CZ31152U1 - A gluten-free potato dumpling - Google Patents

Description

Technical field

The technical solution concerns gluten-free potato dumplings made from naturally gluten-free raw materials.

BACKGROUND OF THE INVENTION

Cereals have a firm place in human nutrition. According to nutritionists, they should be consumed 5 times a day, ie in each daily meal, either as a side dish (rice, pasta or dumplings) or as bread or pastry. Classical cereals contain gluten, which is healthy for healthy people, but it is toxic to individuals suffering from gluten intolerance (celiac disease, gluten allergy, non-celiac gluten sensitivity). Celiac disease is an autoimmune disease where the only treatment is lifelong complete elimination of gluten and foods containing it from the diet. Continued gluten consumption will disrupt the intestinal mucosa and reduce the absorption of important substances (eg calcium). Untreated celiac disease can eventually lead to cancer, especially in the digestive system. Currently, 40 to 50 thousand people suffer from celiac disease in the Czech Republic. Celery must not consume classical cereals (wheat, barley, rye, oats), neither products made from them nor whole-grain products from classical cereals, so they are also deprived of fiber from grain coating layers. Therefore, other raw materials - gluten-free cereals - rice, sorghum, etc. and pseudo-mobiles - buckwheat, quinoa, amaranth, canihua, tef. It is these cereals that should form a substantial part of the nutrition of celiac, given their balanced representation of essential amino acids in grain proteins, where they are not restricted by the amino acid limit, such as corn.

At present, a relatively wide range of gluten-free products is available, but their composition is dominated by various (gluten-free) starches instead of quality cereals - eg corn (modified), potato, tapioca but only a small amount of flour from naturally gluten-free sources. This is the case both for finished products and for dried mixtures. Various enhancers are also often used. The assortment of finished gluten-free dumplings is very small. The object of this technical solution is to find a composition of gluten-free potato dumplings which contains the most natural ingredients with only a low starch content in order to achieve a suitable consistency. The present dumplings are based on potato flakes and rice flour, with a low content of potato starch alone as an ingredient. Dumplings are a popular part of traditional cuisine, and potato dumplings, unlike ordinary sourdough, are a nutritionally richer alternative.

The aim of this technical solution is to find a product that would be a classic favorite supplement of Czech meals, but at the same time it would be suitable also for people suffering from gluten intolerance. This product contains a higher percentage of potato flakes and a lower percentage of potato starch alone as an available dry mix for home-made dumplings. The range of gluten-free potato dumplings is very limited on the Czech market, so this product will suitably expand their offer. The dumpling does not contain milk in addition to gluten.

The essence of the technical solution

These deficiencies are overcome by the gluten-free potato dumpling according to the present invention, which consists of 19 to 35 wt. % of potato flakes, 5 to 20 wt. % plain white rice flour, 3-15 wt. % of potato starch as an ingredient, 1 to 10 wt. % corn flour, 0.4 to 0.8 wt. % salt, 0.41 to 0.82% baking powder, 0.28 to 2.4% wt. % guar gum or HPMC (hydroxypropylmethylcellulose), 2.9 to 6.9 wt. % of fresh eggs, optionally 0.5 to 5 wt. % of dried eggs and 46 to 65 wt. water. The gluten-free potato dumpling further comprises lecithin in an amount of 0.1 to 0.9% by weight. and ascorbic acid 0.001 to 0.1 wt.

Potato flakes are the major component of gluten-free potato dumplings. Potatoes (Solanum tuberosum) are one of the most important agricultural crops. They are a source of sacha-1 (starch), proteins, minerals, vitamins (C, B1, B2, B6, PP), but also polyphenols. They play an important role in the Czech diet in terms of the fact that they represent a valuable source of vitamin C for the Czech population.

Cereals are primarily a source of carbohydrates (starch), ie energy, protein and fiber. Rice (Oryza sativa) is one of the most important foods in the world. It is a source of carbohydrates, proteins, vitamins (group B), minerals and fiber. Because of its neutral taste and good thickening ability, it is often used not only in a gluten-free diet, but also in baby food, for example to thicken baby fruit snacks.

The dumpling also contains lecithin, which is important for the human body, for example in terms of membrane construction, ability to lower blood cholesterol, etc. Lecithin also helps in baking, facilitates kneading and is especially useful in gluten-free dough.

Ascorbic acid, in addition to its vitamin (C) and antioxidant function, helps to increase dough volume and prevent starch degradation.

Examples of technical solutions

Gluten-free potato dumplings are prepared by mixing the following ingredients: potato flakes, rice flour, potato starch, corn flour, fresh eggs, salt, gluten-free baking powder, guar gum, ascorbic acid and water.

Example 1:

potato flakes rice flour potato starch corn flour fresh egg salt baking powder gum guar ascorbic acid water Example 2

Dumplings are prepared by mixing the following ingredients:

% potato flakes rice flour potato starch corn flour fresh eggs salt baking powder lecithin gum guar ascorbic acid water wt.

% wt.

3.2 wt. 1.6 wt. 3.2 wt. 0.6 wt. 0.7 wt. 0.32 wt. 0.08 wt. 56.3 wt.

% wt.

6.5 wt.

% wt.

2.5 wt.% 3.2 wt.% 0.6 wt.% 0.7 wt.% 0.5 wt. 0.32 wt. 0.08 wt. 53.6 wt.

-2EN 31152 Ul

Example 3

Dumplings are prepared by mixing the following ingredients:

potato flakes rice flour potato starch corn flour fresh egg salt baking powder lecithin gum guar

HPMC water

Example 4

Dumplings are prepared by mixing the following ingredients:

potato flakes rice flour potato starch corn flour fresh egg salt baking powder gum guar water

Example 5 wt. 5.8 wt.

% wt.

% by weight 3.2% by weight 0.5% by weight 0.8% by weight 0.4% by weight 0.28 wt. 0.12 wt.%, 47.9 wt.

% wt. 12 wt.

% wt.

% wt

3.2 wt% 0.6 wt% 0.68 wt% 0.32 wt%

57.2 wt.

Dried egg dumplings are prepared by mixing the following ingredients:

20% wt.

rice flour 12 wt.

% potato starch 4 wt.

corn flour 2% dried egg 0.8% salt 0.6% baking powder 0.68% guar gum 0.32%

water 59.6 wt.

After all ingredients have been thoroughly mixed, the dumplings are best placed on a steam fan and heated for 20 to 25 minutes in steam. The product can also be cooked in salt water, to which a teaspoon of vinegar is added and boiled for 20 to 25 minutes.

-3EN 31152 Ul

In the distribution network, the products are kept cool. The consumer briefly heats the dumplings before use, preferably steamed.

Industrial applicability

Gluten-free potato dumplings according to this technical solution are suitable for direct consumption 5 - after heating in steam. The product is primarily intended for people suffering from gluten intolerance, but is also suitable for healthy people to diversify their diet as well as for children. The product contains neither milk nor nuts, so it is also suitable for people with allergies to nuts, cow protein or lactose intolerance.

Claims (2)

1. Gluten-free potato dumpling, characterized in that it contains from 19 to 35% by weight of potato dumpling. % of potato flakes, 5 to 20 wt. % plain white rice flour, 3-15 wt. % of potato starch as an ingredient, 1 to 10 wt. % corn flour, 0.4 to 0.8 wt. % salt, 0.41 to 0.82% baking powder, 0.28 to 2.4% wt. % guar gum or HPMC (hydroxypropylmethylcellulose), 2.9 to 6.9 wt. % of fresh eggs, optionally 0.5 to 5 wt. dried 15 eggs and 46 to 65 wt. water. Gluten-free potato dumpling according to claim 1, characterized in that it further comprises lecithin in an amount of 0.1 to 0.9% by weight. and ascorbic acid 0.001 to 0.1 wt.