HU214464B - Confectionery free from sugar and process for producing - Google Patents

Abstract

FIELD OF THE INVENTION The present invention relates to lacquer-free crustacean products (including apricots and biscuits), which are otherwise crumbling ingredients of the appropriate crisphagic product. Also included within the scope of the present invention are salt sponge sponge sponge-like, but dairy-protein curds, preferably dairy-roots, corresponding to scallops. ŕ

Description

FIELD OF THE INVENTION The present invention relates to sugar-free confectionery products, more particularly to sugar-free sweet baked pasta and salt sponge cake and a process for their preparation.

A major part of the confectionery industry (here and in the future, including fine bakery and biscuit making) is made up of sweet products. These products have been made with sugar or honey for many centuries. Even today, these raw materials are used primarily in the preparation of confectionery products (the term "confectionery" is used herein, throughout the remainder of the specification and in the claims, in the expanded sense above, including confectionery, delicatessen wares and biscuits). Dietary foods, especially diabetic foods, use other natural or artificial sweeteners (most of which are carbohydrates but not sucrose) instead of sugar and honey.

The formulas and formulas of the above products, including diabetic products, have been described in numerous professional books, cookbooks, and other places, to name but a few: Laszlo Ravasz: Confectionery Technology, Economic and Legal Publication, 1957 and 1964; Jenő Földes, László Ravasz: Confectionery, Publisher of Economics and Law, 1961; dr. Zajkás Gábor and Gaálné, Póda Bernadetté: Dietetic Book, Medicina, Budapest, 1986; and Józsefné Nagy and dr. Somogyi Lászlóné: Home Diet for Our Patients, Medicina, Budapest, 1983.

The importance of these sugar-free (sucrose-free) foods is not only important for the diet of the diabetic population, but - as it is increasingly known that, due to advancing technical standards, it is becoming increasingly sedentary and leading to excessive caloric intake and consequent obesity. the source of the disease and the predisposing factor - also to the healthy eating of healthy people. (The products of the present invention are for this reason and because, if desired, if not intended for non-diabetic consumers, the other ingredients do not necessarily have to meet the stringent requirements for diabetic products, referred to as sugar-free and non-diabetic products.)

As a result, the production of sugar-free (and honey-free) confectionery products comes to the forefront.

In this respect, we have to distinguish between two major categories of products.

In one, the nature of the product, because of the nature of the sugar, honey or sweetener, serves only to produce a sweet taste. This is a simpler case in which many combinations of sweeteners can be used to reduce the unpleasant unwanted effects of one or another sweetener (e.g., unpleasant aftertaste or laxative effect).

The other group is represented by the range of products in which sugar has a technological role in shaping the texture. The most typical examples of these products are sponge cakes. It is noteworthy that, precisely because of the necessity of using sugar in terms of texture, salted sponge cakes are not known.

Sugar-free products corresponding to sweet confectionery products in which sugar is involved can be prepared using only a limited range of sweeteners, in particular carbohydrate-type sweeteners (e.g. fructose, sorbitol) (for example, saccharine or cyclamate are not suitable), but in most cases the quality of the products so obtained is not the same as that of sugar.

There are many factors limiting the use of available sweeteners for confectionery products, including their partial or total inclusion in the daily sugar intake (gluconone, sorbitol, fructose), bloating and laxative effects (gluconone, sorbitol), and / or aftertaste and other adverse effects.

It is also a problem that sorbitol, which is otherwise the most suitable sweetener for texture, will only provide a product of sufficient consistency if it is used in an amount of at least 70% by weight of the sugar used in the usual recipe. However, given the different sweetening properties of the sugar and sorbitol, the resulting product will be too sweet.

It is clear from the above that it would be desirable to avoid or strongly reduce the use of carbohydrate-type sweeteners (e.g., fructose, sorbitol) to form the dough texture.

The aim is to eliminate these problems and shortcomings, i.e. to create confectionery products which do not contain sugar, i.e. mono- and disaccharide, honey, starch syrup, and do not contain any artificial sweetener, or contain only the amount of sweetener commonly used in such products. and the production of non-sweet products corresponding to some sweet products in which the sweet equivalent of sugar plays a role in shaping the texture, so that they are not usually produced with a salty taste.

The present invention is based on the discovery that various powdered milk proteins can be used instead of sugar to form the texture of confectionery products. The mechanism by which the structure is formed is not known, but it is a fact that the dough structure (e.g., loose dough, sponge in sponges), preserving the structure during cooling and storage is equivalent to a similar product made with sugar.

As milk protein, for example, milk powder or powdered milk-containing formulations obtained as a by-product of dairy production, such as whey powder, buttermilk powder, lactose-free or casein-free powdered milk protein formulations may be used.

Of the milk proteins, milk powder has previously been used as an ingredient in confectionery products, but not with sugar, but with sugar instead of milk, with the possible addition of a liquid corresponding to the water content of the milk. Use as a substitute for sugar determines the quantity of milk powder used and its place in the technological queue, thereby distinguishing it from use as a substitute for milk.

HU 214 464 Β

Other milk protein formulations have not been used in confectionery, and their other food uses are quite limited and are mainly used as animal feed.

Milk proteins are used in an amount ranging from 10% to 75% by weight of the sugar otherwise used, depending on the type of product and the particular product within the type, and will be discussed below.

By utilizing the present invention, a variety of confectionery products can be made. Accordingly, the present invention provides sugar-free confectionery products consisting of flour, eggs and / or fats, optionally an additive such as 1 to 50% by weight of a water-soluble powdered milk protein and optionally Na-cyclamate and / or saccharin and / or containing the sweetener acesulfame-K.

The process is characterized by the addition of from 1 to 50% by weight of a water-soluble powdered dairy protein and optionally Na-cyclamate and / or saccharin and / or acesulfame-K and a known confectionery product.

According to the confectionery classification, pasta is classified into the following major classes (J. Földes, L. Ravasz, Id., P. 85):

A) Yeast dough: kneaded yeast dough, mixed yeast dough, folded yeast dough, shortbread yeast dough.

B) Whipped (including lightly whipped sponges).

C) Shortbread: kneaded shortbread, mixed shortbread.

D) Buttered dough.

E) Rolled dough.

F) Other pasta.

All of the above doughs can be prepared according to the present invention in the form of sugar-free, carbohydrate-type sweeteners, or in very small amounts. Special note is that whipped cream can be prepared in a salty taste. It should be noted, however, that folded yeast doughs and buttered doughs may be prepared according to the invention, but because of the nature of the products and their low sugar content, this is not a significant advantage, so these two groups will not be discussed further.

It should also be noted that whey protein cannot be used to make rolled doughs (marzipan and similar products) as this causes a taste defect. Other milk proteins can be used to make these products.

The way in which the pasta (product) is prepared is identical to that of its usual sugar-containing counterparts, with the following differences:

Instead of sugar, the milk protein amounts given in Table 1 are used.

The baking time for the products of the invention is sometimes slightly longer than the usual baking time of the corresponding product, but it is not difficult for one skilled in the art to select the appropriate baking time.

Table 1 Type of pasta Milk protein used (%), preferably at least Yeast pasta: kneaded yeast dough: 20 50 mixed yeast pasta: 20 50 short yeast pasta: 10 50 Equip: Shortbread: 35 50 kneaded shortbread: 25 50 mixed shortbread: 25 50 Rolled dough: 25 50 Other pasta: 20 50

When making shortbread yeast, shortbread shortbread, mixed shortbreads and biscuits, the fat content of the dough should be slightly increased. In addition to the amount of fat in the usual recipe, the amount of fat in the milk protein used is less than the weight of the sugar in the standard recipe.

If desired, a small amount of sweetening agent, such as cyclamate or Polisweet (Polytechnic Chemical Cooperative), may be added to the dough, if desired, in addition to the milk protein, especially when whey protein is used, especially in the preparation of dough. However, the amount of sweetener used is far less than that required for non-dairy dough, and non-dairy sweeteners such as cyclamate and / or saccharin and / or acesulfame-K may also be used.

The whipped according to the invention will always contain a meal-grade emulsifier, and the conventional whipped cream will only contain it when desired.

The confectionery products of the present invention may contain all flavorings, additives, fillings used in conventional confectionery products, their use being limited only by the intended dietary use.

It is particularly to be noted that the confectionery products of the present invention may also be obtained in the form of a variety of dietary products other than diabetic products, i.e., the sugar-substituting effect of milk protein in dietary confectionery products made from ingredients other than conventional products.

As described above, in addition to diabetic products, for example, the following can be prepared, for example:

- low-cholesterol products using egg whites instead of eggs, these products may optionally contain added oil,

- fiber-based products by incorporating various fiber-rich materials, such as bran and / or, where the nature of the product permits, possibly suitably prepared shredded vegetables and / or fruits in pasta (standard fillings not included),

products suitable for celiac patients may be made from gluten-free flour, such as corn flour, potato flour, rice flour, yellow pea or soy flour, or desired mixtures thereof, including gluten-free sponge bread, in place of flour.

It is also mentioned that the diabetic nature of certain confectionery products can be enhanced by

For making them, do not use flour instead of flour.

In addition to the composition of the present invention, if the carbohydrate-containing flavorings and fillings are avoided, the products of the present invention are considered to be diabetic, and the consistency of the composition, i.e., milk protein, allows other dietary products such as cholesterol, gluten .

Thus, according to the invention, products of good texture and taste other than the diabetic one can be prepared and, if desired, the product can satisfy the requirements of a variety of diets. Creating high-quality diabetic and at the same time cholesterol-poor confectionery products is particularly significant in this circle, not only because it is common for older people to have diabetes and high cholesterol at the same time, but this pairing is also technological because of sugar ( and carbohydrate-free sweetener) and egg yolk separately are difficult tasks, especially when making whipped cream (sponge cakes), not to mention the simultaneous solution.

In summary, the present invention has the advantage that it can be used to produce various confectionery products in a sugar-free, carbohydrate-free sweetener-free or very poor form, with the consistency and flavor of their usual sugar-containing products. These products are also suitable for diabetics and healthy people who want to limit their sugar intake.

The invention also includes salted sponge cakes corresponding to a sweet sponge cake but containing milk protein powder instead of sugar, preferably skimmed milk powder.

Since the preparation of the products according to the invention according to well known methods of preparation of the corresponding sugar-containing products does not involve any difficulty for the person skilled in the art (in view of the great variety of the products), the description of their preparation is omitted. However, a general description of the preparation of the salted sponge cake is given, as this product is fundamentally new.

For the production of light whipped salt sponge pasta, the amount of whole eggs normally used in the preparation of sponge cake or, in the case of low cholesterol, egg whites or, if desired, total egg white corresponding to the weight of egg yolk, Up to 75% milk protein powder, preferably skimmed milk powder, water or liquid flavoring agent, and edible emulsifier, preferably 1.6-2.0% by weight of Jilk, Biscuit paste (Aromatic AB, Stockholm, Sweden), also used in making sponge cakes, stirring to a foam with a high speed mixer and then mixing the flour at medium speed, if desired, with solid flavors and salt or salty seasoning, and the fuel, preferably baking soda or baking powder. port. Then bake the dough in a suitable form.

The variety of flavors that may be flavored by the products of the present invention is illustrated by the example of salting sponge cake, which by its very nature is compatible with many flavors (sweet flavors will not be described due to their increased awareness). However, it is to be noted that in order to produce a product that is suitable for a dietary purpose, the flavoring agent must also meet the requirements of that diet.

Flavoring products of both plant and animal origin can be used in the desired amount to taste. When using liquid flavorings, the amount thereof is reduced by the amount of the water component of the dough, and by the amount of the flour component by the solid flavor. (When using a consistency between the two, the water and flour contents are reduced proportionately.)

Here are some possible flavor variants.

Vegetables, vegetables, for example carrots, kohlrabi, celery, radishes (uncooked, cooked, and after pulping); cabbages (lightly steamed in brine, pulp after cooling); tomatoes (finely chopped raw, peeled, in the form of tomato juice), green beans, green peas, spinach, asparagus, cauliflower, pumpkin, turnips (steamed in lightly brine, pulp after cooling); onions (lightly oiled or finely sliced, chopped); Beetroot (cooked, chilled, finely grated); horseradish (freshly grated); parsley (raw very finely chopped), mushrooms (steamed, finely sliced, chopped); hard dairy cheeses, semi-fat curds from dairy products; fragrant spices and ground: marjoram, nutmeg, ground cumin, bay leaf, dill; hot spices: curry, pepper, red pepper; oilseeds: nuts, hazelnuts, almonds, coconut, sunflower, pumpkin seeds, sesame seeds, pistachio flour; chestnuts (cooked in the rind, finely grated); meat, offal, fish, meat products, greaves (minced, including preserved);

The invention is further illustrated by the following non-limiting examples.

Example 7

Light whipped sponge cake pasta.

42.0% by weight whole eggs, 12.3% by weight skimmed milk powder, 11.4% by weight water, 1.8% by weight Jilk, Biscuit paste (Aromatic AB, Stockholm, Sweden) After stirring for 4 to 6 minutes, the dough is blended for 4 to 6 minutes and then the dough is homogenized by adding 31.5% flour, 0.5% Vegeta (Podravka, Slovenia) and 0.5% baking soda to 120 revolutions per minute. Stir the machine again at maximum speed for 6-7 seconds, then fill in the known greased molds to 90% and bake the dough in an oven at 190-200 ° C.

Example 2

A light cholesterol-free version of a light whipped sponge cake basic pasta.

31.5% egg whites, 10.5% edible oil,

12.3% by weight of skimmed milk powder, 11.4% by weight of water and 1.8% by weight of Jilk, Biscuit paste are blended in the manner described in Example 1, 31.5% by weight of flour,

HU 214 464 Β

0.5% by weight of a delicatessen (Knorr, Switzerland) and 0.5% by weight of baking soda are homogenized, mixed, added and baked.

Example 3

Light flavored version of a light whipped sponge cake.

40.3% by weight whole eggs, 11.7% by weight skimmed milk powder, 10.8% by weight water, 1.8% by weight Jilk, Biscuit paste, 4.2% by weight curry as described in Example 1, 2% by weight of flour, 0.5% by weight of Vegeta, 0.5% by weight of baking soda, are homogenized, mixed, added and baked.

Example 4

A low-cholesterol flavored version of a light whipped sponge cake.

30.5% egg white, 10.2% oil,

12.0% by weight of skimmed milk powder, 5.6% by weight of water, 9.4% by weight of green peas and 1.8% by weight of Jilk, Biscuit paste are blended in the manner described in Example 1,

29.5% by weight of flour, 0.5% by weight of salt and 0.5% by weight of baking soda are homogenized, mixed, added and baked.

Example 5

Light flavored version of light whipped sponge cake without water.

40.0% by weight whole eggs, 11.8% by weight skimmed milk powder, 16.3% by weight tomatoes, 11.8% by weight Jilk, Biscuit paste as described in Example 1, blended in foam, 29.0% by weight flour, Add 6% v / v Vegetat and 0.5% baking soda, homogenize, mix, roll to the desired thickness of the roulades with a knife or machine and fry.

Example 6

Light whipped salted sponge cake flavored with oilseed kernel.

42.0% whole eggs, 12.3% skimmed milk powder,

11.4% water, 1.8% Jilk, Biscuit paste

As described in Example 1, it was blended to a foam, homogenized by adding 24.5% by weight flour, 7.0% by weight ground peanuts, 0.5% by weight Delicatessen, 0.5% by weight baking soda, mixing and baking.

Example 7

Raw materials quantity kg %-ancestor division crowd 1000 gr in product Flour BL 51 100.00 63.20% 632.0 Vegetable fat 17.50 11.06% 110.6 Sweet whey powder "A" min. 10.00 6.32% 63.2 SMP 2.00 1.26% 12.6 Water ± 26.00 16.46% 164.6 Kitchen Salt NaCl 0.65 0.41% 4.1 NaHCOj 0.80 0.50% 5.0 (NH ₄ ) 2 co ₃ 0.70 0.44% 4.4 Na cyclamate 0.42 0.26% 2.6 (X) Flavor biscuits 0:15 0:09% 0.9 158.22 100.00% 1000.0 gr

X = Leaving Na cyclamate, replacing it with fantasy spices, we can make lightly crackers.

Production:

The whey powder is dissolved in 50-55 ° C water and the salt is also dissolved therein. A suspension is made with 50% flour. Emulsify the fat at the melting point. Usually knead the dough.

It is stretched to a thickness of 1 mm, molded by crushing, baked at 160-180 ° C, and cooled with conditioned cooling.

Example 8 Shortbread:

Raw materials quantity kg %-ancestor division crowd 1000 gr in product Flour BL 51 54.00 54.00% 540.0 Vegetable fat 7.17 7.17% 72.0 Edible oil or lard 10.80 10.80% 108.0 Egg protein is fresh 4.00 4.00% 40.0 Its egg yolk is fresh ± 3.10 3.10% 31.0 Whey powder, quality "A" 3.80 3.80% 38.0 SMP 11.00 11.00% 110.0 Water ± 5.00 5.00% 50.0 Kitchen Salt NaCl 0.27 0.27% 2.7 NaHCOj 0.20 0.20% 2.0 (NHájaCOí 0.33 0.33% 3.3 lectin 0.03 0.03% 0.3 Vanilla flavor 0.04 0.04% 0.4 Na cyclamate 0.26 26.00% 2.6 (Xj 100.00 kg 100.00% ± 1000.3 gr

X = Leaving Na Cyclamate, replacing it with fantasy seasoning mixes, we get slightly salted biscuits.

Production: Mix water and eggs and dissolve whey powder by heating to 50-55 ° C. Then we dissolve the salt in it. Flour is used to form an emulsion of sufficient density. Together with the fat heated to the melting point and all the raw materials, a sandy, hand-crushable dough is obtained. As the dough is kneaded, because it contains no sugar, "sunburn", heated fat and sugar cannot precipitate or occur.

Excess water may cause deformation of the products, requiring the use of minimal water. High-water margarines cannot produce high-quality biscuits.

We also neglect watering the canvas.

After formatting, approx. Bake the products at 200 ° C. After baking, it is advisable to cool the biscuit to 20 ° C throughout its thickness.

Example 9

Linzer kneaded

Raw materials quantity kg % sharing mass 1000 gr in product Flour BFF 55 1.35 23.56 235.6 Flour BL 55 1.35 23.56 235.6 Sütőmargarin 2.30 46.12 401.2 SMP 0.50 8.72 87.2 baking soda 0.03 0.52 5.2 Polisweet 0.10 1.76 17.6 Toiássárga 0.10 1.76 17.6

Total 5.68 kg 100.00% 1000.0 gr

The plastic margarine is added to the other materials placed in the kneading machine.

HU 214 464 Β

Add the Polisweet and egg to the ingredients, kneading until smooth. It is usually frozen cold (+ 4 ° C), stretched, molded and baked in the usual way.

If we omit Polisweet, we make salty fantasy mixes instead, and get a short salt salt liner.

Example 10

Mixed short (linzer)

Flour BFF 55 0.35 34.11 Margarine 0.35 34.11 SMP 0.15 14.62 Eggs are mixed 0.15 14.62 Polisweet 0,025 2.44 Vanilla flavor 0,001 0.10 Altogether 1.026 kg 100.00%

With margarine and milk powder we make a foamy cream. The eggs are mixed with the sweetener, flavor and gradually added to the cream foam. Carefully add the flour to the prepared mass.

Dress it on a paper-coated plate for approx. Bake in a 200 ° Cos oven.

If we leave the Polisweet, instead we make a fantasy saline blend, we get a short salt salt liner.

Example 11 Kneaded shortbread (Beigli) Raw materials Quantity kg % sharing mass Flour BL 55 0.56 56% Pork fat 0.12 12% Margarine 0.13 13% SMP 0.02 2% Egg 0.02 2% Milk 2.8% ± 0.12 12% Polisweet 0.02 2% Yeast 0,005 0.5% Salt 0,005 0.5% Altogether 1,000 100.0%

Yeast and salt in milk at 35-40 ° C separately

dissolved. Stir in the egg with the remaining milk. thereafter knead dough as usual. It is used in the same way as another method how to use shortbread. If we leave the Polisweet, we use a fantasy salt mixture instead and get a salty shortbread. Example 12 Folded yeast pasta: Raw materials Quantity kg % sharing mass Flour BL 55 4.40 43.26% Margarine 2.50 24.58% SMP 0.15 1.48% Yeast 0.20 1.97% Liquid egg 0.20 1.97 Milk ± 2.65 26.06 Salt 0.07 0.68% Altogether 10.17 kg 100.00%

As usual, we prepare a dough, then fold the cube-shaped fat into the dough with two double folds and two single folds.

It is used in the same way as other pasta.

Example 13 Toast Bread:

Raw materials Quantity kg % sharing mass Flour BL 55 12.00 61.82% Yeast 0.66 3.40% Cooking oil 1.30 6.70% Skimmed milk powder or sweet whey powder 0.95 4.89% Salt 0.30 1.55% Water ± 4.20 21.64% Altogether 19.41 100.00%

Dissolve the whey powder or milk powder in water at 50-55 ° C. Subsequently, bread is made in the form of a bread of 53 dkg in the usual manner.

Example 14 Wicker cakes: Raw materials Quantity kg -osmegosztás% crowd Flour BL 55 6.20 57.35% Margarine Egg Milk powder is either skimmed or sweet whey 0.60 0.25 0.25 5.55% 2.31% 2.31% Milk ± 3.25 30.06% Polisweet ± 0.20 1.86% Salt 0.06 0.56% Altogether 10.81 100.00%

The whey or milk powder is dissolved in water at 50-55 ° C. Then we make braided cakes in 54 dkg increments and then in four sticks. (Shipping weight 270) 5 pieces of cake.

Example 75 Rolled pasta: Marzipan: Raw materials Quantity kg -osmegosztás% crowd Peeled almonds 1.00 64.53% SMP 0.50 32.25% Cooking oil ± 0.05 3.22%

Total 1.55 to 100.00%

As usual, the marzipan is rolled. Soften with oil and flavor.

Claims (21)

PATENT CLAIMS Sugar-free confectionery products consisting of flour, eggs and / or fats, optionally additives, characterized in that they contain from 1 to 50% by weight of water-soluble powdered milk protein and optionally NA-cyclamate and / or saccharin and / or acesulfame-K containing a sweetener. (Priority: July 1, 1994) HU 214 464 Β Products according to claim 1, characterized in that they contain 10-20% by weight of milk protein. (Priority: 07/07/1994) Products according to claim 1 or 2, characterized in that the milk protein comprises milk powder, whey protein, lactose-free milk protein, buttermilk powder or casein-poor milk protein. (Priority: 07/07/1994) 4. Products according to any one of the preceding claims, characterized in that they contain skimmed milk powder as the milk protein. (Priority: 07/07/1994) 5. Products according to claim 1, characterized in that they are salted sponges containing flour, eggs, milk protein and additives. (Priority: 07/07/1994) Products according to claim 5, characterized in that they contain skimmed milk powder as milk protein. (Priority: 07/07/1994) 7. A product according to claim 1, characterized in that it is a kneaded yeast dough comprising flour, fat, yeast, milk protein, optionally eggs and additives. (Priority: 07/07/1994) Products according to claim 1, characterized in that they are mixed yeast dough containing flour, fat, yeast, eggs, milk protein and optionally additives. (Priority: 07/07/1994) Products according to claim 1, characterized in that they are fluffy yeast pasta containing flour, fat, yeast, milk protein, eggs and optionally additives. (Priority: 07/07/1994) Products according to claim 1, characterized in that they are whipped containing eggs, flour, milk protein and optionally additives. (Priority: 07/07/1994) 11. Products according to claim 1, characterized in that they are crumbly dough containing milk protein, fat, flour, additives, optionally eggs. (Priority: 07/07/1994) Products according to claim 1, characterized in that they are a mixed shortbread comprising milk protein, fat, flour, additives, optionally eggs. (Priority: 07/07/1994) Products according to claim 1, characterized in that they are rolled doughs containing oily seeds, milk powder or lactose-free milk protein or buttermilk powder or casein-poor milk protein and optionally additives. (Priority: 07/07/1994) 14. A product according to claim 1, characterized in that it comprises biscuits containing flour, fat, milk protein and optionally additives. (Priority: 07/07/1994) 15. Products according to any one of claims 1 to 3, characterized in that they contain egg whites and optionally oils instead of whole eggs. (Priority: 07/07/1994) 16. Products according to any one of the preceding claims, characterized in that they contain graham flour instead of flour. (Priority: 07/07/1994) 17. Products according to any one of the preceding claims, characterized in that they contain, instead of flour, maize flour, rice flour, potato flour, pea flour or soy flour, or mixtures thereof. (Priority: 07/07/1994) 18. Products according to any one of claims 1 to 3, characterized in that they contain wholemeal flour or a fiber-rich ingredient, preferably bran, instead of a portion of the flour. (Priority: July 1, 1994) Product according to claim 5, characterized in that 35-45% by weight of whole eggs or egg whites or 27-33% by weight of egg whites and 8-12% by weight of edible oil, 9-15% by weight of skimmed milk powder, 10-16% by weight water, 1.6-2.0% by weight of a food grade emulsifier, 29-32% by weight of flour, 0.3-0.7% by weight of salt and / or flavoring agent and 0.3-0.7% by weight of a release agent, preferably baking soda or light whipped salt sponge cake containing flavoring instead of baking powder and, if desired, some or all of the water and / or flour. (Priority: 07/07/1994) Sponge cake according to claim 19, characterized in that the flavoring agent is vegetables, preferably carrots, kohlrabi, celery, radishes, cabbages, tomatoes, green beans, green peas, spinach, asparagus, cauliflower, pumpkins, turnips, onions, mushrooms; and / or dairy products, preferably hard grated cheese and semi-fat curds; and / or fragrant spices and their ground, preferably marjoram, nutmeg, ground cumin, bay leaf and dill; and / or spicy spices, preferably curry, pepper and red pepper; and / or oilseeds, preferably nuts, hazelnuts, almonds, coconut, sunflowers, pumpkin seeds, sesame seeds and pistachios; and / or sweet chestnuts; and / or meat products, preferably meat, offal, fish, meat products, greaves. (Priority: 07/07/1994) 21. A process for the production of sugar-free confectionery products, stabilization of its stock using flour, eggs and / or fat, optionally with additives, characterized in that 1-50% by weight of milk protein and optionally NA-cyclamate and / or saccharin and / or acesulfame. K sweetener is added and confectionery products are prepared in a known manner. (Priority: December 15, 1993)