BG110868A - Ingredients for production of end product mille-feuille with sweeteners, without sugar, with low glycemic index, with vegetable fibres and method for preparation of the end product mille-feuille with water only - Google Patents

Abstract

The present invention relates to ingredients for production of Mille-feuille, containing sweeteners and not sugar. The preparation of this Mille-feuille does not require the use of milk, it is enoughto add water. The resulting Mille-feuille does not contain sugars or other carbohydrates that cause a serious increase of the blood sugar, as usually happens with the ordinary type of Mille-feuille. As a result, the Mille-feuille prepared with water and sweetener has a low glycemic index (GI <55).

Description

The invention relates to ingredients for the preparation of Milfei, consisting of:

(a) Milf flavored pastry cream with sweeteners (b) peel (c) sweetener mix

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 is distinguished as a product with a low glycemic index 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.

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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:

V 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.

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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 calorific value, resembling sugar and having a beneficial effect on 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 connection with 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 sweetener Milf composition aims to minimize the increase in blood sugar. Therefore, this food product has a low glycemic index.

The glycemic index is defined as the percentages of the area under the curve that determines the amount of glucose in the test food versus the area under the curve that determines the corresponding amount of one food item 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).

Background

All milfoil blends currently on the market contain sugar, very low in fiber, high in fat, and milk must be added to the final milfoil.

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 milfoil mixtures contain sugar and since milk has to be added for the preparation of milfoil, the blood glucose content after consumption of these products has been increased due to the presence of sugars.

In addition, for all milfas prepared from existing milfoil mixtures, the fat content is very high since the advice is to prepare the products with whole milk (3.5% fat).

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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).

F.

Vegetable / 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 as confirmed by generally accepted scientific evidence (Directive 100/2008 / EC 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 finished product, as directed by the manufacturer, 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).

Vegetable fiber source: 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.

edible fibers per 100 kcal (Ordinance 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.

The new mildew blend contains no sugar but sweeteners and is ready for use with water since it already contains the relevant technological characteristics of the milk, so that the final milfoil product is equivalent in terms of the organoleptic properties of the blends made with milk.

The finished milf, prepared from the new mixture according to the water guide, contains no sugars.

Milf prepared with the new milf preparation 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 54.

According to measurements from clinical studies in Greek hospitals, ready-to-use mildew prepared with the new milfoil preparation has a beneficial effect on a number of biological indicators of the functioning of the human body, such as systolic blood pressure and cholesterol when part of a balanced diet the supervision of a specialist nutritionist or doctor.

The essence of invention

Sugar has been removed from the existing milfoil mixture and more specifically from the milfy flavored pastry mix. Sugar in one ·· ·· 4

food causes a feeling of sweetness, but also a feeling of volume when chewed. Polyols (xylitol) and intense sweeteners (sucralose) were used to replace the sugar in the sweetness, and dextrins of cereal foods were used to replace the volume sensation. Dextrins in cereal foods are characterized by the presence of vegetable fibers.

Protein is extracted from milk, removing fat and much lactose from the mixture. Whey protein (WPC), added as a powder to the product, is used from milk proteins.

The detailed composition is as follows:

Milk Cream: Sweeteners (Xylitol, Sucralose), Modified Starch, Dextrins, Gelatin, Milk Proteins, Maltodextrin, Vegetable Fats, Coconut Oil, Stabilizers, Emulsifiers, Fragrances, Lactose, Dye, Antioxidant.

Butter Milk Butter: Wheat Flour, Vegetable Margarine, Vegetable Oil, Salt, Fragrances

Sweetener: Dextrins, a sweetener.

This composition is obtained from the characteristic proportions of the recipe: (1) the powder mixture for the cream of milfoil, (2) the buttercream and (3) the powder mixture with a sweetener. More specifically:

1. A mixture of creamy milkshake powder Percentage (%) Sweeteners <55% Modified starch 15-35% Dextrins > 10% Milk proteins 2-15% Maltodextrin 1-10% Vegetable fats 1-10% Gelatin 1-8% Emulsifiers 0.01-4% Stabilizers 0.01-4% Coloring 0.01-4% Fragrances 0.01-4% Antioxidant 0.01-4% Lactose 0.01-3%

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

2. Milf bark puff Percentage (%) Wheat flour 35-70% Vegetable fats 1-10% Margarine 10-20% Water 15-40% The sol 0.01-3% Aroma 0.01-3%

The above mixture was stirred and baked. Content contains 3 bins of total weight

60-1OOgr

3. Mixture with sweeteners Percentage (%) Dextrins 35-70% Sucralose 0.01-3%

The above mixture was stirred dry and packaged. Each bag has a net weight of 1-15g.

The final product - Milfei is obtained in the following way: One of the three puff bark is used as a base. The powder mixture for the creamy milfoil was stirred with 350-1000ml water for 3-6 minutes. Part of the cream is poured on the bark and covered with the second bark. Pour the rest of the finished cream over the top. The third bark is crushed by hand and poured over the cream. The sweetener mixture is then sprinkled on top.

The finished milf has the following contents:

Content of the finished milf Percentage (%) Sweeteners <35% Modified starch 4-35% Flour 4-35% Dextrins > 3% Milk proteins 0,5-12% Vegetable margarine 1-12% Maltodextrin 0,5-10% Vegetable fats 0.01-10% Gelatin 0.01-10% Emulsifiers 0.001-1% Stabilizers 0.001-1% Coloring 0.001-1% Fragrances 0.001-1% Antioxidant 0.001-1% The sol 0.001-1% Lactose 0,001-0,5%

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Claims (1)

Ό V: CLAIMS: Claim 1: Ingredients for the finished product - Milk with sweeteners, sugar-free, low glycemic index and vegetable fiber, containing 1 packet of milfy powder cream mix, 1 packet of powder sweeteners and 1 packet of 3 puffs for which is characterized by the fact that: A. Milk powder confectionery powder contains at least 10% dry weight, 55% sweeteners, 0.01-3% lactose and 2-15% milk proteins; B. The powder sweetener mixture contains dextrins 35-70% and sucralose 0.01-3% on a dry weight basis. B. The three milfrey puffs contain no sugars. Claim 2: Method for the preparation of the final product - milfoil, characterized by the mixing of the pastry cream powder mixture of claim 1 with water only, namely: one of the three puff pastries of claim 1 is used as a basis, the confectionery powder mixture the mildew cream of claim 1 is stirred with 3501000ml of water for 3 - 6 minutes, one part of the cream is poured on the base and covered with the second bark of claim 1, the rest of the finished cream is poured on top; the third crust of claim 1 is crushed by hand and poured onto the cream, then the sweetener mixture of claim 1 is sprinkled on top. Claim 3: Sweeteners, sugar-free, with low glycemic index and vegetable fiber, prepared according to the above requirements and characterized by containing dextrins at least 3%, sweeteners at most 35%, lactose 0.001-0.5% and milk proteins 0.5-12%.