LOW-CARB, POMACE-BASED DOUGH PRODUCT

Abstract

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Claims

1. A pomace-based dough product as a ready-to-eat food product, the dough product comprising a vegetable content based on one or more pomaces and of at least 20% in the dry matter of the dough product, wherein the dough product is a baked dough product, wherein the dough product has 30 to 65% dry matter, and wherein the dough product has a carbohydrate content (abs.) of less than 20%.

2. The dough product according to claim 1, wherein the pomace originates from raw vegetable goods which have a carbohydrate content of more than 40% in the dry matter in the fresh state, and/or wherein the pomace has a carbohydrate content of less than 40%.

3. The dough product according to claim 1, wherein the vegetable content has a carbohydrate content of less than 50%, preferably less than 40% in the dry matter.

4. The dough product according to claim 1, wherein the pomace is a fresh pomace having 10 to 30% dry matter.

5. The dough product according to claim 1, wherein, wherein the pomace is a soured pomace having a pH of 3 to 6.

6. The dough product according to claim 1, wherein the pomace is a dried pomace.

7. The dough product according to claim 1, wherein the vegetable used for the pomace is selected from: carrot, parsnip, beet, red cabbage, white cabbage, cucumbers, tomato, pumpkin, zucchini, bell pepper, chicory, Belgian endive, sugar beet, common bean, pea, kohlrabi, and/or onions.

8. The dough product according to claim 1, wherein the dough product contains 1 to 80% other components from one or more of the following food groups in relation to the dry matter: plant fibers, plant proteins, oil seeds, oil press cakes, nuts, seeds, plant oils, dairy products, and/or chicken egg.

9. The dough product according to claim 1, wherein the dough product has a plant oil content of 5 to 30% in relation to the dry matter.

10. The dough product according to claim 1, wherein the dough product has a plant fiber content, of 5 to 35% in relation to the dry matter.

11. The dough product according to claim 1, wherein the dough product has a binder content of 5 to 30% in relation to the dry matter.

12. The dough product according to claim 11, wherein the binder content is selected from: locust bean gum, xanthan, ground psyllium husks, carrageen, guar gum, alginate, agar-agar, pectin, tragacanth, gum karaya, tara gum, and/or gellan gum.

13. The dough product according to claim 1, wherein the dough product consists of 20 to 70% pomace-based vegetable content, 5 to 30% plant oil content, 5 to 35% plant fiber content, 5 to 30% binder content, and 0.5 to 5% other components in relation to the dry matter.

14. The dough product according to claim 1, wherein the dough product has more than 6% dietary fiber.

15. The dough product according to claim 1, wherein the composition of the dough product is purely plant-based.

16. The dough product according to claim 1, wherein the composition of the dough product is gluten-free.

17. The dough product according to claim 1, wherein the dough product has a protein content of less than 15% aside from the vegetable content.

18. The dough product according to claim 1, wherein the dough product has 35 to 55% dry matter.

19. The dough product according to claim 1, wherein the dough product is obtained by thermally treating a dough after molding at temperatures of more than 70? C. in a baking step.

20. The dough product according to claim 1, wherein the dough product is present as a dough product pasteurized in the final packaging.

21. The dough product according to claim 1, wherein the dough product is a tortilla, a wrap, a pizza base, or a roll.

22. A method for producing a pomace-based dough product as a ready-to-eat food product, in final packaging, the method comprising the following steps: providing a industrially processed vegetable pomace, which has 10 to 30% dry matter; mixing the vegetable pomace with other ingredients to form a dough in such a manner that the dough has a pomace-based vegetable content of at least 20% in the dry matter; molding the dough; and thermally treating the dough with a temperature of at least 70? C. and for a duration of 1 to 10 minutes in a baking step, wherein the resulting dough product has 30 to 65% dry matter and a carbohydrate content (abs.) of less than 20%.

Description

EXAMPLES

[0084] Hereinafter, multiple examples will be described in more detail as preferable embodiments for the dough product according to the invention.

Example 1Tortilla Based on a Carrot Pomace

[0085] For the following dough composition, a fresh carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter (DM) and a carbohydrate content (CH) absolute (abs.) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), and salt (DM 100%, CH 0%). The composition of the dough is calculated for 1000 g.

TABLE-US-00002 TABLE 2 Recipe Example 1 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 685.6 68.56 102.84 102.84 20.57 Olive oil 43.4 4.43 43.4 0 0 Oat fiber 41.3 4.13 39.23 0 4.13 Psyllium husk flour 39.4 3.94 37.43 0 0 Concentrated lemon 2 0.2 0.5 0 0.43 juice Water 181.6 18.16 0 0 0 Salt 6.6 0.66 6.6 0 0 230 102.84 25.13 23% 45% 2.5% DM Veg/ CH dough DM (abs.)

[0086] The fresh pomace is mixed with the other ingredients and processed into a dough. The latter has 23% dry matter, a vegetable content of 45% in the dry matter, and an absolute carbohydrate content of 2.5%.

[0087] The dough is extruded onto a transport belt in a thickness of 2 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut in a round slice shape having a diameter of 260 mm. Then, the dough is baked in an oven (gastronomy oven Rational) for 7 min at 220? C. The resulting dough product has 40 to 45% dry matter and a carbohydrate content of 5%. In particular, a reduction in weight by the factor 1.9 takes place during the thermal treatment because of the dehydration. The vegetable content of 45% in the dry matter remains unchanged. The dietary fiber content in the dough product amounts to 21.9%

[0088] The resulting dough product in the form of a tortilla is purely plant-based.

Example 2Pizza Base Based on a Beet Pomace

[0089] For the following dough composition, a beet pomace is provided as a vegetable component of the dough and the later dough product. It has 23% dry matter and a carbohydrate content (CH) (absolute) of 5%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), and salt (DM 100%, CH 0%). The composition of the dough is calculated for 1000 g.

TABLE-US-00003 TABLE 3 Recipe Example 2 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Beet pomace 499 49.9 112.28 112.28 24.95 Olive oil 31.6 3.16 31.6 0 0 Oat fiber 30.1 3.01 28.6 0 3.01 Psyllium husk flour 28.7 2.87 27.27 0 0 Concentrated lemon 2 0.2 0.5 0 0.43 juice Water 398.6 39.86 0 0 0 Salt 8 0.8 8 0 0 208.25 112.28 28.39 21% 54% 2.8% DM Veg/DM CH (abs.) dough

[0090] The pomace is delivered frozen, pre-broken up first and subsequently comminuted. Then, the pomace is mixed with the other ingredients and processed into a dough. The latter has 21% dry matter, a vegetable content of 54% in the dry matter, and an absolute carbohydrate content of 2.8%.

[0091] The dough is extruded onto a transport belt in a thickness of 4.5 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a rectangular shape with the dimensions 200 mm?300 mm. Then, the dough is baked in an oven (wire mesh belt oven Zanolli) for 3.5 min at 220? C. The resulting dough product has 35 to 45% dry matter and a carbohydrate content of less than 6%. In particular, a reduction in weight by the factor 1.9 takes place during the thermal treatment because of the dehydration. The vegetable content of 54% in the dry matter remains unchanged.

[0092] The resulting dough product in the form of a pizza base is purely plant-based.

Example 3Pizza Base Based on a Carrot Pomace with Flax Seeds

[0093] For the following dough composition, a carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter and a carbohydrate content (CH) (absolute) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21,40%), water (DM 0%, CH 0%), salt (DM 100%, CH 0%), golden flax seed flour (DM 95%, CH 0%), coconut flour (DM 95%, CH 5%), and chia seeds (DM 94%, CH 5.30%). The composition of the dough is calculated for 1000 g.

TABLE-US-00004 TABLE 4 Recipe Example 3 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 535 53.5 80.25 80.25 16.05 Olive oil 34 3.4 34 0 0 Oat fiber 32 3.2 30.4 0 3.2 Psyllium husk flour 31 3.1 29.45 0 0 Concentrated lemon 2 0.2 0.5 0 0.43 juice Water 272 27.2 0 0 0 Salt 7 0.7 7 0 0 Golden flax seeds 52 5.2 49.4 0 0 Coconut flour 26 2.6 24.7 0 1.3 Chia seeds 9 0.9 8.46 0 0.48 264.16 80.25 21.46 26.4% 30.4% 2.1% DM Veg/DM CH (abs.) dough

[0094] The pomace is delivered frozen, pre-broken up first and subsequently comminuted. Then, the pomace is mixed with the other ingredients and processed into a dough. The latter has 26.4% dry matter, a vegetable content of 30.4% in the dry matter and an absolute carbohydrate content of 2.1%.

[0095] The dough is extruded onto a transport belt in a thickness of 6 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a rectangular shape with the dimensions 200 mm?300 mm. Then, the dough is baked in an oven (wire mesh belt oven Zanolli) at 220? C. until 40 to 50% dry matter is reached. The product has a carbohydrate content of less than 5%. In particular, a reduction in weight takes place during the thermal treatment because of the dehydration. The vegetable content of 30.4% in the dry matter remains unchanged.

[0096] The resulting dough product in the form of a pizza base is purely plant-based.

Example 4Pizza Base Based on a Carrot Pomace with Cauliflower, Cheese, Egg

[0097] For the following dough composition, a carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter and a carbohydrate content (CH) (absolute) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), salt (DM 100%, CH 0%), cauliflower (DM 7%, CH 2%), cheese (mozzarella) (DM 50%, CH 0%), and egg (DM 25.60%, CH 0%). The composition of the dough is calculated for 1000 g.

TABLE-US-00005 TABLE 5 Recipe Example 4 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 494 49.4 74.1 74.1 14.82 Olive oil 31 3.1 31 0 0 Oat fiber 30 3.0 28.5 0 3.0 Psyllium husk flour 28 2.8 26.6 0 0 Concentrated lemon 1 0.1 0.25 0 0.21 juice Water 131 13.1 0 0 0 Salt 6 0.6 6 0 0 Cauliflower 137 13.7 9.59 9.59 2.74 Cheese (mozzarella) 110 11.0 55 0 0 Egg 32 3.2 8.2 0 0 239.24 83.69 20.77 23.9% 35% 2.1% DM Veg/DM CH (abs.) dough

[0098] The pomace is delivered frozen, pre-broken up and subsequently comminuted. Then, the pomace is mixed with the other ingredients and processed into a dough. The latter has 23.9% dry matter, a vegetable content of 35% in the dry matter and an absolute carbohydrate content of 2.1%.

[0099] The dough is extruded onto a transport belt in a thickness of 6 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a rectangular shape with the dimensions 200 mm?300 mm. Then, the dough is baked in an oven (wire mesh belt oven Zanolli) at 220? C. until 40 to 50% dry matter is reached. The resulting dough product has a carbohydrate content of less than 5%. In particular, a reduction in weight takes place during the thermal treatment because of the dehydration. The vegetable content of 35% in the dry matter remains unchanged.

Example 5Pizza Base Based on a Carrot Pomace with Almond Flour, Cheese, Egg

[0100] For the following dough composition, a carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter and a carbohydrate content (CH) (absolute) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), salt (DM 100%, CH 0%), cheese (mozzarella) (DM 50%, CH 0%), egg (DM 25.60%, CH 0%), almond flour (DM 95%, CH 3.7%), and cream cheese (DM 35%, CH 3%). The composition of the dough is calculated for 1000 g.

TABLE-US-00006 TABLE 6 Recipe Example 5 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 446 44.6 66.9 66.9 13.38 Olive oil 44 4.4 44 0 0 Oat fiber 27 2.7 25.65 0 2.7 Psyllium husk flour 26 2.6 24.7 0 0 Concentrated lemon 1 0.1 0.25 0 0.21 juice Water 118 11.8 0 0 0 Salt 4 0.4 4 0 0 Cheese (mozzarella) 120 12 60 0 0 Egg 93 9.3 23.8 0 0 Almond flour 64 6.4 60.8 0 2.37 Cream cheese 56 5.6 19.6 0 1.68 329.7 66.9 20.34 33% 20.3% 2% DM Veg/DM CH (abs.) dough

[0101] The pomace is delivered frozen, pre-broken up first and subsequently comminuted. The pomace is then mixed with the other ingredients and processed into a dough. The latter has 33% dry matter, a vegetable content of 20.3% in the dry matter, and an absolute carbohydrate content of 2%.

[0102] The dough is extruded onto a transport belt in a thickness of 4 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a rectangular shape with the dimensions 200 mm?300 mm. Then, the dough is baked in an oven (wire mesh belt oven Zanolli) at 220? C. until 45 to 55% dry matter is reached. The resulting dough product has a carbohydrate content of less than 4%. In particular, a reduction in weight takes place during the thermal treatment because of the dehydration. The vegetable content of 20.3% in the dry matter remains unchanged.

Example 6English Muffin Based on a Carrot Pomace with Almond Flour, Coconut Flour, and Soy Flour

[0103] For the following dough composition, a carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter and a carbohydrate content (CH) (absolute) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), salt (DM 100%, CH 0%), coconut flour (DM 95%, CH 5%), almond flour (DM 95%, CH 3.7%), soy flour (DM 90.90%, CH 3.10%), locust bean gum (DM 11.45%, CH 7.30%), and leavening agent (sodium bicarbonate, pure cream of tartar, DM 95%, CH 0%). The composition of the dough is calculated for 1000 g.

TABLE-US-00007 TABLE 7 Recipe Example 6 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 480 48 72 72 14.4 Olive oil 38 3.8 38 0 0 Oat fiber 29 2.9 27.55 0 2.9 Psyllium husk flour 28 2.8 26.6 0 0 Concentrated lemon 1 0.1 0.25 0 0.21 juice Water 241 24.1 0 0 0 Salt 9 0.9 9 0 0 Coconut flour 40 4.0 38 0 2 Almond flour 82 8.2 77.9 0 3 Soy flour 32 3.2 29.09 29.09 0.99 Locust bean gum 5 0.5 0.57 0 0.36 Leavening agent 15 1.5 14.25 0 333.21 101.09 23.9 33.3% 30.3% 2.4% DM Veg/DM CH (abs.) dough

[0104] The pomace is delivered frozen, pre-broken up first and subsequently comminuted. Then, the pomace is mixed with the other ingredients and processed into a dough. The latter has 33.3% dry matter, a vegetable content of 30.3% in the dry matter and an absolute carbohydrate content of 2.4%.

[0105] The dough is extruded onto a transport belt in a thickness of 6 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a rectangular shape with the dimensions 100 mm?100 mm. Then, the dough is baked in an oven (wire mesh belt oven Zanolli) at 220? C. until 45 to 55% dry matter is reached. The resulting dough product has a carbohydrate content of about 4%. In particular, a reduction in weight takes place during the thermal treatment because of the dehydration. The vegetable content of 30.3% in the dry matter remains unchanged.

[0106] The resulting dough product in the form of an English muffin is purely plant-based.

Example 7Wrap Based on a Carrot Pomace with Almond Flour, Coconut Flour, and Soy Flour

[0107] For the following dough composition, a carrot pomace is provided as a vegetable component of the dough and the later dough product. It has 15% dry matter and a carbohydrate content (CH) (absolute) of 3%. The other ingredients are olive oil (DM 100%, CH 0%), oat fiber (DM 95%, CH 10%), psyllium husk flour (DM 95%, CH 0%), concentrated lemon juice (DM 25%, CH 21.40%), water (DM 0%, CH 0%), salt (DM 100%, CH 0%), coconut flour (DM 95%, CH 5%), almond flour (DM 95%, CH 3.7%), soy flour (DM 90.90%, CH 3.10%), and locust bean gum (DM 11.45%, CH 7.30%). The composition of the dough is calculated for 1000 g.

TABLE-US-00008 TABLE 8 Recipe Example 7 DM Amount DM vegetable Ingredient [g] [%] [g] [g] CH [g] Carrot pomace 343 34.3 51.4 51.4 10.3 Olive oil 34 3.4 33.9 0 0 Oat fiber 21 2.1 19.6 0 2.1 Psyllium husk flour 20 2.0 18.7 0 0 Concentrated lemon 1 0.1 0.25 0 0.21 juice Water 281 28.1 0 0 0 Salt 11 1.1 11 0 0 Coconut flour 76 7.6 72.2 0 3.8 Almond flour 152 15.2 144.4 0 5.6 Soy flour 53 5.3 48.4 48.4 1.6 Locust bean gum 9 0.9 1.0 0 0.7 400.85 99.8 24.3 40.1% 24.9% 2.4% DM Veg/DM CH (abs.) dough

[0108] The fresh pomace is mixed with the other ingredients and processed into a dough. The latter has 40.1% dry matter, a vegetable content of 24.9% in the dry matter, and an absolute carbohydrate content of 2.4%.

[0109] The dough is extruded onto a transport belt in a thickness of 3 mm by means of a suitably shaped slot nozzle. Subsequently, the dough is cut out in a round slice shape having a diameter of 180 mm. Then, the dough is baked in an oven (gastronomy oven Rational) at 220? C. until 55 to 65% dry matter is reached. The resulting dough product has a carbohydrate content of less than 5%. In particular, a reduction in weight by the factor 1.3 takes place during the thermal treatment because of the dehydration. The vegetable content of 24.9% in the dry matter remains unchanged.

[0110] The resulting dough product in the form of a wrap is purely plant-based.