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EP3261460A1 - Farine de blé, de céréales, de noisettes et sans gluten riche en protéines et pauvre en glucides - Google Patents

Farine de blé, de céréales, de noisettes et sans gluten riche en protéines et pauvre en glucides

Info

Publication number
EP3261460A1
EP3261460A1 EP16712215.9A EP16712215A EP3261460A1 EP 3261460 A1 EP3261460 A1 EP 3261460A1 EP 16712215 A EP16712215 A EP 16712215A EP 3261460 A1 EP3261460 A1 EP 3261460A1
Authority
EP
European Patent Office
Prior art keywords
protein
powder
gluten
flour
powder according
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP16712215.9A
Other languages
German (de)
English (en)
Inventor
Jef VAN TENDELOO
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fitr Foods bvba
Original Assignee
Fitr Foods bvba
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 Fitr Foods bvba filed Critical Fitr Foods bvba
Publication of EP3261460A1 publication Critical patent/EP3261460A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/06—Anti-spasmodics, e.g. drugs for colics, esophagic dyskinesia
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a new composition for a flour, as well as the use of this flour in various food preparations.
  • the invention relates to a protein-rich, carbohydrate-poor, wheat-, grain-, nut- and gluten-free flour.
  • wheat flour The basis of many of our daily foodstuffs is wheat flour. This ingredient can be found in various food components such as bread, pasta, pizza, cakes ...
  • Wheat flour comprises a high amount of carbohydrates and contains gluten.
  • Wheat flour is characterized by a low content of proteins and as such contains only a quite small amount of valuable nutritious substances, resulting from the production methods applied in practice.
  • wheat flour comprises a high amount of carbohydrates
  • the consumption of wheat flour will lead to a quick, high and prolonged increase of the blood sugar content. This on its turn results in a quick, high and prolonged increase of the insulin content.
  • Obese persons and persons having diabetes need to lower their carbohydrate consumption so as to have a more more healthy and balanced live.
  • Wheat flour indeed also contains gluten, that can be subdivided in various kinds. Gliadines are among the most discussed type of gluten.
  • gluten that should be avoided by persons having coeliac (most commonly designated as gluten-intolerance or gluten-over-sensitivity) or one of the other fifty- five diseases that are related to gluten-intolerance or gluten-oversensitivity).
  • gliadines cause through an auto-immune reaction damage or injury to the intestines, this in turn causing a decreased intake of nutrients from consumed food.
  • the intestines recover and nutrients can again be absorbed.
  • the intestines do not permanently recover; the recovery as such as a result is not complete.
  • the renewed consumption of gluten containing food will again cause a renewed damage on top of the injuries already occasioned previously.
  • the present gluten-free products in most cases contain a large amount of
  • the present gluten substitutes are not a flour as such, but should be added to flour or to a flour-like product. These gluten substitutes are high in carbohydrates and have a carbohydrate basis (mostly added with gums and the like).
  • the nutritive value of foodstuffs is the sum of the energy (expressed in kilocalories and/or kilojoules) contained in proteins, carbohydrates and fat per 100 gram or 100 ml. Not only the nutrition value is important but also the ratio between the various macro nutrients.
  • the macro nutrients can be divided into three groups: carbohydrates, proteins and fat.
  • Carbohydrates The macro nutrients can be divided into three groups: carbohydrates, proteins and fat.
  • the basis of the carbohydrate-rich nutrition is practically always wheat flour or other types of flour or products rich in carbohydrates and low in proteins.
  • a substitute product for wheat flour and other types of flour or products with a high carbohydrate content, characterized on the contrary by a low carbohydrate content and a healthy amount of proteins would significantly enhance the nutritive value of the present products.
  • Our body is made up to a large extent by protein structures, such as bones, hair, nails, blood, connective tissue, tendons, muscles, organs, hormones and enzymes.
  • Proteins are split into amino acids in the small intestine.
  • the enzymes that split the proteins are proteases.
  • Through the blood the amino acids are fed to the body cells.
  • Our body uses amino acids amongst others for the following functions:
  • the combination as well as the spatial structure of the protein determines its function.
  • the latter also determines the reaction and the effect of the protein when used in our nutrition, such as the effect or the reaction (rising of the product, coloration such as the Maillard reaction, binding effect, increase of elasticity, etc.) during processes such as baking, cooking, ...
  • the goal of the present invention is to offer a solution for the drawbacks and disadvantages abovementioned.
  • the invention comprises the powder and its use as described in the claims attached hereto.
  • soya protein - 10-20 % of soya protein.
  • the powder comprises between 50 and 85, more preferably between 60 and 70 % by weight of pure protein.
  • the powder comprises up to 15% of carbohydrates, the carbohydrates comprising up to 6 % of fibers and up to 9 % of sugars, and the powder further comprises up to 9 % of fat.
  • the powder solely comprises ingredients derived from naturally occurring raw materials.
  • the pure protein content of the powder according to the invention is comprised between 50 and 70 % by weight, more preferably between 55 and 65 % by weight.
  • the protein- content of the protein-containing components of the powder according to the invention is within the following ranges:
  • the pure protein content of the powder according to the invention is then made up by proteins derived from the various components in the % as indicated hereinafter.
  • the amounts indicated between brackets indicate the most preferred amounts:
  • the powder does not contain added sugar, preservatives, wheat, nuts or gluten.
  • the powder may comprise additional components such as herbs, salt, water and other conventional additives selected as a function of the application at hand.
  • baking powder is added to the powder according to the invention.
  • calcium caseinate refers to an isolated form of casein protein. This is a protein produced on the basis of casein. In case of a neutral or acid pH it is relatively insoluble in water and easily separable from other milk proteins, sugars and minerals. Thereafter the casein is dissolved at a high pH with calcium hydroxide, and thereafter the solution is dried. In most instances spray drying is used as drying technique.
  • Calcium caseinate usually contains approximately 17 % of glutamic acid.
  • egg-albumin refers to chicken-protein powder. This is a high-grade egg- product that often is used as curing or binding agent in the food industry. Usually it is offered on the market place as a spray dried product, containing a protein percentage of around 87 %. The carbohydrate content is usually below 10 % and the fat amount is to be neglected.
  • pea protein refers to a vegetable protein derived from peas. Peas are known as a rich resource of easily absorbable vegetable proteins. Pea protein is not produced from green peas, but from yellow peas, known under the term split peas. Production hereof can be as described hereinafter.
  • the peas are cleaned and ground to flour, whereby the latter is split up in water in its various components, including protein.
  • the protein obtained in this way is then solidified to a paste that on its turn is dissolved, dried by spraying and offered to the marketplace in powdery form.
  • the pea protein so obtained is characterized by a high protein concentration, usually around 85 %. Pea protein has an excellent profile of essential and non-essential amino acids. It is available on the marketplace for example in the form of a vegetable protein powder.
  • soybean protein refers to a protein derived from soya beans. This is a 100 % vegetable product and it contains usually 85 up to 90 % of protein. The level of 90 % is usually reached when the powder has been dried.
  • soya proteins The advantage of using soya proteins is that the amino acid composition hereof is complete, or differently phrased, all of the important amino acids, such as those for the build-up of muscles, are sufficiently present herein.
  • Proteins do react under the influence of heat. Proteins are chains of amino acids. Under normal (biologically active) state these chains are partially folded. The various segments fold together and as such are made up of a ball or clew. Various protein chains may clit together and as a result form a larger complex structure.
  • powder is used to designate the product according to the invention.
  • the term powder is used herein as a term equivalent to the term flour that also is used in the present description.
  • the term 'flour' in the present description is used in a manner that has no relation with the traditional term wheat flour.
  • flour is being used, one should take into account the fact that the average powder size hereof is below 200 micrometer.
  • flour refers to a finely ground nutritive compound the average powder size is below 200 micrometer. As such this finely ground product may serve as starting material for the production of quite a number of foodstuff.
  • carbohydrate poor flour refers to a flour as described above, the carbohydrate content whereof is not only as low as specified by law (according to law XC of 1995 regarding foodstuff (USA)).
  • a nutritive compound is considered to be suitable for use by diabetici when the amount of carbohydrates of bakery products and industrial pastes at least is 30 % lower that the amount of corresponding conventional products), but much lower, namely maximum 8 % by weight.
  • the carbohydrates comprised in the fibers of the powder according to the invention are not taken into account. Indeed, the fibers do contain a large amount of insoluble carbohydrates and as such do not have a nutritive value.
  • the flour according to the invention can replace wheat flour and as such can be used as a basis for finished foodstuffs.
  • the flour according to the invention has the property to replace gluten without using carbohydrates or presently available gluten surrogates.
  • This type of flour limits substantially the consumption of carbohydrates and as a result it limits in a substantial way the influence on the insulin level. In particular for persons suffering from diabetes it is in particular beneficial since it does not compromise their food habits.
  • the flour according to the invention thus is able to replace wheat flour and can be used as a basis for various, differing foodstuffs.
  • the flour according to the invention is the first of its kind as all-in-one surrogate.
  • the replacement of the present wheat flour and its variants in nowadays foodstuffs not only yields an improvement of the nutritive value of the products but in particular also an improvement of the ratio between the various macronutrients.
  • the flour according to the invention can be used as a gluten-free, grain-free, nut-free and wheat-free surrogate that is poor in carbohydrate content and rich in protein content. This is quite contrary to the variants of wheat flour that are poor in proteins and that are presently available on the market. On top hereof the flour according to the invention can be used as surrogate of the usual wheat flour in all food preparations without compromising the finally finished foodstuff.
  • the product also is an all-in-one instant product for pasta, pizza and pancakes.
  • a general characteristic of the flour according to the invention is that this flour is not only gluten-free, grain-free, wheat-free and nut-free but also that it is carbohydrate- poor, but above all that it contains a high level of protein.
  • the balanced composition of the flour results in a quite universal application for the foodstuff industry and the processing in finished foodstuffs, oven-ready products and deep-fried products.
  • baking powder is added to the powder according to the invention.
  • Such baking powder may be added in an amount ranging from 4-12 % by weight of the powder according to the invention, more preferably from 5-10 %, still more preferable about 7.5 % by weight. This corresponds approximately with the use of 5 g of baking powder for 65 gr of powder according to the invention.
  • Such baking powder may comprise an agent or compound for controlling the acidity of the powder, such as di-sodium-pyrophosphate (E 450) and compound enabling the powder to raise such as sodiumbicarbonate (E 500).
  • di-sodium-pyrophosphate (E 450) di-sodium-pyrophosphate
  • compound enabling the powder to raise such as sodiumbicarbonate (E 500).
  • di-sodium-pyrophosphate (E 450) citric acid or tartaric acid may be used as acidity controlling agent.
  • baking powder product has been added to the powder according to the invention, the resulting product can be fully used as an alternative to self-raising wheat flour.
  • additional components may be added.
  • the proteins act as basic structure and as gluten-substitute in the flour.
  • the composition may be used as a complete surrogate for wheat-based flour.
  • the powder or flour may comprise a.o. up to 15% of carbohydrates, the carbohydrates comprising up to 6 % of fibers and up to 9 % of sugars, and the powder may further comprise up to 9 % of fat.
  • the powder or flour may comprise 3-25 % by weight of structure-modifying ingredients such as emulsifiers, baking powders, sorbitol, fat-powder and/or enzymes.
  • structure-modifying ingredients such as emulsifiers, baking powders, sorbitol, fat-powder and/or enzymes.
  • the powder or flour can be used as a fully-balanced nutritive surrogate or substitue for wheat-based flour.
  • a colorant can also be added to the powder or flour according to the invention.
  • the human digestion takes care of the split up of the proteins into their individual amino acids. These amino acids are absorbed by the human body and are used to produce new amino acids in the human body. The human body is able to produce some amino acids starting from other amino acids. The human body however cannot produce all the necessary amino acids, this resulting in turn into the necessity for a specified number of amino acids (8) to be available by intake of foodstuff.
  • the flour according to the invention contains all amino acids, as well the essential as the non-essential amino acids and as a result is characterized by a complete amino profile.
  • Proteins that contain a high amount of essential amino acids have a high biological value (quality).
  • animal proteins have a higher biological value that vegetable proteins.
  • Soya-bean protein that is characterized by a high biological value.
  • Soya-protein is one of the raw materials of the flour according to the invention. Thanks to the specific composition of the flour according to the invention, this flour does indeed have a high biological value.
  • the flour according to the invention thanks to its unique composition, also contributes to a better environment, since it is characterized by a small ecological footprint.
  • this flour has as a basis a protein composition that is made up by partially vegetable raw materials. This on its turn contributes to a more positive effect on the environment as compared to other protein-rich products on the basis of substantially animal-based proteins. So as to arrive at a balanced composition of the nutritive value of foodstuffs that are presently on the market, one often needs to add proteins. In most cases, proteins of animal origin are then added, which has a quite negative impact on the environment, differently phrased, which has a quite high ecological footprint.
  • peas protein powder protein powder derived from yellow peas (+ 80%);
  • soya-bean protein IP soya protein concentrate (+ 69 % protein).
  • soya lecithin being an emulsifier.
  • an acid regulater and a carbonate is an acid regulater and a carbonate.
  • An emulsifier is a compound that helps various compounds to mix although such compounds normally are not or on difficult to mix. In this way an emulsion is formed.
  • Emulsifiers are tension-active compounds, usually characterized by a lipophilic and an hydrophilic moiety. Grease and water tend to repel one another, this causing an emulsion without the use of an emulsifier to split apart. The use of an emulsifier prevents such splitting as the hydrophilic part contacts the water and the lipophilic part contacts the oil or grease.
  • calcium caseinate EM9 can be for example Excellion EM9, obtainable from
  • chicken protein powder can be for example Egg Albumin Powder Regular (EAP- R) from Pulviver sprl, Belgium;
  • EAP- R Egg Albumin Powder Regular
  • Pea protein powder can be for example Pisane B9 from Cosucra Groupe
  • Soya protein powder IP can be for example Solcon IP Non-GMO, obtainable from CHS;
  • ⁇ HI Maize can be for example Hl-Maize 260, obtainable from Ingredion Germany GmbH, this is an insoluble fiber;
  • Soya lecithin can be for example: Texturas Lecite 300 gr
  • Carbohydrates 8 g; Protein: 76 g; Fat: 8.5 g; Fiber: 3.5 g.
  • 100 g of wheat flour corresponds to 65-70 g of flour or powder according to the invention.
  • Modifications may be required for specific recipes.
  • the flour is used as an instant mix (without addition of eggs), and for some recipes or products a complete new product or concept is available on the basis of the flour according to the invention.
  • Such may be the case for the preparation of vegetarian meat-substitutes, as binder for sauces, ...
  • pasta* the pasta based upon the flour according to the invention is designated as pasta*
  • the pasta* prepared according to the method set forth above is a fully natural gluten- and wheat-free pasta, poor in carbohydrate content and based upon a healthy amount of protein with a high biological value.
  • the pasta* contains:
  • the proteins in the pasta* do have a complete amino acid profile and a high biological value as compared to the more conventional pastas.
  • the processing of the flour according to the invention so as to prepare a pasta is the same as the processing of a more conventional pasta.
  • the taste and the structure is the same as compared to a 'usual or conventional' pasta on the basis of wheat flour (cooked al dente).
  • a pasta* prepared as above no additional protein source such as meat, poultry, cheese or the like needs to be added so as to obtain a complete meal in terms of nutritive value.
  • Finishing with vegetables, vegetable sauce or pesto yields a perfectly balanced meal with the right balance of the various ingredients, ideally suited for a healthy condition.
  • the proteins used in this pasta* contain a complete amino acid profile and a high biological value, ac compared and contrary to the aminoacid composition in a usual pasta (with proteins derived from gluten from wheat flour), which is incomplete and has a low biological value.
  • pizza* the pizza based upon the flour according to the invention.
  • the data set forth hereinafter relate to 1 pizza of medium size.
  • the ingredients, preparation method and nutritive value as set forth hereinafter relate to the pizza-base without sauce or the like being added.
  • a further alternative is to prepare same in a kitchen robot or suitable apparatus.
  • the pizza-base according to the invention is a completely gluten- and wheat- free pizza-base, poor in carbo-hydrates, and based upon a healthy amount of proteins with a high biological value.
  • the pizza* base contains:
  • the proteins in the pizza*base have a complete amino-acid profile and a high biological value as compared to other more conventional pizza-bases.
  • the pizza* so made can immediately be processed and does not need a rest before it can be processed and baked.
  • the taste and the structure is the same as with a conventional pizza (without yeast, not raised) made of wheat flour.
  • the pizza* as finished product still has a vegetarian character.
  • Finishing with some vegetable, vegetable sauce or pesto suffices to obtain a perfectly balanced meal, characterized by a perfect ratio of the various feedstuffs, being extremely beneficial for health.
  • the proteins in the pizza* base have a complete amino-acid profile and a high biological value, contrary to the amino-acid composition of more conventional pizza- bases (comprising proteins derived from gluten originating from wheat flour). The latter are incomplete and have a low biological value.
  • pancake* the pancake based upon the flour according to the invention
  • the pancake* is a completely natural gluten- and wheat-free pancake, poor in carbohydrates and based upon a healthy amount of proteins with a high biological value.
  • the pancake * contains :
  • the proteins in the pancake* comprise a complete amino-acid profile and a high biological value as compared to conventional pancakes.
  • the processing of the flour according to the invention for the preparation of pancakes is the same as with the conventional pancakes.
  • the taste and the structure is the same as with the conventional pancakes made on the basis of wheat flour.
  • pancakes* are poor in carbohydrates, fruit or other sources of carbohydrates may be added without running the risk to have a meal with too much carbohydrates.
  • this publication describes the influence of the incorporation of acids in rice-starch based dough's, "enriched" with various types of proteins.
  • the amounts used to this end are 0.5 and 10 % respectively.
  • protein has been disclosed egg-albumin, calcium-caseinate, pea protein and soya protein.
  • the aim of the disclosure is the preparation of a gluten-free bread (see a. o. the last sentence of the abstract).
  • the goal of the addition of the protein from various sources is the enhancement of the nutritive and functional value of the gluten-free products prepared on such basis (see page 13, left column, lines 10-11).
  • Page 13 right column, line 18 of this document sets forth that the rice-starch based matrix has been enriched with various proteins.
  • Enrichment of this basic rice-starch product with proteins means that to this basic product made up of rice-starch a limited amount of proteins has been added, without however modifying the nature and kind of the basic rice-starch product.
  • the basic constituent component of the dough's subject of this publication remains rice-starch, whereby only as an "enrichment" a limited amount of a specific protein has been added.
  • Page 13 right column last line and page 14 left column first line indicate the amounts added: all proteins together are added in an amount of respectively 0.5 and 10 g/100 g-
  • the weight amount of the protein in the total composition is 10/110, this is 9.10 %.
  • the powder according to our invention differs clearly from the content of this document in that the basic ingredient of the product itself is the protein, this compound being present in a minimum amount of 60 %.
  • the baking mix for the preparation of this waffle comprises protein in an amount ranging from 1 % to approximately 65 % (reference is made e.g. to paragraph 0012).
  • This baking mix comprises five different types of protein that are mixed together (paragraph 0013).
  • the protein used in this case comprises, apart from other types, whey and whey- isolates (paragraph 0014).
  • Paragraph 0015 of this patent publication extensively deals with the use of whey-protein.
  • Example 1 mentions the presence of "whey protein isolate” in an amount of 24.8 weight % as compared to a total protein amount of 38.5. The whey thus represents 24.8/38.5, this is 64 % of the total protein content of the waffle baking mix.
  • table 2a mentions an amount of whey of 14.9 % in the protein slurry of the waffle baking mix.
  • whey is not used in the protein composition of the powder according to the present invention.
  • Another characteristic of the powder according to the invention is the presence of up to 15 % of carbohydrates.
  • the waffle may contain starch up to 65 %.
  • the added starch may contain "pastry flour” , i.e. wheat flour, so containing gluten !
  • this wheat flour may be present in the waffle baking mix in a concentration of approximately 30 %, and in the waffle of approximately 64 %.
  • the aim of the present invention is the development of a gluten-free product.
  • paragraph 31 sets forth in a quite explicit manner that in the preparation of the composition according to this patent "wheat based proteins of gliadin, glutenir and gluten may be added."
  • gluten and the characteristic gluten ingredient gliadine are added to the baking mix of the waffle without any reservation or reserve.
  • This teaching is put into practice in example 2 of this document wherein a protein slurry and a starch slurry are mixed together.
  • the starch slurry comprises
  • past flour i.e. wheat flour, so comprising gluten.

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Abstract

La présente invention concerne une poudre sans gluten ayant une taille moyenne de particule inférieure à 200 microns, comprenant de 60 à 85 % de protéines, et comprenant de 20 à 30 % de caséinate de calcium, de 20 à 25 % d'albumine d'œuf, de 10 à 15 % de protéine de pois, et de 10 à 20 % de protéine de soja (tous les pourcentages sont en poids). La poudre comprend en outre jusqu'à 15 % d'hydrates de carbone, les hydrates de carbone comprenant jusqu'à 6 % de fibres et jusqu'à 9 % de sucres, et jusqu'à 9 % de graisses. En ajoutant de 3 à 25 % en poids d'ingrédients modificateurs de structure tels que des émulsifiants, des poudres à cuire, du sorbitol, de la poudre de graisse et/ou des enzymes, la poudre devient un substitut de farine de blé et d'autres types de farine qui est bien équilibré et sans gluten.
EP16712215.9A 2015-02-27 2016-02-26 Farine de blé, de céréales, de noisettes et sans gluten riche en protéines et pauvre en glucides Withdrawn EP3261460A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE2015/0080A BE1022733B1 (nl) 2015-02-27 2015-02-27 Koolhydraatarme, proteinerijke, tarwe-, noten-, en gluten-vrije bloem
PCT/EP2016/025020 WO2016134858A1 (fr) 2015-02-27 2016-02-26 Farine de blé, de céréales, de noisettes et sans gluten riche en protéines et pauvre en glucides

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EP3261460A1 true EP3261460A1 (fr) 2018-01-03

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NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
CN111011439A (zh) * 2019-12-19 2020-04-17 中国农业大学 一种无麸质蛋糕及其制作方法
US20240306652A1 (en) * 2023-03-17 2024-09-19 General Mills, Inc. High-Fat Flour Replacement and Methods of Preparation

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US20050031773A1 (en) * 2003-08-06 2005-02-10 Schmidt James Carl Protein enhanced low carbohydrate snack food
US20050271787A1 (en) * 2004-06-02 2005-12-08 Kerry Group Services International High protein, low carbohydrate pasta
US7638155B2 (en) * 2005-06-23 2009-12-29 Solae, Llc Process for making soy protein products having reduced off-flavor
DE102006050619B4 (de) * 2006-10-26 2015-03-05 Emsland-Stärke GmbH Verfahren zum Erhalt von Leguminosenproteinfraktionen, Leguminosenproteinfraktion und Verwendung derselben
WO2013186233A1 (fr) * 2012-06-12 2013-12-19 Norwegian University Of Science And Technology Composition
WO2015009225A1 (fr) * 2013-07-17 2015-01-22 Indevex Ab (Publ) Produit à base d'une composition alimentaire
CN103689325B (zh) * 2013-10-22 2015-04-15 朱金明 一种可冲食的莜面粉及其制作方法

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