WO1999015031A1 - Rye bread dessert - Google Patents
Rye bread dessert Download PDFInfo
- Publication number
- WO1999015031A1 WO1999015031A1 PCT/LV1998/000002 LV9800002W WO9915031A1 WO 1999015031 A1 WO1999015031 A1 WO 1999015031A1 LV 9800002 W LV9800002 W LV 9800002W WO 9915031 A1 WO9915031 A1 WO 9915031A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- rye bread
- dessert
- mix
- sugar
- allspice
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Definitions
- the invention relates to the production of food concentrates, in particular to the production of concentrates for preparing desserts.
- a possible prototype for the present invention could be considered a multi-purpose bakery product (EP N 743003) which has the shape and consistency of a cookie, suitable for eating as a cookie and for the preparation of instant sweet drinks or pudding-type desserts as a result of being dispersed in aqueous liquids.
- This product also comprises sugar (13-45%), starch (20-62%) and fats (8-20%) greatly diminishing the biological value thereof.
- the product is free of mineral substances, vitamins or other physiologically active substances.
- the present invention solves the problem of providing a universal multi-purpose dessert mix with low sugar content, free of refined starch and comprising natural products only.
- the problem is solved, according to the invention, by preparing a dry mix comprising the following ingredients within the dry mix weight percents set forth: rye bread crumbs 0,850 - 0,900 sugar 0,080 - 0,110 cinnamon 0,002 - 0,008 cloves 0,002 - 0,008 allspice 0,002 - 0,008
- Characteristic features of the said dessert mix is the absence of refined starch and synthetic flavourings, low sugar content (8-10%) and the basic ingredient, namely, rye bread crumbs - a biologically highly valuable product and natural flavourings admixture therewith.
- the rye bread dessert mix is prepared from rye bread crumbs (02,0- 3,0 mm) wherein the moisture content is of at most 7,5%, obtained from naturally fermented whole-meal rye bread, screened beet sugar, grind and screened spices, namely, cinnamon, cloves and allspice. All said components are weighed off, according to the formula, mixed in a mixer, whereafter the resulting mix is prepacked.
- Rye bread dessert is used for the preparation of various desserts - fruit-juice jellies, creams, layer-creams, ' bread soups, mousses and fermented beverages with or without addition of water thereto.
- the multipurpose use of the said mix is illustrated by the following examples: EXAMPLE 4
- Layer-cream 250 g rye bread dessert mix is fried on a dry frying-pan, whereafter the mix layers are arranged alternately with whipped cream and sour jam, and decorated with fruits.
- Bread dessert soup dried fruits (raisins, prune etc.) are added to 1 1 boiling water, 500 g rye bread dessert mix are mixed therewith, fresh apples, cranberries or other fruits are added, according to the taste, whereafter the resulting mix is brought to boiling and finally cooled.
- the recipies may be indicated on the packaging.
- the advantage of the rye bread dessert mix is the biologically highly valuable basic ingredient of the said mix - rye bread crumbs comprising natural proteins, carbohydrates, vitamin B complex, magnesium, potassium and iron.
- the structure of natural starch present in bread is simplified under the influence of heat during the process of drying whereupon the digestion of the said product is facilitated.
- the said mix is free of refined starch - an extremely difficult to assimilate product, usually used as the basic ingredient in dessert concentrates.
- the said mix comprises natural spices, such as cinnamon, cloves and allspice that are for centuries used in popular medicine for adjustment of digestive process and circulation of blood.
- the technical and economic advantage of the said rye bread dessert mix is obtaining of a new biologically valuable concentrated composition prepared by unsophisticated technological processes utilizing traditional technological equipment.
- the said mix may be commercialized for cafes, restaurants, bistros, school canteens or other places of public catering as well as for household thus widening assortment thereof with various inexpensive, healthy and nutritionally valuable desserts and beverages.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the production of food concentrates, in particular to the production of dessert concentrates. A dessert composition suitable for the preparation of various desserts characterized in that it has a low sugar content, is free of refined starch and synthetic flavourings and comprises the following ingredients within the dry mix weight percents set forth; rye bread crumbs 0,850-0,900, sugar 0,080-0,110, cinnamon 0,002-0,008, cloves 0,002-0,008, allspice 0,002-0,008.
Description
RYE BREAD DESSERT
The invention relates to the production of food concentrates, in particular to the production of concentrates for preparing desserts.
As it is well known in the art, a wide variety of concentrates used for the preparation of puddings, fruit-juice jellies, mousses, jellied and panboiled creams, and jellies is available commercially. All these products constitute a mechanical mixture of sugar, potato or maize starch, semolina, wheat flour, dry milk and various flavourings according to the formula included in the composition of a certain product. All these mixes are based essentially on starch and sugar, they are practically free of mineral substances and vitamins. Only a certain (one) kind of product may be prepared from any of these concentrates.
As a possible prototype for the present invention could be considered a multi-purpose bakery product (EP N 743003) which has the shape and consistency of a cookie, suitable for eating as a cookie and for the preparation of instant sweet drinks or pudding-type desserts as a result of being dispersed in aqueous liquids. This product, however, also comprises sugar (13-45%), starch (20-62%) and fats (8-20%) greatly diminishing the biological value thereof. The product is free of mineral substances, vitamins or other physiologically active substances.
The present invention solves the problem of providing a universal multi-purpose dessert mix with low sugar content, free of refined starch and comprising natural products only.
The problem is solved, according to the invention, by preparing a dry mix comprising the following ingredients within the dry mix weight percents set forth: rye bread crumbs 0,850 - 0,900 sugar 0,080 - 0,110 cinnamon 0,002 - 0,008 cloves 0,002 - 0,008 allspice 0,002 - 0,008
Characteristic features of the said dessert mix is the absence of refined starch and synthetic flavourings, low sugar content (8-10%) and the basic ingredient, namely, rye bread crumbs - a biologically highly valuable product and natural flavourings admixture therewith.
The rye bread dessert mix is prepared from rye bread crumbs (02,0- 3,0 mm) wherein the moisture content is of at most 7,5%, obtained from naturally fermented whole-meal rye bread, screened beet sugar, grind and screened spices, namely, cinnamon, cloves and allspice. All said components are weighed off, according to the formula, mixed in a mixer, whereafter the resulting mix is prepacked. EXAMPLE 1
100 kg dessert mix require the following ingredients: 89,6 kg large particle size rye bread crumbs, 8 kg sugar, 0,8 kg cinnamon, 0,8 kg cloves, 0,8 kg allspice. Sugar is screened, spices are grind and screened. Thereafter all said components are mixed in a mixer and prepacked in 250 g and 500 g packages.
EXAMPLE 2
100 kg dessert mix require 89 kg large particle size rye bread crumbs, 9,5 kg sugar, 0,5 kg cinnamon, 0,5 kg cloves, 0,5 kg allspice. Further following the procedure of Example 1. EXAMPLE 3
100 kg dessert mix require 88,4 kg large particle size rye bread crumbs, 11 kg sugar, 0,2 kg cinnamon, 0,2 kg cloves, 0,2 kg allspice. Further following the procedure of Example 1.
. Rye bread dessert is used for the preparation of various desserts - fruit-juice jellies, creams, layer-creams, ' bread soups, mousses and fermented beverages with or without addition of water thereto. The multipurpose use of the said mix is illustrated by the following examples: EXAMPLE 4
Layer-cream: 250 g rye bread dessert mix is fried on a dry frying-pan, whereafter the mix layers are arranged alternately with whipped cream and sour jam, and decorated with fruits. EXAMPLE 5
Bread dessert soup: dried fruits (raisins, prune etc.) are added to 1 1 boiling water, 500 g rye bread dessert mix are mixed therewith, fresh apples, cranberries or other fruits are added, according to the taste, whereafter the resulting mix is brought to boiling and finally cooled.
The recipies may be indicated on the packaging.
The advantage of the rye bread dessert mix, according to the present invention, is the biologically highly valuable basic ingredient of the said mix - rye bread crumbs comprising natural proteins, carbohydrates, vitamin B complex, magnesium, potassium and iron. The structure of
natural starch present in bread is simplified under the influence of heat during the process of drying whereupon the digestion of the said product is facilitated. The said mix is free of refined starch - an extremely difficult to assimilate product, usually used as the basic ingredient in dessert concentrates. Instead of synthetic flavourings the said mix comprises natural spices, such as cinnamon, cloves and allspice that are for centuries used in popular medicine for adjustment of digestive process and circulation of blood.
The technical and economic advantage of the said rye bread dessert mix, according to the present invention, is obtaining of a new biologically valuable concentrated composition prepared by unsophisticated technological processes utilizing traditional technological equipment. The said mix may be commercialized for cafes, restaurants, bistros, school canteens or other places of public catering as well as for household thus widening assortment thereof with various inexpensive, healthy and nutritionally valuable desserts and beverages.
Claims
1. Rye bread dessert is a multi-component dry mix suitable for the preparation of various desserts characterized in that it has a low sugar content, is free of refined starch and synthetic flavourings and comprises the following ingredients within the dry mix weight percents set forth: rye bread crumbs 0,850 - 0,900 sugar 0,080 - 0,110 cinnamon 0,002 - 0,008 cloves 0,002 - 0,008 allspice 0,002 - 0,008
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
LVP-97-176A LV11961B (en) | 1997-09-23 | 1997-09-23 | Rudzu maizes deserts |
LVP-97-176 | 1997-09-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1999015031A1 true WO1999015031A1 (en) | 1999-04-01 |
Family
ID=19736337
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/LV1998/000002 WO1999015031A1 (en) | 1997-09-23 | 1998-01-15 | Rye bread dessert |
Country Status (2)
Country | Link |
---|---|
LV (1) | LV11961B (en) |
WO (1) | WO1999015031A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6413562B2 (en) * | 2000-04-26 | 2002-07-02 | George Conforti | Healthy bread crumbs |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB139611A (en) * | 1919-03-03 | 1920-03-11 | Frederick Jermyn Smith | Improved material for making puddings, cakes, pastry, biscuits or the like |
-
1997
- 1997-09-23 LV LVP-97-176A patent/LV11961B/en unknown
-
1998
- 1998-01-15 WO PCT/LV1998/000002 patent/WO1999015031A1/en active Application Filing
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB139611A (en) * | 1919-03-03 | 1920-03-11 | Frederick Jermyn Smith | Improved material for making puddings, cakes, pastry, biscuits or the like |
Non-Patent Citations (1)
Title |
---|
"APPLE AND RYE BREAD PUDDING", XP002065722, Retrieved from the Internet <URL:sunsite.auc.dk/recipes/english/index.html> [retrieved on 19980520] * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6413562B2 (en) * | 2000-04-26 | 2002-07-02 | George Conforti | Healthy bread crumbs |
Also Published As
Publication number | Publication date |
---|---|
LV11961A (en) | 1998-02-20 |
LV11961B (en) | 1998-04-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sezgin et al. | A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.) | |
Dovlo et al. | Cowpeas: Home preparation and use in West Africa | |
CN100448359C (en) | Ubiquinone-enriched foods | |
CN101103782A (en) | Coarse cereals | |
US4857356A (en) | Dietetic starch-containing preparation | |
US6641856B1 (en) | Beverage containing a kayu-like fermentation product | |
AU638228B2 (en) | Composition of a dietetic food in the form of biscuits with high contents in alimentary fiber and reduced contents in calories, and method for producing the same | |
KR20120063354A (en) | Curstard cream premix using rice with improved thermostable property | |
WO1999015031A1 (en) | Rye bread dessert | |
JP4028703B2 (en) | Brain blood flow enhancer | |
Mamatha et al. | Formulation of iron fortified masala powders and assessment of nutritional and sensory qualities | |
JP3499219B2 (en) | Dried beer yeast food | |
CN1255045C (en) | Instant gruel prepared from rice flour and milk powder | |
CA2173392C (en) | A bakery product which can be eaten as a cookie or can be used to prepare sweet drinks or pudding-type desserts | |
RU2302126C1 (en) | Instant grain concentrate | |
CN1288669A (en) | Mooncake | |
Dubey et al. | Dietary implication of miracle cereal Finger Millet (Eleusine Coracana) and It’s product development | |
Nwodo et al. | Effect of Soybean Flour Addition on the Proximate Composition, Functional and Pasting Properties of Soy-Poundo Yam Flour | |
RU2274244C2 (en) | Instant macaroni product (versions) | |
CA2994835A1 (en) | Compositions having high poultry protein content and method of making and using the same | |
JPS6349051A (en) | Preparation of edible noodle containing carotene | |
Vyawhare et al. | FLAXSEED AS A NUTRACEUTICAL: A REVIEW | |
CN1255046C (en) | Instant gruel prepared from rice flour and coffee | |
EP0461284A1 (en) | Frozen desserts containing rice | |
JPH11308975A (en) | Seasoning containing green tea and basil and its production |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): CA EE LT NO PL US |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AM AZ BY KG KZ MD RU TJ TM AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
NENP | Non-entry into the national phase |
Ref country code: CA |
|
122 | Ep: pct application non-entry in european phase |