HU204410B - Method for producing diabetic baking- and sweets-industrial products particularly bread and cakes - Google Patents

Abstract

FIELD OF THE INVENTION The present invention relates to the manufacture of bakery and confectionery products using flour made from parsnip plants. The common feature of the products of the present invention is that they have low caloric values, which makes it possible to use diabetic, or even slimming. The essence of the process is to mix the vegetable additive with the boiling paste, then knead it with water, bakery additive, then knead it, then bake it and bake it. The process is characterized by mixing flour prepared from parsnips in a proportion of 10-20% by weight of the total amount of cooking paste. EN 204 410 B Scope of the description: 3 pages, without illustration

Description

The present invention relates to a process for the production of diabetic bakery and confectionery products, particularly bread and cakes.

FIELD OF THE INVENTION The present invention relates to the production of bakery and confectionery products made from flour made from parsnips. A common feature of the products of the present invention is their low calorie value, and therefore their potential for diabetic or possibly dietary use. For bread, the caloric value can be 10 to 30% lower than conventional white bread. The products added according to the invention also have other storage, use and flavor benefits.

Recently, it is known that food products are made with various natural and / or artificial additives due to the increase in supply, shelf life and reduction of the value. Such an additive is e.g. for bread, potato flakes, maize flour, cheese, soy flour, etc. These bakery products made with known additives can in fact be tastier and better in some cases.

This applies to such vegetable-enriched bread, e.g. 2902896; US Patent Publication No. 2, which adds a herb flour or baking mixture to a maximum of 6% by weight of herbaceous mixture, which results in better preservation and elimination of the bread, and does not decompose the active ingredients of the herbs during baking.

Known additives 30 have the disadvantage that they generally make food products considerably more expensive, since their import can be solved by imports.

It is also often not advantageous that the remedial effect may be associated with deterioration of other properties e.g. 35 with crumbling, mold tendency.

Thus, the object of the present invention was to provide food products with a price that is barely higher than that of an unadulterated product, with a significantly lower caloric value, well-preserved, 40-flavored and free of imports.

In order to achieve the object of the present invention, it has been realized that flour obtained from root vegetables, especially parsnips, can advantageously be used in the preparation of bakery and confectionery products. The quality, aroma, shelf life and use of the flour as an additive depend on the method of preparation. During our experiments, I have developed a process for processing root vegetables, especially parsnips, which has provided us with versatile usability.

In order to achieve the object of the present invention, there is provided a process for the production of diabetic bakery and confectionery products, particularly bread and pastries, which comprises mixing a vegetable additive for a bakery flour, kneading with water, a bakery additive, and then optionally rising and baking.

The process is characterized in that 60 flours of prepared flour are blended with 10-20% of the total amount of pastry flour - ⁰ .

Parsnip, as a root vegetable, is characterized by the fact that it contains most of the characteristic flavors and vitamins in full ripening in October-November. These materials are easily degradable even after a short storage, so it is advisable to process the entire harvest before the end of the year. The smooth surface of the root requires a very thorough cleaning before processing, which consists not only of washing with water but also of mechanical cleaning (eg abrasive cleaning). The harvested and cleaned crop is pre-selected and then the neck is removed with the head. The roots are then comminuted into columns or slices. In our experiments it was proved that for further processing it is most advantageous to cut the roots into 2mm thick slices. Chopped into 10x10x2 nun blocks. Pieces of this size produce the homogeneous product which best preserves the fe and the active ingredients. Dry the chopped roots using a method that best approximates natural drying, at temperatures up to 37 '. After dry drying, the intermediate product must be sorted by color; ill, defective pieces should be removed. The homogeneous material must be ground into flour of a maximum particle size of 180 pm. Once received, the product can be stored for up to one year in an aroma preservative, preferably within six months.

In the following, some examples of embodiments will illustrate the use of the flour produced in accordance with the present invention.

Example 1

The flour prepared according to the invention is mixed with ten times the usual baking flour. To the 11 parts by weight of flour thus obtained is added 0.4 parts by weight of yeast, salt of taste and 8 parts by weight of water. The dough thus kneaded is raised and then baked at 170 ° C. The parsnip bread made in this way is low in calories, because of its higher water content, it is tastier, more flavorful than white bread and does not crumble. Shelf life up to 8 days without any preservatives in aluminum foil or adhesive foil wrapping.

Example 2

To the 11 parts by weight of the flour mixture according to the previous example, 1 part by weight of yeast yeast is added and the dough is mixed by adding 12 parts by weight of vfe. The resulting dough is softened so that it is not baked freely when sown. Bake at 160 'C. The bread made in this way can be used as a sandwich bread, it is low in calories, diabetic, long-lasting, does not crumble and has a special flavor.

Example 3

To 1 part by weight of the pastern flour produced according to the invention is added 8 parts by weight of conventional baking flour. To the mixture are added to 450 g 20 g baking powder, 7 whole eggs, 200 g butter or margarine, 200 g gluconone and 0.21 cream. From these Ingredients

EN 204410 Β dough is kneaded and baked at about 150 ° C in a known manner. The resulting sweet cake is a lightweight product suitable for diabetic purposes.

Example 4

The pasterns of the present invention are made up of a 1:10 mixture of flour and baking flour, and after taking 300 g of the mixture, add 150 g fat, vagymargarin, 10 sweetening tablets, 1 lemon, 2 egg yolks, 0.11 sour cream and 20 g baking powder. and baking at 150 ° C in a known manner. The resulting product will be a light diabetic linzer cake.

Example 5

From a 1.2: 10 blend of parsnips of the present invention to 280 g, 3 whole eggs, 20 g baking powder, 100 g butter butter or margarine, 0.11 cream, 30 g raisin, 30 g nuts or almonds, 30 g mixed fruit, 200 g of sugar are added. The resulting dough is baked at about 130 'C - light fruit bread.

Example 6

A 10: 1 mixture of traditional baking flour and parsnip flour is mixed with 330 g, 20 g of yeast, 0.25% of water, 20 g of salt, and the resulting dough is baked in a 180 ° C oil for easy kneading and stirring. we get.

Example 7

From a 1.2: 10 mixture of the pastern flour of the present invention and conventional baking flour, 560 g, 400 g fat or margarine, 300 g gluconone, 5 egg yolks, 0.21 sour cream, 50 g cocoa or nuts are added. By mixing the dough with 20 g baking powder and baking at 130 ° C in a known manner, a light diabetic muffin is made.

Example 8

Traditional baked flour and parsnip flour

From a 10: 1.2 mixture, to 560 g add 250 g of fat or margarine, 200 g of fat cheese, 4 egg yolks, 0.2 l of sour cream, 20 g of caraway seeds, 20 g of pritamine and mix with 20 g of baking powder. The resulting cake is a light salty pastry.

The advantages of the process according to the invention can be summarized as follows.

The caloric value of the products made using the pastem flour is significantly lower - by about 30% for bread - than that of similar known formulations.

Because of their higher water content, they are easier to consume, digest, do not crumble, and can last for at least one week without preservatives, without drying out. (Eg sandwich breads are ideal).

The characteristic taste and aroma of the parsnips is rich in spices and harmonizes with the flavoring material, so it has a versatile use and can be prepared according to a variety of recipes.

The production of paste flour is inexpensive, so that the production cost is barely higher compared to known products.

The process according to the invention does not complicate the known bakery technology, because in all applications of the paste flour according to the invention, the flour mixture has to be prepared first, the further processing of which is the same or can be well integrated into the usual technological process.

Claims (1)

³⁰ PATENT CLAIMS A process for the production of diabetic bakery and confectionery products, in particular bread and cakes, by mixing or mixing vegetable additive for baking flour with water, baking additive or kneading and then optionally raising and baking, characterized in that Mixed flour from parsnips at -20% by weight.