CZ32901U1 - Mixture for preparing gluten-free baked pastry - Google Patents

Description

Mixture for preparation of gluten-free confectionery baked mass

Technical field

The technical solution concerns the field of food industry, namely mixture for preparation of gluten-free confectionery fired matter.

BACKGROUND OF THE INVENTION

The pastry is a crispy dough which inflates while baking and remains hollow inside. It is especially suitable for filling with various sweet and salty fillings. Burnt products are very popular, such as wreaths, pinwheels, profiterole or croquembouche. The fired mass is a water mass, the leavening agent is water vapor, which results from water bound to the greased starch. The fired mass is prepared by adding a pinch of salt and fat or oil to the water. When the mixture begins to boil, the wheat flour is admixed and the resulting mass is roasted until the mass no longer adheres to the wall of the pot and the wooden spoon. Another raw material to be added to the mixture is eggs.

Because wheat flour is used to make baked pastry products, these pastry products are unsuitable for people with celiac disease, intolerance or gluten allergy. Due to intolerance and various forms of gluten allergy, the group of these boarders is considerably limited in the choice of both conventional pastry and confectionery products. Gluten, also called gluten, is a common name for a group of complex and indigestible glycoproteins found in most grasses of the Poaceae family such as wheat, barley, rye, oats and many other cereals. Gluten generally imparts elasticity, gummy and tackiness to any dough, which in turn results in the final product, most often baked goods. Gluten is therefore one of the potential food allergens, the most serious form of gluten intolerance is celiac disease. Celiac disease is a chronic autoimmune disease affecting the gastrointestinal system, which is manifested by chronic small intestinal inflammation associated with increased intestinal wall permeability. At present, this disease is incurable, but with strict adherence to a gluten-free diet all symptoms disappear.

Various gluten-free mixtures are known for the preparation of conventional gluten-free pastries. E.g. utility models CZ 18773 U1 and CZ24072U1 disclose gluten-free mixtures of naturally gluten-free raw materials, the main ingredients for the preparation of gluten-free products being corn and potato starch. These gluten-free mixtures can be used in particular for the preparation of products based on conventional baked goods, bread, pasta or dumplings. Another known dry mix for the preparation of gluten-free pastry is described in CZ 28959 U1, which contains, inter alia, buckwheat flour, corn flour, linseed, corn starch, rice flour or guar flour, and is used for the preparation of products such as bread or dais. Thus, there are a number of gluten-free raw materials for the preparation of conventional pastries. However, none of these documents discloses a composition for the preparation of a gluten-free confectionery baked mass, respectively. products made of this material, such as wreaths or pinwheels, which would be suitable for celiacs, which would be gluten-free.

SUMMARY OF THE INVENTION The object of the invention is therefore to provide a mixture for the preparation of gluten-free confectionery fired matter which removes the abovementioned drawbacks while maintaining the technological properties of the fired clay required for its production process without sugar or any other allergens such as milk or soy.

- 1 GB 32901 U1

The essence of the technical solution

The object is solved by a mixture for the preparation of gluten-free confectionery fired mass according to this technical solution. The essence of the invention is that it contains 10 to 15 wt. % of flour, 5 to 10 wt. % corn flour and 2 to 5 wt. tapioca flour, 2 to 4 wt. % fat, 40 to 50 wt. water and 20 to 30% liquid eggs. This blend consists of naturally gluten-free flours, thus extending the range of the market to include this blend, which enables the availability of baked pastry products for gluten-free consumers.

A suitable composition of the mixture for this special production process is offered by a composition of raw materials that does not contain any additives. The product is neutral in taste and can therefore be filled with salty and sweet fillings.

The benefits of using corn rice flour are that it is easily digestible, and thanks to its low sodium content, it helps to lower blood pressure and also cholesterol and uric acid levels in the blood. Rice flour is also a good thickener. Corn flour contains a variety of nutrients such as vitamins A, C, E, minerals potassium, iron, magnesium, zinc and phosphorus. Tapioca flour has excellent baking properties that make products containing it larger, more supple and more pronounced.

The proposed mixture for the preparation of gluten-free confectionery fired mass enables preparation of products from this fired mass, such as wreaths, pinwheels or other confectionery products. The composition of gluten-free raw materials does not alter the sensory properties of the finished product, preserving the typical taste, color and texture of the product, very close to a conventional product of this type. The technology of production is identical with the same products of common type, it does not require any significant complications in the technical solution of production. The produced fired mass can be easily shaped by means of spray bags with a tube cut and smooth. The mixture does not contain sugar, so it can be used to produce diabetic products.

The advantages of the composition for the preparation of the gluten-free confectionery fired mass according to the present invention are, in particular, that it retains the technological properties of the fired mass needed for its production process, moreover it does not contain sugar or any other allergens such as milk or soy.

Example of technical solution implementation

Example 1

The mixture for the preparation of gluten-free confectionery fired mass is prepared by mixing the following components:

Rice flour 280 g, which corresponds 13.3 wt. Cornflour 140 g, which corresponds 6.7 wt. Tapioko flour 80 g, which corresponds 3.8 wt. Fat 50 g, which corresponds 2.4 wt. Water 950 g, which corresponds 45.2 wt. Liquid eggs 600 g, which corresponds 28.6 wt.

Example 2

The mixture for the preparation of gluten-free confectionery fired mass is prepared by mixing the following components:

-2GB 32901 U1

Rice flour 220 g, which corresponds 10.5 wt. Cornflour 172 g, which corresponds 8.2 wt. Tapioko flour 44 g, which corresponds 2.1 wt. Fat 80 g, which corresponds 3.8 wt. Water 1040 g, which corresponds 49.5 wt. Liquid eggs 544 g, which corresponds 25.9 wt.

Example 3

The mixture for the preparation of gluten-free confectionery fired mass is prepared by mixing the following components:

Rice flour 311 g, which corresponds 14.8 wt. Cornflour 113 g, which corresponds 5.4 wt. Tapioko flour 57 g, which corresponds 2.7 wt. Fat 63 g, which corresponds 3.0 wt. Water 939 g, which corresponds 44.7 wt. Liquid eggs 617 g, which corresponds 29.4 wt.

Industrial applicability

The composition for the preparation of gluten-free confectionery fired mass according to this technical process can be offered to specialized food industry manufacturers, especially in the confectionery sector, as an alternative to other gluten-free foods not only for people suffering from any form of gluten allergy.

PROTECTION REQUIREMENTS

Claims (1)

A composition for the preparation of a gluten-free confectionery fired mass, characterized in that it comprises 10 to 15 wt. % of flour, 5 to 10 wt. % corn flour and 2 to 5 wt. tapioca flour, 2 to 4 wt. % fat, 40 to 50 wt. water and 20 to 30% liquid eggs.