BG110861A - Mixture for production of caramel custard with sweeteners, without sugar, with low glycemic index, with vegetable fibres and method for preparation of the caramel custard with water - Google Patents

Abstract

The present invention relates to ingredients for the powder custard mixture and liquid syrup with taste of caramel. To prepare the caramel custard it is necessary to use only water. The resulting caramel custard with sweeteners does not contain sugars or other carbohydrates that cause a serious increase of the blood sugar, as usually happens with the ordinary caramel custard. As a result, the caramel custard prepared with water and sweeteners has a low glycemic index (GI 3 g/100 g of product).

Description

DESCRIPTION OF THE INVENTION:

Determination of the technical scope of the invention:

The invention relates to a powder mixture which is stirred with water and after the addition of caramel syrup cream caramel is obtained.

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, made with water, is a source of vegetable fiber and has less fat than a regular caramel cream. 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:

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

Ά Insufficient secretion of insulin from the pancreas and / or reduced 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. Many polyols

Xylitol and maltitol, known for their low calorific value, resemble sugar and have 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 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 sweetener cream-caramel blend 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 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).

Background

All the cream-caramel 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 prepare the final product.

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 caramel cream mixes contain sugar and since milk is required to make caramel cream the blood glucose content after consumption of these products is increased due to the presence of sugars.

In addition, with all types of caramel cream prepared from existing cream-caramel mixtures, 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).

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 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 vegetable fibers: the final product, according to the manufacturer's instructions, contains at least 3 g of edible fibers per 100 g or at least 1.5 g of edible fibers • per 100 kcal (Ordinance 1924/2996 / EC on nutrition and health requirements and designation on foods ).

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.

Advantages of the invention:

The new cream - caramel 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.

Caramel Cream Prepared from the New Caramel Cream Blend according to the water specified for use contains no sugars.

Caramel Cream Prepared with the New Cream Caramel Blend 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 28.

According to clinical studies, cream - caramel prepared with the new cream - caramel mixture has a beneficial effect on a number of biological indicators for the functioning of the human body, such as systolic blood pressure and cholesterol, when part of a balanced diet under the supervision of a specialist nutritionist or doctor. .

9 · · to this • · · · · ·· 99

9 9 · · · · • · · · · · · · · · · · · · · · · · · 999 99 99 99 999 999

SUMMARY OF THE INVENTION

Sugar has been removed from the existing caramel cream mixture. Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Sweeteners - polyols (xylitol) were used to replace the sugar in sweetness and dextrins 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 lactose from the mixture. Whey proteins are used as whey proteins, which are added as a powder in the product.

The ingredients for the caramel cream consist of one mixture of cream powder and one caramel flavored liquid syrup. The detailed content is as follows:

Powder Cream Mixture: Sweeteners (Xylitol, Sucralose), Dextrins, Milk Proteins, Maltodextrin, Vegetable Oils, Emulsifiers, Gelling Agents, Stabilizers, Dyes, Flavors

Caramel flavored syrup: Sweeteners (maltitol), Fructo-oligosaccharides (FOS), Colors, Flavors, Preservative.

This composition is obtained from the following recipe:

Contents: Percentage (%) Sweeteners (xylitol, sucralose, maltitol) <55% Dextrins > 15% Fructo-oligosaccharides (FOS) > 5% Milk proteins 1-20% Maltodextrin 1-20% Vegetable fats 2-20%

Emulsifiers 0.01-4% Gelling agents 0.01-4% Coloring 0.01-3% Fragrances 0.01-3% Preservative 0.01-3%

The above ingredients are packaged after dry stirring, and the raw materials for the caramel-flavored liquid syrup are packed after stirring while hot.

To 75-150g total mixture, which is obtained from the above recipe, it is necessary to add 200-800ml of water and stir while hot, and then the finished product is cooled before consuming.

The resulting product has the following content:

Ready caramel cream Percentage (%) Sweeteners (xylitol, sucralose, maltitol) <25% Dextrins > 2% Fructo-oligosaccharides (FOS) > 2% Milk proteins 1-15% Vegetable fats 0,5-15% Emulsifiers 0.001-3% Gelling agents 0.001-3% Coloring 0.001-2% Fragrances 0.001-2% Preservative 0.001-2%

Claims (1)

CLAIMS: · · · · · Claim 1: Ingredients for the preparation of low-glycemic index cream and caramel sweeteners and vegetable fibers containing 1 packet of cream powder mixture and 1 packet of liquid caramel-flavored syrup, characterized by the following: A. The cream powder mixture contains at least 15% dry weight based dextrins, a maximum of 55% sweeteners and 1-20% milk proteins. B. The caramel-flavored liquid syrup contains a maximum of 70% sweeteners and at least 5% Fructo-oligosaccharides (FOS). Claim 2: Method for the preparation of the final product - caramel cream, characterized in that the mixing of the powder cream mixture of claim 1 is only with water; the liquid syrup of claim 1 is distributed into molds or small bowls; in the pan where we put 200-800ml water add 50-70g of the cream mixture; there is continuous stirring until it boils and then we remove the pan from the fire; Distribute the resulting mixture into the molds that we allow to cool; after they have cooled, put them in the fridge for at least an hour. Claim 3: Caramel with low glycemic index and vegetable fiber sweeteners, prepared according to the above requirements and characterized by containing dextrins at least 2%, sweeteners at most 25%, Fructo-oligosaccharides at least 2% and milk proteins 1 -15%.