CZ32947U1 - Savoury gluten-free biscuits, made from pseudo-celery flour, with curd and fibre - Google Patents

Description

Technical field

The technical solution relates to a recipe for gluten-free biscuits salted with pseudo-mobile flour, cottage cheese and fiber-enriched. The product is suitable for people with gluten intolerance of all ages, for people with higher blood pressure due to lower salt content, but also for healthy people to diversify their diet or as a source of fiber.

BACKGROUND OF THE INVENTION

At present, the range of gluten-free products is expanding with the increase in the number of people suffering from some forms of gluten intolerance (celiac disease, allergies, non-celiac gluten sensitivity, WDEIA). Gluten-free means a product containing a maximum of 20 mg of gluten / kg of food as sold to the final consumer. The gluten-free diet includes naturally gluten-free foods or foods made from raw materials adjusted to bring the gluten content to the limit set by legislation.

Fiber is a very important component of human nutrition and has a preventive effect on certain diseases, and at the same time promotes the proper functioning of intestinal microbiota. Its intake in the Czech Republic is low, approximately 10 to 15 g per day, with a recommended daily intake of 30 g per day. A wider range of gluten-free products is already available on the market, but available gluten-free products or mixtures for making homemade bread and pastries are made on the basis of starches, thickeners and other additives. They do not contain quality gluten-free flour, for example from pseudo-cereals, and the fiber content of the products is minimal. A good solution is to use these valuable flours and to enrich gluten-free foods with fiber, thereby improving their nutritional parameters.

The aim of the present technical solution is to offer the consumer a recipe for high-quality salty crackers from naturally gluten-free raw materials, with curd containing full-value proteins, containing pseudo-mobile flour, fiber-enriched and lower in salt.

The essence of the technical solution

These deficiencies are remedied by gluten-free salty biscuits of pseudo-carbohydrate, cottage cheese and fiber containing flour from legumes or other gluten-free cereals, according to the present invention, which consists in containing 30 to 47% by weight of soft, % curd, 20 to 31 wt. pseudo-mobile flour, 8 to 15 wt. % of flour from legumes or gluten-free cereals, 0.8 to 1.5 wt. % of flax fiber, 1.5 to 2.2 wt. egg, 17 to 21 wt. 0.7 to 1.2% guar gum, 0.3 to 1.2% wt. % of herbs and 0.4 to 1.0 wt. salts.

Salty cookies are prepared on the basis of cottage cheese, a dairy product with a high content of full-value proteins, but also minerals (calcium) and vitamins (D).

Cereals are a suitable source of polysaccharides but also proteins - especially pseudo-mobiles (eg quinoa) with sufficient representation of all essential amino acids, but also unsaturated fatty acids and other beneficial substances (phenolic acids, flavonoids).

Fiber pulp and possibly legume flour, such as red lentils, were used as the fiber source.

- 1 GB 32947 U1

Fresh or dried herbs such as parsley leaves, dill, etc. were used to achieve a satisfactory taste at a lower salt content.

The addition of a carbohydrate component in the form of cereals, respectively. pseudo-carbohydrates and fiber to the cheesecake form a product with a complete representation of all major nutrients of proteins, carbohydrates (polysaccharides), fats and even fiber, and with a lower salt content.

After mixing all the ingredients, the dough is formed into various shapes and baked for 7 to 10 minutes. at 170 ° C.

Examples of technical solutions

Gluten - free savory biscuits with curd, pseudo - mobile flour, fortified with flax fiber and leguminous flour (eg red lentils) or other gluten - free cereals (eg sorghum).

Component % wt. % wt. % wt. % wt. Curd 38.2 41.8 44.5 42.2 Quino flour 28.4 24.1 Amaranth flour 21.1 24.3 Sorghum flour 9.5 10.7 Flour from red lentils 10.2 9.8 Flax fiber 1.0 1.1 1,2 1.0 Egg 1.9 1,8 1.9 1,8 Vegetable fat 19.0 19.2 18.7 18.9 Guar gum 0.9 0.8 0.8 0.9 Dried parsley leaves 0.3 0.3 0.5 0.4 Salt 0.8 0.7 0.6 0.7

Industrial applicability

Due to its high nutritional value, the product is suitable for children and adults suffering from gluten intolerance, but also for healthy individuals to diversify their diet and also as a source of fiber or for persons with higher blood pressure. Its composition is balanced, containing all major nutrients, fiber, and lower salt content, thus having a positive effect on human health.

Claims (2)

CLAIMS 1. Gluten-free salt biscuits, of pseudo-mobile flour, with curd and fiber, and further comprising flour from legumes or other gluten-free cereals, characterized in that they contain 30 to 47% by weight, soft curd, 20 to 31% by weight. pseudo-mobile flour, 8 to 15 wt. % of flour from legumes or gluten-free cereals, and 0.8 to 1.5 wt. flax fiber. Gluten-free salty biscuits of pseudo-carbohydrate, cottage cheese and fiber, and further comprising leguminous or gluten-free cereal flour according to claim 1, characterized in that they further comprise 1.5 to 2.2 wt. egg, 17 to 21 wt. vegetable fat. 0.7 to 1.2 wt. % guar gum, 0.3 to 1.2 wt. % of herbs, and 0.4 to 1.0 wt. salts.