WO2013107465A1 - Crème solide ou semi-solide, kit à dessert et leur procédé de préparation - Google Patents

Crème solide ou semi-solide, kit à dessert et leur procédé de préparation Download PDF

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Publication number
WO2013107465A1
WO2013107465A1 PCT/EP2012/000175 EP2012000175W WO2013107465A1 WO 2013107465 A1 WO2013107465 A1 WO 2013107465A1 EP 2012000175 W EP2012000175 W EP 2012000175W WO 2013107465 A1 WO2013107465 A1 WO 2013107465A1
Authority
WO
WIPO (PCT)
Prior art keywords
solid
cream
semi
glycemic index
product according
Prior art date
Application number
PCT/EP2012/000175
Other languages
English (en)
Inventor
Dimitris LADIKOS
Original Assignee
Yiotis S.A.
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 Yiotis S.A. filed Critical Yiotis S.A.
Priority to PCT/EP2012/000175 priority Critical patent/WO2013107465A1/fr
Publication of WO2013107465A1 publication Critical patent/WO2013107465A1/fr

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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • US 4 663 177 discloses sugar- free, instant pudding mixes and recites the difficulties in eliminating sugar from the traditional instant puddings mixes.
  • At least one edible acid may be added to the dessert product to adjust the pH of the product, depending on the nature of the final product. This pH control adds flavour and/or reduces the acid bite of the product.
  • Preferred edible acids are selected from the group consisting of citric acid, fumaric acid, phosphoric acid, lactic acid, and combinations thereof.
  • Such ingredients that are useful for the present invention include flavouring agents, colorants, vitamins, minerals, etc.
  • Suitable flavouring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, cheese, caramel, fruit and other flavours.
  • Various flavours can be added to the product with the range depending upon the required flavour profile.
  • the cream patisserie comprising the above ingredients is prepared according to the following preparation process: 55 - 70g of the dry mix of the cream patisserie is added in a saucepan with 250 - 750 ml of water or cold skimmed milk and brought to boil until the mix is completely dissolved. The cream patisserie is kept in the refrigerator until it sets. The cream thus prepared is ready to be consumed or to be used as filling in a dessert product.
  • the above ingredients are all dry mixed together in order to form the dry mix of the cream patisserie with cheese and vanilla flavour and the final dry mix is packed in bags, sachets, bags in a box, plastic tubs or any other known package type.
  • the above ingredients are all dry mixed together in order to form the dry mix of the cream patisserie with cocoa flavour and the final dry mix is packed in bags, sachets, bags in a box, plastic tubs or any other known package type.
  • Example 5 A low glycemic index, no added sugar mousse with chocolate flavour, and a dessert kit for the preparation thereof.
  • the mousse with chocolate flavour of Example 5 has been tested and the GI is from 30 to 54.
  • Example 6 A low glycemic index, no added sugar millefeuille, and dessert kit for the
  • a dessert kit for the preparation of a low glycemic index, no added sugar millefeuille comprises a bag with a dry mix of the cream patisserie of Example 1 of the present invention, a bag with a low glycemic index and no added sugar puff pastry and a sachet of low glycemic index, sugar- free sweetener-mix.
  • Example 6 The millefeuille of Example 6 has been tested and the GI is from 30 to 54.
  • Example 8 A low glycemic index, no added sugar ice cream with chocolate flavour and dessert kit for the preparation thereof.
  • the ice cream with chocolate flavour of Example 8 is prepared according to the following preparation process: 130 - 190g dry mix of the cream patisserie is mixed with 220 - 450 ml of cold water or skimmed milk for about 2 to 5 minutes. Subsequently, the syrup (30 - 50g) is added to the mixture and stirring is continued for about 1 minute. The ice cream is kept in the freezer for at least 6 hour. The ice cream thus prepared is ready to be consumed or to be used as filling in a dessert product.
  • Example 11 A low glycemic index, no added sugar cheesecake, and dessert kit for the preparation thereof
  • Example 11 The cheesecake of Example 11 has been tested and the GI is from 30 to 54.

Abstract

La présente invention concerne une série de produits, à savoir des kits pour pâtisseries à la crème et dessert, fabriqués à partir d'une composition mixte sans sucres ajoutés. Les produits finaux sont caractérisés par une faible teneur en sucres, un faible indice glycémique et une faible teneur en matières grasses, et sont préparés par addition d'eau et/ou de lait écrémé froid et/ou chaud, et peuvent être vendus sous forme d'unités séparées ou font de préférence partie d'un kit à dessert en association avec d'autres confiseries sans sucres. La composition mixte selon l'invention comprend des édulcorants tels que des polyols et des édulcorants intenses à la place du saccharose, des protéines du lait, des agents épaississants tels que des dextrines de blé et des émulsifiants.
PCT/EP2012/000175 2012-01-17 2012-01-17 Crème solide ou semi-solide, kit à dessert et leur procédé de préparation WO2013107465A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/EP2012/000175 WO2013107465A1 (fr) 2012-01-17 2012-01-17 Crème solide ou semi-solide, kit à dessert et leur procédé de préparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2012/000175 WO2013107465A1 (fr) 2012-01-17 2012-01-17 Crème solide ou semi-solide, kit à dessert et leur procédé de préparation

Publications (1)

Publication Number Publication Date
WO2013107465A1 true WO2013107465A1 (fr) 2013-07-25

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Country Status (1)

Country Link
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105360922A (zh) * 2015-09-30 2016-03-02 同福碗粥股份有限公司 一种低血糖生成指数挂面及其制备方法

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3766165A (en) * 1966-08-17 1973-10-16 Pfizer Polysaccharides and their preparation
US4510166A (en) 1984-01-19 1985-04-09 National Starch And Chemical Corporation Converted starches for use as a fat- or oil-replacement in foodstuffs
US4663177A (en) 1985-10-17 1987-05-05 Nabisco Brands Sugar-free pudding composition and dry mix for preparation thereof
JPH01218553A (ja) * 1988-02-25 1989-08-31 General Foods Corp 脂肪分が微少でショ糖を含有しない低カロリーのアイスクリーム型製品
US5597603A (en) 1995-02-28 1997-01-28 Kraft Foods, Inc. Sugar-free, fat-free instant pudding mix
WO1999035919A1 (fr) * 1998-01-15 1999-07-22 Davisco Foods International, Inc. Preparation de cremes-desserts et cremes-desserts
CN1304671A (zh) * 2001-01-08 2001-07-25 深圳市海川实业股份有限公司 低糖冰淇淋粉
EP1817964A1 (fr) * 2006-02-13 2007-08-15 Sweetwell NV Remplacement fonctionnel de sucre
GR1007045B (el) * 2009-09-16 2010-11-08 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Μιγμα σε σκονη για την παρασκευη τελικου προϊοντος κρεμας ζαχαροπλαστικης με γλυκαντικα, χωρις σακχαρα, με χαμηλο γλυκαιμικο δεικτη, με φυτικες ινες και μεθοδος παρασκευης του τελικου προϊοντος με νερο
GR1007046B (el) * 2009-09-16 2010-11-08 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Μιγμα σε σκονη για την παρασκευη τελικου προϊοντος κρεμας ζαχαροπλαστικης με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και με φυτικες ινες, και μεθοδος παρασκευης του τελικου προϊοντος με γαλα που περιεχει 0 τοις εκατο λιπαρα
GR1007052B (el) * 2009-09-16 2010-11-10 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Συνθεση για την παρασκευη κρεμας καραμελε με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και φυτικες ινες, και μεθοδος παρασκευης κρεμας καραμελε με γαλα 0 τοις εκατο λιπαρα
GR1007436B (el) * 2010-08-02 2011-10-17 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Συνθεση για παρασκευη αφρατης κρεμας (μους) με γευση σοκολατα με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και με φυτικες ινες, και μεθοδος παρασκευης της με την προσθηκη γαλακτος 0 τοις εκατο λιπαρα

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3766165A (en) * 1966-08-17 1973-10-16 Pfizer Polysaccharides and their preparation
US4510166A (en) 1984-01-19 1985-04-09 National Starch And Chemical Corporation Converted starches for use as a fat- or oil-replacement in foodstuffs
US4663177A (en) 1985-10-17 1987-05-05 Nabisco Brands Sugar-free pudding composition and dry mix for preparation thereof
EP0221709A2 (fr) * 1985-10-17 1987-05-13 Nabisco Brands, Inc. Composition de pudding exempte de sucre et mélange sec pour sa préparation
JPH01218553A (ja) * 1988-02-25 1989-08-31 General Foods Corp 脂肪分が微少でショ糖を含有しない低カロリーのアイスクリーム型製品
US5597603A (en) 1995-02-28 1997-01-28 Kraft Foods, Inc. Sugar-free, fat-free instant pudding mix
WO1999035919A1 (fr) * 1998-01-15 1999-07-22 Davisco Foods International, Inc. Preparation de cremes-desserts et cremes-desserts
CN1304671A (zh) * 2001-01-08 2001-07-25 深圳市海川实业股份有限公司 低糖冰淇淋粉
EP1817964A1 (fr) * 2006-02-13 2007-08-15 Sweetwell NV Remplacement fonctionnel de sucre
GR1007045B (el) * 2009-09-16 2010-11-08 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Μιγμα σε σκονη για την παρασκευη τελικου προϊοντος κρεμας ζαχαροπλαστικης με γλυκαντικα, χωρις σακχαρα, με χαμηλο γλυκαιμικο δεικτη, με φυτικες ινες και μεθοδος παρασκευης του τελικου προϊοντος με νερο
GR1007046B (el) * 2009-09-16 2010-11-08 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Μιγμα σε σκονη για την παρασκευη τελικου προϊοντος κρεμας ζαχαροπλαστικης με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και με φυτικες ινες, και μεθοδος παρασκευης του τελικου προϊοντος με γαλα που περιεχει 0 τοις εκατο λιπαρα
GR1007052B (el) * 2009-09-16 2010-11-10 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Συνθεση για την παρασκευη κρεμας καραμελε με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και φυτικες ινες, και μεθοδος παρασκευης κρεμας καραμελε με γαλα 0 τοις εκατο λιπαρα
GR1007436B (el) * 2010-08-02 2011-10-17 Γιωτης Α.Ε. - Βιομηχανια Θρεπτικων Προϊοντων, Συνθεση για παρασκευη αφρατης κρεμας (μους) με γευση σοκολατα με γλυκαντικα, με χαμηλο γλυκαιμικο δεικτη και με φυτικες ινες, και μεθοδος παρασκευης της με την προσθηκη γαλακτος 0 τοις εκατο λιπαρα

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105360922A (zh) * 2015-09-30 2016-03-02 同福碗粥股份有限公司 一种低血糖生成指数挂面及其制备方法

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