COMPOSITION OF A DIETETIC FOOD IN THE FORM OF BISCUITS WITH HIGH CONTENTS IN ALIMENTARY FIBER AND REDUCED CONTENTS IN CALORIES, AND METHOD FOR PRODUCING THE SAME

Abstract: Dietetic food in form of biscuits with high contents in alimentary fibers and reduced contents in calories, containing the following ingredients in the following percentages of weight: wheat meal 40-60%, sugar 10-16 %, refined vegetable oil 10-16 %, glucomannan 5-25 %, maize meal 5-10 %, honey 0,1-2 %, ammonium bicarbonate 1 %, refined salt 0,2-1 %, sodium bicarbonate 0,2-0,5 %, flavours 0,3-0,6 % and, besides, water in the proportion of 11 kgs per 100 kgs, of the above. The method includes the following steps: a) intimate blending apart glycomannan and vegetable oil; b) kneading together the other ingredients; c) amalgamating in the previous mixture the blend of glycomannan and vegetable oil; d) compressing the final knead in the normal shapes led by rolls, used to mould the biscuits; e) depositing the obtained shapes on a conveyor belt that passes through various cooking rooms with increasing temperatures from 130 DEG C to 180 DEG C.

Description: COMPOSITION OF A DIETETIC FOOD IN THE FORM OF BISCUITS WITH HIGH CONTENTS IN ALIMENTARY FIBER AND REDUCED CONTENTS IN CALORIES, AND METHOD FOR PRODUCING THE SAME This invention concerns a dietetic aliment in form of biscuits with high contents in natural fibers and low contents in calories. The invention concerns also the methods for produ- cing this aliment. The aliments eaten by the largest part of the popu¬ lations of the most developed countries are very lacking in fibers because of the procedures of refinement to which many of the base products of the nourishment are subjected. Among these procedures, there are: flour's sifting, rice and other cereals and similar's hulling. SUBSTITUTE SHEET This lack in fiber brings two very serious inconve¬ niences: - a growing laziness of the intestine; - the difficulty in reaching the sensation of satie- ty with a consequent lasting of the pangs of hunger even after eating a sufficient quantity of food from the point of view of the caloric contribution, with a consequent overalimentation. These inconveniences -by themselves- and even more so if associated, are the main responsibles of the eccess of weight, until obesity that afflicts a high percentage of people belonging to the above mentioned populations. As it seems impossible either to re-educate the consumers to eat rough products, or, in consequence, to induce the alimentary industries not to produce refined foods, modern dietetics, at present, aims at studying compositions of products containing natural fibers, and prescribing them as meals' fiber integrators, especially in people with an altered lipidic or glycidic metabolism. One of the main, if not the most important supplier of natural fibers in a concentrated shapejis gluco- mannan, that is the fundamental ingredient of such fiber integrators. SUBSTITUTE SHEET Glucomannan is drawn from Amorphofallus Konjac, a tuber of Far East origin. * It has the peculiarity of increasing its volume when soaked with water, until 100 times its initial volume. Therefore glucomannan is very satisfying from the point of view of provoking the desired sense of satiety. However, glucomannan, because of its tendency to loose its peculiarities of swelling when subjected to manipulations and cooking doesn't fit for making finished goods and all the attempts made up to now to produce glucomannan goods easily eatable and provided with alluring peculiarities of taste and flavour have failed. Therefore up to now glucomannan has been given almost exclusively in capsules and its confection of medicinal type doesn't attract the consumers to use it. Applicant, on the contrary, has tested and got ready a particular composition of ingredients inclu¬ ding glucomannan, that, when subjected to a procedu¬ re involving a precise succession of operations, allows the production of biscuits which fully sati- sfy the need to supply glucomannan 1 s fiber in an SUBSTITUTE SHSfT alluring and tasteful pleasant shape. Applicant has found that some compositions contai- ning the ingredients quoted in the following exam¬ ples in the indicated range of proportions, are suitable, when appropriately prepared and baked, to form biscuits with a good flavour and a very good taste. The general composition in weight is as follows: Wheat meal 40÷60% Sugar 10÷16% Refined vegetable oil 10÷16% Glucomannan 5÷25% Maize meal 5÷10% Honey 0,1÷ 2% Ammonium bicarbonate 1% Refined salt 0,2÷ 1% Sodium bicarbonate 0,2÷0,5% Flavours 0,3÷0,6% and, besides, water in the proportion of 11 kgs per 100 kgs, of the above. In particular, applicant has found out, after a number of tests, that in order to obtain the best results in a diet, the two following compositions, respectively for biscuits with 10% and 20% of gluco- mannan, have proved to be excellent to the task: SUBSTITUTE SHEET Normal biscuit (10%): Wheat meal 52% Sugar 13,5% Refined vegetable oil 13,2% Glucomannan 10,0% Maize meal 7,8% Honey 1,4% Ammonium bicarbonate 1,07% Refined salt 0,25% Sodium bicarbonate 0,21% Flavour 0,3% Strong biscuit (20%): Wheat meal 44,0% Sugar 13,5% Refined vegetable oil 13,2% Glucomannan 20,0% Maize, meal 5,8% Honey 1,4% Ammonium bicarbonate 1,07% Refined salt 0,25% Sodium bicarbonate 0,21% Flavour 0,3% In particular in the product tested by the applicant the quality of Glucomannan used is known like highly refined and with high molecular weight and viscosi- SUBSTITUTE SHEET ty, that has proved to be the best for the aims of the invention. In connection with both the normal type and strong type of biscuit, a method has been devised that, unique, allows the production of the biscuits. This method includes the following steps: a) intimate blending apart glucomannan and vegetable oil; b) kneading together the other ingredients; c) amalgamating the blend of glucomannan and vegeta¬ ble oil in the previous mixture; d) compressing the final knead in the normal shapes led by rolls used to mould the biscuits; e) depositing the obtained shapes on a conveyor belt that passes through various cooking rooms with increasing temperatures from 130°C to 180°C. SUBSTJTUTEBrøET

Claims: CLAIMS 1. A composition of a dietetic food in the form of biscuits with high contents in alimentary fiber and reduced caloric contents generally including: Wheat meal 40÷60% Sugar 10÷16% Refined vegetable oil 10÷16% Glucomannan 5÷25% Maize meal 5÷10% Honey 0,1÷ 2% Ammonium bicarbonate 1% Refined salt 0,2÷ 1% Sodium bicarbonate 0,2÷0,5% Flavours 0,3÷0,6% and, besides, water in the proportion of 11 kgs per 100 kgs. 2. The composition of a dietetic food in the shape of biscuits of claim 1, (normal type) including in particular: Wheat meal 52% Sugar 13,5% Refined vegetable oil 13,5% Glucomannan 10,0% Maize meal 7,8% Honey 1,4% SUBSTITUTE SHE IT Ammonium bicarbonate 1,07% Refined " salt 0,25% Sodium bicarbonate 0,21% Flavour 0,3% 3. The composition of a dietetic food in the form of biscuits (strong type) according to claim 1, including in particular: Wheat meal 44,0% Sugar 13,5% Refined vegetable oil 13,5% Glucomannan 20,0% Maize meal 5,8% Honey 1,4% Ammonium bicarbonate 1,07% Refined salt 0,25% Sodium bicarbonate 0,21% Flavour 0,3% 4. A method for producing a biscuit with high con¬ tents in alimentary fibers and reduced caloric contents using the ingredients of the claim 1, comprising the following steps: a) intimate blending apart glucomannan and vegetable oil; b) kneading together the other ingredients; c) amalgamating in the previous mixture the blend of glucomannan and vegetable oil; d) compressing S T the final knead in the normal shapes led by rolls, used to mould the biscuits; e) depositing the obtai- ned shapes on a conveyor belt that passes through various cooking rooms with increasing temperatures from 130°C to 180°C.

Inventors: CARAMELLI GIANFRANCO, CARAMELLI, GIANFRANCO
Applicants: DICOFARM SPA, DICOFARM S.P.A.
Application year: 1990
Main classification: A21D2
IPC codes: A21D2, A23L1