DE10029039A1 - Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas - Google Patents

Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas

Info

Publication number
DE10029039A1
DE10029039A1 DE10029039A DE10029039A DE10029039A1 DE 10029039 A1 DE10029039 A1 DE 10029039A1 DE 10029039 A DE10029039 A DE 10029039A DE 10029039 A DE10029039 A DE 10029039A DE 10029039 A1 DE10029039 A1 DE 10029039A1
Authority
DE
Germany
Prior art keywords
flour
baked goods
products
production
seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
DE10029039A
Other languages
German (de)
Inventor
Beate Pech
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE10029039A priority Critical patent/DE10029039A1/en
Publication of DE10029039A1 publication Critical patent/DE10029039A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Production of dietary baked goods comprises producing products based on soya flour or other plant fruit flour, e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas.

Description

Die Erfindung gehört in das Gebiet fertige oder halbfertige Backprodukte oder Feingebäck mit der Bezeichnung MC = A 21 Do 13-06 bis 13-08.The invention belongs in the field of finished or semi-finished baked products or Pastries with the designation MC = A 21 Do 13-06 to 13-08.

Das Verfahren für das Patentschutz beantragt wird, ist ein Verfahren zur Herstellung von Diät-Backwaren die weder Milch oder Milchprodukten noch Ei oder Eiprodukte enthalten.The process for which patent protection is sought is a manufacturing process of diet baked goods that are neither milk or dairy products nor egg or egg products contain.

Das Problem, daß der Erfindung zu Grunde liegt ist, das es viele Menschen gibt die hochgradig allergisch auf übliche Zutaten von Backwaren oder Feingebäck reagieren.The problem that the invention is based on is that there are many people highly allergic to common ingredients in baked goods or pastries.

Für die Erfindung der Herstellung von Diät-Backwaren ohne Milch oder Milchprodukte und ohne Ei oder Eiprodukte und weiteren allergiearmen Zutaten, sowie für die aus ihrer Herstellung resultierenden Produkte wird Patentschutz begehrt.For the invention of the production of diet baked goods without milk or Dairy products and without egg or egg products and other low-allergy ingredients, as well Patent protection is sought for the products resulting from their manufacture.

Da sich die Herstellung der Diät-Backwaren nur wenig von der Herstellung normaler Backwaren unterscheidet, gleichwohl sich ihre Produkte duch gute bzw. sehr gute Haltbarkeit auszeichnen, ist die Erfindung gewerblich anwendbar. Because the manufacture of diet baked goods differs little from the production of normal ones Baked goods differ, however their products differ by good or very good Characteristics of durability, the invention is industrially applicable.  

Der bisherige Stand der Technik ist der, daß es Hartgebäcke gibt die keine Milch oder Milchprodukte und keine Eier oder Eiprodukte enthalten. Diese Produkte sind dadurch gekennzeichnet, daß sie nur ein geringes Volumen besitzen und während der Backphase keinen Auftrieb benötigen. Für diese Produkte und deren Verfahren wird kein Schutz begehrt.The current state of the art is that there are hard pastries that do not contain milk or dairy products and contain no eggs or egg products. These products are characterized in that they have only a small volume and during the Baking phase need no buoyancy. None of these products and their processes are used Protection is sought.

Beschreibungdescription Weg zum Ausführen der beanspruchten ErfindungWay to implement the claimed invention

Verfahren zur Herstellung von Diät-Backwaren ohne Milch oder Milchprodukte und ohne Ei oder Eiprodukte unter Zuhilfenahme von
Process for the production of diet baked goods without milk or milk products and without egg or egg products with the help of

  • a) Sojamehla) Soy flour
  • b) Kichererbsenmehl, Maismehl, Linsenmehl, Sonnenblumenkernmehl, Sesamsamenmehl Maronenmehl, Bananenmehl, sonstigen Pflanzenfruchtmehlen oder deren Mischungenb) chickpea flour, corn flour, lentil flour, Sunflower seed flour, sesame seed flour Chestnut flour, banana flour, other Vegetable fruit flours or their mixtures

30-40 Gewichtsanteile Sojamehl oder unter b) genannten Mehle werden mit ca. 80 Gewichtsanteilen Wasser u. 60 Gewichtsanteilen Zucker ca. 5-10 min. aufgeschlagen.
60 Gewichtsanteile Puderzucker werden untergehoben u. weitere 2 min. aufgeschlagen.
100 Gewichtsanteile Mehl (oder eine Mischung aus Mehl und Stärke, die jedoch zusammen die 100 Gewichtsanteile nicht überschreiten darf) 0.6 Gewichtsanteile Salze, 3.8 Gewichtsanteile Backpulver sowie weitere 45 Gewichtsanteile Wasser werden untergeschlagen. Pro Backform mit 26 cm Durchmesser werden 500 g Teigmasse eingewogen und das Ganze wird mit 200°C 5 min. angebacken und ca. 35 min. bei 175-180°C weitergebacken. Durch diese Vorgehensweise erhält man einen Diät-Biskuit. Für andere Diät-Backwaren ist die Vorgehensweise die gleiche. Es werden nur weitere Zutaten zugesetzt, z. B. pflanzliche Fette, Kakao, Rosinen o. ä.30-40 parts by weight of soy flour or flour mentioned under b) are mixed with about 80 parts by weight of water and. 60 parts by weight of sugar approx. 5-10 min. opened.
60 parts by weight of powdered sugar are lifted u. another 2 min. opened.
100 parts by weight of flour (or a mixture of flour and starch, which, however, together may not exceed 100 parts by weight), 0.6 parts by weight of salts, 3.8 parts by weight of baking powder and a further 45 parts by weight of water are beaten. 500 g dough are weighed into each baking pan with a diameter of 26 cm and the whole is baked at 200 ° C for 5 min. baked and about 35 min. Baked at 175-180 ° C. By doing this, you get a diet biscuit. The procedure is the same for other diet baked goods. Only other ingredients are added, e.g. B. vegetable fats, cocoa, raisins or similar

Claims (1)

Für das Verfahren zur Herstellung von Diät-Backwaren, die weder Milch noch Milchprodukte und keine Eier oder Eiprodukte enthalten, sowie aus dem Verfahren resultierende Produkte wird Patentschutz beantragt.
Der Patentschutz wird beantragt für
  • a) Verfahren und Produkte die auf Sojamehl basieren.
  • b) Verfahren und Produkte die auf anderen Pflanzenfruchtmehlen basieren, z. B. Kichererbsenmehl Maismehl, Sonnenblumenkernmehl, Sesamsamenmehl Maronenmehl, Bananenmehl u. a. und deren Mischungen.
Alle Backwaren die aus den o. g. Verfahren entstehen, sollen geschützt werden; ausgenommen Hartgebäck das auf Sojamehl basiert.Patent protection is sought for the process for the production of diet baked goods that contain neither milk nor milk products and no eggs or egg products, as well as products resulting from the process.
Patent protection is requested for
  • a) Processes and products based on soy flour.
  • b) Processes and products based on other vegetable fruit flours, e.g. B. chickpea flour corn flour, sunflower seed flour, sesame seed flour chestnut flour, banana flour and others and mixtures thereof.
All baked goods resulting from the above processes should be protected; except hard biscuits based on soy flour.
DE10029039A 2000-06-05 2000-06-05 Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas Ceased DE10029039A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE10029039A DE10029039A1 (en) 2000-06-05 2000-06-05 Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE10029039A DE10029039A1 (en) 2000-06-05 2000-06-05 Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas

Publications (1)

Publication Number Publication Date
DE10029039A1 true DE10029039A1 (en) 2001-02-15

Family

ID=7645532

Family Applications (1)

Application Number Title Priority Date Filing Date
DE10029039A Ceased DE10029039A1 (en) 2000-06-05 2000-06-05 Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas

Country Status (1)

Country Link
DE (1) DE10029039A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2885282A1 (en) * 2005-05-09 2006-11-10 Jean Pierre Sclaminec Use of banana, in the form of pulp or optionally starched powder starched, as substitute of gluten added to starch and flours without gluten for the manufacture of cakes in a biscuit factory

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2885282A1 (en) * 2005-05-09 2006-11-10 Jean Pierre Sclaminec Use of banana, in the form of pulp or optionally starched powder starched, as substitute of gluten added to starch and flours without gluten for the manufacture of cakes in a biscuit factory

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Legal Events

Date Code Title Description
OAV Applicant agreed to the publication of the unexamined application as to paragraph 31 lit. 2 z1
OP8 Request for examination as to paragraph 44 patent law
8122 Nonbinding interest in granting licences declared
8131 Rejection