficial effect on the teeth. Aspartame and sucralose are known by intensive sweeteners, known to be low in calories and add a lot more sweetness than sugar.

Among the ingredients of milk are fats, sugars - mainly lactose and proteins, which are broken down into whey proteins and caseins. Whey concentrates or isolates with minimal or no lactose content (eg Whey Protein Concentrate or Whey Protein Isolate) are found on the market.

In relation to the above for glucose and insulin in the blood, the secretion of insulin, according to international literature, is higher in protein uptake, since proteins enhance pancreatic function. As a result, blood sugar is reduced. It is clear that milk protein is an acceptable ingredient, but not lactose.

Vegetable fibers also play an important role in human nutrition. Vegetable fibers are divided into soluble and insoluble. Soluble fibers are processed in the body, providing energy when burned, while insoluble fibers pass through the small intestines, facilitating the movement and regular emptying of the intestines and are excreted in the faeces.

The new sweetener cake composition aims to minimize the increase in blood sugar. Therefore, this food product has a low glycemic index.

The glycemic index is defined as the percentage of the area under the curve that determines the amount of glucose in the test food versus the area under the curve, which determines the amount of one food product over a period of 120 minutes of consumption of the test product (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Background

All cake mixes on the market currently contain sugar have a very low vegetable fiber content, high fat content, and milk must be added to prepare the cake.

Milk contains high levels of lactose, approximately 5.2% in whole milk (3.5% fat). Lactose is a disaccharide (galactose and glucose) that raises blood sugar levels.

Also, sugar is crystalline sucrose, which is disaccharide (glucose and fructose), which also raises blood sugar levels.

As all existing cake mixes contain sugar and since milk is required to prepare the cake, the glucose content of the blood after consumption of these products is increased due to the presence of sugars.

In addition, for all the cakes that are made from existing cake mixes, the fat content is very high, as the advice is to prepare the products with whole milk (3.5% fat).

The last two disadvantages of existing products have a negative impact on health, permanently turning a sweet into an unhealthy food product.

For ease of understanding, the following definitions are set forth:

Sugars: all monosaccharides and disaccharides present in foods with the exception of polyalcohols (Directive 90/496 / EC as regards the rules on nutrition labeling of foods). Note: The above definition also includes crystalline sugar (sucrose).

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Vegetable / Edible Fiber: Carbohydrate polymers of three or more monomers that are not digested and absorbed by the small intestine in the human body and fall into the following categories:

- edible carbohydrate polymers naturally found in food consumed

- edible carbohydrate polymers obtained from food raw materials by physical, enzymatic or chemical agents that have a beneficial effect on the body, confirmed by generally accepted scientific evidence - edible synthetic carbohydrate polymers that have a beneficial effect on the body, confirmed by generally accepted scientific evidence (Directive 100/2008 / EC amending Directive 90/496 / EEC as regards the rules governing the nutritional information of food labels on the recommended daily intakes, the conversion factors into energy Values and definitions).

Sugar free: The finished product, according to the manufacturer's instructions, contains no more than 0.5 g of sugars per 100 g or 100 ml. (Regulation 1924/2996 / EC on nutrition and health requirements and designation on foods).

Vegetable fiber source: The finished product, according to the manufacturer's instructions, contains at least 3 g of edible fiber per 100 g or at least 1.5 g of edible fiber per 100 kcal (Ordinance 1924/2996 / EC on nutrition and health requirements and designation on food) .

Glycemic index: percentages of the area under the curve that determines the amount of glucose in the food under study versus the area under the curve that determines the amount of one food product over a period of 120 minutes of consumption of the product under study (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Low glycemic index: A glycemic index of less than 55.

The new cake mix is ready for use with water as it already contains the relevant technological characteristics of the milk, so that the end product, a sweetener cake, is equivalent in terms of the organoleptic properties of the mixtures made with milk.

The cake that is made from the new cake mix according to the water specified for use contains no sugars.

The cake made with the new cake mix is a low glycemic index food. More specifically, according to a measurement from the University of Sydney, the glycemic index of the final product is 39.

According to clinical trial measurements, the cake prepared with the new cake mix has a beneficial effect on a number of biological indicators of the functioning of the human body, such as systolic blood pressure and cholesterol, when part of a balanced diet under the supervision of a specialist nutritionist or physician.

The essence of invention

Sugar has been removed from the existing cake mix. Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Polyols (xylitol) are used to replace the sugar in the sweetness and dextrins are used to replace the volume sensation. Dextrins in cereal foods are characterized by the presence of vegetable fibers.

Protein is extracted from milk, removing fat and lactose from the mixture. Whey proteins are used as whey proteins, which are added as a powder in the product.

The composition of the cake mix is as follows:

Cake mix: flour, swellers, vegetable fats, emulsifiers, demineralized whey, glucose syrup, stabilizer, proteins, anti-caking agent.

Mixture of sweeteners: Sweeteners: xylitol, dextrins.

All the ingredients are as follows:

Ingredients of a cake mix with sweeteners Percentage (%) Flour 35-70% Sweeteners (Xylitol) <40% Dextrins > 5% Protein 2-15% Vegetable fats 1-10% Swellers 0,5-5% Emulsifiers 0.01-4% Stabilizers 0.01-4% Anti-Aging Agent 0.01-4% Demineralized milk whey 0.01-4% Maltodextrin 0.01-4% Glucose syrup 0.01-4%

The final product is obtained by stirring the above powder mixture with 40110ml of olive oil, 1-5 eggs and 50-200ml of water and has the following final composition:

Final product Percentage (%) Flour 10-40% Sweeteners (xylitol) <35% Dextrins > 2% Protein 1-15% Vegetable fats 0,5-10% Swellers 0,5-5% Emulsifiers 0.001-3% Stabilizers 0.001-4% Anti-Aging Agent 0.001-3% Demineralized milk whey 0.001-3% Maltodextrin 0.001-3% Glucose syrup 0.001-3%

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Claims (1)

Claim 1: Ingredients for the preparation of the final product - sugar-free, low-glycemic index and vegetable-fiber cake, including 1 packet of cake mix powder and 1 packet of powder-sweetener mixture, characterized in that: A. The powder cake mixture contains a dry weight of milk proteins 2-15%; B. The powder sweetener mixture contains a dry weight of sweeteners of at most 40% and dextrins of at least 5%; Claim 2: Method of preparation of the final product - cake, characterized by stirring the mixtures of claim 1 with water, more precisely in one bowl add 1-5 eggs and beat them in 1-4 minutes, then pour the mixture with sweeteners of claim 1 and stirred for 1-4 minutes, sequentially adding the cake mixture of claim 1, 50-200ml of water and olive oil and continuing stirring for 1-2 minutes, finally pouring the contents of the bowl into a cake form and bake in the oven. Claim 3: Low glycemic index and vegetable fiber sweeteners, prepared according to the above requirements and characterized by containing at least 2% dextrins, 35% sweeteners and 1-15% milk proteins.