WO1999015031A1 - Rye bread dessert - Google Patents

Rye bread dessert Download PDF

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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
Application number
PCT/LV1998/000002
Other languages
French (fr)
Inventor
Aivars Upenieks
Inta Prokuratova
Mara Bekere
Egils Juska
Sarmite Jegere
Andris Milgravis
Original Assignee
Aivars Upenieks
Inta Prokuratova
Mara Bekere
Egils Juska
Sarmite Jegere
Andris Milgravis
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aivars Upenieks, Inta Prokuratova, Mara Bekere, Egils Juska, Sarmite Jegere, Andris Milgravis filed Critical Aivars Upenieks
Publication of WO1999015031A1 publication Critical patent/WO1999015031A1/en

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.

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

CLAIM
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
PCT/LV1998/000002 1997-09-23 1998-01-15 Rye bread dessert WO1999015031A1 (en)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6413562B2 (en) * 2000-04-26 2002-07-02 George Conforti Healthy bread crumbs

Citations (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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
LV11961B (en) 1998-04-20
LV11961A (en) 1998-02-20

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