CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT

Abstract

A biscuit with no added sugar for consumption by children includes flour (50-70 wt. %), water (5-15 wt. %), oil (3-18 wt. %), fructooligosaccharides (0.1-10 wt. %), inulin (1-20 wt. %), fibre (0.1-5 wt. %) and optionally colourings (0.1-2 wt. %). The biscuit includes neither sucrose nor polyols. A method is for preparing the biscuit with no added sugar for consumption by children.

Claims

1. Biscuit with no added sugar for consumption by children, comprising flour (50-70 wt. %), water (5-15 wt. %), oil (3-18 wt. %), fructooligosaccharides (0.1-10 wt. %), inulin (1-20 wt. %) and fibre (0.1-5 wt. %) and wherein the biscuit is free of polyols or intense sweeteners.

2. Biscuit with no added sugar for consumption by children according to claim 1, further comprising emulsifiers (0-1 wt. %), common salt (0-1 wt. %), mineral salts (0-1 wt. %), vitamins (0-1 wt. %), flavourings (0-3 wt. %), raising agents (0-2 wt. %) and colourings (0-2 wt. %).

3. Biscuit with no added sugar for consumption by children according to claim 1, wherein the flour is wheat flour, rice flour, corn flour, oats, rye and/or any mixture thereof.

4. Biscuit with no added sugar for consumption by children according to claim 1, wherein the oil is palm oil, sunflower oil, soybean oil, rapeseed oil, olive oil and/or any mixture thereof.

5. Biscuit with no added sugar for consumption by children according to claim 1, wherein the degree of polymerisation (DP) of the fructooligosaccharides is between 2 and 8.

6. Biscuit with no added sugar for consumption by children according to claim 1, wherein the raising agents are sodium bicarbonate, potassium bicarbonate, sodium metabisulphite, ammonium bicarbonate or a mixture thereof.

7. Biscuit with no added sugar for consumption by children according to claim 1, wherein the colourings are a mixture of paprika extract and anthocyanin; or vegetable carbon, said biscuit being decorated with said colourings.

8. Biscuit with no added sugar for consumption by children according to claim 7, wherein said colourings are diluted in propylene glycol and/or vegetable oil.

9. Method for preparing a biscuit with no added sugar for consumption by children according to claim 1, wherein said method comprises the following steps: a) weighing and mixing for between 30 and 50 minutes at low speed; b) laminating and cutting; c) baking until relative moisture content falls below 6%; d) spraying; and e) cooling to a temperature of less than 70 C. and packaging.

10. Method according to claim 8, further comprising a printing step.

11. Method according to claim 10, wherein the colourings used in the printing process are a mixture of paprika extract and anthocyanin; vegetable carbon.

12. Method according to claim 11, wherein said colourings are diluted in propylene glycol and/or vegetable oil.

13. A method of colouring with a mixture of paprika extract and anthocyanin, or vegetable carbon; the method comprising decorating a food product.

14. A method according to claim 13, wherein said food product is a biscuit having low calorie content for consumption by children.

Description

EXAMPLES

Example 1

Preparation of a Decorated Biscuit for Consumption By Children According to the Present Invention

[0030] The following ingredients were weighed:

TABLE-US-00001 Quantity (g) wt. % Wheat flour 75 60.88 Water 13.5 10.96 High oleic sunflower oil 15.8 12.83 Fructooligosaccharides 1.7 1.38 Inulin 13.9 11.28 Acacia fibre 0.75 0.61 Lecithin emulsifier 0.42 0.34 Common salt 0.55 0.45 Calcium carbonate 0.24 0.19 Vitamin complex 0.05 0.04 Flavourings 0.3 0.24 Sodium bicarbonate 0.63 0.51 Ammonium bicarbonate 0.21 0.17 Sodium metabisulphite 0.04 0.03 Colouring: 0.15 0.12 Anthocyanin 68%; propylene glycol 23% and paprika extract 9% Total 123.19 100

[0031] All the ingredients were pre-mixed (apart from the ammonium bicarbonate, sodium bicarbonate and calcium carbonate) for 2 minutes at low speed in a mixer. Next, the remaining ingredients were added and mixed for 40 minutes. Next, the dough obtained was poured onto a cutter, which cut the dough, which was conveyed to the laminating hopper by means of a conveyor. The dough passed through laminating rollers, forming a uniform sheet that was subsequently cut into the shape of a biscuit. The sheet, on leaving the mould, passed through a printer that comprised 3 rollers for painting the biscuit. The biscuit was baked until it reached a moisture content of less than 6%. Subsequently, the biscuit was sprayed automatically with oil, and was cooled to 60 C.

Example 2

Preparation of a Decorated Biscuit for Consumption By Children According to the Present Invention

[0032] The following ingredients were weighed:

TABLE-US-00002 Quantity (g) wt. % Wheat flour 540 66.20 Water 80 9.81 High oleic sunflower oil 60 7.36 Fructooligosaccharides 12 1.47 Inulin 100 12.26 Acacia fibre 5.44 0.46 Lecithin emulsifier 3 0.37 Common salt 4 0.49 Calcium carbonate 1.7 0.21 Vitamin complex 0.36 0.04 Flavourings 1.95 0.24 Sodium bicarbonate 1.5 0.18 Ammonium bicarbonate 4.55 0.55 Sodium metabisulphite 0.30 0.04 Colouring: 0.98 0.12 Vegetable carbon 17% + propylene glycol 83% Total 815.69 100

[0033] The biscuit was prepared using the same method as in Example 1.

Example 3

Estimation of the Nutritional Value of a Biscuit According to the Present Invention

[0034]

TABLE-US-00003 Biscuit according to the present invention Per 100 g Per biscuit (5.9 g) Kcal 435 26 KJ 1821 107 Protein 6.9 0.4 Carbohydrates 58.4 3.4 Sugars 2.2 0.1 Fats 15.8 0.9 Saturated 1.6 0.1 Monounsaturated 12.5 0.7 Polyunsaturated 1.6 0.1 Salt 0.8 0.05 Sodium 0.31 0.02 Fibre 16.11 Vitamin A (g) 144 Vitamin D (g) 0.85 Thiamine (mg) 0.5 Riboflavin (mg) 0.8 Niacin (mg) 9 Vitamin B6 (mg) 0.9 Calcium (mg) 120 Iron (mg) 5