BG110863A - CHICAGO CHICAGO CHICAGO CHICAGO TEMPERATURE, WITHOUT SUGAR, WITH LOW GLYCEMIC INDEX AND PLANT FIBERS, INGREDIENTS FOR THE PREPARATION AND METHOD OF PREPARING IT - Google Patents

Abstract

Ingredients for the preparation of chocolate flavored mousse, not containing sugars but sweetening. The use of milk does not require the preparation of this cream (mousse), but just adding water is sufficient. The resulting sweetener mousse cream contains no sugars or other carbohydrates that cause a serious increase in blood sugar levels, as is the case with ordinary mousse creams. As a result, the sweetened mousse with sweetener has a low glycemic index (GI <55). At the same time, the finished cream mousse is characterized by the presence of vegetable fibers (> 3g / 100g per product).

Description

DESCRIPTION OF THE INVENTION:

The technical scope of the invention

The invention relates to ingredients for the preparation of chocolate flavored fluffy cream (mousse), consisting of:

- one bag of cream-flavored chocolate flavoring mix one bag of syrup

The finished product prepared with water does not contain sugar as defined in Annex I to Regulation 1924/2006 / EC on Nutrition and Health Requirements for Food. The new product, prepared with water, is a source of vegetable fiber and has less fat than a regular chocolate mousse. 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. The elevated

Blood sugar creates undesirable 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:

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

F 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 to sweeten and create volume, but also 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 harmful 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.

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The new composition of chocolate flavored mousse 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 OF THE INVENTION

All cream mousse mixes currently on the market contain sugar, very low in fiber, high in fat, and milk needs to be added to the cream.

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 cream mousse mixtures contain sugar and since milk is required for the preparation of the cream, the blood glucose content after consumption of these products is increased due to the presence of sugars.

In addition, for all mousse creams that are prepared from existing cream mousse blends, 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).

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).

Advantages of the invention

The new cream mousse 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.

Cream mousse prepared from the new cream mousse mixture as specified for use with water contains no sugars.

The cream mousse prepared with the new cream mousse 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 45.

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Detailed description

Sugar has been removed from the existing cream mousse mixture. Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Polyols (xylitol, maltitol) as well as intense sucralose sweetener were used to replace the sugar in the 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 powder, removing fat and lactose from the mixture. Whey proteins are used as whey proteins, which are added as a powder in the product.

The contents of the cream mousse mixture are as follows:

Chocolate flavored cream (mousse) powder: Sweeteners (xylitol, sucralose), Cocoa, Dextrins, Modified starch, Maltodextrin, Vegetable fats, Milk proteins, Gelatin, Emulsifiers, Stabilizers, Coconut oil, Axydate, Axydate.

Chocolate flavored syrup: Sweeteners (liquid maltitol, xylitol, sucralose), Water, Dextrins, Skimmed cocoa (10-12% fat), Modified starch, Acid regulators, Flavors, Preservative, Salt, Stabilizer.

This content is obtained from the characteristic proportions of the ingredients: (1) the chocolate-flavored cream mousse mixture and (2) the chocolate-flavored syrup.

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Example implementation:

Percentage:

1. Chocolate mousse powder cream mix content Percentage (%) Sweeteners (xylitol, sucralose) <25 Cocoa powder 15-25 Dextrins > 15 Modified starch 10-15 Maltodextrin 5-10 Vegetable fats 5-10 Milk proteins 5-10 Gelatin 1-5 Emulsifiers 1-5 Stabilizers 1-5 Fragrances θζΗ

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

Chocolate flavored syrup content Percentage (%) Water 30-60 Sweeteners (liquid maltitol, xylitol, sucralose) <70 Dextrins > 30 Cocoa powder 5-10 Starch 1-5 Acidity regulators 0,01-1 Fragrances 0,01-1 Preservative 0,01-1 Stabilizer 0,01-1 The sol 0,01-1

The above ingredients are mixed in a pot, boiled and packaged. Each bag has a net weight of 3O-8Ogr.

The percentage of ingredients as a whole is as follows:

Chocolate mousse content Percentage (%) Sweeteners (xylitol, sucralose, liquid maltitol) <35 Cocoa powder 10-20 Water 4-15 Dextrins > 10 Modified starch 5-10 Vegetable fats 5-10 Maltodextrin 5-10 Milk proteins 1-5 Gelatin 1-5 Emulsifiers 1-5 Stabilizers 1-5 Fragrances 0,1-1 Preservative 0,01-0,1 Acidity regulators 0,01-0,1 The sol 0,01-0,1

The final product is obtained as follows:

With a mixer, beat the contents of the chocolate-flavored creamy mousse powder in 3-7 minutes with 250-450ml water. Then add the contents of the "chocolate flavored syrup" bag and stir for another 1 minute. Divide into 4-6 cups and refrigerate.

The percentage of the finished product is as follows:

Ready cream chocolate flavored mousse Percentage (%) Water 65-75 Sweeteners (xylitol, sucralose, liquid maltitol) <20 Cocoa 5-10 Dextrins > 3 Modified starch 1-5 Vegetable fats 1-5 Maltodextrin 1-5 Gelatin 1-5 Milk proteins 1-5 Emulsifiers 0,1-1 Stabilizers 0,1-1 Fragrances 0,1-1 Preservative 0,001-0,03 Acidity regulators 0,001-0,03 The sol 0,001-0,02

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The final product has the following nutritional qualities:

AVERAGE ANALYSIS PER 100 g 'FINISHED PRODUCT' Energy 55-120 kcal Protein 2,5-4g Carbohydrates 12-17г from which sugars <0,5g Fat <5g Dietary fiber > 3g Sodium <200mg

* prepared according to the above instructions.

Claim 1:

Ingredients for the final product - chocolate flavored fluffy cream with sweeteners, sugar-free, low glycemic index and vegetable fiber,

Claims (1)

CLAIMS: which include: one packet of chocolate-flavored cream-mousse powder and one packet of chocolate-flavored syrup, characterized in that: A. The chocolate flavored cream mousse powder powder contains 5-10% milk protein, sweeteners (xylitol, sucralose) a maximum of 25% and dextrins at least 15%; B. Chocolate flavored syrup contains sweeteners (liquid maltitol, xylitol, sucralose) of maximum 70% and dextrins of at least 30%; B. All ingredients generally contain sweeteners (xylitol, sucralose, liquid maltitol) up to a maximum of 35%, dextrins at least 10% and milk proteins 1-5%; Claim 2: Method for the preparation of the end product Chocolate flavored chocolate mousse with sweeteners without sugar, low glycemic index and vegetable fibers, characterized in that the contents of the individual packages of claim 1 are mixed with water and in particular with mix the mixer for 3-7 minutes with 250-450501 water the contents of the bag with the creamy mousse powder, chocolate flavored, then add the contents of the bag "chocolate flavored syrup" and stir for another 1 minute, then distribute in 4-6 bowls and refrigerate. Claim 3: Fluffy chocolate flavored creamy mousse, with no sugar, low> glycemic index and vegetable fiber, prepared according to the above claim, characterized in that it contains dextrins of at least 3%, sweeteners (xylitol, sucralose, liquid maltitol) a maximum of 20% and milk proteins 1-5%.