DE102008064423A1 - Soy bread and baking mix for soy bread - Google Patents

Abstract

Carbohydrate-poor bread, pastries, food, baking mix, which instead of conventional flour soybean meal and / or soy flakes used and can be eaten without hesitation, which is as a side effect is still healthy and helps people to lose weight or not.

Description

I. Field of application

The The invention relates to a bread or pastry or food or a dough mixture for this, which instead of conventional Cereal share such as wheat, barley, spelled etc. Soy used.

in the For the sake of simplicity, the following is always spoken only of bread, however, without reducing the scope of the invention, which is certainly also on pastries or other flour-based foods, like pizza or pasta.

II. Technical background

For traditional breads have been around for centuries, even millennia, Flour from grain, water, in addition a leavening agent like about yeast and spices, such as salt, used. Of There are also breads, olives, onions, even Bacon or other included.

loaf leads to overweight in consumers, the is now well known. Reason for this is loud The high carbohydrate content of the Montignac and Atkins diets. The Montignac diet is based on a low carbohydrate content the ingested food while the Atkins diet even zero carbs allows.

The Soybean, however, contains only about 3-15 weight percent Carbohydrates.

since few years there are so-called soybeans in the market and also corresponding baking mixtures, which in conventional z. B. wholegrain breads containing soy flour mixed in, the content usually not more than 5% of soy.

The DE 26 06 546 B1 describes a bread with debittered soy, without trypsin, whereby soy in the form of meal or semolina makes up 5-60% of the baking mixture (without water). A use of soybean meal is not provided, but there even mentioned as disadvantageous.

The US 4,109,018 describes a wheat bread with, inter alia, 3-9% soy, the US 3,497,360 describes a wheat bread with, among other things, 8-9% soy. The US 6,733,815 concerns a gluten bread, which also contains soy.

Though would be for the sake of carbohydrate reduction Bread or a baked good with much higher soy content desirable, however, results in a high soya flour content made bread a structure that differs from that of a grain-based bread and has a more cake-like consistency.

One Another disadvantage of a high soy content in the baked good is the relatively high fat content of soybean of just under 20 wt .-%, resulting in Soy as a main ingredient to a strong fat intake for leads the consumer.

• – Schrot = größer als 500 µm Partikeldurchmesser,
• – Grieß = 200–500 µm Partikeldurchmesser,
• – Dunst = 120–200 µm Partikeldurchmesser, und
• – Mehl = 14–120 µm Partikeldurchmesser.

For the purposes of the present application, the particle diameter definitions are used as follows:

• Shot = larger than 500 μm particle diameter,
• Semolina = 200-500 μm particle diameter,
• Haze = 120-200 μm particle diameter, and
• Flour = 14-120 μm particle diameter.

III. Presentation of the invention

a) Technical task

task The invention is therefore a new type of bread and a baking mix to do this, which is carbohydrate and off This reason can be eaten without hesitation, with these as a side effect is still healthy and people are losing weight or not helps.

b) Solution of the task

These The object is achieved by the features of claims 1 and 2. solved. Advantageous embodiments result from the dependent claims.

One bread according to the invention consists - in addition Water - from a proportion of soy, from ground or unmilled Soya flakes, a leavening agent, such as yeast and / or baking powder or Soda, carbon dioxide or mineral water with carbonic acid, possibly plus one or more spices. Furthermore, a milk component or milk substitute portion and an egg part.

One such bread or other baked goods already owns due the use of essentially only soybean meal as a vegetable Main ingredient a lower carbohydrate content than wheat flour or other cereal-baked bread. This carbohydrate portion can be further reduced by adding soy flour with an extremely low carbohydrate content is used which Now available in the market down to soy with carbohydrate content of less than 5%.

• – 20–50% Sojaanteil bestehend aus Sojamehl, Sojaflocken gemahlen und ungemahlen,
• – 20–40% Eier oder Eiweiß,
• – 20–40% Milchprodukte, z. B. fettarme Schlagsahne, Kaffeesahne, saure Sahne, sowie
• – Hefe oder Backpulver, ggf. verdünnt mit Wasser. Bei Verwendung von Kohlensäure oder kohlensäurehaltigem Wasser entfällt das Triebmittel Hefe oder Backpulver.

Experiments showed the best results with the following composition:

• - 20-50% soya content consisting of soy flour, ground soy flakes and unground,
• - 20-40% eggs or egg whites,
• - 20-40% dairy products, eg. B. low-fat whipped cream, creamer, sour cream, as well
• - Yeast or baking powder, if necessary diluted with water. When using carbonated or carbonated water eliminates the leavening yeast or baking powder.

It it is conceivable to use other dairy products, such as sour cream, Butter, yogurt or even milk. The dairy product can also be through Margarine be replaced, preferably low-carbohydrate margarine. This preferred variant gives a bread with a carbohydrate content of 2.77 g per 100 g of bread. That is, that 20 letters of this bread Carbohydrate content makes about as much as a single Slice of white bread. With such a dough can Baked pizza dough, pasta, snacks, rolls, cakes etc. which, from the point of view of carbohydrate content, you can eat without hesitation can, without increasing, of course, taking into account the other Ingredients.

Instead of Normal water can, as already mentioned, be carbonated staggered water can be used. In this case is less or no leavening required.

When Sodium lotion can also be used.

Of the Soya content should be at least partially, in particular 5-30%, made of soy flakes. Under soy flakes are usually previously steamed and then flat rolled soybeans, whose extent in their main plane is at least 4 or 5 mm, but its thickness is much lower, usually only approx. 1 mm.

Also the ground soy ingredients such as shot, semolina or Haze are preferably not by grinding the unprocessed Made soybean, but by grinding the soy flakes, because the so milled particles have a different consistency and a have different baking behavior than those from the squeezed soybean milled particles. Nevertheless, in addition Particles, in particular coarse particles in the form of semolina, from the uncrunched soybean are ground up. The Portions within the soya portion are preferably 50% to 100%.

additionally The percentage of egg and also of dairy product should be as high as possible kept low, on the one hand the calorie content low to keep and on the other hand a the usual cereal bread To reach as closely as possible coming structure of the baked goods.

Of the Soya may be used in addition to soybean meal or soya flakes and soybean meal contain what the baking properties, the consistency and the taste improved, in particular between 10 and 40% of the soybean.

A Improvement of taste and baking properties is achieved when debittered soy flour is used.

Around the high fat content of soybean, which in the main its high calorific value, to reduce, at least partially defatted or reduced fat soy used, its fat content only at a few percent.

the Dough can be flaxseed, sesame seed, almond flour or the like be added to improve the taste, the weight too increase and make the bread healthier.

When optimum baking temperature has reached 160 ° C, especially in the Convection oven proved. The optimal duration of the baking process approx. 30-50 Minutes.

at Beginning of the baking process can be a baking phase at a higher Temperature be provided, for. B. about 275-300 ° C, to get a thicker crust of bread.

tries with a base dough consisting of debittered and defatted soy, Eggs, low-fat whipped cream, yeast and salt gave a good rising, good tasting bread with a carbohydrate content per 100 g of about 2-3 g and a calorie content per 100 g of 144 kcal. The carbohydrate content reaches a level that barely any other food can be undercut. There is z. For example, do not include fruits that contain fewer carbohydrates. The calorie content is also low.

Of the Basic dough can also be used for a pizza base or for Pasta, such as spaghetti, macaroni, tagliatelle, Spaetzle, pelmeni, pasta in general and the like.

With little effort can be from the basic dough a pastry produce, for example by sweetening, z. B. by means Liquid sweetener or natural Sweeteners such. B. fructose or stevia. Also Savory biscuits can be prepared in such a way, eg. Chips, Pretzels etc.

One Another aspect is the use of yoghurt powder as a milk component and low-carbohydrate egg powder as egg ingredient. Such can also be a baking mix be prepared, since then all components in powder form and are durable.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 2606546 B1 [0007]
• - US 4109018 [0008]
• - US 3497360 [0008]
• - US 6733815 [0008]

Claims (21)

Baking mix or baked good, in particular bread, consisting - apart from water if necessary - of - a vegetable, mostly ground, main ingredient, - an emulsifier, especially Eianteil, especially eggs or protein, and - a leavening agent, characterized in that the main vegetable component at least 90%, better 95%, better 100%, consists of soy and in particular 20-95 wt .-%, in particular 20-50 wt .-% of the total amount (excluding the water). Baking mix or baked good according to claim 1, characterized characterized in that the baked goods at least one milk product or Contains milk substitute product. Baking mix or baked good according to one of the preceding Claims, characterized in that the soybean contains unmilled soya flakes, especially one Share of 5% to 30% of the soybean content. Baking mix or baked good according to one of the preceding Claims, characterized in that the soybean also ground soy, especially in fineness as semolina or Haze, contains. Baking mix or baked good according to one of the preceding Claims, characterized in that the proportion of ground Soya in soy content is 50% to 100%. Baking mix or baked good according to one of the claims 4 or 5, characterized in that the ground soy in the soybean made of ground soy flakes. Baking mix or baked good according to one of the preceding Claims, characterized in that the soybean also contains soya flour, especially between 50 and 100% of soybean. Baking mix or baked good according to one of the preceding Claims, characterized in that the soybean is a low-carbohydrate Soya, in particular with a carbohydrate content of less than 15%, in particular less than 10%, in particular less than 5%. Baking mix or baked good according to one of the preceding Claims, characterized in that eggs or protein 15-40 Wt .-%, in particular 15-25 wt .-%, of the total amount without Make out water. Baking mix or baked good according to one of the preceding Claims, characterized in that the milk products in a range of 20-40 wt .-% in the total batch without Water are available. Baking mix or baked good according to one of the preceding Claims, characterized in that as a milk product low-fat whipped cream, creamer, sour cream, sour cream, butter, yoghurt or milk are used. Baking mix or baked good according to one of the preceding Claims, characterized in that the milk replacement product Margarine, especially low-carbohydrate margarine, is. Baking mix or baked good according to one of the preceding Claims, characterized in that as water with Carbonated water is used and depending on Carbonic acid content of water the proportion of other Driving agent such as yeast or soda or carbon dioxide reduced or completely dispensed with this separate instillation agent becomes. Baking mix or baked good according to one of the preceding Claims, characterized in that the soya a Soybean meal can contain up to 50%. Baking mix or baked good according to one of the preceding Claims, characterized in that debittered as soy and especially soy is used. Baking mix or baked good according to one of the preceding Claims, characterized in that a sweetener, in particular liquid sweet or fructose, is included. Baking mix or baked good according to one of the preceding Claims, characterized in that the egg part of low-carbohydrate egg powder. Baking mix or baked good according to one of the preceding Claims, characterized in that the milk content made of yoghurt powder. Baking mix or baked good according to one of the preceding Claims, characterized in that the total amount exclusively from dry, in particular powdery, Ingredients consists of the only water to prepare the dough must be added. A method for producing a baked good according to any one of the preceding claims, since characterized in that the baking temperature is 150-170 ° C, in particular in a convection oven, at a baking time of 30-50 minutes. Method according to claim 20, characterized in that that at the beginning of the baking process, a baking phase, in particular from 20-30 minutes, with a much higher one Temperature, for example 230-300 ° C, in particular 275-300 ° C, is provided to crust formation to promote.