CH631326A5 - Low-calorie almond and hazelnut composition - Google Patents

Description

The present invention relates to a low-calorie almond and hazelnut mass containing sugar, peeled soy and water, in particular thus to marzipan.

Furthermore, the invention relates to a method for producing a low-calorie almond and hazelnut mass and to the use of such a mass.

From DE-PS 1 917 687 a spreadable bread spread similar to processed cheese is known which is obtained by heating normal soy flour with melting salts. The aim of this DE-PS is to obtain a durable and ready-to-use spread. DE-OS 2 415 861 proposes the use of this soy mass for a large number of different dishes. Significant economic successes have not, however, become known for any application. The reason for this, in addition to the difficult digestibility of conventional soy products, may also lie in their typical smell and taste character, which led to consumer rejection. The reason for this may be, among other things, that soy was used in the form of flour, where, according to the applicant's surprising results, the unpleasant properties of soy come to the fore very clearly. The higher the proportion of soy, the more so that the taste of such soy products is no longer acceptable, especially for diabetics.

In addition to the problem of obtaining a taste-perfect soy mass, another need has so far not been solved, namely the production of confectionery products that have a lower calorie content than conventional confectionery products. An additional advantage would be if a lower calorie content could be combined with less risk to the teeth, especially since it is known that children in particular ruin their teeth early by eating sweets. As a basis for such a confectionery, the popular and versatile almond or hazelnut masses can be thought of.

The present invention is therefore based on the object of producing almond or hazelnut masses of the type mentioned at the outset which, despite a significantly reduced calorie content, are digestible and taste-perfect, and at the same time reduce the risk to the teeth.

The object is achieved according to the invention by the characterizing part of claim 1 or claim 5 or claim 9. Further embodiments of the low-calorie almond and hazelnut mass according to the invention are the subject of claims 2 to 4.

The object of the invention at the same time increases the biologically high-quality protein and greatly reduces the carbohydrate content. Because of the relatively low raw material price of soy and the water absorption according to the invention, the soy products produced according to the invention are also considerably cheaper than conventional almond and hazelnut masses.

This use of the special, debittered soy, from which the trypsin inhibitor is removed or inactivated, somewhat reduces the negative taste, but above all the digestive problems when consumed. While only the use of finely ground soy flour for food has been known until now, the present invention uses coarser grain soy. This soy allows swelling when water is added, which leads to interesting results, while swelling with soy flour is not possible to any significant extent. The swelling binds a considerably higher proportion of water with the same consistency of the almond and hazelnut mass, which in itself leads to a sharp reduction in the calorie content. Furthermore, the taste of the almond and hazelnut mass is reduced by the higher proportion of water. It was surprisingly found that a larger particle size further reduces the taste influence. This in turn can increase the share of soy in the total mass. Due to these relationships and the nutritionally valuable composition of soy, there is a considerably more favorable distribution of the food components protein, carbohydrate and fat. While a conventional almond mass, known as marzipan according to a recipe from Souci-Fach-Kraut, achieved a protein content of 8%, a fat content of 18%, a carbohydrate content of 64.3% and a calorie content of 451 calories per 100 g, (each% in the fresh state), the protein content when using the low-calorie almond mass according to the invention was 35% higher when using full fat soy, the fat content was 64% lower, the carbohydrate content was 30% lower and the calorie content was 38% lower . When using deoiled soy, which is equivalent to the full fat soy in the other properties, but contains a lower proportion of physiologically valuable mono- and polyunsaturated fatty acids, which are known to contribute to a lowering of the blood fat level, moreover, even more favorable values were achieved,

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namely an increase in the protein content by 60% and a reduction in the calorie content by 42%.

These properties make the low-calorie almond and hazelnut mass according to the invention particularly interesting for slimming-conscious people who nevertheless do not want to do without confectionery entirely. This applies to a greater extent to people who have to live a diet for health reasons, e.g. for diabetics who are dependent on, among other things, a low-carbohydrate diet.

The particle size of the low-calorie almond and hazelnut mass according to the invention is approximately 0.15 to 0.3 mm for haze, 0.3 to 1.0 mm for semolina, 1 to 6 mm for grist and approximately 8 mm for whole beans. The distribution of the particle sizes can largely be freely selected and corresponds to the natural distribution during comminution with conventional comminution or grinding devices. At least 10% by weight of water is necessary for the swelling, the upper limit is over 100%. Particularly favorable results were achieved with a proportion of soy in the finished mass of between 5 and 65% by weight (in the fresh state). In a preferred embodiment, the proportion of soy in the finished mass is between 20 and 40% by weight. In this embodiment, the soy is used in the form of grist. The swelling was carried out at 20 ° C, useful temperatures are between 10 and 60 ° C, with the higher temperatures resulting in faster swelling. On the other hand, a larger particle size means a longer swelling time. However, this also increases water absorption without affecting the strength of the overall mass. The swelling time is generally between half an hour and three hours, but it can take up to 24 hours for whole beans. The almonds or hazelnuts to be mixed are finely chopped in the usual way and, depending on the taste and desired properties, can either be used alone or mixed in any part. The sugar can be used according to the particle size according to normal household sugar, refined S-fine or powdered sugar, etc., the origin according to cane sugar, beet sugar and fructose (for diabetics) or sugar substitute. Aroma substances may also be added to the mass. An advantage of the present invention, however, is that a perfect taste is achieved even without the addition of flavorings.

The low-calorie almond and hazelnut mass according to the invention can be produced, for example, by 63% by weight of peeled and finely ground almonds with 37% by weight of sugar, e.g. B. normal household sugar or powdered sugar and this mixture 35% by weight soy mass is added, which has been swollen with at least 10% by weight of water for a sufficient time, namely until no further water absorption of the soy material takes place. In this way, the weight of the soy mass can more than double.

A preferred exemplary embodiment of the invention is to be illustrated below:

63 g i.Fr. peeled, finely ground almonds 37 g i.Fr. Beet sugar, usual household grain (Raf-15 finade S-fine)

50 g i.Fr. Soy in the form of haze and semolina, particle size 0.15-1.0 mm, swollen for 30 minutes at 20 ° C with 50 g water

100 g i.Fr. Icing sugar or powdered sugar.

20 The whole thing is mixed for about 20 minutes and is then ready for use.

Of course, not only the proportion of soy is variable. The proportion of water in the swollen soy is also variable and depends primarily on the particle size used, as this influences the maximum water absorption. In addition, the proportion of almonds or hazelnuts and the coarser table sugar, icing sugar, fructose or sugar substitute z. B. Sacharin, sorbitol, cyclamate, 30 be changed, or a portion can be omitted entirely.

The low-calorie almond and hazelnut mass according to the invention can be used in many different ways, e.g. for filling confectionery such as chocolate, pralines, sweets etc. or for filling confectionery such as cakes, chickens, sweet small baked goods such as croissants, dumplings etc. However, this mass can also be made firm enough for confectionery molds. Items such as marzipan pigs, chimney sweeps, etc. to be used. Finally, these shaped articles can also be provided with a coating, for example also sugar or chocolate, such as Chocolate bar. Of course, the almond and hazelnut composition according to the invention can also be used as a low-calorie spread, for example for dieting purposes. When using hazelnuts 45, the hazelnut mass according to the invention can also be used as a replacement for hazelnut parfait.

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Claims (9)

631 326 PATENT CLAIMS 1. Low-calorie, sugar, peeled soy and water-containing almond and hazelnut mass, characterized in that they contain 5-65% by weight i.Fr. contains (in the fresh state) de-bitter soy, the trypsin inhibitor of which has been removed or inactivated, the soy being in the form of haze, semolina, meal or whole beans and swollen with the addition of at least 10% by weight of water. 2. Low-calorie almond and hazelnut mass according to claim 1, characterized in that the proportion of soy in the finished mass between 20 and 40 wt .-% i.Fr. is. 3. Low-calorie almond and hazelnut mass according to one of claims 1 or 2, characterized in that the soy is largely de-oiled. 4. Low-calorie almond and hazelnut mass according to one of claims 1-3, characterized in that it contains soy in the form of meal. 5. A method for producing a low-calorie almond and hazelnut mass according to claim 1, characterized by the following steps: a) swelling of soy in at least 10% by weight of water, b) Mixing peeled and finely ground almonds or hazelnuts with sugar and simultaneously or subsequently with the swollen soy. 6. The method according to claim 5, characterized in that the swelling takes place at a temperature between 10 and 60 ° C, preferably at 20 ° C. 7. The method according to claim 5 or 6, characterized in that the soy is swollen between half an hour and three hours, with whole beans up to 24 hours. 8. The method according to any one of claims 5-7, characterized in that almonds or hazelnuts are added alone or in any mixtures. 9. Use of the low-calorie almond and hazelnut mass according to claim 1 for filling confectionery.