USE OF LOW-GLUTEN FLOUR COMPOSITIONS FOR THE PREPARATION OF MEAT PUREE

Description

[0001] The present invention relates to the use of food-grade, low-gluten flour compositions for producing food porridge and to the food porridges produced using said composition.

[0002] There is a growing number of illnesses caused by the harmful effects of gluten on the human body. A general distinction is made between chronic intestinal inflammation in the form of an autoimmune disease (celiac disease) and gluten sensitivity, which can have various manifestations.

[0003] In the presence of celiac disease, consuming foods containing gluten leads to a severe immune reaction with symptoms such as weight loss, diarrhea, vomiting, loss of appetite, fatigue, and depression. It is estimated that approximately 1% of the population in the Western world suffers from celiac disease.

[0004] Other conditions in which gluten has negative effects on the body are collectively referred to as gluten sensitivity. The numerous symptoms observed to date include abdominal discomfort such as bloating, abdominal pain, and diarrhea, as well as headaches, migraines, lethargy and fatigue, attention deficit disorder and hyperactivity, schizophrenia, muscle pain, and bone and joint pain. Recent research shows that the gluten component gliadin increases the permeability of small intestinal cells, thus making the intestine permeable to dietary proteins. Furthermore, it is believed that the development of gluten sensitivity is promoted by frequent consumption of gluten-rich foods.

[0005] There is therefore a steadily growing proportion of the population that needs or wants to follow a gluten-free diet for health reasons. Numerous gluten-free products have been developed for this purpose. According to EC Regulation 41 / 2009, foods with a gluten content of no more than 20 mg / kg (20 ppm) may be labeled "gluten-free."

[0006] In the majority of low-gluten and gluten-free products, gluten-rich flours are replaced with low-gluten flours such as corn flour, potato flour, sweet potato flour, buckwheat flour, amaranth flour, soy flour, millet flour, quinoa flour, teff flour, or similar flours. The disadvantage of most gluten-free substitutes, however, is their high content of digestible carbohydrates, which negatively impact blood sugar levels. However, in view of the often desired low-carbohydrate diet, a comparatively low proportion of metabolizable carbohydrates is desirable. Therefore, most gluten-free substitutes are not suitable for a low-carbohydrate diet.

[0007] Although this form of diet is certainly feasible, it would be desirable to expand the selection of gluten-free and low-carbohydrate foods to facilitate the transition from a conventional diet.

[0008] A substitute for the popular porridge or gruel would be particularly desirable for people with sensitive stomachs or intestines. Bulking agents in oats, such as beta-glucans, have a soothing and beneficial effect on the gastrointestinal tract. In cases of diarrhea, the water bound in the gruel also helps balance fluid levels. Although oats are gluten-free, they are also very high in starch and therefore unsuitable for a low-carbohydrate diet. Furthermore, oats are usually grown alongside gluten-rich grains, so commercially available oats contain gluten contamination that exceeds the threshold for being labeled gluten-free.

[0009] Various gluten-free flour blends are commercially available for the production of food porridge, particularly for human nutrition. However, the majority of these porridges are based on the aforementioned high-carbohydrate flours such as buckwheat, amaranth, millet, quinoa, or teff flours and / or contain large amounts of soy flour, which severely impairs the flavor of the porridge. Furthermore, the organoleptic properties of the porridge are not always guaranteed. In particular, it is often difficult to achieve a pleasant, subtle, unobtrusive flavor in the ready-to-eat porridge while simultaneously achieving a pleasant porridge-like consistency. Flour blends often thicken too much, resulting in pasty, dough-like masses with an unpleasant mouthfeel. Other flour blends thicken slowly, or the porridge obtained upon incorporation changes its consistency very quickly and thickens considerably.

[0010] With regard to the tasks and areas for improvement explained above, the following examples are state of the art.

[0011] GB869202A discloses animal feed concentrates containing a suspension and / or solution of citric acid and / or one or more of its acid salts in water or in an aqueous liquid such as milk in a specific amount. The addition of citric acid and / or one or more of its acid salts to the feed concentrates is intended primarily to aid digestion in young mammals and prevent the occurrence of developmental disorders.

[0012] EP2636316A1 discloses a muesli bar and comparable solid products consisting of a cereal base and 20 to 40 wt.% of a linseed component, and having an alpha-linolenic acid content of 4 to 8 g per 100 g. A second aspect of this invention relates to a cereal product in a specific embodiment, wherein the cereal product has a total alpha-linolenic acid content of 1.0 to 2.5 g per 100 g. In a preferred embodiment, the cereal product is packaged in a hermetically sealed package under a modified atmosphere. The invention disclosed in CA2466300A1 relates to the field of oilseed refining and processing of oilseeds, in particular the production of a functional fiber linseed flour product from linseed for use in foods, beverages, and nutritional supplements for humans and animals.The invention encompasses a functional fiber flaxseed product with a high content of soluble and insoluble fiber, omega-3 fatty acids, proteins, phytosterols, lignans, and antioxidants, and a low content of digestible carbohydrates, saturated and trans fats; with properties suitable for improving the blending, sheeting, extrusion, baking, frying, and roasting properties of food and beverages, as well as animal feed products, without adversely affecting palatability or appearance characteristics; and with a significantly extended shelf life compared to prior art functional fiber products. The invention also encompasses a process for producing the functional fiber oilseed product using high-pressure and high-temperature blending and extrusion equipment and high-temperature solvent extraction systems.

[0013] DE202016100718U1 discloses a low-gluten breadcrumb composition which consists of at least 90% by weight, based on the total weight of the composition, of the following components: a) 10 to 80% by weight, based on the total weight of the composition, of coconut flour as component A; b) 20 to 90% by weight, based on the total weight of the composition, of at least one flour or meal from a tree nut or oilseed other than coconut as component B, wherein component B has a gluten content of a maximum of 0.1% by weight and a protein content of at least 20% by weight.

[0014] The present invention is therefore based on the object of providing low-gluten flour compositions that can be easily processed into an organoleptically advantageous, ready-to-eat food porridge with a low content of metabolizable carbohydrates. In particular, the flour composition should, when incorporated into water or aqueous liquids, reproducibly provide a porridge-like consistency comparable to oat porridge and should not thicken to an unpleasant doughy, pasty consistency. Furthermore, the flour composition should, when incorporated into water or aqueous liquids, be able to completely absorb the liquid and should not separate again. In addition, the flour composition should, when producing the porridge, i.e.when added to water or aqueous drinks, they swell rapidly, so that a ready-to-eat food pulp is obtained quickly, preferably within 2 to 3 minutes and in a reproducible manner, which does not thicken or only slightly thickens.

[0015] It has now surprisingly been found that these and other objects are achieved by low-gluten flour compositions suitable for foodstuffs, which consist of at least 80% by weight, in particular at least 90% by weight, based on the total weight of the flour composition, of the following components A, B and optionally C, the total amount of components A and B being at least 50% by weight and in particular at least 60% by weight, based on the total weight of the composition: a. at least one flour or meal component A, selected from golden linseed flour, golden linseed meal, chia seed flour and chia seed meal, with the proviso that the flour or meal component A consists of at least 30% by weight, in particular at least 50% by weight of component A, flour or meal of golden linseed or chia with an oil content of less than 20% by weight; b. at least one flour as component B, which is selected from flours of tree nuts, flours of an oilseed other than golden linseed and chia from non-legumes, flours of pseudocereals and flours from seeds of gluten-free sweet grasses, wherein component B has a gluten content of not more than 0.1% by weight; c. optionally one or more coarse food components as component C, which have a gluten content of not more than 0.1% by weight.

[0016] Accordingly, the present invention relates to the low-gluten, in particular gluten-free, flour compositions suitable for food use described here and below for the production of ready-to-eat food porridges.

[0017] The present invention further relates to a process for the production of ready-to-eat food porridges, in which at least one of the low-gluten, in particular gluten-free, flour compositions suitable for foodstuffs described here and below, having a gluten content of not more than 0.1% by weight, which consists of at least 80% by weight, based on the total weight of the flour composition, of the following components A, B and optionally C, wherein the total amount of components A and B makes up at least 50% by weight, based on the total weight of the composition, is used: a. at least one flour or meal component A, selected from golden linseed flour, golden linseed meal, chia seed flour, chia seed meal, with the proviso that the flour or meal component A consists of at least 30% by weight, in particular at least 50% by weight of component A, flour or meal of golden linseed or chia with an oil content of less than 20% by weight; b. at least one flour as component B, which is selected from flours from nuts, flours from an oilseed other than golden linseed and chia from non-legumes, flours from pseudocereals, and flours from seeds of gluten-free sweet grasses, wherein component B has a gluten content of not more than 0.1% by weight; c. optionally one or more coarse food components as component C, which have a gluten content of not more than 0.1% by weight; in water or a water-containing drink.

[0018] The invention also relates to the ready-to-eat food porridges obtainable by the process described here and below, comprising a flour composition having a gluten content of at most 0.1% by weight, which consists of at least 80% by weight, based on the total weight of the flour composition, of the following components A, B and optionally C, the total amount of components A and B being at least 50% by weight, based on the total weight of the composition: a. at least one flour or meal component A selected from golden linseed flour, golden linseed meal, chia seed flour, chia seed meal, with the proviso that the flour or meal component A consists of at least 30% by weight, in particular at least 50% by weight of component A, of flour or meal of golden linseed or chia with an oil content of less than 20% by weight; b. at least one flour as component B, which is selected from among flours from nuts, flours from an oilseed other than golden linseed and chia from non-legumes, flours from pseudocereals, and flours from seeds of gluten-free sweet grasses, wherein component B has a gluten content of not more than 0.1% by weight; c. optionally one or more coarsely divided food components as component C, which have a gluten content of not more than 0.1% by weight; and water or an aqueous beverage, wherein the amount of flour composition and water is selected such that the total amount of components A and B is in the range of 10 to 150 g per kg of water or aqueous beverage; and the use of these food porridges for human nutrition. The invention is defined by the appended claims.

[0019] The flour compositions according to the invention are low in gluten and, in particular, gluten-free and contain only a small proportion of usable carbohydrates. The proportion of usable carbohydrates will typically not exceed 20% by weight, in particular 15% by weight, and especially 10% by weight, based on the constituents of the flour composition, and is typically in the range of 0.5 to 20% by weight, in particular in the range of 2 to 15% by weight, or in the range of 2 to 10% by weight, based on the constituents of the flour composition. Accordingly, the food pulps obtainable using the flour compositions according to the invention are low in gluten or gluten-free and have a low content of usable carbohydrates. In addition, the food pulps obtainable using the flour compositions according to the invention have advantageous organoleptic properties, in particular an appealing taste and a pleasant mouthfeel.Due to the high content of mucilage polysaccharides in component A, as with oat-based food porridges, it is ensured that the food porridges according to the invention have an anti-irritant effect in the gastrointestinal tract and can be used as a swelling relaxant and as an anti-diarrheal and also for the treatment of irritations of the stomach and intestines [see R. Hänsel, Pharmacognosy - Phytopharmacy, 6th edition, Springer-Verlag, Berlin Heidelberg, New York 1999, pp. 370-372].

[0020] Surprisingly, the sole use of component A, i.e., golden linseed flour, partially defatted golden linseed flour, chia flour, and / or partially defatted chia flour, does not produce appealing food porridges suitable as substitutes for porridge or gruel. Rather, the sole use of these components results in food porridges with a very one-sided flavor and unsatisfactory mouthfeel. Only by using at least one additional component B, which consists of a gluten-free and preferably low-carbohydrate flour, can appealing food porridges be obtained. In this way, the mouthfeel can be greatly improved and the flavor rounded off. In contrast to the present invention, the use of non-defatted golden linseed flour does not result in a porridge, but rather in a mass with a dough-like, sticky consistency and an unpleasant mouthfeel, which has a dominant flavor of flax.The dark flax which is variously suggested for the production of porridge is also not suitable, or only in smaller doses, for the production of porridge with a pleasant mouthfeel, since corresponding flour compositions lead to sticky, dough-like, sometimes inhomogeneous pastes which sometimes thicken considerably.

[0021] For the purposes of this invention, low-gluten compositions or compositions with a low gluten content are understood to mean compositions that have a gluten content of a maximum of 0.1% by weight. Flour compositions referred to here as gluten-free have a gluten content of a maximum of 20 ppm.

[0022] In contrast to dietary fiber, usable carbohydrates are all carbohydrates that are essentially completely metabolized in the human organism and used to generate energy.

[0023] The term "fat content" refers to the triglyceride content of an ingredient.

[0024] The term "suitable for human consumption" refers to substances which, possibly after a processing step such as cooking or baking, are in principle suitable for human consumption, i.e. for human nutrition.

[0025] The term "partially deoiled" refers to flours and meal from oilseeds whose natural content of triglycerides (fats and oils) has been reduced, e.g., by removing the fat or oil-containing components of the seeds during grinding or by reducing the fat content in another way, e.g., by pressing.

[0026] Non-leguminous oilseeds, or oil seeds, are oilseeds, i.e., oil-containing seeds, from plants that do not belong to the legume family. These include primarily sunflowers, flax, sesame, poppy (especially blue and grey poppy), rapeseed, and pine nuts.

[0027] The term "golden flax" or "golden linseed" used here refers to a yellow flax seed (also called yellow linseed) that, unlike "regular" flax seed (also called brown flax seed), has a milder flavor due to its lower cyanide content. Golden flax is also characterized by a higher content of mucilaginous polysaccharides compared to dark flax.

[0028] Nuts, commonly referred to as "nuts" and "kernels," are the seed-storing tissues of crops that fall under the generic term "seeded fruit." Seeded fruit encompasses the spectrum from the seeds of gymnosperms to the seeds of angiosperms with a woody and inedible pericarp, which are harvested as fruit (Lieberei, R., Reisdorff, C., Franke, W., Nutzpflanzenkunde, 7th edition 2007, Georg Thieme Verlag KG Stuttgart). Suitable nuts within the meaning of the invention include, for example, Stone fruits such as almonds, coconuts, apricot kernels, mango kernels, pomegranate kernels, peach kernels, pumpkin kernels, grape kernels, raspberry kernels, blackberry kernels, avocado kernels, pecans and pistachios, nuts such as walnuts, chestnuts, hazelnuts, beechnuts, acorns, hemp nuts, macadamia nuts, stone nuts and water chestnuts, as well as mesocarp nuts which also belong to the nuts morphologically, such as peanuts.

[0029] Cashew nuts, pine nuts, Brazil nuts, pili nuts and tiger nuts are also referred to as nuts.

[0030] The low-gluten and gluten-free flour compositions of the present invention contain, as component A, chia seeds and / or golden linseed in the form of flour or meal or meal / flour mixtures. According to the invention, it has proven advantageous if at least 30% by weight, preferably at least 50% by weight, and in particular at least 70% by weight of component A, based on its total weight, consists of partially defatted flour or meal of chia and / or golden linseed. These partially defatted products typically have a triglyceride content of less than 25% by weight, e.g., in the range from 5 to <25% by weight, in particular in the range from 5 to 20% by weight.

[0031] In particular, component A is selected such that it contains less than 25% by weight, e.g. in the range from 5 to <25% by weight, in particular in the range from 5 to 20% by weight, based on the total amount of component A, triglycerides. This can be achieved, for example, by at least 30% by weight, in particular at least 50% by weight, of component A consisting of the presscake resulting from the production of chia oil from chia seeds or the presscake resulting from the production of linseed oil from golden linseed, or a mixture thereof. Specifically, at least 80% by weight of component A consists of the presscake resulting from the production of chia oil from chia seeds or the presscake resulting from the production of linseed oil from golden linseed, or a mixture thereof, or such presscakes are used as the sole component A. However, it is also possible to use non-deoiled products, e.g. in a mixture with the partially deoiled products.

[0032] Component A is characterized by its high content of mucilage polysaccharides. Mucilage polysaccharides are polysaccharides that form hydrogels with water and are therefore referred to as hydrocolloids. The most important property of mucilage polysaccharides is their pronounced swellability and water absorption capacity. The mucilage polysaccharide content is typically at least 15 wt.%, in particular at least 25 wt.%, e.g., in the range of 15 to 50 wt.%, in particular in the range of 25 to 40 wt.%, based on the total weight of component A. The mucilage polysaccharide content can be estimated by determining the swelling index, as described below.

[0033] It has proven advantageous if component A consists of at least 50% by weight, in particular at least 60% by weight, of flour and / or meal of golden linseed. In particular, component A consists of at least 50% by weight, especially at least 60% by weight, of flour and / or meal of partially deoiled golden linseed.

[0034] In a preferred embodiment of the invention, component A consists of 50 to 95 wt.%, in particular 60 to 90 wt.%, flour and / or meal of golden linseed and 5 to 50 wt.%, in particular 10 to 40 wt.%, flour and / or meal of chia seeds. In this further preferred embodiment, preferably at least 50 wt.%, in particular at least 70 wt.%, are selected from partially defatted flours and / or meal.

[0035] In a further preferred embodiment of the invention, component A consists of at least 90% by weight, in particular at least 95% by weight, of flour and / or meal of golden linseed. In particular, component A then consists of at least 50% by weight, especially at least 70% by weight, of flour and / or meal of partially deoiled golden linseed.

[0036] The proportion of component A in the flour compositions according to the invention is preferably in the range from 10 to 90% by weight, in particular in the range from 15 to 80% by weight, particularly preferably in the range from 20 to 75% by weight and especially in the range from 30 to 70% by weight, based on the total weight of the flour compositions.

[0037] The particle size of component A, determined by sieving, is typically in the range of 0.05 to 2.5 mm, in particular 0.05 to 1 mm, i.e., at least 90% by weight of the particles have a particle size within these ranges. Component A preferably contains at least 50% by weight, in particular at least 70% by weight, based on its total weight, of at least one flour with a particle size below 700 µm, in particular below 500 µm.

[0038] In a preferred embodiment, component A has a broad particle size distribution, with preferably at least 50 wt.%, e.g., 50 to 95 wt.% of component A, having particle sizes below 500 µm and up to 50 wt.%, e.g., 5 to 50 wt.%, having particle sizes in the range of 500 to 2500 µm. In this way, a particularly pleasant mouthfeel can be achieved in the finished food pulp.

[0039] Component B is, in particular, flour from a tree nut and / or flour from a non-legume oilseed other than golden linseed and chia. These flours may also be partially defatted flours, e.g., presscake, such as that resulting from the deoiling of the tree nut or oilseed.

[0040] According to the invention, component B is low in gluten and has a gluten content, based on the total weight of component B, of a maximum of 0.1 wt.%, in particular a maximum of 0.01 wt.% (100 ppm), and especially a maximum of 20 ppm. In other words, component B is based in particular on nuts or oilseeds or mixtures thereof that are naturally low in gluten and specifically gluten-free, and whose natural gluten content does not exceed the limits specified here. Furthermore, component B contains no or no significant gluten-containing contaminants in order to comply with the specified limits.

[0041] Gluten-free pseudocereals such as amaranth, quinoa, or buckwheat, as well as seeds of gluten-free grasses such as millet or teff, can also be considered as component B. Due to their comparatively high content of usable carbohydrates, the proportion of such flours generally does not exceed 50% by weight, based on the total amount of component B. In particular, the composition according to the invention consists of at least 80%, especially at least 90%, based on the total weight of component B, exclusively of flours from nuts or oilseeds or mixtures thereof.

[0042] Flours from nuts and non-leguminous oilseeds with a naturally low gluten content suitable as component B according to the invention include, for example, almond flour, coconut flour, dark linseed flour, pumpkin seed flour, sesame flour, poppy seed flour, walnut flour, pecan nut flour, hazelnut flour, macadamia nut flour, pistachio flour, Brazil nut flour, grape seed flour, cashew kernel flour, pomegranate kernel flour, raspberry kernel flour, hemp flour, rapeseed flour, blackberry kernel flour, avocado kernel flour, pili nut flour, chestnut flour, pine kernel flour, apricot kernel flour, tiger nut flour, camelina flour, mango kernel flour, sunflower flour, and mixtures thereof. Flours from these nuts or oilseeds can be used alone or, preferably, as a mixture of at least two different nuts and / or oilseeds as component B.Flours suitable as component B according to the invention are also amaranth, quinoa, millet, buckwheat and teff, which are preferably not used alone, but only in combination with one or more of the aforementioned flours.

[0043] Preferably, component B consists of at least 50% by weight, based on the total weight of component B, of one of the following flours or a mixture of these flours: almond flour, coconut flour, hazelnut flour, walnut flour, pecan flour, macadamia nut flour and sunflower flour.

[0044] The aforementioned flours of component B may also be products from which the fiber content has been reduced and the protein content has been enriched. In the case of hemp flour, for example, it may also be hemp protein. Hemp protein is hemp flour from which the fiber content has been reduced and the protein content has been enriched. Similar products are also known for almonds.

[0045] The proportion of component B in the flour compositions according to the invention is preferably in the range from 10 to 90% by weight, in particular in the range from 15 to 80% by weight, particularly preferably in the range from 20 to 75% by weight and especially in the range from 30 to 70% by weight, based on the total weight of the flour compositions.

[0046] The weight ratio of component A to component B in the flour composition according to the invention is generally in the range of 1:9 to 9:1, frequently in the range of 1:4 to 4:1, in particular in the range of 1:3.5 to 3.5:1 and especially in the range of 3:7 to 7:3.

[0047] In particular, component B consists of B1 50 to 100% by weight or 50 to 95% by weight, in particular 60 to 100% by weight or 60 to 95% by weight, based on the total weight of component B, of one of the following flours or a mixture of these flours: almond flour, coconut flour, hazelnut flour, walnut flour, pecan flour, macadamia nut flour and sunflower flour, and B2 optionally 0 to 50 wt.% or 5 to 50 wt.%, in particular 0 to 40 wt.% or 5 to 40 wt.%, based on the total weight of component B, of one of the following flours or a mixture of these flours: dark linseed flour, pumpkin seed flour, sesame flour, poppy seed flour, pistachio flour, Brazil nut flour, grape seed flour, cashew seed flour, pomegranate seed flour, raspberry seed flour, hemp flour, rapeseed flour, blackberry seed flour, avocado seed flour, pili nut flour, chestnut flour, pine kernel flour, apricot kernel flour, tiger nut flour, peanut flour, camelina flour and mango kernel flour, B3 optionally 0 to 50% by weight or 5 to 50% by weight, in particular 0 to 20% by weight or 0 to 10% by weight, based on the total weight of component B, of one of the following flours or a mixture of these flours: amaranth flour, quinoa flour, teff flour, buckwheat flour and millet flour.

[0048] Examples of particularly preferred ingredients B are almond flour, coconut flour, hazelnut flour, walnut flour, pecan flour, macadamia nut flour, poppy seed flour and sunflower flour as well as the following flour mixtures: coconut flour + almond flour, coconut flour + hazelnut flour, coconut flour + walnut flour, coconut flour + pecan flour, coconut flour + macadamia nut flour, coconut flour + sunflower flour, coconut flour + peanut flour, coconut flour + hemp flour, coconut flour + sesame flour, coconut flour + pistachio flour, almond flour + hazelnut flour, almond flour + walnut flour, almond flour + pecan flour, almond flour + macadamia nut flour, almond flour + sunflower flour, almond flour + peanut flour, almond flour + hemp flour, almond flour + sesame flour, almond flour + pistachio flour, almond flour + poppy seed flour, coconut flour + almond flour + hazelnut flour, coconut flour + almond flour + walnut flour, coconut flour + almond flour + pecan flour, coconut flour + almond flour + macadamia nut flour, Coconut flour + almond flour + sunflower flour, Coconut flour + almond flour + peanut flour,Coconut flour + almond flour + hemp flour, coconut flour + almond flour + sesame flour, coconut flour + almond flour + pistachio flour.,

[0049] The particle size of component B, determined by sieving, is typically in the range of 0.05 to 1 mm, in particular 0.05 to 0.7 mm, i.e., at least 90% by weight of the particles have a particle size within these ranges. Component B preferably contains at least 90% by weight, based on its total weight, of at least one flour with a particle size below 700 µm, in particular below 500 µm.

[0050] Component B is protein-rich and has a protein content of at least 20 wt.%, in particular at least 25 wt.%, and especially at least 30 wt.%. Naturally, the protein content of component B depends on the protein content of the tree nuts or oilseeds used to obtain the flour, but also on the flour processing. The upper limit of the protein content can be up to 60 wt.% and is advantageously in the range of 25 to 60 wt.%, and in particular in the range of 25 to 58 wt.% or 30 to 58 wt.%.

[0051] The nuts and oilseeds used as component B often have a comparatively high fat content. For use in the production of food pulp, flours whose oil or fat content, i.e., the triglyceride content, has been reduced through partial defatting can also be used. The flours listed under B1 can be used both in their non-defatted, full-fat form and in their partially defatted form. The flours listed under B2 are often used in partially defatted form, but can also be used in their full-fat form.

[0052] It has proven advantageous if component B consists of at least 50% by weight, in particular at least 70% by weight, especially at least 90% by weight, based on the total weight of component B in the composition according to the invention, of one or more flours with a fat content of a maximum of 30% by weight, in particular a maximum of 20% by weight, based on the dry matter of the flour(s). The flours with a low fat content can be partially defatted flours or flours with a naturally low fat content.

[0053] The term "dry mass" refers to the mass of the component less the water content. Dry mass can be determined in a conventional manner by drying at 100°C to constant weight.

[0054] The flour compositions according to the invention can contain one or more coarse-particle food components as component C, which have a gluten content of a maximum of 0.1 wt.%, in particular a maximum of 0.01 wt.% (100 ppm), and especially a maximum of 20 ppm. These food components differ from the aforementioned food components A and B, particularly with regard to their particle size. They impart a fuller mouthfeel to the food porridges produced from these flour compositions and create a so-called crunch effect.

[0055] The particle size of component C, determined by sieving, is typically above 1 mm, e.g. in the range of > 1 to 20 mm, in particular > 1 to 15 mm, ie at least 90 wt.% of the particles have a particle size in these ranges.

[0056] Examples of coarse food ingredients suitable as ingredient C include whole or coarsely chopped nuts, such as almonds, e.g. in chopped, slivered or sliced ​​form, coconut, e.g. in chopped, slivered or sliced ​​form, other nuts, such as walnuts, hazelnuts, Brazil nuts, peanuts, cashews, e.g. in chopped, slivered or sliced ​​form, cocoa nibs, soy flakes, dried fruit pieces, such as apple pieces, pear pieces, mango pieces, papaya pieces, berries in whole or chopped form, e.g.Raisins, currants, raspberries, strawberries, wild berries, cranberries, goji berries, dried vegetable pieces such as carrot pieces, celery pieces, zucchini pieces, leek pieces, onion pieces, bell pepper pieces, tomato pieces, coarsely chopped chocolate, coarsely chopped pastries, whole or coarsely chopped peanuts and whole or coarsely chopped seeds of oilseeds such as brown linseed, golden linseed, sunflower seeds, poppy seeds, pumpkin seeds, hemp seeds, chia seeds, pine nuts and the like.

[0057] If included, the proportion of component C is generally 5 to 50 wt.%, in particular 10 to 40 wt.%, especially 15 to 35 wt.%, based on the total weight of the flour composition.

[0058] In a preferred embodiment A of the invention, the flour composition consists of at least 80 wt.%, in particular at least 85 wt.% and especially at least 90 wt.%, based on the total weight of the flour composition, of the following components: a. 10 to 90 wt.%, in particular 20 to 80 wt.%, especially 70 to 30 wt.%, based on the total weight of the flour composition, of component A; b. 10 to 90 wt.%, in particular 20 to 80 wt.%, especially 70 to 30 wt.%, based on the total weight of the flour composition, of component B.

[0059] In this embodiment A, the flour composition preferably contains less than 5% by weight of component C and substantially no component C or less than 1% by weight, in each case based on the total weight of the flour composition.

[0060] In a further preferred embodiment B of the invention, the flour composition consists of at least 80 wt.%, in particular at least 85 wt.% and especially at least 90 wt.%, based on the total weight of the flour composition, of the following components: a. 10 to 90 wt.%, in particular 20 to 75 wt.%, especially 30 to 65 wt.%, based on the total weight of the flour composition, of component A; b. 10 to 85 wt.%, in particular 20 to 75 wt.%, especially 30 to 60 wt.%, based on the total weight of the flour composition, of component B; c. 5 to 50 wt.%, in particular 10 to 40 wt.%, especially 15 to 35 wt.%, based on the total weight of the flour composition, of component C.

[0061] In addition to the aforementioned components A, B and optionally C, the flour compositions according to the invention may contain up to 20% by weight, but in particular not more than 15% by weight or not more than 10% by weight, based on the total weight of the flour composition, one or more components suitable for foodstuffs which are different from the aforementioned components A, B and C.

[0062] The other ingredients, hereinafter also referred to as ingredients D, include the food ingredients listed in Group D1 below, namely psyllium and psyllium products, such as psyllium husks. If desired, the food ingredients listed in Group D1 will typically be contained in the flour compositions in a total amount of 0.1 to 10% by weight, based on the total weight of the flour composition.

[0063] The other components D also include the food components listed in the following group D2: Flavoring ingredients, for example natural or nature-identical flavorings, e.g. spices in finely divided, dried or freeze-dried form, for example nutmeg, chervil, parsley, mace, garlic, pepper, chili spice, basil, oregano, curry, lemon peel, star anise, caraway, savory, marjoram, onions, vanilla, cinnamon, or fruit powders such as orange powder, strawberry powder, raspberry powder, cherry powder, blueberry powder, lemon powder, cranberry powder, banana powder, passion fruit powder, pear powder, apple powder and blackcurrant powder; sweeteners, e.g. sugar alcohols such as erythritol, xylitol, sorbitol, mannitol, lactitol or isomalt, further sweeteners such as cyclamate, saccharin, stevia (steviol glycosides), sucralose, aspartame, inulin, isomalooligosaccharides, oligofructoses and other sweet-tasting oligosaccharides; powdered protein products, e.g.Collagen powder, powdered collagen hydrolysate and gelatin powder; powdered fats, such as cocoa butter powder and butter powder; dairy products, such as milk powder, cream powder, whey protein powder and casein powder; powdered egg products, such as whole egg powder, egg yolk powder and egg white powder; plant fibers suitable for food (dietary fibers), for example fruit and vegetable fibers, such as citrus fibers, bamboo fibers, potato fibers, orange fibers, apple fibers and pea fibers, but also cellulose fibers approved for food use.

[0064] If desired, the food ingredients mentioned in group D2 will typically be present in the flour compositions in a total amount of 0.1 to 20 wt.%, in particular in a total amount of 0.5 to 15 wt.%, based on the total weight of the flour composition.

[0065] The other components D also include the food components listed in the following group D3: Vitamins such as vitamin C, vitamin A, vitamin D, and vitamin E, preferably in powder form; minerals such as table salt, calcium, magnesium, and zinc salts suitable for human nutrition, e.g. sulfates, chlorides, gluconates, lactates, citrates, acetates, fumarates, valerates, ascorbates, glutarates, cysteinates, and malates; amino acids such as glutamine, lysine, leucine, arginine, and isoleucine; thickeners such as locust bean gum, guar gum, agar, and alginates; acidulants such as citric acid, malic acid, and gluconic acid; preservatives such as ascorbic acid.

[0066] If desired, the food ingredients mentioned in group D3 will typically be present in the flour compositions in a total amount of 0.1 to 5% by weight, in particular in a total amount of 0.5 to 15% by weight, based on the total weight of the flour composition.

[0067] In addition to the aforementioned components A, B and optionally C and / or D, the flour compositions according to the invention generally contain no or not more than 10% by weight, in particular not more than 5% by weight, and especially not more than 1% by weight, based on the total weight of the flour composition, of components which are different from the aforementioned components A, B, C and D.

[0068] The components of the flour compositions are generally combined such that the combination of components A and B in the flour composition, as determined according to PhEur at 22 °C, has a swelling index in the range of 3 to 30 ml / g. The swelling index can be determined by the skilled person through routine experiments. If necessary, the swelling index of components A and B can be determined separately for guidance beforehand and then components A and B can be combined such that the combination has the desired swelling index in the range of 3 to 30 ml / g.

[0069] To determine the swelling number, either 0.5 g or 1 g of the substance to be determined is pre-dissolved or suspended in 1 ml of ethanol. The mixture is transferred into a 25 ml graduated cylinder with 0.5 ml graduations and a PE stopper. After adding 25 ml of water, the cylinder is shaken vigorously. Within the first hour of preparing the mixture, shake vigorously again every 10 minutes. After 3 hours, the achieved swelling volume is read. The experiment is repeated 5 times, and the mean value is calculated. The measurement is carried out at ambient temperature (22°C).

[0070] It should be noted that the swelling index of components A and B generally decreases with increasing particle size of the component. For example, the swelling index of golden linseed flour, like that of chia flour, is inversely proportional to the degree of grinding of the flour and thus to its particle size. For partially defatted golden linseed flour, for example, swelling indexes between 22 and 52 ml / g were measured, with the lowest value being measured at a grain size of over 0.8 mm and the highest value at a grain size of 0.1 to 0.5 mm. To formulate a tasty porridge or slime based on partially defatted golden linseed flour and / or partially defatted chia flour, both coarsely ground products such as meal (1 to 2.5 mm grain size) and very finely ground flours (0.05 to 0.5 mm grain size) can be used.

[0071] The flour compositions according to the invention preferably contain less than 15% by weight of soy products, based on the total amount of dry ingredients of the composition according to the invention.

[0072] The flour compositions according to the invention preferably contain less than 20% by weight of sugar alcohols, such as erythritol, xylitol, sorbitol, mannitol, lactitol or isomalt.

[0073] The flour compositions according to the invention preferably contain less than 20% by weight of inulin.

[0074] Due to their constituents, the flour compositions according to the invention are low in carbohydrates and preferably contain a maximum of or less than 20% by weight, in particular a maximum of or less than 15% by weight, of usable carbohydrates, i.e., carbohydrates metabolizable by the human organism. The carbohydrate content results from the combination of the type and amount of components A, B, and optionally C and / or D.

[0075] Due to their constituents, the flour compositions according to the invention are preferably also low-fat and contain no more than 35% fat by weight, in particular a maximum of 30% fat by weight, especially a maximum of 25% fat by weight, based on the total weight of the flour composition. The fat content results from the combination of the type and amount of constituents A, B, and optionally C and / or D.

[0076] Preferably, the components of the flour compositions according to the invention are selected so that the following nutrient profile results: ≤ 20 wt.%, e.g. 0.5 to 20 wt.%, in particular 1 to 15 wt.%, or 2 to 10 wt.%, based on the constituents of the flour composition, usable carbohydrates, < 35 wt.%, in particular a maximum of 30 wt.%, especially a maximum of 25 wt.% fat, e.g. 1 to < 35 wt.%, in particular 1 to 25 wt.% fat, especially 2 to 20 wt.% fat, 1 to 50 wt.% protein, whereby all % figures given here are based on the dry mass of the flour composition. The following nutrient profile typically results for the porridge: ≤ 10 wt.%, e.g. B. 0.1 to 10 wt.%, in particular 0.2 to 7 wt.%, or 0.4 to 5 wt.%, based on the components of the flour composition, usable carbohydrates, < 15 wt.%, in particular a maximum of 12 wt.%, especially a maximum of 10 wt.% fat, e.g. 0.1 to < 15 wt.%, in particular 0.1 to 12 wt.%, especially 1 to 10 wt.% fat, 0.5 to 25 wt.% protein, whereby all percentages given here relate to the porridge.

[0077] The flour compositions according to the invention can be processed into a slurry in the usual way. For this purpose, a flour composition according to the invention is incorporated in water or into a water-containing beverage, for example a diluted fruit juice such as diluted apple juice, nut milk, almond milk, coconut milk, or cow's milk, in a conventional manner. The water content in the aqueous beverage is generally at least 85% by weight, based on the beverage. Preferably, the aqueous beverage contains no or only small amounts of metabolizable carbohydrates, in particular less than 10 g / 100 ml, in particular a maximum of 7 g / 100 ml, especially a maximum of 5 g / 100 ml. Incorporation is often carried out at ambient temperature. If necessary, the slurry can also be heated during incorporation and / or warmed before consumption.

[0078] Since it is primarily components A and B that determine the swelling behavior of the flour composition according to the invention, the amount of flour composition and water will be selected such that the total amount of components A and B is in the range of 10 to 150 g per kg of water or aqueous beverage, frequently in the range of 20 to 120 g per kg of water or aqueous beverage, in particular in the range of 20 to 100 g per kg of water or aqueous beverage.

[0079] The following examples serve to illustrate the invention: Source number determination:

[0080] Method 1 (PhEur): Dissolve or suspend 1 g of the substance to be determined in 1 ml of ethanol. The mixture is transferred into a 25 ml graduated cylinder with 0.5 ml graduations and a PE stopper. Add 25 ml of water and shake the cylinder vigorously. Shake vigorously every 10 minutes for the first hour after preparation. After 3 hours, the swelling volume achieved is read. Repeat the experiment 5 times, and the mean value is calculated. The measurement is carried out at ambient temperature (22 °C).

[0081] Method 2 (PhEur mod.): Modification of Method 1 for improved reproducibility: Instead of 1 g, 0.5 g of the substance to be determined is used. Otherwise, the method is carried out analogously to Method 1. Ingredients:

[0082] A1: Golden linseed flour (partially defatted): grain size 0.1-1.5 mm A2: Ground golden linseed (full fat): grain size 0.1-1 mm A3: Chia flour (partially defatted): grain size 0.1-1 mm A4: Ground chia seeds (full fat): grain size 0.1-1 mm VA1: Linseed flour (dark, partially defatted): grain size 0.1-0.6 mm VA2: Fine oat flakes, particle size 2-4 mm VA3: Linseed flour (dark, full fat): grain size 0.2-2 mm B1: Coconut flour (partially defatted), grain size 0.1-1 mm B2: Almond flour (full fat), grain size 0.1-1.5 mm B3: Walnut flour (partially defatted), grain size 0.1-1 mm B4: Sesame flour (partially defatted), grain size 0.1-1 mm B5: Peanut flour (partially defatted), grain size 0.1-1 mm B6: Pistachio flour (partially defatted), grain size 0.1-1 mm B7: Macadamia nut flour (partially defatted), grain size 0.1-1 mm B8: Hemp flour, grain size 0.1-1 mm B9: Hazelnut flour (full fat), grain size 0.1-2 mm B10: Ground blue poppy seeds (steamed poppy seeds) (full fat), grain size 0,1-1 mm C1: Coconut flakes (particle size 1-4 mm) C2: Hemp seeds (whole) D1: Psyllium husk powder (40-100 mesh) D2: Citrus fiber (40-150 mesh) D3: Ascorbic acid, Table 1: Nutrient profile and swelling values ​​of golden linseed flour (A1), ground golden linseed (A2), dark linseed flour (VA1), oat flakes (VA2), chia flour (A3), ground chia seeds (A4). A1 A2 VA1 VA2 A3 A4 Swelling number (ml / g) 37 7,5 18 4,5 54 38 Calorific value (kcal / 100 g) 333 471 352 349 328 450 Fat (% / 100 g) 10 30,9 13 7,1 9,5 31,6 Carbohydrates (% / 100 g) < 0,1 < 0,1 < 0,1 55,7 0,6 0,8 Fiber (% / 100 g) 48,8 38,6 43,9 9,7 58,3 32,3 Protein (% / 100 g) 36,4 28,8 36,8 10,7 31,4 22,9

[0083] By mixing the following components, the inventive flour compositions 1 to 18 listed in Tables 2a and 2b were prepared. All data in Tables 2a and 2b are in wt.%, based on 100 wt.% of the specified ingredients. Additionally, all compositions were mixed with 0.7 wt.% table salt and 0.3 wt.% ascorbic acid (not specified). Table 2a: composition 1 2 3 4 5 6 7 8 A1 Golden linseed flour partially defatted 46,5 37,7 30 20 - 30 54,5 45,5 A3 Chia flour partially defatted - - - 20 30 10 - - B1 Coconut flour (partially defatted) 46,5 37,7 28 - 50 20 - 27,3 B2 Almond flour (full fat) 7,0 5,7 20 40 - - - - B3 Walnut flour (partially defatted) - 18,9 - - - - - - B4 Sesame flour (partially defatted) - - - - 15 - - - B5 Peanut flour (partially defatted) - - 20 - - - - - B6 Pistachio flour (partially defatted) - - - 20 - - - - B7 Macadamia nut flour (partially defatted) - - - - - 20 - - B8 Hemp flour - - - - - 20 - - B9 Hazelnut flour (full fat) - - - - - - 36,4 - C1 Desiccated coconut - - - - - - - 27,3 D1 psyllium husk powder - - 2 - 5 - - - D2 Citrus fiber - - - - - - 9,1 - Table 2b: 9 10 11 12 13* 14 15* 16* 17* 18* A1 50 63,6 36,6 - - 23,3 - - - - A2 - - - - - 23,3 - - 46,5 - A3 - - - 50 - - - - - - A4 - - - - 50 - - - - - VA1 - - - - - - - 46,5 - - VA3 - - - - - - 50 - - 30 B1 - - - 50 50 46,5 50 46,5 46,5 - B2 16,7 36,4 - - - 7,0 - 7,0 7,0 40 B10 33,3 - 44,4 - - - - - - - C1 - - - - - - - - - 20 C2 - - - - - - - - - 10 D2 - - 19 - - - - - - - * Comparison examples

[0084] The nutrient profiles of compositions 1 - 18 are shown in Tables 3 and 3b below. All data refer to 100 g of dry mix. Tabelle 3a composition 1 2 3 4 5 6 7 8 9 kcal 377,4 375,1 406,2 454,4 347,7 360,5 442,4 454,4 432,7 Fat [g] 16,7 16,2 20,3 28,3 13,0 14,9 28,5 29,1 28,1 Carbohydrates [g] 8,7 8,9 7,9 3,6 10,1 7,1 1,5 6,7 2,1 Sugar [g] 8,7 8,0 7,8 2,7 9,5 6,4 1,0 6,6 0,7 Fiber [g] 41,4 35,5 32,3 30,0 43,7 40,4 39,0 35,4 34,0 Protein [g] 27,3 30,7 30,6 31,5 27,6 29,5 25,5 23,9 29,8 Table 3b composition 10 11 12 13* 14 15* 16* 17* 18* kcal 438,5 376,2 356,5 417,5 409,5 428,0 386,3 441,6 599,5 Fat [g] 26,0 22,4 13,7 24,8 21,6 24,4 18,1 26,5 50,8 Carbohydrates [g] 1,5 1,9 9,1 10,2 8,7 9,1 8,7 8,7 3,0 Sugar [g] 1,5 0,0 9,5 9,3 8,7 9,1 8,7 8,7 3,0 Fiber [g] 37,1 44,1 48,1 35,1 39,1 38,2 39,2 36,7 20,7 Protein [g] 31,2 24,8 25,2 21 25,5 23,9 27,5 23,8 22,0 * Comparison examples

[0085] An oat flake composition has the following nutritional profile: Energy: 349 kcal / 100g, 10.7 g / 100 g protein, 55.7 g / 100 g usable carbohydrates, 9.7 g / 100 g fiber, 7.1 g / 100 g fat. Table 4: Source numbers Composition 1 fine oat flakes Sifted oat flakes Swelling value (ml / g) according to PhEur 13,5 5 6

[0086] Table 4 shows that although flour composition 1 has a higher swelling index than oat flakes, it is still significantly lower than that of pure, partially defatted golden linseed flour, which has a swelling index of 37 ml / g. Thus, by adding the slightly swelling gluten-free flour of component B, the flour composition can be adapted to porridge in terms of its swelling index and flavor. Furthermore, the slightly higher swelling index allows the amount of flour used to produce a food porridge with an organoleptic profile similar to porridge. This property is particularly interesting for a low-calorie diet. Tables 5a and 5b show the swelling indexes of compositions 2-18, which are in the same range as composition 1: Tabelle 5a: composition 2 3 4 5 6 7 8 9 10 Swelling value (ml / g) according to PhEur 12,5 23,0 16,5 19,5 12,0 16,5 9,5 12,0 12,5 Table 5b: composition 11 12 13* 14 15* 16* 17* 18* Swelling value (ml / g) according to PhEur 19,0 17.5 15,0 9,6 7,9 11,0 8,4 3,5 * Comparison examples Preparation of a porridge preparation:

[0087] 40 g of Composition 1 were mixed with 500 ml of cold water and briefly boiled while stirring. After cooling, the porridge is ready to eat.

[0088] In an analogous manner, porridge was prepared from 80 g of fine oat flakes.

[0089] In a similar manner, oatmeal was prepared from 40 g of sieved oat flakes (mesh size 0.5 mm). The nutritional profiles and organoleptic properties of the resulting porridge preparations are summarized in Table 6 below. Table 6: Porridge preparation based on composition 1 porridge oatmeal Calorific value (kcal / 100g) 28 48 24 Fat (g / 100 g) 1,2 1,0 0,5 Carbohydrates (g / 100 g) 0,6 7,7 3,9 Fiber (% / 100g) (g / 100g) 3,1 1,3 0,65 Protein (g / 100 g) 2,0 1,5 0,75 The taste Mild, unobtrusive, pleasant, slightly nutty Typical, grainy, mild Typical, grainy, mild Porridge preparation based on composition 1 porridge oatmeal Mouthfeel Pleasant, soft, not too slimy, slight inhomogeneities ensure a mushy consistency Pleasant, mushy Soft, slimy, slightly unpleasant

[0090] As can be seen in Table 6, the targeted formulation of component A in combination with at least one gluten-free flour according to component B results in a flour composition from which a substitute for gruel and porridge can be quickly and easily prepared. This substitute has the positive organoleptic properties of porridge and, similar to gruel, yet does not contain any hard, mucous membrane-irritating components. The compositions according to the invention thus combine the advantages of porridge and gruel. At the same time, the resulting porridge preparation is low in gluten, preferably gluten-free, and has only a fraction of the carbohydrate content of porridge (0.6% vs. 7.7%). Furthermore, the porridge preparation made from the composition according to the invention has a significantly higher protein content than the product made from oat flakes.This is particularly advantageous when used as a bland diet, since stomach problems generally mean that very little can be eaten, which can quickly lead to a protein deficiency. The composition according to the invention counteracts this. The porridge preparation made from the composition according to the invention also contains a significantly higher fiber content, which contributes to increased satiety without simultaneously providing more calories. This is advantageous for use as part of a reduced-calorie diet for weight loss.

[0091] A ready-to-eat porridge was prepared from compositions 2 to 18 in the same manner as described for composition 1. Two trained individuals evaluated the porridge's organoleptic properties (taste, mouthfeel, consistency). The amount of the composition used per kg of water, the organoleptic properties, and the nutritional value of 250 g of porridge (1 serving) are shown in Table 7. Table 7: composition 2 3 4 5 6 7 Taste 1)< G2 G3 G4 G4 G4 G5 Mouthfeel 2)< M1 M1 M1 M1 M1 M1 Consistency 3)< K1 K1 K1 K1 K1 K1 Free liquid no no no no no no Post-swelling 4)< minimal minimal minimal minimal minimal minimal Application quantity [g / kg] 80 70 95 80 100 95 Continuation of Table 7: composition 8 9 10 11 12 13 5)< Taste 1)< G6 G7 G1 G7 G4 G8 Mouthfeel 2)< M2 M1 M1 M1 M1 M4 Consistency 3)< K2 K1 K1 K1 K1 K3 Free liquid no no no no no Yes Post-swelling 4)< minimal minimal minimal minimal minimal strong Application quantity [g / kg] 105 105 90 95 80 140 Continuation of Table 7: composition 14 15 5)< 16 5)< 17 5)< 18 5)< Taste 1)< G1 G9 G9 G10 G11 Mouthfeel 2)< M3 M5 M5 M5 M5 composition 14 15 5)< 16 5)< 17 5)< 18 5)< Consistency 3)< K1 K4 K5 K6 K7 Free liquid No Yes Yes Yes Yes Post-swelling 4)< weak strong strong strong Very strong Application quantity [g / kg] 100 160 80 80 400 1) G1: mild, unobtrusive, pleasant, slightly nutty G2: mild-nutty, light aromatic walnut note G3: nutty-aromatic, subtle peanut note G4: mild-nutty, slightly spicy, pleasant G5: nutty-aromatic, subtle hazelnut note G6: mild, unobtrusive, pleasant, slightly nutty, subtle coconut note G7: nutty-aromatic, subtle poppy seed note G8: nutty-spicy, strong chia note G9: very bitter G10: nutty-aromatic, relatively strong taste of golden linseed flour, slightly bitter G11: nutty-spicy, strong inherent taste of linseed 2) M1: pleasantly soft, not too slimy, mushy M2: pleasantly soft, not too slimy, mushy, slightly chunky M3: pleasantly soft, not too slimy, mushy, slightly thicker than M1 but not pasty M4: pasty Mass, doughy M5: sticky, unpleasant 3) K1: Coherent porridge structure K2: Coherent porridge structure with small pieces K3: inhomogeneous, partially coherent dough structure K4: dough-like paste, K5: firm dough-like paste, K6: dough-like,soft paste K7: swelling starts delayed, then strong thickening to inhomogeneous paste 4) further swelling after boiling 5) comparison example,

[0092] The data in Table 7 show that the flour compositions according to the invention can be processed into a homogeneous porridge with a pleasant, nutty but subtle flavor and a typical porridge mouthfeel. In contrast, flour compositions not according to the invention do not produce porridges with an acceptable taste, either because the flavor of one component is too dominant, the porridge mass is inhomogeneous, thickens excessively, or because large amounts of flour composition are required to achieve a porridge-like consistency.

Claims

1. Use of a low-gluten flour composition which is suitable for foodstuffs, has a gluten content of at most 0.1% by weight and consists to an extent of at least 80% by weight, based on the total weight of the flour composition, of the following ingredients A, B and optionally C, wherein the total amount of ingredients A and B amounts to at least 50% by weight, based on the total weight of the composition: a. at least one flour or meal ingredient A, selected from golden flaxseed flour, golden flaxseed meal, chia seed flour, chia seed meal, with the proviso that the flour or meal ingredient A consists of at least 30% by weight, in particular at least 50% by weight, of ingredient A of flour or meal from golden flax or chia with an oil content of less than 20% by weight; b. at least one flour as ingredient B, which is selected from flours from nuts, flours of an oilseed of non-legumes that is different from golden flax and chia, flours from pseudograins and flours made from seeds of gluten-free grasses, wherein ingredient B has a gluten content of at most 0.1% by weight; c. optionally one or more coarse foodstuff ingredients as ingredient C, which have a gluten content of at most 0.1% by weight; for the production of ready-to-eat foodstuff porridge.

2. Use according to Claim 1, wherein ingredient A consists to an extent of at least 30% by weight, based on the total weight of ingredient A, in particular to an extent of at least 50% by weight, based on the total weight of ingredient A, of the press cake obtained in the production of chia oil from chia seeds or the press cake obtained in the production of flaxseed oil from golden flaxseeds, or a mixture thereof.

3. Use according to either of the preceding claims, wherein ingredient A consists to an extent of at least 50% by weight, based on the total weight of ingredient A, of golden flaxseed flour.

4. Use according to any of the preceding claims, wherein ingredient A has a fat content of less than 25% by weight and a mucilage polysaccharide content of more than 25% by weight.

5. Use according to any of the preceding claims, wherein ingredient B is selected from almond flour, coconut flour, dark flax flour, pumpkin seed flour, sesame flour, poppy seed flour, walnut flour, pecan nut flour, hazelnut flour, macadamia nut flour, pistachio flour, Brazil nut flour, grape seed flour, peanut flour, cashew nut flour, pomegranate seed flour, raspberry seed flour, hemp flour, rapeseed flour, blackberry seed flour, avocado seed flour, pili nut flour, chestnut flour, pine nut flour, apricot kernel flour, tiger nut flour, camelina flour, mango seed flour, sunflower flour, and mixtures thereof, and mixtures containing up to 50% by weight, based on ingredient B, of one or more of the following flours: quinoa flour, amaranth flour, buckwheat flour, teff or millet.

6. Use according to Claim 5, wherein ingredient B consists to an extent of at least 50% by weight, based on the total weight of component B, of at least one of the following flours: almond flour, coconut flour, hazelnut flour, walnut flour, pecan nut flour, macadamia nut flour and sunflower flour.

7. Use according to any of the preceding claims, wherein ingredient B consists to an extent of at least 50% by weight, based on the total weight of component B, of one or more flours with a fat content of at most 30% by weight, based on the dry mass of the flour.

8. Use according to any of the preceding claims, wherein the weight ratio of ingredient A to ingredient B in the flour composition is in the range from 1 : 9 to 9 : 1.

9. Use according to any of the preceding claims, wherein ingredient C is selected from whole or coarsely chopped nuts, soya flakes, dried fruit pieces, dried vegetable pieces, coarsely chopped chocolate, coarsely chopped baked goods, whole or coarsely chopped peanuts, and whole or coarsely chopped seeds of non-legume oilseeds.

10. Use according to any of the preceding claims, wherein the combination of ingredients A and B of the flour composition as such has a swelling index, determined in accordance with PhEur at 22°C, in the range from 3 to 30 ml / g.

11. Use according to any of the preceding claims, wherein the combination of ingredients A, B and C is selected such that the flour composition does not contain more than 35% by weight of fat, based on the total weight of the flour composition.

12. Use according to any of the preceding claims, wherein the combination of ingredients A, B and C is selected such that the flour composition does not contain more than 20% by weight of utilizable carbohydrates, based on the total weight of the flour composition.

13. Process for producing a ready-to-eat foodstuff porridge, comprising the incorporation of a flour composition which has a gluten content of at most 0.1% by weight and consists to an extent of at least 80% by weight, based on the total weight of the flour composition, of the following ingredients A, B and optionally C, wherein the total amount of ingredients A and B amounts to at least 50% by weight, based on the total weight of the composition: a. at least one flour or meal ingredient A, selected from golden flaxseed flour, golden flaxseed meal, chia seed flour, chia seed meal, with the proviso that the flour or meal ingredient A consists of at least 30% by weight, in particular at least 50% by weight, of ingredient A of flour or meal from golden flax or chia with an oil content of less than 20% by weight; b. at least one flour as ingredient B, which is selected from flours from nuts, flours of an oilseed of non-legumes that is different from golden flax and chia, flours from pseudograins and flours made from seeds of gluten-free grasses, wherein ingredient B has a gluten content of at most 0.1% by weight; c. optionally one or more coarse foodstuff ingredients as ingredient C, which have a gluten content of at most 0.1% by weight; into water or into a water-containing drink.

14. Process according to Claim 13, wherein the composition is incorporated in an amount from 10 to 150 g per kg of water or water-containing drink.

15. Ready-to-eat foodstuff porridge, obtainable by a process according to Claim 13 or 14, containing a flour composition which has a gluten content of at most 0.1% by weight and consists to an extent of at least 80% by weight, based on the total weight of the flour composition, of the following ingredients A, B and optionally C, wherein the total amount of ingredients A and B amounts to at least 50% by weight, based on the total weight of the composition: a. at least one flour or meal ingredient A, selected from golden flaxseed flour, golden flaxseed meal, chia seed flour, chia seed meal, with the proviso that the flour or meal ingredient A consists of at least 30% by weight, in particular at least 50% by weight, of ingredient A of flour or meal from golden flax or chia with an oil content of less than 20% by weight; b. at least one flour as ingredient B, which is selected from flours from nuts, flours of an oilseed of non-legumes that is different from golden flax and chia, flours from pseudograins and flours made from seeds of gluten-free grasses, wherein ingredient B has a gluten content of at most 0.1% by weight; c. optionally one or more coarse foodstuff ingredients as ingredient C, which have a gluten content of at most 0.1% by weight; and water or a water-containing drink, wherein the amount of flour composition and water is selected such that the total amount of ingredients A and B is in the range from 10 to 150 g per kg of water or water-containing drink.

16. Use of a foodstuff porridge according to Claim 15 for human nutrition.