• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Child cookie without added sugar. the present invention relates to a sugar-free cookie added for infant consumption comprising flour 50-70% by weight, water 5-15% by weight, oil 3-18% by weight, oligofructosaccharides 0.1-10% by weight, inulin 1-20% by weight, fiber 0.1-5% by weight and optionally colorants 0.1-2% by weight. Said biscuit does not comprise sucrose or polyols. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2683014A1
    申请号:ES201700254
    申请日:2017-03-23
    公开日:2018-09-24
    发明作者:Juan Gabriel Vargas Olmo
    申请人:Cuetara SL；
    IPC主号:
    专利说明:

    5
    10
    fifteen
    twenty
    25
    30
    35
    40
    Four. Five
    fifty
    Children's cookie without added sugars.
    Obesity has become one of the biggest global health challenges of the 21st century. The increase in children and adolescents is particularly alarming, given the association with metabolic disease and its cardiovascular complications. In many countries, populations are experiencing rapid changes in food and lifestyle habits as well as increases in the prevalence of childhood obesity. The notable increase in the consumption of sugary foods observed among children is considered a potential contributor to the obesity pandemic.
    Therefore, for some years, the food industry has made significant efforts to improve food nutritionally. Reduce the calories of the portions as well as the excessive contribution of fats and sugars, become key actions for the nutritional improvement and the design of new foods.
    The intake of one gram of sucrose provides 4 calories, in the same way as the rest of the carbohydrates, compared to the 9 calories of one gram of fat, the 4 calories of the proteins and the 2 calories of one gram of fiber. Sugars, like the rest of nutrients, contribute to the energy density of the diet but to the extent that the current context enhances their excessive consumption, they can determine a significant increase in total caloric intake. When the increase in caloric intake is not balanced by increased energy expenditure, circumstances that cause overweight, obesity and associated diseases occur. The substitution of sucrose (4 kcal) with fiber (2 kcal) is an opportunity to reduce the caloric density of food, as well as to boost the consumption of a nutrient, fiber, which is consumed in amounts less than recommended and that It is related to multiple health benefits.
    To overcome these drawbacks, it is known to replace sucrose with polyols in some food products. Such polyols can be hydrogenated monosaccharides such as sorbitol, mannitol, xylitol, erythritol or hydrogenated disacarides such as maltitol, lactitol and hydrogenated isomaltulose. In their pure state, these polyols have no reducing power and are not fermented by oral flora in acids. Therefore, they allow the manufacture of non-cariogenic food products to the extent that the other ingredients of the formulation do not provide fermentable sugars. In addition, the polyols are metabolized slowly and do not lead, after consumption, a rapid elevation of the blood sugar rate.
    However, it is known that when polyols are consumed in excess or consumed by especially sensitive people can cause laxative effects, with flatulence and even diarrhea. The lower the body weight, the greater the laxative effect per gram of ingested polyol, so its consumption is not recommended among the child population.
    Therefore, there is still a need to obtain a food, and in particular a sweet cookie, which is suitable for child consumption and does not contain added sugars, polyols, or intense sweeteners.
    To overcome the above-mentioned problems, the present invention discloses a decorated cookie composition suitable for infant consumption that does not contain added sugars or polyols, in which said sweetener components have been replaced by a mixture of oligofructosacarid syrup and inulin. In addition, the dyes used in the decoration of the cookie are natural dyes and of little caloric contribution, such as a mixture of anthocyanin and paprika or charcoal.
    5
    10
    fifteen
    twenty
    25
    30
    35
    40
    Four. Five
    fifty
    In general, the cookie composition of the present invention comprises flour (50-70% by weight), water (5-15% by weight), oil (3-18% by weight), oligofructosacarides (0-10% by weight) ), inulin (1-20% by weight) and fiber (0.1-5% by weight). In addition, it may comprise emulsifiers (01% by weight), common salt (0-1% by weight), mineral salts (0-1% by weight), vitamins (0-1% by weight), aromas (0-3% by weight) and impellers (0-2% by weight).
    The flour can be any cereal and / or legume flour known by a person skilled in the art to be used in the confection of cookies. Preferably, said flour is wheat flour, rice flour, maize flour, oatmeal, rye and / or any mixture thereof.
    Similarly, the oil used is any oil of seeds and oilseeds known to a person skilled in the art. Preferably, the oil used in the present invention is palm oil, sunflower oil, soybean oil, rapeseed oil, olive oil and / or any mixture thereof.
    The oligofructosacarides of the present invention are in the form of syrup, which mainly contains oligofructose produced by partial enzymatic hydrolysis of inulin. Oligofructose consists of fructose units linked together by p (2-1) bonds. The total number of fructose units (degree of polymerization or DP) ranges from 2 to 8. On the other hand, inulin is a powdered food ingredient derived from the chicory root, slightly enzymatically hydrolyzed to improve its solubility. Inulin is considered to be a soluble, prebiotic and fermentable fiber; It consists of oligo and polysaccharides composed of fructose units linked together by p (2-1) bonds.
    Preferably, the fiber in the cookie composition of the present invention is acacia fiber. Acacia fiber is in powder form and comes from the acacia tree, it is a highly branched polysaccharide and is considered as a source of soluble fiber.
    Mineral salts are a mixture of salts whose purpose is nutritional enrichment. Preferably, said mineral salts are calcium carbonate and iron sulfate, among others. On the other hand, the vitamin complex is a non-exclusive blend of vitamins for nutritional enrichment purposes.
    In the cookie composition of the present invention the term drivers refers to a mixture of ingredients that has the purpose of acting as texture agents in the cookie. Preferably, said drivers are sodium bicarbonate, potassium bicarbonate, sodium metabisulfite, ammonium bicarbonate or a mixture thereof. On the other hand, the term aroma refers to a mixture of aromas, natural or artificial, or a mixture of both, commonly used in the food industry, among which are also sweetness modulating aromas.
    The cookie of the present invention may be decorated with dyes at a concentration between 0-2%.
    The dyes of the cookie composition of the present invention can be: (1) a mixture of paprika (paprika extract) and anthocyanin and (2) charcoal. Such dyes may be diluted in propylene glycol and / or vegetable oil. Paprika is a natural, water-soluble, dark red color dye, produced by the extraction of pigments from the fruit of the red pepper (Capsicum annuum L). Said extract is emulsified and stabilized. The main coloring agents in paprika are capsantin and capsorubin (for example, dye E-160c). Anthocyanin is a natural dye that is a dark red liquid, produced by extraction and subsequent pasteurization of black carrots (for example,
    5
    10
    fifteen
    twenty
    25
    30
    35
    40
    Four. Five
    fifty
    dye E-163). Finally, charcoal is a natural dye in the form of a fine black powder, insoluble in water and fat and acts by dispersion (for example, E-153).
    The cookie comprising the composition of the present invention can be prepared by any method known in the prior art, such as rolling, die, embossing and wire, among others. Preferably, the cookie of the present invention is prepared by a method comprising the steps of:
    a) weighing and kneading;
    b) rolling and die cutting;
    c) baked;
    d) sprayed; Y
    e) cooling and packaging.
    After weighing the ingredients, a pre-mixing is carried out before kneading, with all minor liquid and powder products (except the impellers) together with the oil and water. Mix for approximately 1-5 minutes at a slow speed in a mixer. Then, flour and inulin are added, together with the gasifiers and boosters. Mix for 30 to 50 minutes at slow speed.
    Then, in the rolling and die-cutting process, the dough obtained in stage a) is dumped on a cutter, which cuts the dough so that afterwards, by means of a conveyor, it is carried to a rolling hopper. The dough passes through lamination rollers, forming a uniform pan, which is then stamped to form the cookie. Alternatively, the rolling and die-cutting process can be replaced by a process in which the cookie is formed by introducing the dough into a rotating mold.
    Optionally, the process of the present invention comprises a printing stage.
    In the printing stage the decoration of the cookie is carried out. The pano, when leaving the mold, passes through a printer. The printer can comprise 3 rollers. The dye falls into a tray where the first roller is moistened, said first roller impregnates the second roller by contact and said second roller impregnates the printing roller which is the one that finally draws the cookie.
    In the baking stage the product enters the oven through a conveyor belt and it is baked according to a defined cooking diagram until reaching a humidity below 6%, the normal value being less than 2%. The baking process can be carried out in conventional continuous or discontinuous ovens.
    Baked cookies can pass through an oil spray that may contain aroma. The dosage of said aroma is done automatically or manually. If manual, the aroma is added to the oil collection tank according to the specified quantity and frequency. Subsequently, the product at the exit of the oven is cooled by exposure to room temperature until it reaches a temperature below 70 ° C, preferably 30 and 65 ° C. After cooling, the product is packaged.
    Finally, the present invention relates to the use of a dye comprising (1) a mixture of paprika (paprika extract) and anthocyanin or (2) charcoal for the decoration of a food product, preferably for a cookie with low content calorie for infant consumption.
    The present invention is described below based on examples that do not constitute a limitation of the present invention.
    EXAMPLES
    Example 1. Preparation of a cookie decorated for infant consumption according to the present invention 5
    The following components were weighed:
     Amount (g)% by weight
     Irigo Flour  7S eo, it's
     Water  13.5 10.96
     High Deico Sunflower Oil  15.8 12.83
     01 gofmctosaccharides  1.7 1.38
     Inuhna  13.9 11.26
     Acacia fiber  0.75 0.61
     Lecithin emulsifier  0.42 0.34
     Common salt  0.55 0.45
     Calcium carbonate  0.24 0.19
     Vitamin Compound  0.05 0.04
     Aromas  0.3 0.24
     Medical Baking Soda  0.63 0.51
     Ammonium bicarbonate  0.21 0.17
     Sodium Metabisulfite  0.04 0.03
     Colo rants: Antifianina 6fi%: propylene glycol 23% and Paprika 9%  0.15 0.12
     Total  123.19 100
    10 Pre-mixing of all components except ammonium bicarbonate, sodium bicarbonate and calcium carbonate) was carried out and mixed for 2 minutes at a slow speed in a mixer. Then, the rest of the components were added and mixed for 40 minutes. Then, the dough obtained on a cutter was turned over, which cuts the dough that is carried to the rolling hopper by means of a conveyor. The dough passed through 15 lamination rollers, forming a uniform pan, which was subsequently cut into a cookie form. The pano, when leaving the mold, went through a printer comprising 3 rollers to make the drawing of the cookie. The cookie is baked until it reaches a humidity of less than 6%. Subsequently, oil was sprayed automatically, and cooled to 60 ° C.
    20 Example 2. Preparation of a cookie decorated for infant consumption according to the present invention.
    The following components were weighed:
     Qty id ad (g)% by weight
     Wheat marina  540 66.20
     Water  80 9.81
     Oleic high sunflower oil  60 7 36
     Oligafruc1osaccharides  12 1 47
     Inulin  100 12.26
     Acacia Fiora  5.44 0.46
     Fmuigfinta lecithin  3 0.37
     Salt common  4 0.46
     Calcium carbonate  1.7 0.21
     Vitarnln'co complex  0.36 0.04
     Aromas  1.95 0.24
     Sicarbonalo sodicn  1.5 0.18
     Ammonic Brcanbnnalo  4.55 0.55
     Metabi sulfite Sadi00  0.30 0.04
     Colorant:  0.98 0.12
     Charcoal 17% + prapilenglicoi 83%
     Total  315.69 100
    The cookie was prepared using the same procedure as in Example 1. 5 EXAMPLE 3. Nutritional estimation of a cookie of the present invention
     Cookie of the present invention  Cade100 g Per cookie (5.9 g)
     Keel    435 26
     KJ    1621 107
     Rubs    6.9 0.4
     Carbohydrates    50 4 3.4
     Az Scares 2.2 0.1
     Grass s    15 B 0.9
     Sate rad as 1.6 0.1
     Monounsaturated 13.5 0.7
     Polyunsaturated 1.6 0.1
     Salt    0.8 0.05
     Sodium 0.31 0.02
     Fiber    ie r
     Vitamin A (pg)    144
     Vitamins D (pg)    0.85
     Thiamine {mg)    0.5
     Riboflavin {mg)    0.8
     Niacins (mg)    9
     Vitamin B6 (mg)    0 9
     Calcium (mg)    120
     Iron (mg)    5
    权利要求:
    Claims (14)
    [1]
    5
    10
    fifteen
    twenty
    25
    30
    35
    40
    Four. Five
    fifty
    1. Cookie without added sugars for infant consumption characterized in that it comprises flour 50-70% by weight, water 5-15% by weight, oil 3-18% by weight, oligofructosacarides 0.110% by weight, inulin 1-20% by weight and fiber 0.1-5% by weight.
    [2]
    2. Cookie without added sugars for infant consumption, according to claim 1, characterized in that it also comprises emulsifiers (0-1% by weight), common salt (0-1% by weight), mineral salts (0-1% by weight ), vitamins (0-1% by weight), aromas (0-3% by weight), boosters (02% by weight) and dyes (0-2% by weight).
    [3]
    3. Cookie without added sugars for infant consumption, according to claim 1 or 2, characterized in that the flour is wheat flour, rice flour, maize flour, oatmeal, rye and / or any mixture thereof.
    [4]
    4. Cookie without added sugars for infant consumption, according to any of the
    The preceding claims, characterized in that the oil is palm oil, sunflower oil, soybean oil, rapeseed oil, olive oil and / or any mixture thereof.
    [5]
    5. Cookie without added sugars for infant consumption, according to any of the
    The preceding claims, characterized in that the degree of polymerization (DP) of oligofructosacarides is between 2 and 8.
    [6]
    6. Cookie without added sugars for infant consumption, according to any of the
    The preceding claims, characterized in that the drivers are sodium bicarbonate, potassium bicarbonate, sodium metabisulfite, ammonium bicarbonate or a mixture thereof.
    [7]
    7. Cookie without added sugars for infant consumption, according to any of the
    The preceding claims, characterized in that the dyes are (1) a mixture of paprika (paprika extract) and anthocyanin or (2) charcoal, said cookie being decorated with said dyes.
    [8]
    8. Cookie without added sugars for infant consumption, according to claim 7, characterized in that said dyes are diluted in propylene glycol and / or vegetable oil.
    [9]
    9. Method of preparing a cookie without added sugars for infant consumption, according to claims 1 to 8, characterized in that it comprises the following steps:
    a) weighing and kneading between 30 and 50 minutes at slow speed;
    b) rolling and die cutting;
    c) baked until the relative humidity is less than 6%;
    d) sprayed; Y
    e) cooling to a temperature below 70% and packaging.
    [10]
    10. Method according to claim 8, characterized in that it optionally comprises a printing stage.
    [11]
    11. Method according to claim 10, characterized in that the dyes used in printing are (1) a mixture of paprika (paprika extract) and anthocyanin or (2) charcoal.
    [12]
    12. Method according to claim 11, characterized in that said dyes are diluted in propylene glycol and / or vegetable oil.
    [13]
    13. Use of a dye comprising (1) a mixture of paprika (paprika extract) and anthocyanin or (2) charcoal for the decoration of a food product.
    [14]
    14. Use according to claim 13, characterized in that said food product is a low calorie cookie for infant consumption.
    类似技术:
    公开号 | 公开日 | 专利标题
    ES2651496T3|2018-01-26|Steamed hard donut
    RU2430614C1|2011-10-10|Method for production of flour confectionery products of preventive purpose, composition for production of biscuit semi-product of preventive purpose, composition for production of gummy gingerbread of preventive purpose and composition for production of sugar cookie of preventive purpose
    RU2460303C1|2012-09-10|Composition and method for production of oatmeal spice cakes with usage of preventive additive in arabinogalactan
    JP2015083009A|2015-04-30|Nutritionally balanced food or beverage product
    ES2255489T3|2006-07-01|BETAINA AND BAKERY PRODUCTS.
    CN105248554A|2016-01-20|Mango purple sweet potato crisp wrapper mooncake and making method thereof
    CN105053107B|2018-12-18|It is a kind of to bake dedicated compounding functional sugar
    BRPI0619186A2|2011-09-13|basic material for food and pet food production
    CN103975998B|2016-02-17|A kind of low sugar triticale-purple sweet potato crisp biscuit and preparation method thereof
    JP2013507947A|2013-03-07|Substitute food in the form of bread-type cooked foods and spread-type seasonings
    ES2683014B1|2019-01-16|Child cookie without added sugars
    JP3781157B2|2006-05-31|Powdered nutritional composition for those with difficulty swallowing
    Shin2015|Quality characteristics of sponge cake added with Citrus peel powder
    CN102302102A|2012-01-04|Fruit salad and preparation method thereof
    JP2012130278A|2012-07-12|Method for producing sponge cake
    CN106560039A|2017-04-12|Cake and preparation method thereof
    JP2006325471A|2006-12-07|Baked confectionery composition or baked confectionery
    CN104489035A|2015-04-08|Purple-potato biscuit and small bun and preparation methods of purple-potato biscuit and small bun
    KR20160035832A|2016-04-01|Bread composition comprising stevia leaf powder and bread prepared by the same
    ES2554553T3|2015-12-21|Low calorie cookie
    ES1240640U|2020-02-05|BIZCOCHO WITHOUT SUGARS ADDED |
    Hamzah et al.2013|Effect of stevia as a sweetener substitution on the quality of kuih baulu
    Kouhanestani et al.2019|The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes
    Król et al.2019|The effect of sugar substitutes on selected characteristics of shortcrust pastry
    KR20190044353A|2019-04-30|Low calorie brownie comprising chickpeas
    同族专利:
    公开号 | 公开日
    BR112019016454A2|2020-04-07|
    CL2019002148A1|2019-11-08|
    CN110381740A|2019-10-25|
    US20190380353A1|2019-12-19|
    ES2683014B1|2019-01-16|
    WO2018172573A1|2018-09-27|
    MA47240A|2019-11-13|
    CA3051167A1|2018-09-27|
    EP3566583A1|2019-11-13|
    MX2019009174A|2019-10-07|
    CO2019007745A2|2019-07-31|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2005107499A1|2004-05-12|2005-11-17|Curti, Alessandro|Food compositions|
    ES2545597T3|2009-11-12|2015-09-14|Nestec S.A.|Nutritive composition to promote the balance of intestinal flora and to promote health|
    WO2012056078A1|2010-10-27|2012-05-03|Almallones Lopez Diego|Coloured bread and method for preparing same|
    US20090298952A1|2008-05-07|2009-12-03|Brimmer Karen S|Platable soluble dyes|
    FR2934465B1|2008-08-04|2012-09-28|Roquette Freres|COOKING PRODUCT ENRICHED WITH FIBERS AND PLANT PROTEINS METHOD FOR MANUFACTURING SUCH PRODUCT.|
    IT1399792B1|2009-06-05|2013-05-03|Caramelli|FOOD COMPOSITION BASED ON FIBERS|
    WO2012031119A1|2010-09-01|2012-03-08|Antioxidant Superfoods, Inc.|A fat emulsion providing improved health and taste characteristics in foods|
    US20140234478A1|2011-09-30|2014-08-21|Intercontinental Great Brands Llc|System and method for printing on chewing gum|
    WO2016097067A1|2014-12-16|2016-06-23|Aegis Nv|Sugar replacement composition|
    EP3149184A1|2014-05-29|2017-04-05|E. I. du Pont de Nemours and Company|Enzymatic synthesis of soluble glucan fiber|
    CN106261724A|2016-08-15|2017-01-04|怀宁县荣升食品厂|A kind of tribute cake adding probiotic bacteria and preparation method thereof|WO2021170578A1|2020-02-24|2021-09-02|Chr. Hansen Natural Colors A/S|Edible oil-soluble black suspension|
    法律状态:
    2018-09-24| BA2A| Patent application published|Ref document number: 2683014 Country of ref document: ES Kind code of ref document: A1 Effective date: 20180924 |
    2019-01-16| FG2A| Definitive protection|Ref document number: 2683014 Country of ref document: ES Kind code of ref document: B1 Effective date: 20190116 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201700254A|ES2683014B1|2017-03-23|2017-03-23|Child cookie without added sugars|ES201700254A| ES2683014B1|2017-03-23|2017-03-23|Child cookie without added sugars|
    EP17808964.5A| EP3566583A1|2017-03-23|2017-10-02|Children's biscuit with no added sugar and method of preparing it|
    MA047240A| MA47240A|2017-03-23|2017-10-02|BISCUIT FOR CHILDREN WITHOUT ADDED SUGAR|
    BR112019016454A| BR112019016454A2|2017-03-23|2017-10-02|biscuit without the addition of sugars for consumption, procedure for preparing said biscuit and using a dye|
    MX2019009174A| MX2019009174A|2017-03-23|2017-10-02|Children's biscuit with no added sugar and method of preparing it.|
    PCT/ES2017/070644| WO2018172573A1|2017-03-23|2017-10-02|Children's biscuit with no added sugar and method of preparing it|
    CN201780087937.9A| CN110381740A|2017-03-23|2017-10-02|The method that do not add children's biscuit of sugar and prepare biscuit|
    CA3051167A| CA3051167A1|2017-03-23|2017-10-02|Children's biscuit with no added sugar and method of preparing it|
    US16/481,704| US20190380353A1|2017-03-23|2017-10-02|Children's biscuits with no added sugar and method of preparing it|
    CONC2019/0007745A| CO2019007745A2|2017-03-23|2019-07-18|Children's cookie without added sugars and preparation procedure|
    CL2019002148A| CL2019002148A1|2017-03-23|2019-07-30|Children's cookie without added sugars and preparation procedure.|
    [返回顶部]