PL197945B1 - Pastry product of redyced calorific value - Google Patents

Abstract

A reduced-calorie cake of the pound cake type containing fresh eggs, fat, water and a cake powder concentrate consisting of: wheat flour, baking powder, sugar substitute fillers, intense sweetener, starch raw materials, salt, emulsifier, flavouring, characterised in that it contains 7.21 - 14.41% by weight of fat, 59.46% by weight of cake powder concentrate, wherein the cake powder concentrate contains, in addition to the known ingredients, 9 - 15% of an inulin preparation.

Description

Description of the invention

The subject of the invention is a sand cake with a reduced calorific value.

There are traditional recipes for cakes such as sandwiches, most often consisting of: various types of flour, sugar, eggs, fats, milk or water, raising agents, aromas and other flavor additives. However, these cakes are characterized by a high energy value resulting from the high content of sugar and fat, which components act as flavor and aroma carriers, determine the structure of the cakes, maintain moisture, affect the color and have a significant impact on the interaction of starch and proteins in the baking process. .

Lower energy cakes are also known, for which sugar-free powdered cake concentrates, eggs, fat and milk or water are used. However, eliminating sugar from dough concentrates and replacing it with sweeteners and filling agents does not guarantee a finished product with the characteristics of traditional dough and, at the same time, with a reduced calorific value of 30% compared to traditional doughs.

Polish patent No. 187546 describes sugar-free powdered cake concentrates, which include: wheat flour, baking powder, fillers replacing sugar, intense sweetener, starch raw materials, salt, emulsifier, flavor.

Polish patent application No. 332020 discloses a powdered dough concentrate containing: Acesulfame K sweetener, a filler and structurant polydextrose, flour raw materials, starch, one of the polyhydric alcohols: lactitol, sorbitol, isomalt, maltitol, raising agents, flavors and substances. emulsifying.

In line with current nutritional trends, there is a great demand for reduced calorie foods. Such food is defined as products whose energy value is reduced by at least 30% compared to traditional products.

The object of the invention is a sand cake with reduced calories and sensory characteristics comparable to a traditional sand cake.

Low-calorie sand cake according to the invention, containing fresh eggs, fat, water and a powdered dough concentrate consisting of: wheat flour, baking powder, fillers replacing sugar, intense sweetener, starch raw materials, salt, emulsifier, aroma, characterized in that it contains 7.21 - 14.41 wt. % fat, 59.46 wt. a powdered dough concentrate, the powdered dough concentrate containing, in addition to the known ingredients, 9-15 wt. inulin preparation.

In the dough recipe, the content of fresh eggs is 18.02 - 27.03 wt.%, Water 4.50 - 10.81 wt.%. These amounts are known in the art.

It turned out that the use of a sand cake recipe according to the invention, with a much lower fat content compared to known recipes, did not deteriorate the organoleptic properties of the dough and made it possible to obtain a product characterized by reduced caloric content and a changed structure of energy value in the direction of reducing the share of energy derived from fats for energy from carbohydrates, which is in line with current dietary recommendations.

The effect of reducing the calorific value of the dough according to the invention, by at least 30%, was also achieved thanks to the incorporation of an inulin preparation, previously not used for this type of products, into the recipe composition.

Surprisingly, it turned out that the use of the inulin preparation, in addition to the reduced caloric effect, had a positive effect on the structure of the baked sand cake. A product was obtained with sensory features comparable to the sensory features of traditional cakes.

Additionally, the inulin preparation is a source of soluble fiber, recommended in the daily diet.

Examples of recipe composition of dough concentrate

No. Ingredients in wt. l II III IV 1 2 3 4 5 6 1 Wheat flour 25.00 35.00 29.86 31.24 2 Isomalt 18.00 25.00 23.00 24.00 3 Corn starch 15.00 9.00 12.00 11.00

PL 197 945 B1 cont. table

1 2 3 4 5 6 4 Inulin preparation 15.00 9.00 12.00 13.00 5 PdliUekstzdza 15.00 10.07 12.00 9.00 6 Wheat starch 8.00 4.00 6.00 7.00 7 Emulsifier 2.59 4.00 3.00 2.00 8 Baking powder 1.00 3.00 1.50 2.00 9 Aroma 0.20 0.45 0.30 0.35 10 salt 0.10 0.30 0.20 0.25 11 Acesulfame K. 0.10 0.15 0.12 0.14 12 Citric acid 0.01 0.03 0.02 0.02

Examples of a dough recipe P r z o f e a

1.concntrat of the dough according to the order I

2. fresh eggs

3. fat

4. bydd

P r z k ł a d B

1.

2.

3. Fudge

4. bydd

P r z k ł a d C

1. dough concentrate according to example III

2. fresh eggs

3. Fudge

4. bydd

P r x l a d D 1.

2.

3. Fudge

4. by dd dough concentrate according to example 2 fresh eggs

59.46% gag. 27.03% gag.

7.21% gag. 6.30% gag.

59.46% gag. 18.02% gag. 14.41% gag.

8.11% gag.

59.46% gag. 18.02% gag. 11.71% gag. 10.81% gag.

dough concentrate gg of example 4 eggs eggs

59.46% gag.

27.03% gag.

9.01% gag.

4.50% gag.

The chewy dough, according to the recipes given in Examples A to D, was prepared according to the generally known method, consisting in thorough mixing of all ingredients, putting them into a greased mold, e.g. cake mold and baking at 180 ° C for 50 - 55 minutes.

In the examples of reduced calorie dough recipes, the following were obtained:

- in recipe A, calorific value reduction by 42% by weight

- in recipe B, calorific value reduction by 30.6% by weight.

- in the formula C reduction of calorific value by 36.1% by weight.

- in the formula D, a reduction in caloric content by 39.4% by weight.

in relation to the adopted standard of traditional sand cake (432 kcal according to Piekarska and ŁośKuczera, 1983, Composition and nutritional value of food products, PZWL, Warsaw).

Claims (1)

Patent claim Low-calorie sandwich cake containing fresh eggs, fat, water and powdered dough concentrate, which includes: wheat flour, baking powder, fillers replacing sugar, intense sweetener, starch raw materials, salt, emulsifier, flavor, characteristic % by weight of 7.21-14.41 wt. % fat, 59.46 wt. a powdered dough concentrate, the dough concentrate containing, in addition to the known ingredients, 9-15% of an inulin preparation.