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  • 专利说明
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    • 专利摘要:
    The product of bread, pastry and pastries with low amount of salt or sugar and procedure for its preparation, is to apply to the mass of bread, pastries, and pastry in general a quantity of salt between 0.1 and 0.3 %, (between 1 and 3 g/kg of dough), then externally coated, superficially dusted, sprayed, sprayed, dipped, submerged or applied with a brush, a light layer of salt, sugar, honey, stevia or salts or sugars mixed, moistened or submerged in water. Said operation is carried out when they already have a compact or definitive shape with the raw, semi-cooked or cooked dough and preferably with the surface of the bread, cake, etc., wet so that the salt or sugar particles adhere. Resulting in bread with a total amount of 0.2% to 1% salt, and confectionery products with 2% to 10% sugar. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2642939A1
    申请号:ES201600437
    申请日:2016-05-19
    公开日:2017-11-20
    发明作者:Manuel Muñoz Saiz
    申请人:Manuel Muñoz Saiz；
    IPC主号:
    专利说明:


    BREAD, PASTRY AND BAKERY PRODUCT WITH LOW QUANTITY OF SALT OR SUGAR AND PROCEDURE FOR THEIR ELABORATION
    FIELD OF THE INVENTION.-In the manufacture of bread, pastries, pastry and the like.
    STATE OF THE TECHNIQUE.-At present, the manufacture of bread, pastries and pastries is made with excess salt (sodium chloride) or sugar. Which is because its components are supplied mixed. With the present invention the problem is solved.
    OBJECTIVE OF THE INVENTION AND ADVANTAGES. Use a simple, economical and very useful procedure to reduce the consumption of salt (sodium chloride) or sugar.
    Provide a procedure that reduces the amount of items that are applied to food and that are harmful to health. Reducing among others diseases and deaths due to cardiovascular causes.
    Save money by promoting and improving health.
    Reduce the salt that is usually applied to bread, leaving it between 2 and 10 g. per kilo (0.2 and 1%), and currently is about 16 to 18 g. per kilo, without affecting the taste of it and to maintain, if desired, some of its properties regarding fermentation, consistency, texture, etc. It is advisable to allow this small amount, otherwise it can be completely eliminated.
    Reduce sugar between 2 and 5%, (20g Y50 g / kg) approximately. In the
    Another issue aside from this patent is the use of these products in liquids, where it is advised to be minimized, since they are barely savored and a lot is needed for these elements to be appreciably appreciated.
    DESCRIPTION OF THE INVENTION
    This procedure takes advantage of or is based on the fact that most of the foods that are ingested are not tasted or detected by the taste buds of the tongue, that is, they pass by. With this procedure we try that with less quantity of said harmful elements, these are detected mainly due to their placement in the external zone of the food.
    There is no limitation in the reduction of salt, since there is still that provided by other edibles, especially those that use it as a preservative, in sausages, pre-cooked, packaged, etc. However, this is about reducing the amount due to bread, pastries, etc.
    The salt in the bread controls the action of the yeast avoiding undesirable fermentations in the dough, retards, balances and stabilizes the fermentation of the yeast and with greater intensity that of the gluten. The crumb results with finer pores. It gives better color to the crust, because by delaying the fermentation there are more sugars that favor its darkening. It exerts a bactericidal function, gives flavor and highlights the flavors of the other ingredients. Strengthens gluten, improving the consistency and ability to make dough. For this reason the amount of salt that can be added to the dough or core, when it comes to bread, pastries and some pastry, can be between 0.1 and 0.3%, to avoid overriding the above properties. Being able to apply a similar amount of potassium bicarbonate or potassium chloride. This can be extensive to pastries and pastries in general. In the bread this amount is increased by applying salt to the outer covering until the total salt is between 0.2 and 1%, (2g and 10 glkg) approximately.
    Regarding sugar, in pastry nothing is applied to the dough. If to the outer covering, which means between 2% and 10% (20 g. And 100g) per kilogram of the total mass.
    Excessive intake of salt cannot be eliminated by the kidneys, it accumulates in our blood by attracting water and increasing the volume of circulating blood. This increases blood pressure and therefore the risk of suffering from cardiovascular diseases, strokes, coronary heart disease and kidney failure. They are very serious problems for health. One in three deaths that occur annually in Spain is of cardiovascular origin.
    Globally (75% of the planet's population takes twice as much salt as recommended), the data is equally alarming. The World Health Organization collects on its website that in 2012, "the diseases caused almost 17.5 million deaths; that is, three out of 10. Of which, 7.4 million were attributed to ischemic heart disease, and 6.7 million to cerebrovascular accidents. These alarming figures are what make it so important to control salt intake and not exceed the recommended five grams daily. But that does not have to mean the elimination of this product from the diet: We recommend a minimum consumption of two grams of salt a day. It is necessary, since it controls the amount of water in the body, regulates fluids and helps transmit nerve impulses. An excess of salt is highly detrimental to our blood pressure.
    Both salt and sugar products are harmful.
    Nancy Appleton, PhD, author of the book "Lick the Sugar Habitquot;" has contributed
    with an extensive list of the many ways in which sugar can ruin your health, compiled from a large number of medical journals and other scientific publications and that Nancy Appleton PhD & G.N. Jacobs have kindly allowed this relationship, which is detailed below, to be embodied and used in this invention:
    Sugar can suppress your immune system.2 Sugar alters the relationships of minerals in the body.3 Sugar can cause juvenile delinquency in children.4 Sugar consumed during pregnancy and lactation can influence the
    production of muscle strength in children, which can affect theability or ability of an individual to exercise.5 Soda with sugar, when consumed by children afterbirth, they result in them preferring it to water alone.6 Sugar can raise the glucose and insulin response and return them tofasting levels, slower in users of oral contraceptives.7 Sugar can increase reactive oxygen species (ROS), whichThey can damage cells and tissues.8 Sugar can cause hyperactivity, anxiety, lack of concentration andBad mood in children.9 Sugar can produce a significant increase in triglycerides.
    10. Sugar reduces the body's ability to defend against bacterial infections.
    eleven. Sugar causes a decrease in tissue elasticity and function the more sugar you consume, the more elasticity and function you lose.
    12. Sugar reduces high density lipoproteins (HDL).
    13. Sugar can lead to a deficiency of chromium.
    14. Sugar can lead to ovarian cancer.
    fifteen. Sugar can increase fasting glucose levels.
    16. Sugar causes copper deficiency.
    17. Sugar interferes with the absorption of calcium and magnesium by the body.
    18. Sugar can make the eyes more vulnerable to age-related macular degeneration.
    19. Sugar raises the level of neurotransmitters: dopamine, serotonin and norepinephrine.
    twenty. Sugar can cause hypoglycemia.
    twenty-one . Sugar can lead to an acid digestive tract.
    22 Sugar can cause a rapid rise in adrenaline levels in children.
    2. 3. Sugar is frequently malabsorbed in patients with functional bowel disease.
    24. Sugar can cause premature aging.
    25. Sugar can lead to alcoholism.
    26. Sugar can cause tooth decay.
    27. Sugar can lead to obesity.
    28. Sugar increases the risk of Crohn's disease and ulcerative colitis.
    29. Sugar can cause gastric or duodenal ulcers.
    30 Sugar can cause arthritis.
    31. Sugar can cause learning disorders in schoolchildren.
    32 Sugar helps the uncontrolled growth of Candida Albicans (fungal infections).
    33. Sugar can cause gallstones.
    3. 4. Sugar can cause heart disease.
    35 Sugar can cause appendicitis.
    36. Sugar can cause hemorrhoids.
    37. Sugar can cause varicose veins.
    38. Sugar can lead to periodontal disease.
    39. Sugar can contribute to osteoporosis.
    40 Sugar contributes to the acidity of saliva.
    41. Sugar can cause a decrease in insulin sensitivity.
    42 Sugar can reduce the amount of vitamin E in the blood.
    43 Sugar can decrease the amount of growth hormones in the body.
    44. Sugar can increase cholesterol.
    Four. Five. Sugar increases products [advanced glycation diseases (AGE), which are formed when sugar binds non-enzymatically to proteins.
    46. Sugar can interfere with protein absorption.
    47 Sugar causes food allergies.
    48. Sugar can contribute to diabetes.
    49. Sugar can cause toxemia during pregnancy.
    fifty. Sugar can cause eczema in children.
    51. Sugar can cause cardiovascular diseases.
    52 Sugar can endanger the structure of DNA.
    53. Sugar can change the structure of the protein.
    54 Sugar can cause the skin to wrinkle due to the change in the structure of collagen.
    55. Sugar can cause cataracts.
    56. Sugar can cause emphysema.
    57. Sugar can cause atherosclerosis.
    58. Sugar can promote the elevation of low density lipoproteins (LDL).
    59. Sugar can compromise the physiological homeostasis of many systems in the body.
    60 Sugar reduces the ability of enzymes to function.
    61. Sugar intake is associated with the development of Parkinson's disease.
    62 Sugar can increase the size of the liver by causing the liver to divide the cells.
    63. Sugar can increase the amount of fat in the liver.
    64. Sugar can increase the size of the kidney and cause pathological changes in the kidney.
    65 Sugar can damage the pancreas.
    66. Sugar can increase body fluid retention.
    67. Sugar is the number one enemy of bowel movement.
    68. Sugar can cause myopia (short view).
    69. Sugar can compromise the lining of capillary vessels.
    70. Sugar can make tendons more fragile.
    71. Sugar can cause headaches, including migraines.
    72. Sugar plays a role in pancreatic cancer in women.
    73 Sugar can negatively affect the grades of children in school.
    74. Sugar can cause depression.
    75. Sugar increases the risk of gastric cancer.
    76 Sugar can cause dyspepsia (indigestion).
    77. Sugar can increase the risk of developing gout.
    78. Sugar can increase blood glucose levels, much higher than complex carbohydrates in a glucose tolerance test.
    79. Sugar reduces learning capacity.
    80. Sugar can cause two blood proteins - albumin and lipoproteins - to function less effectively, which can reduce the body's ability to handle fat and cholesterol.
    81. Sugar can contribute to Alzheimer's disease.
    82. Sugar can cause platelet adhesiveness, which causes blood clots to form.
    83. Sugar can cause hormonal imbalance - some hormones become underactive and others become overactive.
    84. Sugar can lead to kidney stone formation.
    85. Sugar can cause free radicals and oxidative stress.
    86. Sugar can lead to biliary tract cancer.
    87. Sugar increases the risk of pregnant adolescents, to give babies smaller than average in periods of pregnancy. (SGA).
    88. Sugar can lead to a substantial decrease in the duration of pregnancy among teenagers.
    89. Sugar decreases the travel time of food through the gastrointestinal tract.
    90. Sugar increases the concentration of bile acids in feces and bacterial enzymes in the colon, which can modify bile to produce compounds that cause cancer and among them colon cancer.
    92. Sugar combines with and destroys phosphatase, a digestive enzyme, which makes digestion more difficult.
    93. Sugar can be a risk factor for gallbladder cancer.
    94. Sugar is an addictive substance.
    95. Sugar can be intoxicating, similar to alcohol.
    96. Sugar can aggravate premenstrual syndrome (PMS).
    97. Sugar can reduce emotional stability.
    98. Sugar promotes excessive food intake in obese people.
    99. Sugar can make the symptoms of children with attention deficit disorder (ADD) worse.
    100 Sugar can decrease the ability of the adrenal glands tofunction.101 Sugar can cut oxygen to the brain when administered atpeople intravenously.102 Sugar is a risk factor for lung cancer.103 Sugar increases the risk of polio.104 Sugar can cause epilepsy attacks.105 Sugar can increase systolic blood pressure (the pressure when theheart contracts).106 Sugar can induce cell death.107 Sugar can increase the amount of food you eat.108 Sugar can cause antisocial behavior in young peoplecriminals109 Sugar can lead to prostate cancer.110 Sugar dehydrates newborns, can cause women to givelight babies with low birth weight.111 Sugar is associated with a worse outcome of schizophrenia.
    112. Sugar can increase homocysteine levels in the blood.113 Sugar increases the risk of breast cancer.114 Sugar is a risk factor in small bowel cancer.115 Sugar can cause laryngeal cancer.116 Sugar induces the retention of salt and water.
    117. Sugar can contribute to mild memory loss.118, Sugar water, when given to children shortly afterbirth, makes them prefer water with sugar to normal water throughout thechildhood.119 Sugar causes constipation.
    120. Sugar can cause brain deterioration in pre-diabetic women anddiabetic
    121. Sugar can increase the risk of stomach cancer.
    122. Sugar can cause metabolic syndrome.
    123 Sugar increases neural tube defects in embryos when it isconsumed by pregnant women.
    124. Sugar can cause asthma.
    125 Sugar increases the chances of getting irritable bowel syndrome.
    126. Sugar can affect the central reward systems.
    127. Sugar can cause rectal cancer.
    128. Sugar can cause endometrial cancer.
    129. Sugar can cause kidney cell cancer.
    130. Sugar can cause liver tumors.
    131. Sugar can increase inflammatory markers in the blood of overweight people.
    132. Sugar plays a role in the cause and progression of acne.
    133 Sugar can ruin the sex life of men and women by turning off the gene that controls sex hormones.
    134 Sugar can cause fatigue, mood swings, nervousness and depression.
    135 Sugar can make many essential nutrients less available to cells.
    136. Sugar can increase uric acid in the blood.
    137. Sugar can lead to higher concentrations of C-peptide.
    138. Sugar can cause inflammations.
    139. Sugar can cause diverticulitis, a small lump that pushes out the wall of the colon that is inflamed.
    140. Sugar can decrease testosterone production.
    141. Sugar damages spatial memory.
    142. Sugar can cause cataracts. This list has been extended after 147 causes of diseases or health problems. As a result of all of the above, the reduction of sugar would result in fewer deaths, large disease reduction and great economic savings.
    The product of bread, pastry and pastries with low amount of salt or sugar and process for its preparation, consists of applying to the product bread, cakes, pizzas, threads, pastries, pastry, cookies or pastries small amounts of common salt or sugar, which currently it is mixed in the mass of these products and instead they are superficially coated sprinkled, pulverized, sprayed, battered or applied with a brush, a light layer of salt, sugar, honey, stevia or salo sugar mixed, moistened or submerged in water Therefore the central zone or core of the
    Bread, cake, etc., does not have or has very low salt. The coating is carried out when they already have a compact or definitive shape with the raw, semi-cooked or cooked dough and preferably with the surface of the bread, cake, etc., wet so that the particles of salt or sugar sprinkled in powder form adhere or Fines scales.
    Stevia, a natural artificial sweetener, seems to be the only one that has no contraindications to date. Fructose is also very harmful, honey contains in addition to other sugars 40% fructose and 30% glucose.
    For maximum use, bread, cakes, threads, pastries or pastries are made with very little thickness, compared to the other dimensions. The first between one and three centimeters and the cakes or pastries between half and three centimeters.
    With this procedure, foods are tastier or savory, even reducing the proportion of the salt layer to between two and five grams per kilo of dough.
    Optionally, the common salt or sodium chloride mixed in equal parts with potassium bicarbonate or potassium chloride can be used which is less harmful because it has no sodium, and the sugar can be substituted with stevia or mixed with honey. A sweetened liquid chocolate based product can also be used to sweeten. Salt is applied to the bread on the outer surface of the slices, after they have been cut.
    Most of the pieces can be dispensed packed together or grouped, which facilitates their transport, handling and use.
    BRIEF DESCRIPTION OF THE DRAWINGS
    Figures 1 and 2 show schematic and plan views of two languages showing the sweet and savory flavors detecting points.
    Figures 3, 4, 5, 6 and 7 show schematic and plan views of possible forms of bread, pastries, pastries and cakes.
    Figures 3A, 4A, 5A, 6A and 7 A show schematic and sectional views of the elements used in Figures 3, 4, 5, 6 and 7 respectively.
    MORE DETAILED DESCRIPTION OF THE INVENTION
    Figure 6 shows an embodiment of the invention, consisting of a piece of bread or pasta similar to a thin cake or cookie (5) and covered with a thin layer of salt, sugar, stevia, chocolate, etc., (6 ). Figure 6A shows a thin cake or cookie (5) covered with a thin layer of salt, sugar, stevia, chocolate, etc., (6). Figure 1 shows a language where the area (1 d) at the tip of it,
    It represents the sensory or gustatory zone of filiform elements for capturing sweet products.
    Figure 2 shows a language where the zone (ls) in four lateral points thereof, represents the sensory or gustatory zone of filiform elements for the capture of salted products.
    Therefore, and if possible, it is recommended to use mostly the front area of the tongue to detect more intensely the sum of sweet and savory flavors. Figure 3 shows a stick or chick (2) covered with a thin layer of salt, sugar, stevia, chocolate, etc., (6). Figure 3A shows the stick or chick (2) of Figure 3 covered with a thin layer of salt, sugar, stevia, chocolate, etc., (6). Figure 4 shows a very crushed or thin bar (3) covered with a thin layer of salt, sugar, etc., (6). Figure 4A shows the bar of Figure 4 very crushed or thin (4) covered with a fma layer of salt, sugar, stevia, chocolate, etc., (6). Figure 5 shows a very thin ciabatta (4) coated or sprinkled with a thin layer of salt (6) and slits or boxes (7), which facilitate the partition.
    Figure 5A shows the piece of figure 5 covered with a thin layer of salt (6).
    Figure 7 shows a thread or thin paste (8) covered with a thin layer of salt, sugar or chocolate (6). Figure 7 A shows the thread (8) of Figure 7 covered with a thin layer of salt, sugar, stevia, chocolate, etc., (6).
    In all cases its core is used, with very little sugar salo, or even without hollow salo. The salt can be replaced by potassium bicarbonate or potassium chloride alone or mixed with a small amount of sodium chloride. Potassium bicarbonate acts just like sodium bicarbonate, generating bubbles and growing the dough without adding sodium.
    In addition to potassium bicarbonate and yeast, sodium bicarbonate, aluminum and sodium sulfate, or sodium pyrophosphate acid can be used to create an airy texture. Although these are less interesting because they provide sodium.
    Flavor enhancers such as monosodium glutamate (GMS) can be used. They can be manufactured with several types of cooking: Slightly cooked, well cooked and roasted.
    Both products, sugar and salt create addition like drugs. Therefore, they are doubly harmful, making it difficult to abandon their use or abuse once they are used to it.
    权利要求:
    Claims (13)
    [1]
    one. Bread, pastry and pastry product made with low amount of salt or sugar, said products bearing a surface layer of salt or sugar and reducing or eliminating the amount inside the dough, characterized in that the inside of the bread dough, cakes , pizzas, threads, pastries, cakes, biscuits or pastes carrying amounts less than 0.3% salt and zero sugar, stevia, and externally a surface layer of salo sugar less than 1%.
    [2]
    2. Product according to claim 1, characterized in that the pieces of bread, cakes, threads or pastries are between 1 and 3 cm. thick
    [3]
    3. Product according to claim 1, characterized in that the pieces of cakes or pastries are between 0.5 and 3 cm. thick
    [4]
    Four. Product according to claim 1, characterized in that the common salt or sodium chloride is mixed equally with potassium bicarbonate or potassium chloride.
    [5]
    5. Product according to claim 1, characterized in that the sugar is mixed with honey, stevia or liquid chocolate.
    [6]
    6. Product according to claim 1, characterized in that the bread dough or core and the bakery and pastry products have between 0.1 and 0.3% salt (sodium chloride) or sodium bicarbonate.
    [7]
    7. Product according to claim 1 and 6, characterized in that the amount of total bread salt, including that of the core and that applied to the outer shell is 0.2 to 1%, or between 2g and 10g / kg of dough.
    [8]
    8. Product according to claim 1, characterized in that the bread dough or core and the bakery and pastry products have between 0.1 and 1% potassium bicarbonate or potassium chloride.
    [9]
    9. Product according to claim 1, characterized in that the amount of sugar applied to the outer covering of the bakery and pastry products is between approximately 2% and 10%, or 20g to 100glkg of dough, the dough does not contain any amount of sugar .
    [10]
    10. Procedure for making bread, pastry and pastries with low amount of sugar salo, which consists of applying to the product bread, cakes, pizzas, threads, pastries, pastry, cookies or pastries an amount of salt from 0.1% to 0.3% of the dough and coating superficially sprinkled, pulverized, projected, battered or applied with a brush, a light layer of salt to total from 0.2% to 1% in the case of bread, or a light layer of sugar or honey, stevia and sugar mixed 2 % to 10% in
    the case of pastry, pasta or cookies, with the dough moistened or submerged in water.
    [11]
    11. Method according to claim 10, characterized in that the application of salt, sugar, honey, stevia is carried out when the product already has a compact or definitive form with the raw, semi-cooked or cooked dough.
    Method according to claim 10, characterized in that the salt, sugar, honey or stevia are applied when the bread, cakes, threads, pastries or pastries have a compact or definitive form with the raw, semi-cooked or cooked dough and with the surface of the bread, cake, etc., wet so that the particles of salt or sugar sprinkled in the form of powder or fine flakes adhere.
    Method according to claim 10, characterized in that the salt or sugar particles are adhered to the surface of the bread, cakes, threads, pastries or pastes by dipping them in a liquid mixture of water, salt and sugar
    [14]
    14. Method according to claim 10, characterized in that the bread is made of bread and the salt is applied to the outer surface of the slices.
    15. Method according to claim 10, characterized in that the bread, cakes, threads, pastries or crushed pastes and colines are packaged together for transport, consumption and handling.
    [16]
    16. Method according to claim 10, characterized in that sodium mono glutamate (MSG) is applied as a flavor enhancer of salt or sugar.
     FIG. L FIG. 2
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     FIG. 3 FIG. 3A
    - 6 3 __ ~ 6
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     FIG. 4 FIG. 4A
    4 - p e 222 z The
     4-11111111111 ¡-6 6
    FIG.5A
    FIG. 5
    ~ 6
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    5 - 'ti, r;
    .... -6
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    FIG. 6
    6 6
    5 --¡¡¡¡¡¡c¡¡'lt; lridv 'lit oh, 1m, i¡, .lquot; l, m 8 --mzzzm :::::::: ~
    FIG.6A FIG.7A
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    引用文献:
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