FR2589680A1 - Method of making dietary biscuits and biscuits produced thereby - Google Patents

Abstract

The method consists in vigorously whipping together in an aqueous medium those ingredients which, out of the ingredients of a dietary biscuit mix containing at least 40% of proteins, have foaming power, in carefully incorporating into the resulting foam the complementary ingredients having little or no foaming power, and then in moulding and cooking the resulting mixture in the form of individual biscuits. The biscuit is intermediate in consistency and appearance between a meringue and a sponge finger.

Description

 At present, efforts are being made to diversify the range of high-protein and low-calorie diet products. Thus, it would be desirable to be able to offer the consumer a biscuit product that contains at least 40% protein. However, in the current state of technology, it is not possible to manufacture such a product in the form of biscuit itself, for example small butter type, because, in particular, such a form implies a proportion of flour incompatible with the aforementioned protein content.

 There is another form of cake that does not contain flour, namely the meringue, but this time it is the proportion of sugar that is unacceptable to the intended application.

 It has now been found that one could obtain a dietary biscuit containing at least 40% protein by preparing a product that is, as to the method of preparation, consistency and appearance, between the meringue and the boudoir .

 This result is obtained by vigorously whisking together and in an aqueous medium those which, among the components of a dietary biscuit composition containing at least 40% of proteins, have a foaming power, by delicately incorporating into the foam thus obtained the complementary components n having little or no foaming power, then molding and baking the resulting mixture into individual cookies.

 The resulting foam should preferably be firm, but not "brittle".

 The aqueous medium may advantageously be milk, a source of protein.

 Preferably, the foaming components of the dietary biscuit composition are proteinaceous components, for example egg white, foaming proteins obtained from milk, etc. The lactoproteins can be used in the form of a previously treated powder, so as to have foaming properties. Such a powder of lactoproteins is commercially available, especially under the trademark Bianbel.

 If necessary, the foaming fraction of the components may have received the addition of a foaming additive (if permitted by regulation), for example an ester of lactic acid, citric acid or tartaric acid, or a sucrose ester, etc.

 The non-foaming fraction of the mixture may also contain one or more protein feed elements having little or no foaming power, for example magnesium caseinate; In addition to the protein intake it represents, this ingredient has the advantage of being a source of magnesium. Other caseinates can be added at this stage, gluten (devitalized or not); soy protein, lactalbumin, etc., provided that their mixture with the foam does not destroy it, or does not reduce it too much.

 Preferably, the foaming fraction or the non-foaming fraction, and better still both, contain a component having thickening properties. It may be a guar gum (or guar seed meal), or gelatin, or any other thickening ingredient.

 More preferably, in terms of nutrition, the foaming fraction also contains a supply of -generated unsaturated acids which can be provided for example by soybean oil, and the non-foaming fraction contains a mineral contribution of magnesium, phosphorus, potassium , and calcium and / or trace elements and vitamins. The supply of unsaturated fatty acids can also be made during the incorporation of the non-foaming components, but the mixture is more homogeneous than when the addition of the fatty acid source is made to the foaming components, the violent whipping to which is subjected the mixture finely dividing the source of fatty acids.

 It is understood that other conventional components in the biscuit industry may be included in the composition, including flavors, such as vanilla, vanillin, ethyl vanillin, etc., malt extract to give an appetizing color to the product, even a little flour, etc.

 Embodiments of the invention are hereinafter described by way of example.

EXAMPLE 1
For about 5 minutes, a mixture consisting of
a) - Bianbel 170: 1 to 8%
- egg white powder: 5 to 20 0
guar gum (first fraction): 0.5 to 4, to which is added, in the cooled state, a mixture of

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<tb><SEP> - <SEP> Gelatin <SEP> 120 <SEP> Bloom <SEP>: <SEP> 0.5 <SEP> to <SEP> 4 <SEP><SEP>%<SEP> i <SEP >'<SEP>
<Tb>
Before the end of the 5 minutes, when the mixture is properly mounted, 6% of soybean oil and 6 drops of vanilla are added.

Then, at a low speed in the mixture obtained, it is incorporated in about 60 seconds, a mixture consisting of
- icing sugar: 5 to 15%
- malt extract: 1 to 2%
magnesium caseinate: 8 to 20%
- guar gum (second fraction): 0.4 to 3.2%
- degraded gelatin: 6 to 22%
- dipotassium phosphate: 0.1 to 0.4%
- dicalcium phosphate: 0.2 to 1.6%
- tricalcium phosphate: 0.3 to 2.4%
This second mixture decreases more or less the volume of the first mixture.

 The resulting composition is then molded into individual biscuits, baked at thermostat 4 for about 50 minutes, and then dried at a low furnace heating temperature. The biscuits obtained hold both meringue and boudoir, while distinguishing themselves from the first and second by the very high proportion of proteins relative to sugar, which can be replaced by a synthetic sweetener or completely removed. if you want to get a salty biscuit.

 In the latter case, it is possible to replace the sugar for example with malto-dextrin with low dextrose equivalent, or with cellulose, or with a mixture of malto-dextrin and cellulose, etc.

EXAMPLE II
Proceeding as in Example I, whipping a mixture composed of
- water: 100 g
- whole eggs, fresh or frozen: 275 g
- Ethylvanillin: 3 g
- gelatin: 19 g
- egg white powder: 75 g to obtain a foam. At the end of the whipping, 9 g of soybean oil, or sunflower oil, or germs (but, nozzle, ... t or de-pepiss of grapes, etc.) are added.

Finally, at low speed, a mixture consisting of
- casein: 210 g
- sugar: 150 g
- malt extract: 25 g
The composition is then molded and baked for 20 to 60 minutes at a temperature between 120 and 1700C.

 In this formula, the protein supply provided by the casein (insoluble and finely ground), avoids the exaggerated thickening of the second mixture and the destruction of the foamy structure of the first mixture.

 This formula can receive the addition of a moderate proportion of flour, preferably during the third phase of incorporation at low speed, but also during the addition of the oil or even during the whipping.

 Of course, various modifications can be made to the embodiments described by way of example.

Claims (11)

 1 - Process for manufacturing dietary biscuits, characterized in that it consists vigorously whisk together and in an aqueous medium those which, among the components of a dietary biscuit composition containing at least 40% of proteins, have a foaming power, to delicately incorporate in the foam thus obtained the complementary components having little or no foaming power, then to mold and cook the resulting mixture into individual biscuits.  2 - Process according to claim 1, characterized in that the aqueous medium is milk.  3 - Process according to claim 1 or 2, characterized in that the foaming components of the dietary biscuit composition are components of protein intake.  4 - Process according to claim 3, characterized in that it uses egg white as foaming component of protein intake.  5 - Process according to claim 3 or 4, characterized in that it uses lactoproteins as foaming components of protein intake.  6 - Process according to any one of claims 1 to 5, characterized in that, among the non-foaming components, are one or more elements df protein feed.  7 - Process according to any one of claims 1 to 6, characterized in that the foaming component fraction and / or the fraction of non-foaming components contain a component having thickening properties.  8 - Process according to any one of claims 1 to 7, characterized in that the fraction of foaming components and / or the fraction of non-foaming components contain a supply of unsaturated fatty acids.  9 - Process according to any one of claims 1 to e, characterized in that the fraction of non-foaming components contains a mineral contribution of magnesium, phosphorus, potassium and calcium and / or trace elements and / or a vitamin intake.  10 - Dietary biscuit resulting from the implementation of the method according to any one of claims 1 to 9.  11 - Dietary biscuit, characterized in that it contains at least 40% protein.