BR112021000175A2 - FOOD PRODUCT - Google Patents

Abstract

"food product". the present invention relates to products with no added sugar and / or fat.

Description

Descriptive Report of the Invention Patent for "FOOD PRODUCT".

[001] The present invention relates to the field of new foodstuffs, preferably baked products.

BACKGROUND

[002] It is a problem recognized all over the world that more and more people in the population are becoming obese. It is also becoming evident that an increasing number of children under 6 years of age are obese.

[003] The implementation of laws or regulations that are in line with WHO recommendations with the aim of protecting children's health and avoiding the problems mentioned above is a trend in several countries.

[004] For example, Chile implemented in 2016 the "labeling law", which establishes limits for calories, sugars, sodium and saturated fats. Any food above these limits must be labeled with a warning sign and advertising directed towards children is prohibited. Only foodstuffs that contain less sugar, saturated fats and calories than the established limits or that have no added sugar or saturated fats do not need a warning sign.

[005] The addition of saturated fats includes fats and oils of animal or vegetable origin, sour cream, emulsions and additives containing fats such as myristic acid, palmitic and mono and diglycerides of fatty acids.

[006] The addition of sugar comprises sugars such as mono- and disaccharides, white sugar and brown sugar, syrups (including fruit concentrates), honey and food additives containing sugars.

[007] Consequently, it is a challenge to produce viable foodstuffs that please the consumer and that comply with these nutritional regulations and WHO recommendations.

[008] The role of sugar and fat in bakery products is essential. Omission of these ingredients can cause processing problems during manufacture. In addition, the omission of fats and sugars will have an impact on texture and flavor profile, leading to a non-preferred product.

[009] Alternatives for replacing fat and sugar in sweets have been developed. However, these ingredients are not considered healthy and / or desirable by consumers due to their chemical nature or their association with chemical ingredients (ie, polyols, resistant starch, fructo-oligosaccharides, etc.).

[010] Consequently, what would be desirable is a consumable that does not contain any added fats, sugars (and optionally, salts) but that does not suffer any manufacturing problems and any loss of appeal to the consumer.

[011] The present invention is expected to solve the above problems.

SUMMARY OF THE INVENTION

[012] The present invention provides a food product, preferably roasted, which comprises fruit, preferably as a sugar substitute and, more preferably, the roasted foodstuff does not contain any added sugar.

[013] The present invention provides a food product, preferably baked, which comprises a nut, preferably as a fat and / or oil substitute and, more preferably, which does not contain any added fat and / or oil.

[014] In one embodiment, a process is provided to prepare the baked product which comprises rotary shaping, biscuit lamination, extrusion and deposit.

DETAILED DESCRIPTION Food product

[015] The present invention relates to foodstuffs formulated to contain no added sugar and added fat.

[016] The baked foodstuffs used in the invention can be sweet or savory. Preferred roasted food products may comprise food from roasted grains, the term of which includes foodstuffs that comprise cereals and / or legumes. Baked foodstuffs are most preferred, with utmost preference, baked wheat foodstuffs, such as wafer biscuit (s), cookie (s), cookie (s), muffin (s), extruded snack (s) and / or cookie (s).

[017] Wafer cookies can be flat or shaped (for example, in a cone or ice cream basket) and cookies can have many different shapes. The most preferred wafer cookies are non-salted wafer cookies, for example, those that have a sweet or neutral flavor.

[018] In one embodiment, the baked foodstuff may comprise a coating or a filling, or both.

[019] A non-limiting list of these possible baked foods used in the present invention is selected from: cookies, cakes, breads, baked sweets and / or pies; as in the group consisting of: donut, crispy salted cracker, pretzel, ANZAC biscuit, biscotti, oatmeal (flapjack), Turkish biscuit (kurabiye), gingerbread (lebkuchen), honey biscuits (leckerli), almond biscuit (macaroon), puff pastry, butters, digestive biscuits, custard cream filling, extruded snacks, florentine, garibaldi gingerbread, buttered Greek biscuit (koulourakia), Greek biscuit (kourabiedes), Linzer pie, muffin, oreo biscuit, Nice cookie, peanut butter cookie, polvorón shortbread, pizzelle cookie, pretzel, croissant, shortbread, cookie, fruit tart (e.g. apple pie, cherry pie), lemon cake with lemon sauce, bread banana, carrot cake, pecan pie, apple strudel, baklava, Berlin dream, baked pastry bichon au citron and / or similar recipes.

[020] In a preferred embodiment of the present invention, the baked product is a biscuit or cookie.

[021] In one embodiment, the baked foodstuff comprises flour.

[022] In one embodiment, the baked foodstuff comprises less than 70.0% by weight of baked foodstuff, preferably less than 67.5% flour and more preferably less than 60.0% of flour.

[023] In one embodiment, the baked foodstuff comprises more than 25.0% by weight of baked foodstuff, preferably more than 30.0%, preferably more than 35.0%, preferably more than 40.0% and, more preferably, more than 42.5%.

[024] In one embodiment, the baked foodstuff comprises between 25.0% and 70.0% by weight of flour, or between 35.0% and 70.0% by weight of flour and, more preferably, between 40 , 0% and 60.0% and 42.5% and 52.5%.

[025] In one embodiment, the baked foodstuffs of the present invention comprise wheat flour and / or comprise flour from different wheat grains, optionally in one embodiment, to replace wheat flour, alternatively in another embodiment in addition to wheat flour .

[026] Wheat flour can be soft or hard wheat flour.

[027] In one embodiment, any wheat flour or flour other than wheat present may be whole grains. In one embodiment, the whole grain is a grain of any cereal or pseudocereal that contains the endosperm, germ and bran, in contrast to the refined grains, which retain only the endosperm.

[028] Soft-grain flour, as used here, denotes a flour that has a low protein content, preferably which has a protein content less than 11%, more preferably, less than 10%, with the most preference, less than 9%, by weight, of the total weight of flour. In a useful way, the protein content of soft grain flour is at least 5%, even more useful, at least 6%, and most useful at least 7% by weight of the total weight of flour. Conveniently, soft-grain flour has a protein content of 5% to 11%, more conveniently, 6% to 10%, with maximum convenience, from 7% to 9% by weight of the total weight of flour.

[029] Hard-grain flour, as used in this document, denotes flour that has a high protein content, preferably a protein content greater than 11%, more preferably, at least 12%, with the most preference, at least 13%, for example, at least 14% by weight of total flour. In a useful way, the protein content of hard grain flour is not more than 20%, usefully not more than 17%, more usefully not more than 15% in total weight of flour. Conveniently, hard-grain flour has a protein content of 11% to 20%, more conveniently 12% to 17%, with maximum convenience of 13% to 15% in total flour weight.

[030] In a further embodiment of the invention, the flour conveniently comprises instead of or in addition to the wheat flour, a wheat flour other than wheat flour. Most conveniently, non-wheat flour is obtained and / or obtainable from one or more of the following sources of grain: cereals other than wheat, such as rye, common oats (Avena sativa, also called oats), rice and / or cereal bran; vegetables such as beans and / or soybeans; and / or suitable mixtures thereof.

[031] Other agricultural crops other than food grade wheat (such as cereal grains) which are suitable for producing flour for use in the present invention are selected from the group consisting of: hot season cereals (such as maize grains) more); finger millet; fonio; millet; kodo millet; Japanese millet; tears of our lady; maize (corn); millet; millet; and / or sorghum); cold season cereals other than wheat (such as barley, oats, rice, rye, teff, triticale and / or wild rice); pseudocereal grains; (such as starchy grains from broad-leaved plant families such as amaranth, buckwheat, water pepper ("smartweed") and / or quinoa); vegetables with grains or legumes (such as lentils, peas, chickpeas, common beans, fava beans, common peas, lima beans, lupine, Asian beans, peanuts, pigeons, Spanish beans and / or soy beans) , cassava (Maihot esculenta) and / or any suitable combinations and / or mixtures thereof.

[032] Cassava is an important subsistence crop in many tropical areas including, for example, Asia, Africa and Latin America. Cassava roots are a major source of carbohydrates like starch. This starch from the cassava root can be extracted to produce cassava starch, also known as tapioca starch or tapioca flour. Cassava flour is produced by cooking, drying and grinding the cassava root to a fine powder. Cassava flour is different from cassava starch which is made from the starch of the cassava plant, while cassava flour is made from ground root. Both tapioca flour and cassava flour can be used in the present invention. Yuca flour can also be used.

[033] Preferred flours are those obtained and / or obtainable from millet; maize, barley, oats, rice, rye and / or soybeans.

[034] The most preferred flours are those obtained and / or obtainable from barley, oats, rice and / or rye; the most preferred flours are those obtained from rye and / or oats, such as oats.

[035] An example of oats, as used in the present invention, is the common oats (Avena sativa).

[036] Non-wheat flour, where present, can be present in an amount of at least 0.5%, preferably in an amount of at least 5% by weight, conveniently at least 6%, and most conveniently at least 8%, even more conveniently at least 10%, and with the maximum convenience of at least 15%, for example, at least 20% of the total flour.

[037] Advantageously, in this modality, non-wheat flour may be present in an amount of 100%, less than or equal to 75%, less than or equal to 50%, and more advantageously less than or equal to 40% , and with the maximum advantage less than or equal to 30%, for example, less than or equal to 25% of the total flour.

[038] Preferably, in this modality, non-wheat flour may be present in the baked foodstuff in an amount of 0.5% to 50%, preferably from 5 to 50%, more preferably from 6 to 50%. 40%, and with the most preference, from 8 to 30%, as for example, from 10 to 25% of the total flour.

[039] The percentages above preferably refer to the total of non-wheat flour, and not to each non-wheat flour individually, if a combination is present.

[040] In the present invention, the terms "added sugar", "intrinsic sugar", "natural sugar" and the like have their standard meanings in the art. In line with the meaning recognized in the art, naturally occurring sugars are found naturally in foods, such as in fruits (fructose) and milk (lactose). Added sugars are sugars and syrups added to foods during preparation or processing.

[041] For example, the US FDA has defined added sugars as: "sugars that are added during food processing, or are packaged as such, and include sugars (free, mono and disaccharides), syrups, naturally occurring sugars that are isolated from a whole food and concentrated, so sugar is the main component (eg, fruit juice concentrates), and other caloric sweeteners. This would include single-ingredient foods, such as individually packaged table sugar. Sugar alcohols are not considered to be added sugars.

[042] Names for added sugars include: brown sugar, corn-based sweetener, corn syrup, dextrose, fructose, fruit juice concentrates, glucose, high fructose corn syrup, honey, invert sugar, lactose, maltose, malt sugar, molasses, raw sugar, turbid sugar, trehalose and sucrose ".

[043] Preferably, as mentioned in Regulation (EC) No 1924/2006, the present invention relates to food substances in which sugars have not been added and the product does not contain any added mono or disaccharides or any other food used for its properties sweeteners, in addition to sugars that are inherently naturally present in ingredients.

[044] In one modality, the baked foodstuff comprises only sugar, which is intrinsic to the ingredients present. In one embodiment, there is no added sugar, for example, there is no addition of mono and disaccharides, white sugar and brown sugar, syrups (including fruit concentrates, for example, fruit or plant based syrups), honey and food additives that contain sugars.

[045] In one embodiment, the baked foodstuff comprises a chemical leaven (fermentation agent). In one embodiment, the agent is selected from the group that most likely consists of sodium bicarbonate, ammonium bicarbonate, monocalcium orthophosphate, potassium bicarbonate, calcium phosphate, sodium pyrophosphate, potassium bitartrate or cream of tartar, aluminum phosphate and sodium hydrated acid, gluconodeltalactone, adipic acid and yeast, and combinations thereof.

[046] In one modality, the roasted foodstuff comprises inclusions. Inclusions can be any that are commonly used in the art, such as fruit-based inclusions, chestnut-based inclusions, cereal-based inclusions and yogurt-based inclusions, for example. The inclusions can take the form of those commonly used, for example, chips, flakes, chips snacks etc.

[047] In one embodiment, inclusions may comprise cereal-based inclusions, preferably oats.

[048] Preferably baked food formulations may also comprise at least one of the following additional ingredients: selected from one or more of: natural flavorings (for example, fruit flavorings), cocoa powder, emulsifier (for example , lecithin), high intensity sweetener, whole egg, salt, powdered milk (whole or skimmed), soy flour and / or mixtures thereof.

[049] The cellular structure of the preferably roasted foodstuff can be further strengthened with the use of known stabilizers, such as starch, modified starch, gums such as locust bean gum, guar gum, acacia gum, tragacanth, xanthan, karaya, gelana, tar, cellulose and cellulose derivatives, pectin or gelatin, maltodextrins, gelling agents such as alginates or carrageenan,

proteins or protein sources such as albumin, casein, caseinates, powdered milk or whey powder.

[050] In one embodiment of the present invention, the high intensity sweetener is a natural component, for example, a Luo Han Guo fruit extract (mogrosides), a steviol glycoside and combinations thereof. In one embodiment, the preferentially roasted foodstuff may comprise steviol glycosides selected from rebaudioside A, B, C, D, E, M and X, and stevioside and combinations thereof. In a preferred embodiment, rebaudioside A, B, or mixtures thereof, is present.

[051] The food product of the present invention can include functional ingredients, such as, for example, antioxidants, vitamins, probiotics, prebiotics and / or minerals.

[052] In one embodiment, the present invention may also comprise polyols, for example, the polyols may comprise sorbitol, xylitol, maltitol and lactitol, or combinations thereof.

[053] However, in an alternative modality, polyols are not present, that is, they are preferably at 0.00% by weight or 0.000% by weight of the roasted foodstuff.

[054] Usefully, the total amount of other ingredients (for example, non-flour ingredients, sugar substituting agent, fat substituting agent, water, powdered milk, inclusions, if present) in the foodstuff , preferably roasted, is not greater than 20%, is not greater than 15% or is not greater than 10% by weight of the foodstuff preferably roasted, and preferably, is not greater than 8.5% or is not greater than 5 , 0%.

[055] In a preferred embodiment, the total amount of other ingredients is greater than 2.5% by weight of the foodstuff, and preferably greater than 5.0% by weight.

[056] In a preferred modality, the foodstuff, preferably roasted, comprises at least one fruit flavoring, at least one high intensity sweetener and at least one type of inclusion.

[057] In a preferred embodiment, the sum of, if present, flour, sugar substituting agent, fat substituting agent, water, powdered milk and inclusions, and the total amount of other ingredients, is 100% in weight.

[058] In a preferred mode, the baked foodstuff of the baked foodstuff is prepared from pasta or batter.

[059] In one embodiment, the batter or batter comprises water.

[060] Optionally, the ratio of the weight of water to the weight of flour (referred to here as R [a / f]) is not greater than 0.45, optionally from 0.01 to 0.35.

[061] Conveniently, the R (a / f /) is at least 0.01, more conveniently at least 0.02, and with maximum convenience at least 0.05.

[062] Advantageously, R (a / f) is less than or equal to 0.45, more advantageously, less than or equal to 0.40, with even more advantage, less than or equal to 0.35, and with the maximum advantage, less than or equal to 0.32.

[063] Preferably, the R (a / f) is 0.01 to 0.45, more preferably 0.05 to 0.35;

[064] In a preferential modality, the reasons above refer to the product of a biscuit.

[065] In a preferred embodiment of the present invention, the foodstuff, preferably the foodstuff baked after baking, has a total moisture content of less than 10.0% by weight,

based on the weight of the foodstuff, preferably less than 8.0% by weight, preferably less than 7.5% by weight and preferably less than 5.0% by weight and preferably , less than 3.0% by weight. In a preferred embodiment, the moisture content is greater than 0.25% by weight or greater than 0.50% by weight. In a preferred embodiment, the moisture content of the foodstuff, preferably a baked foodstuff, is between 0.25% and 10.0% by weight. Any suitable method for measuring the moisture content is applicable, for example, by thermogravimetric analysis, for example, with the use of a drying oven and by calculating the loss on drying, or using an infrared moisture analyzer. Sugar substitution

[066] In one embodiment of the present invention, the sugar substituting agent comprises fruit. In one embodiment, the sugar substituting agent comprises a fruit paste and / or fruit puree and / or fruit juice.

[067] In a preferred embodiment, the sugar substituting agent comprises fruit selected from the group comprising (preferably, consisting of) date, apple, raisin, banana, peach, blueberry and plum, and combinations thereof.

[068] In a preferred embodiment, the sugar substituting agent comprises date fruits (phoenix dactylifera fruit), preferably in the form of a paste. The date palm fruit is a preferred sugar replacement agent due to the interaction between sugar content and texture, preferably when in the form of a paste.

[069] In a preferred embodiment, the sugar substituting agent comprises apples, preferably in the form of fruit puree.

[070] In a preferred embodiment, the sugar substituting agent comprises (i) date palm, raisin and / or plum, in combination with (ii) apple, banana, peach and / or blueberry, preferably date palm and apple, banana, peach and / or blueberry, preferably date and apple. In a preferred embodiment, agents (i) are in the form of a paste and / or agents (ii) are in the form of a puree.

[071] In a preferred embodiment, the sugar substituting agent comprises both date paste and apple puree.

[072] In one embodiment, the sugar replacement agent comprises intrinsic sugars selected from the group comprising glucose, sucrose, fructose and combinations thereof.

[073] In a preferred embodiment, the sugar substituting agent comprises intrinsic sugar in an amount greater than 40% by weight of the agent, preferably greater than 50% by weight, and preferably greater than 60% by weight. In a preferred embodiment, the sugar substituting agent comprises sugar in an amount of less than 80% by weight, preferably less than 75% by weight and, most preferably, less than 70% by weight. For example, between 50% and 80%. In a preferred embodiment, the amounts of sugar above refer to the sugar substituting agent in the form of a paste.

[074] In a preferred embodiment, the sugar substituting agent comprises water in an amount greater than 5% by weight of the agent, preferably greater than 9% by weight and, preferably, greater than 10% by weight. In a preferred embodiment, the sugar substituting agent comprises water in an amount of less than 30% by weight, preferably less than 20% by weight and, most preferably, less than 15% by weight. For example, between 5% and 30%. In a preferred embodiment, the amounts of water above refer to the sugar substituting agent in the form of a paste.

[075] In a preferred embodiment, the sugar substituting agent comprises intrinsic sugar in an amount greater than 10% by weight of the agent, preferably greater than 15% by weight, and preferably greater than 17% by weight. In a preferred embodiment, the sugar substituting agent comprises sugar in an amount of less than 40% by weight, preferably less than 35% by weight and, most preferably, less than 30% by weight. For example, between 10% and 40%. In a preferred embodiment, the amounts of sugar above refer to the sugar-substituting agent in the form of a puree.

[076] In a preferred embodiment, the sugar substituting agent comprises water in an amount greater than 50% by weight of the agent, preferably greater than 60% by weight and, preferably, greater than 62% by weight. In a preferred embodiment, the sugar substituting agent comprises water in an amount of less than 90% by weight, preferably less than 85% by weight and, most preferably, less than 80% by weight. For example, between 60% and 90%. In a preferred embodiment, the amounts of water above refer to the sugar-substituting agent in the form of a puree.

[077] In a preferred embodiment, the amounts of sugar and water above refer to the ingredients before baking.

[078] In a preferred embodiment, the sugar substituting agent comprises paste and puree components. In a preferred embodiment, the puree ratio of the total amount of sugar substituting agent is between 50% and 85% by weight of the total amount of sugar substituting agent, preferably between 55% and 80% and, more preferably , between 57% and 75%.

[079] In a preferred embodiment, the proportion of paste in the total amount of sugar substituting agent is between 50% and 15% by weight of the total amount of sugar substituting agent, preferably between 45% and 20% and, more preferably, between 43% and 25%.

[080] The reasons mentioned above allow the balance between sweetness and rheology of the dough to be optimized.

[081] In the rotary modeling mode, preferably the sugar substituting agent comprises water in an amount less than 65% by weight of the total amount of sugar substituting agent, preferably less than 60% by weight and, preferably , less than 50% by weight. In a preferred embodiment, this is based on a combination of puree and pulp, as mentioned above. The above strips allow the production of a dough that is particularly well suited for rotary modeling technology due to its rheological properties.

[082] In one embodiment, the sugar substituting agent is present in the foodstuff, preferably roasted, in an amount less than 35.0% of the sugar substituting agent by weight of the foodstuff, preferably roasted, preferably less than 30% and, more preferably, less than 25.0%.

[083] In one embodiment, the foodstuff, preferably roasted, comprises more than 5.0% of the sugar substitute agent by weight of the foodstuff preferably roasted, preferably greater than 7.5% and, more preferably , greater than or equal to 10.0%.

[084] In one embodiment, the foodstuff, preferably roasted, comprises between 5.0% and 30.0% by weight of sugar substitute agent, and more preferably, between 15.0% and 20.0% .

[085] In a preferred embodiment, no significant amount of additional sugar is added to any component of the present invention, that is, there is no additive that can be considered a sugar. In one embodiment, the foodstuff comprises added sugar between 0.0% by weight and 1.0% by weight, preferably between 0.0% by weight and 0.25% by weight, preferably between 0.00% by weight and 0.004% by weight, and most preferably 0.0% by weight, and more preferably 0.00% by weight or 0.000% by weight.

[086] In a preferred embodiment, the foodstuff contains less than 100 ppm, preferably less than 50 ppm, preferably less than 25 ppm and, most preferably, 0 ppm of added sugar. Fat replacement

[087] In a preferred embodiment of the present invention, the fat replacement agent provides substantially all the fat for the foodstuff, preferably a roasted foodstuff, preferably a proportion of at least 80%, preferably at the minus 85%, with the most preference, at least 90%, with the most preference, at least 95%, and especially at least 98%, for example, about 100% of the fat in the food.

[088] In one embodiment of the present invention, the fat replacement agent comprises a nut (chestnuts, hazelnuts, Brazil nuts, almonds, peanuts, cashews, pistachios, pili nuts, pecans, pine, hazelnuts or combinations thereof) and / or a seed (sunflower, rapeseed, sesame, flaxseed, hemp, flax, pumpkin seeds or combinations thereof). In one embodiment, the fat replacement agent comprises fat and / or comprises walnut and / or cashew nuts. In one embodiment, the fat replacement agent comprises sesame and / or sunflower.

[089] In a preferred embodiment, the fat replacement agent comprises walnuts or peanuts.

[090] In a preferred embodiment, the fat replacement agent is in the form of a flour. In a preferred embodiment, the flour has an average particle size between 0.5 mm and 4.0 mm, preferably between 1.0 mm and 3.0 mm.

[091] In a preferred embodiment, the fat replacement agent is in the form of a paste.

[092] In a preferred embodiment, the fat replacement agent is heat treated. In a preferred embodiment, the fat replacement agent has a moisture content between 1.0% and 20.0% by weight, more preferably between 1.5% and 15.0%, more preferably between 2.0 % and 10% and, more preferably, between 2.0% and 7.5%.

[093] In a preferred embodiment, the fat replacement agent comprises between 35% and 70% by weight of intrinsic fat, preferably between 45% and 65%, and more preferably, between 55% and 65%.

[094] The processability of the dough was considered acceptable in the broader intrinsic fat content range mentioned above, and was considered superior in the preferential ranges. Similarly, the texture of the cookie dough was considered acceptable in the broader range, and superior in the preferred ranges.

[095] In a preferred embodiment, the selection of a paste comprising peanuts, sunflowers, walnuts or combinations thereof provides a mass that has beneficial mixing and extrusion properties without impacting sensory properties.

[096] The addition of saturated fats includes animal and vegetable fats and oils, sour cream, emulsions and additives containing fats such as myristic acid, palmitic and mono and diglycerides of fatty acids.

[097] In one modality, the foodstuff, preferably roasted, only comprises fat that is intrinsic to the ingredients present. In one embodiment, no fat is added, that is, no amount has been added.

[098] In one embodiment, the foodstuff does not contain any component selected from the list comprising palm fat, palm stearin, butter, margarine, vegetable oils (sunflower, soy, rapeseed oil, coconut etc.), oils hydrogenated and interstate fats, and combinations thereof, and preferably none of these fats are present.

[099] In a preferred embodiment, vegetable oil comprises a triglyceride extracted from a plant, for example, a main oil (for example, coconut, corn, cottonseed, olive, palm, peanut, seed rapeseed, safflower, rapeseed, sesame, soybean, sunflower), a walnut oil (almond, beech, Brazil nut, cashew nut, hazelnut, macadamia, mongongo, pecan, pine , pistachio, walnut, pumpkin), citrus oils and pumpkin and melon seed oils, or other edible oil.

[100] In a preferred embodiment, no significant amount of additional fat is added to any component of the present invention, that is, there is no additive that can be considered a fat. In one embodiment, the foodstuff comprises fat added between 0.0% by weight and 1.0% by weight, preferably between 0.0% by weight and 0.25% by weight, preferably between 0.00% by weight and 0.004% by weight, and most preferably 0.0% by weight, and more preferably 0.00% by weight or 0.000% by weight.

[101] In a preferred embodiment, the foodstuff contains less than 100 ppm, preferably less than 50 ppm, preferably less than 25 ppm and, most preferably, 0 ppm of added fat.

[102] In one embodiment, the fat replacement agent is present in the foodstuff, preferably roasted, in an amount less than 30.0% of the fat substitute agent by weight of the foodstuff, preferably roasted, preferably less than 25.0%, preferably less than 20.0%, preferably less than 15% and, more preferably, less than 10.0%.

[103] In one embodiment, the foodstuff, preferably roasted, comprises more than 5.0% fat-substituting agent, by weight, of the foodstuff preferably roasted, preferably greater than 6.5% and, with more preferably greater than or equal to 8.0%.

[104] In one embodiment, the foodstuff, preferably roasted, comprises between 5.0% and 20.0% by weight of fat replacement agent, and more preferably, between 6.5% and 10.0% . Production process

[105] In an embodiment of the present invention, roasted foodstuffs are prepared by a process comprising the stages of mixing, forming and baking. The dough can be formed using rotary molding, lamination or extrusion equipment.

[106] In a preferred mode, training is performed using rotary modeling.

[107] In one embodiment, the baking temperature is between 100 and 200 ° C, between 120 and 150 ° C, between 130 and 140 ° C or between 135 and 145 ° C.

[108] In one embodiment, the baking time is between 5 and 20 minutes, between 6 and 12 minutes, between 7 and 11 minutes or between 8 and 9 minutes.

[109] In a preferred mode, the baking step is carried out between 135 and 145 ° C, and between 8 and 9 minutes.

[110] In one embodiment of the present invention, the mixing step comprises one or more stages.

[111] In a preferred embodiment, the mixing step comprises a cream-forming step as a first step.

[112] In one embodiment, the first stage comprises the combination of sugar and fat replacement agents. In one embodiment, the first step may comprise combining the ingredients in the following order: fat replacement agent with emulsifier, sugar replacement agent with flavorings and sweeteners and chemical leaveners, together with water.

[113] In one embodiment, the second stage comprises the formation of batter / batter. In one embodiment, the flour and a portion of chemical yeast are added to the composition produced in the first stage.

[114] In one embodiment, any inclusions are added after the formation of the batter / batter in a second or third stage.

[115] In a specific modality, the mixing of ingredients was carried out in three different stages: cremification, mass formation and addition of inclusions (oat flakes). The emulsifier was added to the fat replacement agent and mixed. A portion of the chemical risers is mixed with powdered milk. Sugar replacement agents are added together with sweetener (stevia extract) and natural flavorings, and mixed with each other for 120 seconds. The pallets were discarded and the ingredients were mixed for another 30 seconds. Flour and another portion of the chemical leaven were added together with the cream, and were mixed for 60 seconds. The inclusions were added and mixed together with the dough for 30 seconds. The cookie units were formed using the molds. All cookies were baked at 140 ° C for 8 to 10 minutes. Specific modalities

[116] A preferred embodiment of the present invention is a roasted foodstuff comprising a sugar substituting agent and a fat substituting agent, the sugar substituting agent comprising fruit and being present in an amount between 5.0 % and 35.0% by weight of the roasted foodstuff, and the fat replacement agent comprises a nut and is present in an amount between 5% and 30% by weight of the roasted foodstuff, and the roasted foodstuff does not comprise any added sugar or any added animal and / or vegetable fat or oil.

[117] In the above preferred embodiment, preferably, the sugar substitution comprises fruit paste and fruit puree, and the puree ratio of the total amount of sugar substituting agent is between 50% and 85% by weight of the total amount. of sugar substituting agent, and the paste ratio of the total amount of sugar substituting agent is between 50% and 15% by weight of the total amount of sugar substituting agent.

[118] In the above preferred modalities, the baked foodstuff comprises between 25.0% and 70.0% by weight of flour.

[119] In a preferred embodiment, the roasted foodstuff comprises, and preferably consists substantially of, or consists of:

[120] ● a sugar substitute agent between 5.0 and 35.0% by weight of the roasted foodstuff,

[121] ● a fat replacement agent between 5.0 and 30.0% by weight of the roasted foodstuff,

[122] ● between 25.0% 70.0% by weight of the roasted flour foodstuff, and

[123] ● less than or 20.0% by weight of the roasted foodstuff from other ingredients.

[124] In a preferred embodiment, in the above preferred embodiments, the baked foodstuffs are prepared by a process comprising the stages of mixing, forming and baking and, preferably, a dough can be formed using molding, laminating or extrusion equipment .

[125] Preferably, in all ranges defined above, endpoints are included within the scope of the range, as written. In addition, the end points of the widest bands in one mode and the end points of the narrowest bands can be combined.

[126] It will be understood that the total sum of any quantities expressed here as percentages cannot (considering rounding errors) exceed 100%. For example, the sum of all components that comprise the composition of the invention (or part (or parts) of it) can, when expressed as a percentage by weight (or other percentage) of the composition (or the same parts of it), total 100%, allowing rounding errors. However, when the list of components is not exhaustive, the sum of the percentage for each of those components may be less than 100% to allow a certain percentage for an additional quantity (or additional quantities) that may not be explicitly described here.

[127] The term "substantially", as used here, can refer to an amount or entity that implies a large amount or proportion of it. When relevant in the context in which the term "substantially" is used, it can be understood as meaning quantitatively (in relation to any quantity or entity to which it refers in the context of the description) as comprising a proportion of at least 80%, preferably, at least 85%, more preferably, at least 90%, with the most preference, at least 95%, especially at least 98%, for example, of about 100% of the relevant total. By analogy, the term "substantially exempt" may similarly denote that the amount or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably, no more than 10% , with the utmost preference, not more than 5%, especially not more than 2%, for example, about 0% of the relevant total. Preferably, where appropriate (for example, in amounts of ingredient) such percentages are by weight.

[128] Unless otherwise specified, the percentages mentioned are by weight.

[129] The present invention is further described with reference to specific non-limiting examples. EXAMPLES

[130] The present invention will now be exemplified with the specific examples below.

[131] All examples are prepared on a% by weight basis. Roasted foodstuffs

[132] The following production process was used to prepare baked foodstuffs with the following compositions.

Add fat replacement agent, lecithin, sugar replacement agents, water, powdered milks, flavorings, ammonium bicarbonate and

1. Sodium formation. cream Mix at high speed for 120 seconds, scrape the pallets and mix 1 Stage of mixing for another 30 seconds.

Add the flours and monoccalcium orthophosphate. Mix for 60 seconds under

2. Low speed mass.

3. Inclusions Add the inclusions at low speed and mix for 30 seconds. 2 Formation Formation of cookies in the rotary modeling equipment Baking conditions: 24/31 Time T ° 100% in closed extraction [min] [° C] 3 Baking Example 1 9 140 Example 2 9 140 Example 3 9 140 Examples 4 to 6 8 140

[133] Creaminess is produced by mixing the ingredients at high speed, and the dough is mixed at low speed to prevent the formation of gluten and to obtain an adequate consistency. High speed (125 RPM), low speed (76 RPM) in a MORTON mixer]

Example 3 Example 1 Example 2

ORANGE FLAVOR COOKIE WITH INCLUSIONS BISCUIT FLAVOR LEMON BISCUIT FLAVOR CHOCOLATE

ORANGE Technology: rotation molded biscuit Technology: rotation molded biscuit Technology: rotation molded biscuit Ingredient name Percentage Ingredient name Percentage Ingredient name Percentage Sodium bicarbonate 0.84 Sodium bicarbonate 0.83 Sodium bicarbonate 0.8 Ammonium bicarbonate 1.30 Ammonium bicarbonate 1.30 Ammonium bicarbonate 0.5 Soy lecithin 0.80 Soy lecithin 0.80 Soy lecithin 0.3 Lemon flavor 0.33 Chocolate flavor 0.34 orange 0.3 Wheat flour 43.79 Wheat flour 41.20 Wheat flour 50.38 25/31 Oat flakes 5.06 Orange flakes 5.06 Orange flakes 5.2 Monocalcium orthophosphate 0.83 Monoccal orthophosphate 0.83 Monocalcium orthophosphate 0.8 Apple puree 16.52 Banana puree 16.53 Banana puree 13.8 Powdered milk 5.04 Powdered milk 5.04 Powdered milk 5.2 Walnut flour 6.45 Nut flour 6.45 Nut flour 8.5 Date fruit paste 11.57 Date paste 11.57 Date paste 8.0 Water 2.48 F rice flour 5.00 Stevia powder 0.02 Triticale flour 5.00 Cocoa powder 2.50 Water 6.2 Stevia powder 0.02 Stevia extract 0.02 Total 100 Total 100.00 Total 100.00

Example 4 - + WHITE FLOURS + TRITICALE Example 5 - + WHITE FLOURS + TRITICALE Example 6 - + WHITE FLOURS + TRITICALE FLAVOR LEMON / STRAWBERRY FLAVOR / PEACH FLAVOR /

APPLE PULP APPLE PULP PUREE BANANA Technology: rotation-shaped cookie Technology: rotation-shaped cookie Technology: rotation-shaped cookie Ingredient name Percentage Ingredient name Percentage Ingredient name Percentage Sodium bicarbonate 0.84 Sodium bicarbonate 0, 84 Sodium bicarbonate 0.84 Ammonium bicarbonate 1.30 Ammonium bicarbonate 1.30 Ammonium bicarbonate 1.30 Liquid soy lecithin 0.80 Liquid soy lecithin 0.80 Liquid soy lecithin 0.78 Lemon flavor 0, 33 Strawberry flavor 0.33 Banana flavor 0.22 Wheat flour gluten 7.4% 43.78 Wheat flour gluten 7.4% 43.78 Orange flavor 0.06 Triticale flour with 12% Triticale flour with 12% of 5.00 5.00 Gluten of wheat flour 7.4% 45.11 26/31 protein protein Triticale flour with 12% of crushed oats 5.06 crushed oats 5.06 5.04 protein monocalcium orthophosphate 0.83 Monocalcium orthophosphate 0.83 Crushed oats 5.06 Apple pulp 16.52 Apple pulp 16.52 Monocalcium orthophosphate 0.84 Whole cow's milk powder, 26 Whole cow's milk powder, 26 5.04 5.04 Banana puree 16.64 to 28% to 28% Whole cow's milk powder, 26 Walnut flour toasted 6.45 Toasted walnut flour 6.45 5.10 to 28% Date paste 11.57 Date paste 11.57 Toasted walnut flour 6.50 Water 2.48 Water 2.48 Date paste 11.65 Water 0.84 TASTEVA (TATE & LYLE) 0.02 TASTEVA (TATE & LYLE) 0.02 TASTEVA (TATE & LYLE) 0.02 Total 100 Total 100 Total 100

Example 7

[134] Example 5 was tested sensorially against an ordinary biscuit made of sugar and palm fat and a commercially available biscuit that uses maltitol as a substitute for sugar and vegetable oil to reduce saturated fats. Commercial biscuit Sensory attribute Example 5 Common biscuit available † Color 6.04 5.7 4.63 Total odor 6.32 4.64 6.33 Hardness 5.52 5.67 6.35 Crunchiness 5.28 5.02 5, 58 Dryness 5.66 5.66 5.81 General flavor 6.16 5.79 6.33 Sweetness 4.34 4.57 4.40 Bitterness 1.59 0 0.06

[135] As you can see, the present invention provides superior properties, or at worst, comparable to an ordinary biscuit, and provides an alternative solution to the commercially available product without the need for additives (ie maltitol) and fats added (ie vegetable oil). Example 8

[136] Examples 4 and 5 were tested by a panel of 150 children (75 boys and 75 girls, 50 from 7 to 8 years old, 50 from 9 to 10 years old and 50 from 11 to 12 years old) . The samples received had positive results with regard to the general appearance (example 4 - 74%, example 5 - 77%), general flavor (example 4 - 82%, example 5 - 85%), aroma (example 4 - 77% , example 5 - 81%) and texture (example 4 - 85%, example 5 - 88%). Therefore, these results show that the present invention provides acceptable sensory products that do not contain added fat or sugar. Example 9

[137] The recipes below have been prepared for lamination using a laminator.

Sodium bicarbonate 0.834 Ammonium bicarbonate 0.500 Liquid soy lecithin 0.300 Peach flavoring 0.333 Wheat gluten flour, 7.4% 56.011 Monoccal orthophosphate 0.834 Whole cow's milk powder, 26 to 28% 5,084 Peach pulp 13,599 Sliced natural nuts 5,001 Date paste 6,501 Water 10,982 Stevia sweetener powder with 95% rebaudioside A 0.020

Sodium bicarbonate 0.921 Ammonium bicarbonate 0.798 Liquid soy lecithin 0.798 Crushed oats 5.046 Strong wheat flour, with 59.4% gluten 36.073 Corn starch 5.026 Monocalcium orthophosphate 0.828 Apple pulp 15.445 Whole cow's milk powder, 26 to 28 % 1,986 Peanut paste 15,353 Date paste 10,235 Water 2,047 Rice flour with moisture content from 12 to 15% 4,986 Stevia powder sweetener with 95% rebaudioside A 0.020 Flavoring 0.438

Morton Rondo STM 503 mixer Convection oven M24209 SALVA Parameters Value Parameters Value Parameters Value High speed, 350 Mold (name) Manual Time of 10 baking formation cream (s) (minutes) Lamination Temperature 140 (° C) final thickness 4 mm Example 10

[138] The recipe below was prepared for extrusion: SweetGem FRM flavoring powder sugar 0.02 Cinnamon spice powder 0.41 Sodium bicarbonate 0.82 Ammonium bicarbonate 1.24 Liquid soy lecithin 0.82 Stevia sweetener in powder with 95% rebaudioside A 0.02 Date omnipasta 10.31 Peanut paste 20.62 Apple pulp Agrozzi 15.47 Vanilla flavoring Nat 0.62 Corn starch 4.12 Wheat gluten flour, 7, 4% 11.34 Wheat flour with wheat germ 15.64 Monocalcium orthophosphate 1.13 Rice chips 7.11 Large oat flakes 10.31

[139] Mixing:

[140] Cream formation: Mix apple pulp, flavorings, stevia, date paste, lecithin, peanut butter and starch. High speed, 120 seconds.

[141] Dough: Add flours, monocalcic. Low speed, 60 s.

[142] Inclusions: Add inclusions and oat flakes.

[143] Formation: extrude using the manual nozzle, 26 mm in diameter.

[144] Roasting: Roast at 140 ° C for 3 minutes, and then at 125 ° C for 5 minutes. Example 11 Sodium bicarbonate 0.96 Ammonium bicarbonate 1.40 Liquid soy lecithin 0.87 Crushed oats 9.16 Wheat flour 25.7 Corn starch 4.6 Monocalcium orthophosphate 1.2 Apple concentrate 7.8 Cranberry 7.4 Sunflower paste 16.6 Date paste 10.2 Water 3.0 Rice flour with a moisture content of 12 to 15% 5.9 Corn fiber 4.0 Stevia powder sweetener with 95% rebaudioside A 0.020 Flavoring 1.2

[145] The above recipe was prepared using the process above Example 10, but it was baked at 140 ° C for 4 minutes, and then at 130 ° C for 6 minutes. The sunflower paste had a good performance in terms of processability (mixing and extrusion of the mass) in terms of analytical parameters (humidity, water activity) and sensory (residual flavors).

[146] Consequently, contrary to what is known in the prior art products, the combination of sugar and fat substituting agents allows the production of baked products, preferably biscuits, which do not contain added fats (eg vegetable oils, butter etc.) or isolated sugars added (eg sugar syrups, honey etc.) without a loss of rheological properties in the dough and organoleptic properties of the product.

Claims (15)

1. Foodstuff, characterized by comprising a sugar substituting agent and a fat substituting agent, and preferably, the foodstuff is a roasted foodstuff. 2. Foodstuff, according to claim 1, characterized in that the foodstuff is selected from the group consisting of a biscuit, a cookie, a wafer and a wafer. Foodstuff according to claim 1 or 2, characterized in that the sugar substituting agent comprises fruit. Foodstuff according to any one of claims 1 to 3, characterized in that the sugar substituting agent comprises walnut, and preferably walnut flour. Foodstuff according to claim 3 or 4, characterized in that the sugar substituting agent comprises a fruit paste, a fruit puree or juice. 6. Foodstuff according to any one of claims 3 to 5, characterized in that the fruit is selected from the group consisting of dates, raisins, plums, prunes, apples, bananas, blueberries, peaches or combinations thereof. 7. Foodstuff according to any one of claims 4 to 6, characterized in that the fat replacement agent is selected from the group consisting of chestnuts, hazelnuts, Brazil nuts, almonds, peanuts, cashews, pistachios or combinations thereof. Foodstuff according to claim 7, characterized in that the sugar substituting agent comprises apple puree and date, and the fat substituting agent comprises walnut flour. 9. Foodstuff according to any one of claims 1 to 8, characterized in that the foodstuff does not comprise any added sugar or any animal and / or vegetable fat or oil. 10. Foodstuff according to any one of claims 1 to 9, characterized in that the foodstuff comprises between 5% and 30% by weight of the sugar substituting agent, preferably between 15% and 20%. 11. Foodstuff according to any one of claims 1 to 10, characterized in that the foodstuff comprises between 5% and 20% by weight of the fat replacement agent, preferably between 6.5% and 10%. Foodstuff according to any one of claims 5 to 11, characterized in that the sugar substituting agent comprises a fruit paste and a fruit puree, and preferably the puree ratio of the total amount of substituting agent of sugar is between 50% and 85% by weight of the total amount of sugar-substituting agent, and the paste ratio of the total amount of sugar-substituting agent is between 50% and 15% by weight of the total amount of sugar-substituting agent sugar substitution. 13. Foodstuff according to claim 12, characterized in that the fruit paste comprises date and the fruit puree comprises apple, banana, blueberry or peach, or combinations thereof. 14. Foodstuff according to any one of claims 1 to 13, characterized in that the baked foodstuff is prepared using a rotary molding machine, a laminator or an extruder. 15. Process for preparing a foodstuff, as defined in any one of claims 1 to 13, characterized in that it comprises the steps of cream formation, production of batter or batter, optional addition of inclusion, formation of the foodstuff in a molding apparatus rotating and baking.