BG110865A - INGREDIENTS FOR PREPARING CHICAGOES WITH SUBSTITUTES, WITHOUT SUGARS, LOW GLYCEMIC INDEX, FERTILIZER FIBERS AND METHOD FOR PREPARING WATER ADDED CHICKEN - Google Patents

Abstract

Cheesecake ingredients that contain no sugars but sweeteners. It is not necessary to use milk to make this cheesecake, just add water. The sweetener cheesecake obtained does not contain sugars or other carbohydrates that cause a serious increase in blood sugar levels, as happens with ordinary cheesecakes. As a result, water-sweetened cheesecake has a low glycemic index (GI <55). At the same time, the finished cheesecake is characterized by the presence of vegetable fibers (> 3g / 100g per product).

Description

DESCRIPTION OF THE INVENTION:

Determination of the technical scope of the invention:

The invention relates to cheesecake ingredients consisting of:

- one packet of powder mixture for cheesecake preparation

- one bag of cracked cookies

- one bag of liquid fruit glaze

The final product prepared with water does not contain sugars as defined in Annex I to Regulation 1924/2006 / EC on Nutrition and Health Requirements for Food. The new product, cooked with water, is a source of vegetable fiber and has less fat than a regular cheesecake. The new product prepared with water is distinguished as a low glycemic index product according to the method described in the Carbohydrates in Human Nutrition Manual, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

The main chemical that is found in sugars is carbohydrates. Blood sugar increases with carbohydrate intake. Increased blood sugar creates unwanted conditions in the human body and sits at the root of many diseases. The natural reaction of the body in raising blood sugar is the release of insulin from the pancreas. Insulin restores normal blood sugar.

However, because of metabolic disorders, the human body is not always able to restore sugar levels to normal limits, which is called the metabolic syndrome in modern literature. This is due to two reasons:

/ Insulin secretion due to destruction of pancreatic beta cells. This phenomenon is known as type I diabetes.

/ Insufficient secretion of insulin from the pancreas and / or decreased sensitivity of cells to insulin (insulin resistance) as a result of which cells in the human body do not absorb sugar and enter the bloodstream. This phenomenon is known as type II diabetes mellitus.

Sugars (disaccharide) used for sweetening and lactose due to the use of milk in making sweets are among the sugars in the pastry. In addition to the saccharide content, milk gives the whole product a taste because of the fat it contains.

Polyols and intensive sweeteners are most commonly used as sugar substitutes. Polyols are very common xylitol and maltitol, known for their low caloric content, which resembles the taste of sugar and is therefore not harmful to the teeth. Aspartame and sucralose are known by intensive sweeteners, known to be low in calories and add a lot more sweetness than sugar.

Milk ingredients include fats, sugars - mainly lactose and proteins, which are broken down into whey proteins and caseins. Whey concentrates or isolates with minimal or no lactose content (eg Whey Protein Concentrate or Whey Protein Isolate) are found on the market.

In relation to the above for glucose and insulin in the blood, the secretion of insulin, according to international literature, is higher in protein uptake, since proteins enhance pancreatic function. As a result, blood sugar is reduced. It is clear that milk protein is an acceptable ingredient, but not lactose.

Vegetable fibers also play an important role in human nutrition. Vegetable fibers are divided into soluble and insoluble. Soluble fibers are processed in the body, providing energy when burned, while insoluble fibers pass through the small intestines, facilitating the movement and regular emptying of the intestines and are excreted in the faeces.

The new cheesecake with sweeteners aims to minimize the increase in blood sugar. Therefore, this food product has a low glycemic index.

The glycemic index is defined as the percentage of the area under the curve that determines the amount of glucose in the test food versus the area under the curve, which determines the amount of one food product over a period of 120 minutes of consumption of the test product (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4 and ISO / FDIS 26642 - Food Products - Determination of the Glycaemic Index (GI) and Recommendation for Food Classification).

Background:

All cheesecake mixes on the market currently contain sugar, have a very low vegetable fiber content, a high fat content, and milk has to be added to make cheesecake.

Milk contains high levels of lactose, approximately 5.2% in whole milk (3.5% fat). Lactose is a disaccharide (galactose and glucose) that raises blood sugar levels.

Also, sugar is crystalline sucrose, which is disaccharide (glucose and fructose), which also raises blood sugar levels.

As all existing cheesecake mixtures contain sugar and since milk is required to make cheesecake, the blood glucose content after consumption of these products is increased due to the presence of sugars.

In addition, for all cheesecakes that are made from existing cheesecake mixes, the fat content is very high as the advice is to prepare the products with whole milk (3.5% fat).

The last two disadvantages of existing products have a negative impact on health, permanently turning a sweet into an unhealthy food product.

For ease of understanding, the following definitions are set forth:

Sugars: all monosaccharides and disaccharides present in foods with the exception of polyalcohols (Directive 90/496 / EC as regards the rules on nutrition labeling of foods). Note: The above definition also includes crystalline sugar (sucrose).

Sweeteners: food additives as defined in Dir.94 / 35 / EC of the European Parliament and of the Council of 30 June 1994 on sweeteners intended for use in food.

Nutritional / Edible Fiber: Carbohydrate polymers of three or more monomers that are not digested and absorbed by the small intestine in the human body and fall into the following categories:

- edible carbohydrate polymers naturally found in food consumed - edible carbohydrate polymers obtained from food raw materials by physical, enzymatic or chemical agents that have a beneficial effect on the body, confirmed by generally accepted scientific evidence - edible synthetic carbohydrate polymers having effect on the organism, confirmed by generally accepted scientific evidence (Directive 100/2008 / ΕΘ, amending Directive 90/496 / EEC as regards the nutrition labeling rules for food labels they, on the recommended daily dosages, the conversion rates in the energy value and the definitions).

Sugar free: The final product, according to the manufacturer's instructions, contains no more than 0.5 g of sugars per 100 g or 100 ml. (Regulation 1924/2996 / EC on nutrition and health requirements and designation on foods).

Source of dietary fiber: The finished product, according to the manufacturer's instructions, contains at least 3 g of edible fiber per 100 g or at least 1.5 g of edible fiber per 100 kcal (Regulation (EU) 1924/2996 / EC on nutrition and health requirements and designation on food.

Glycemic index: percentages of the area under the curve that determines the amount of glucose in the food under study versus the area under the curve that determines the amount of one food product over a period of 120 minutes of consumption of the product under study (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Low glycemic index: A glycemic index of less than 55. (ISO / CD 26642: 2007, Food products - Determination of the glycemic index (GI) and relevant classification).

The new cheesecake mix is ready for use with water, as it already contains the relevant technological characteristics of the milk, so that the final product is equivalent to the organoleptic properties of the mixtures made with milk.

The cheesecake prepared from the new cheesecake mixture according to the water instructions does not contain sugars as defined in the previous paragraph.

The cheesecake prepared with the new cheesecake mix is a low glycemic index food. More specifically, according to a measurement from the University of Sydney, the glycemic index of the final product is 49.

SUMMARY OF THE INVENTION

Sugar has been removed from the existing cheesecake mix. Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Polyols (xylitol, maltitol) and an intense sucralose sweetener were used to replace the sugars for sweetness, and dextrins were used to replace the volume sensation. Dextrins in cereal foods are characterized by the presence of dietary fiber.

Protein is extracted from milk powder, removing fat from the mixture using a minimal amount of lactose. The milk proteins used are whey proteins added as a powder in the product.

In detail, the contents of a cheesecake mix are as follows:

Cheesecake cream mixture: Sweeteners (xylitol, sucralose), Modified starch, Dextrins, Cheese powder, Milk proteins, Vegetable fats, Gelatin, Maltodextrin, Stabilizers, Emulsifiers, Salt, Aromatic, Citric acid, Citric acid.

Cookies: Flour, Margarine, Starch, Sweeteners (xylitol, maltitol), Dextrins, Water, Swellers, Flavors, Salt.

Fruit glaze: Water, Sweeteners (xylitol, maltitol), Fruit, Modified starch, Citric acid, Potassium sorbate, Aroma, Dye.

This content is obtained from the characteristic proportions of the ingredients: (1) the cheesecake cream mixture, (2) the biscuit swamp, and (3) the fruit glaze. More specifically, we have the following content:

1. Content of the cheesecake cream mixture with sweeteners Percentage (%) Sweeteners (xylitol, sucralose) 25-35 Modified starch 15-25 Dextrins 15-25 Cheese powder 5-10 Gelatin 4-10 Milk proteins 5-10 Vegetable fats 2-6 Maltodextrin 2-5 Stabilizers 2-5 Emulsifiers 0,01-2 The sol 0,01-2 Fragrances 0,01-2 Citric acid 0,01-2 Lactose 0,01-2 Coloring 0,01-2

The above mixture was stirred dry and packaged. Each bag has a net weight of 80-250gr.

2. Content of the biscuit marshmallow Percentage (%) Flour 25-60 Margarine 15-30 Starch 15-30 Sweeteners (xylitol, maltitol) 8-15 Dextrins 4-15 Water 3-10 Swellers 0,01-2 Fragrances 0,01-2 The sol 0,01-2

The above mixture was stirred, formed and baked in an oven, then crushed and packed. Each bag has a net weight of 80-250gr.

3. Fruit glaze content Percentage (%) Water 35-60 Sweeteners (xylitol, maltitol) 25-35 The fruit 15-25 Starch 2-10 Citric acid 0,01-2 Preservative 0,01-2 Aroma 0,01-2 Coloring 0,01-2

The above ingredients are stirred in a pot, boiled and packaged. Each bag has a net weight of 80-250gr.

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All the abovementioned ingredients in their dry form as contained in the mixture generally have the following percentage ratio:

Content of the cheesecake mixture with sweeteners Percentage (%) Sweeteners (xylitol, maltitol, sucralose) 20-30 Water 15-30 Flour 10-20 The fruit 6-15 Dextrins 4-10 Modified starch 4-10 Margarine 4-10 Starch 3-7 Cheese powder 1-5 Gelatin 1-5 Milk proteins 1-5 Vegetable fats 1-5 Maltodextrin 1-5 Stabilizers 1-5 Emulsifiers 0,1-1 The sol 0,1-1 Fragrances 0,1-1 Citric acid 0,1-1 Colors 0,01-0,1 Swellers 0,01-0,1 Preservative 0,01-0,1 Lactose 0,01-0,1

The final product is obtained as follows:

To prepare the cheesecake base, melt 35-55g margarine in a saucepan. After the margarine is melted, we remove the pan from the fire and add the contents of the bag with the cracked marshmallows. Stir until the margarine soaks into the cookies. Pour the mixture into shape, spread evenly and refrigerate for a few minutes.

Then beat the contents of the cheesecake cream pack with 350-600g water with a mixer for 2-6 minutes. Pour the cream onto the swamps. Then pour the fruit glaze on top and put the pastry in the fridge.

The end product has the following content:

Cheesecake ready Percentage (%) Water 40-60 Sweeteners (xylitol, maltitol, sucralose) 5-20 Flour 2-10 The fruit 2-10 Dextrins 3-6 Modified starch 2-5 Margarine 5-10 Starch 1-5 Cheese powder 1-5 Gelatin 0,1-1 Milk proteins 0,1-1 Vegetable fats 0,1-1 Maltodextrin 0,1-1 Stabilizers 0,1-1 Emulsifiers 0,1-1 The sol 0,1-1 Fragrances 0,1-1 Citric acid 0,01-0,1 Colors 0,01-0,1 Lactose 0,01-0,1 Preservative 0,01-0,1 Swellers 0,01-0,1

The finished product has the following nutritional qualities:

AVERAGE ANALYSIS 100 g ready product * Energy 140-220kcal Protein 2-4г Carbohydrates 18-23г From which sugars <0,5g Fat <9g Dietary fiber > 3g Sodium <200mg

* prepared according to the above instructions.

Claims (3)

CLAIMS: Claim 1: Ingredients for making cheesecake as a final product, with sweeteners, sugar-free, low glycemic index and vegetable fibers, which include: one packet of cheesecake cream powder; one bag of cracked marshmallows; one bag of liquid fruit glaze; characterized in that: (A) the cheesecake cream powder mixture has the following composition: 1. Content of the cheesecake cream mixture with sweeteners Percentage (%) Sweeteners (xylitol, sucralose) 25-35 Modified starch 15-25 Dextrins 15-25 Cheese powder 5-10 Gelatin 4-10 Milk proteins 5-10 Vegetable fats 2-6 Maltodextrin 2-5 Stabilizers 2-5 Emulsifiers 0,01-2 The sol 0,01-2 Fragrances 0,01-2 Citric acid 0,01-2 Lactose 0,01-2 Coloring 0,01-2 (B) The biscuit swamp has the following content: 2. Content of the biscuit marshmallow Percentage (%) Flour 25-60 Margarine 15-30 Starch 15-30 Sweeteners (xylitol, maltitol) 8-15 Dextrins 4-15 Water 3-10 Swellers 0,01-2 Fragrances 0,01-2 The sol 0,01-2 (C) The liquid fruit glaze has the following composition: 3. Fruit glaze content Percentage (%) Water 35-60 Sweeteners (xylitol, maltitol) 25-35 The fruit 15-25 Starch 2-10 Citric acid 0,01-2 Preservative 0,01-2 Aroma 0,01-2 Coloring 0,01-2 (D) In total, all ingredients have the following content: Content of the cheesecake mixture with sweeteners Percentage (%) Sweeteners (xylitol, maltitol, sucralose) 20-30 Water 15-30 Flour 10-20 The fruit 6-15 Dextrins 4-10 Modified starch 4-10 Margarine 4-10 Starch 3-7 Cheese powder 1-5 Gelatin 1-5 Milk proteins 1-5 Vegetable fats 1-5 Maltodextrin 1-5 Stabilizers 1-5 Emulsifiers 0,1-1 The sol 0,1-1 Fragrances 0,1-1 Citric acid 0,1-1 Colors 0,01-0,1 Swellers 0,01-0,1 Preservative 0,01-0,1 Lactose 0,01-0,1 Claim 2: Method of preparation of end product - cheesecake with sweeteners, sugar-free, low glycemic index and vegetable fibers, characterized in that the contents of the individual packets of pretzel 1 are mixed with water, and for the preparation of cheesecake base we melt in one pot of 3555g margarine; after the margarine is melted, remove the pan from the fire and add the contents of the cracked bag of claim 1; stir until the margarine soaks in the cookies, pour the mixture into shape, spread evenly and refrigerate for a few minutes; then mix with the mixer for 2-6 minutes with 350-600g of water the contents of the cheesecake cream packet of claim 1; pour the cream on the swamps. We then pour the fruit glaze from claim 1 over the top and put the pastry in the fridge. Claim 3: Cheesecake with sweet, sugar-free, low glycemic index and vegetable fiber, prepared according to the above requirements, characterized by composition: Cheesecake ready Percentage (%) Water 40-60 Sweeteners (xylitol, maltitol, sucralose) 5-20 Flour 2-10 The fruit 2-10 Dextrins 3-6 Modified starch 2-5 Margarine 5-10 Starch 1-5 Cheese powder 1-5 Gelatin 0,1-1 Milk proteins 0,1-1 Vegetable fats 0,1-1 Maltodextrin 0,1-1 Stabilizers 0,1-1 Emulsifiers 0,1-1 The sol 0,1-1 Fragrances 0,1-1 Citric acid 0,01-0,1 Colors 0,01-0,1 Lactose 0,01-0,1 Preservative 0,01-0,1 Swellers 0,01-0,1