DE2438597A1 - Low carbohydrate pastry products for diabetics - having improved taste - Google Patents

Abstract

Low carbohydrate bakery product for diabetics contains 4% digestible carbohydrate, a sugar substitute and a flour substitute contg. wheat gluten, soya protein and a thickener. The product has an improved taste compared to other compsns. of this type and is hardly different from the "normal" product. The sugar substitute is pref. sorbitol. The flour substitute pref. contains 50-60% wheat gluten, 30-40% soya protein and 5-15% thickener (e.g. locust bean flour, gum arabicum, (carboxy) methyl cellulose etc.), esp, these constituents in a 1:1:1 ratio. The compsn. is baked at 175 plus-or-minus 5 degrees C for ca. 30 mins. followed by drying at 125 degrees C for ca. 15 mins.

Description

Low Carbohydrate Pastries for Diabetics The present invention concerns baked goods with a content of less than 4% digestible carbohydrates, which is highly suitable for the nutrition of diabetics.

There are already several suggestions for low calorie and low carbohydrate Pastries have been made for diabetics: According to DOS 1 930 644, a dough is produced by mixing wheat gluten with a non-nourishing edible filler and one vegetable gum in the presence of water. Cellulose materials are used as fillers preferred, and vegetable gums are used as binders; that by glue Delivered protein can be improved by adding lysine.

DAS 1 183 454 describes a method for the production of baked goods made from washed out wheat gluten and defatted soy flour. The use of the latter The purpose of the moist wheat gluten is to make up for its lack of amino acids, in particular Lysine, fix.

According to Dutch patent application 7 302 550, one uses for the production of low-calorie foods for diabetics with a low carbohydrate content Mixtures of flour or flour mixtures with cellulose derivatives. Suitable flours are e.g. wheat flour, gluten flour, soy flour, etc., suitable Cellulose derivatives e.g., methyl cellulose and carboxymethyl cellulose.

Further suggestions include, among others, DOS 1 442 037, DP 646 018, US P 3 658 553, FP 2095138 and Brit. P. 462986.

However, this wealth of suggestions has two disadvantages in common: The digestible carbohydrate content of the products is not kept below 4%, and the taste of the products does not meet the unavoidable requirements. So there remains a delicate nutritional gap for diabetics. This gap is filled by the present invention.

This is because the invention relates to a low-carbohydrate biscuit for diabetics with a digestible carbohydrate content of less than 4%, which instead sugar a sugar substitute and instead of flour a flour substitute mixture, Containing wheat gluten, soy protein and a thickener.

Surprisingly, the products according to the invention have despite their easily fixable below 4% content of digestible carbohydrates an excellent taste that can hardly be distinguished from the other baked goods is. They therefore represent an enrichment of the diet for diabetics.

Primarily suitable as a sugar substitute according to the invention Sorbitol. This can be in solid form, but also in aqueous, e.g. 60% solution can be used. Another suitable sugar substitute is e.g. B. xylitol. These sugar substitutes can sweeteners, e.g. B. saccharin, cyclamate, etc., can be added.

The flour substitute mixture according to the invention consists of a) wheat gluten (Wheat gluten), which must be vital and bakeable.

b) Soy protein, dispersible in water in roughly equal proportions and soy protein that is not dispersible in water.

c) thickeners. Both natural thickeners, such as locust bean gum and gum arabic, as well as non-natural thickeners, such as cellulose derivatives such as methyl cellulose and carboxymethyl cellulose.

The quantitative composition of these components can vary widely be. According to a preferred embodiment, a), b) and c) are each 30-40%, especially present in a ratio of 1: 1: 1. One has also proven to be beneficial Composition of 50 - 60% a), 30 - 40% b) and 5 - 15% c).

The ingredients mentioned are used in accordance with those customary in bakery technology Methods prepare a dough, which is sprayed on as usual and then baked.

The baking temperature must be 175 ° C # 5 ° C; the baking time takes about 30 minutes. The pastry is then dried at 125 ° C for about 15 minutes.

Depending on the type of pastry, this may be added afterwards Cream filled and / or chocolate coated and then packaged.

Biscuits according to the invention are e.g. bear paws, hazelnut macaroons, Almond biscuits, biscuits, speculoos etc .. All of these specialties are extreme tasty and just as durable as other baked goods.

Example: Bear paws 1. Dough recipe.

Mixture I: 1000 g peeled and peeled almonds 1000 g sorbitol in powder form Mixture II: 25 g soy protein, dispersible in water 25 g soy protein, not dispersible in water 50 g wheat gluten 25 g carboxymethyl cellulose 25 g Methylcellulose Mixture III s 1500 g fresh chicken protein, free from glucose and Preservatives 250 g sorbitol in powder form 2 g lemon oil 2. Dough preparation.

Grind almonds and sorbitol powder to a powder that is not too fine. The best method is to mix the almonds with the sorbitol in a high-speed mixer to grind finely. This method creates the least amount of oil residue, in contrast to the method of friction between two granite rollers.

The powder, i.e. the mixture of I and II, should after a few days processed during manufacture and mixing. The egg whites are made with a whisk in Beat a planet mixer to a stiff foam, taking more slowly Addition of sorbitol. The lemon oil is after the first half of the whipping process added. Whipping in an open planetary mixer is because of foam stability It is preferable to beating in a closed mixer with compressed air. When the foam is whipped to the optimum stiffness with a mixer arm at low stirring speed the mixture of I and II slowly stirred under the foam.

It is not possible to make too large quantities of dough at once, because the quality of the dough decreases quickly if it is stored for a long time.

3. Spray on.

The dough must be sprayed on immediately after completion. That happens through the injection molding machine. The dough is poured into the injection machine Tricnter filled and then comes into a container through rotating rollers the one at the bottom has openings the dimensions of the desired piece of dough to have. The underside of the container is a template that is replaceable. The spray openings for bear paws in the template are approx. 50 mm long and 7 mm wide.

The dough pieces are sprayed onto steel plates with a fat coating are lubricated. After spraying, sprinkle with broken peeled almonds, which have been lightly roasted beforehand; Discharge excess.

4. Bake.

The pieces of dough are placed in an oven immediately after being sprayed baked at a temperature of approx. 17500. The baking time is approx. 30 minutes. Important is the correct baking curve, i.e. the temperature during the baking process no longer than 5 0C come above and below the specified temperature because of the sensitivity of sorbitol and protein.

The drying takes place after the baking and serves to to get the last moisture out without the color having a strong influence will. The drying time lasts approx.

15 min at 12500.

5. Cooling and drying.

After drying, cut the half biscuits with a scraper knife dissolved and chilled.

Since a sorbitol / protein biscuit takes a long time to get after the bakken and To get enough firmness, the biscuit must be carefully transported and refrigerated be treated. The biscuits can be placed on baking trays in a drying room leave them in small trolleys and only process them when they are stiff enough.

6. Fill.

When the biscuits are stable enough, they become one after the other with a strip of cream with the following composition: Cream: Cremefett 2000 gr Hardened palm oil 500 gr sorbitol 1500 gr egg yolk powder 50 gr The fat is Already slightly warmed up with a paddle mixer while stirring, in a planetary mixer. The material of the mixer and the paddle should be used because of the risk of oxidation the end are made of stainless steel.

If the fat is frothy, sorbitol is slowly added to it and beaten egg yolk powder. The cream can be flavored with vanillin.

7. Chocolate coating.

Diabetic chocolate is diluted with cocoa butter to make the right one To obtain glaze strength. The warming up of the chocolate pieces must be at lower Temperatures than with normal chocolate happen, i.e. approx. 1 "0" lower, that is at approx.

4000. Especially if the temperature difference between the boiler wall is too great and product must be respected. The dissolving takes place in a dissolving vessel Agitator. After the chocolate is well dissolved, it will quickly rise to a temperature brought back to around 2300. Then warm up to approx. 2805 and process. By doing the biscuits are laid in straight lines across the width of the overhead installation and directs the flow of chocolate into the tracks, can be coated well1. Cool after coating in the cooling track.

8. Packaging.

Immediately after glazing, the biscuit must be packaged to protect it from moisture to forestall. The packaging must be airtight, impervious to light and moisture, e.g. in laminated aluminum foil, but other combinations are also possible.

Due to the special composition and the long processing time the biscuit must be packed very well.

9. Product description.

The biscuit weighs 9-10 g each.

Individual weights: Half a piece of dough before baking approx. 3-3.5 gr half a piece Dough piece after baking approx. 2-2.5 g weight loss due to baking approx. 33% Scattered almond slivers approx. 0.5 gr cream filling approx. 2.0 gr chocolate content Approx. 3.0 g dimensions of the dough piece before baking length x width x height 55 x 10 x 5 mm.

Dimensions of the dough piece after baking length x width x height 70 x 17 x 6 mm.

Dimensions of the baked biscuit length x width x height 70 x 17 x 10 mm.

The shelf life of the cookies is excellent.

The digestible carbohydrate content was 2.8.

Other pastry specialties, such as hazelnut macaroons, Almond biscuits, biscuits and speculoos made.

Claims (4)

Claims 1. Low-carbohydrate biscuits for diabetics, characterized in that that it has less than 4% digestible carbohydrates, instead of a sugar one Sugar substitute and instead of flour a flour substitute mixture containing wheat gluten, Contains soy protein and a thickener. 2. Low-carbohydrate biscuits according to claim 1, characterized in that that there is less than 4% digestible carbohydrates, instead of sugar sorbitol and instead of flour a flour substitute mixture containing 30-40% wheat gluten, 30-40% soy protein and 30-40% thickener, preferably 1 part wheat gluten, Contains 1 part soy protein and 1 part thickener. 3. Low-carbohydrate biscuits according to claim 1, characterized in that that there is less than 4% digestible carbohydrates, instead of sugar sorbitol and instead of flour a flour substitute mixture containing 50-60% wheat gluten, Contains 30-40% soy protein and 5-15% thickener. 4. Low-carbohydrate biscuits according to claim 1, characterized in that that the thickener is locust bean gum or gum arabic or a cellulose derivative is.