Method for preparing a low calorie food product

A food, low-calorie technology, applied in food preparation, function of food ingredients, baked food, etc., can solve the problem of limited calorie reduction

Inactive Publication Date: 2004-06-23
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, we found that the caloric reduction of foods containing polyols in the market is still limited, simply because the caloric value of the sweetener is increased by the fat with high caloric value, which usually constitutes another main ingredient of the food

Method used

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  • Method for preparing a low calorie food product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Cookies

[0039] Conventional biscuits and biscuits comprising branched maltodextrin on the one hand and FOS (fructo-oligosaccharides) on the other hand were prepared. The latter product is commercially available under the trade names ACTILIGHT or RAFTILOSE.

[0040] Ingredients (by weight, grams

[0041] step:

[0042] - Weigh out the water, ammonium bicarbonate and sodium bicarbonate and mix in a Hobart kneader at speed 1 for 5 minutes.

[0043] - Add the fat and soy lecithin and blend on speed 1 for 1 minute, then speed 2 for 4 minutes.

[0044] - Weigh out remaining powder (flour, sucrose, sodium pyrophosphate, salt and vanilla flavoring). Mix, then add them to the kneader. Blend on speed 1 for 10 minutes, stopping once in between to scrape down the sides and mixing blades of the kneader.

[0045] - Form the biscuits in a rotary mold and place them in a baking tray.

[0046] - Heating at 200° C. for 10 minutes in a rotary oven. The biscuits...

Embodiment 2

[0056] Example 2: Long Wheat Bread

[0057] Glucose syrup (control) was used to prepare long wheat bread, or branched maltodextrin was used to replace part of the syrup to prepare long wheat bread, so as to reduce the calorific value of bread.

[0058] control

Experimental sample of the present invention

ingredients used

Composition of finished product

ingredients used

Composition of finished product

(by weight)

(％)

(by weight)

(％)

milk powder

101

10.6

101

10

sucrose

300

33.5

300

32

branched maltodextrin

-

-

126

12.7

NaCl

4

0.4

4

0.4

water

83

-

40

-

NEOSORB 70 / 70*

100

7.8

118

8.8

FLOLYS E7081S*

233

21.1

132

11

VF**sugar

17...

Embodiment 3

[0080] Example 3: Preparation of a non-alcoholic fizzy soft drink

[0081] A non-alcoholic fizzy soft drink was prepared which contained sucrose on the one hand and glucose syrup and branched maltodextrin on the other hand as a complete substitute for sucrose.

[0082] control

(sucrose)

Test sample 1

(glucose syrup)

Test sample 2

(this invention)

nutritional composition

100

glucose syrup

86.42

branched maltodextrin

73.68

Aspartame

methyl ester

0.078

0.118

Acesulfame K

0.078

0.118

Lemon Spice

0.7

0.7

0.7

citric acid (dry)

1.9

1.9

1.9

Sodium Benzoate (dry)

0.09

0.09

0.09

4℃ soda

Enough 11

Enough 11

Enough 11

[0083] Sucrose: sifted commercial sugar (BEGHIN-SAY)

[0084] Glucose syrup: FLOLYS  E7081S

...

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PUM

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Abstract

The invention concerns a method for preparing a food product with reduced caloric value, characterised in that it comprises the step which consists in replacing all or part of the caloric substances of the food product with a sufficient amount with respect to the caloric value reduction, of branched maltodextrins having between 15 and 35 % of 1-6 glucoside linkages, a reducing sugar content less than 20 %, a polymolecularity index less than 5 and an average number molecular weight (Mn) up to 4500 g / mole.

Description

field of invention [0001] The object of the present invention is a method for preparing low-calorie foods by using specific sugars instead of high-calorie substances. The object of the present invention is also a low-calorie food containing such specific sugars. Background of the invention [0002] In general, consumers in industrialized countries are today seeing an increased focus on the nutritional and potential beneficial effects of food. Several reasons can be suggested here: [0003] -Increasing concerns about cancer and coronary heart disease, recent popularization of nutritional knowledge; [0004] - distrust among consumers due to the recent crisis in the agri-food industry; [0005] -Current demographic trends point to an increase in the population aged between 45-65 years, which enhances the demand for health care products, as healthy foods may enable people to live better and longer. [0006] Therefore, people have paid great efforts to replace the high-calor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D13/06A23G3/00A23G3/36A23G3/40A23G3/42A23L2/52A23L2/54A23L27/60A23L29/30A23L33/21C08B3/18
CPCA23L1/095A23G3/40A23V2002/00A21D2/186A23L1/308A23L2/54A23G3/42A23L1/24A23L2/52A23G3/36A21D13/062A23L29/35A23L27/60A23L33/21A23V2250/5114A23V2200/124A23V2200/132A23V2200/13
Inventor R·布兰德尔B·鲍希尔P·雷洛克斯
Owner ROQUETTE FRERES SA
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