LOW-CARB, POMACE-BASED DOUGH PRODUCT

Abstract

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

Claims

1. A pomace-based dough product the dough product comprising a fruit and/or 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 has a carbohydrate content (abs.) of less than 20%.

2. The dough product according to claim 1, wherein the pomace originates from raw fruit and/or 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% in the dry matter.

3. The dough product according to claim 1, wherein the fruit and/or vegetable content has a carbohydrate content of less than 50% 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 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 fruit used for the pomace is selected from: apple, pear, apricot, sour cherry, sweet cherry, peach, plum, blackberry, strawberry, blueberry, raspberry, currant, kiwi, and/or grape.

9. 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.

10. 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.

11. 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.

12. 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.

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

14. The dough product according to claim 1, wherein the dough product consists of 20 to 70% pomace-based fruit and/or 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.

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

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

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

18. The dough product according to claim 1, wherein the dough product has a protein content of less than 15% aside from the fruit and/or vegetable content.

19. The dough product according to claim 1, wherein the dough product has 30 to 65% dry matter.

20. 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.

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

22. A dried dough product, wherein the dough product according to claim 1 is dried or desiccated to a water content of less than 50%.

23. A method for producing a pomace-based dough product, in final packaging, the method comprising the following steps: providing a industrially processed fruit and/or vegetable pomace, which has 10 to 30% dry matter; mixing the fruit and/or vegetable pomace with other ingredients to form a dough in such a manner that the dough has a pomace-based fruit and/or vegetable content of at least 20%, in the dry matter; molding the dough; and thermally treating the dough with a temperature of preferably at least 70° C., wherein the resulting dough product has a carbohydrate content (abs.) of less than 20%.

Description

EXAMPLES

[0093] Hereinafter, multiple examples will be described in more detail as preferable embodiments for the dough product according to the invention.

Example 1—Tortilla Based on a Carrot Pomace

[0094] 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-00003 TABLE 3 Recipe Example 1 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 2 0.2 0.5 0 0.43 lemon 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/DM CH dough (abs.)

[0095] 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%.

[0096] 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%

[0097] The resulting dough product in the form of a tortilla is purely plant-based.

Example 2—Pizza Base Based on a Beet Pomace

[0098] 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-00004 TABLE 4 Recipe Example 2 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 2 0.2 0.5 0 0.43 lemon 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 dough (abs.)

[0099] 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%.

[0100] 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.

[0101] The resulting dough product in the form of a pizza base is purely plant-based.

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

[0102] 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-00005 TABLE 5 Recipe Example 3 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 2 0.2 0.5 0 0.43 lemon 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 dough (abs.)

[0103] 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%.

[0104] 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.

[0105] The resulting dough product in the form of a pizza base is purely plant-based.

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

[0106] 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-00006 TABLE 6 Recipe Example 4 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 1 0.1 0.25 0 0.21 lemon 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 110 11.0 55 0 0 (mozzarella) Egg 32 3.2 8.2 0 0 239.24 83.69 20.77 23.9% 35% 2.1% DM Veg/DM CH dough (abs.)

[0107] 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%.

[0108] 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 5—Pizza Base Based on a Carrot Pomace with Almond Flour, Cheese, Egg

[0109] 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-00007 TABLE 7 Recipe Example 5 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 1 0.1 0.25 0 0.21 lemon juice Water 118 11.8 0 0 0 Salt 4 0.4 4 0 0 Cheese 120 12 60 0 0 (mozzarella) 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 dough (abs.)

[0110] 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%.

[0111] 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 6—English Muffin Based on a Carrot Pomace with Almond Flour, Coconut Flour, and Soy Flour

[0112] 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-00008 TABLE 8 Recipe Example 6 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 1 0.1 0.25 0 0.21 lemon 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 dough (abs.)

[0113] 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%.

[0114] 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.

[0115] The resulting dough product in the form of an English muffin is purely plant-based.

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

[0116] 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-00009 TABLE 9 Recipe Example 7 DM Amount DM vegetable CH Ingredient [g] [%] [g] [g] [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 1 0.1 0.25 0 0.21 lemon 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 dough (abs.)

[0117] 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%.

[0118] 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.

[0119] The resulting dough product in the form of a wrap is purely plant-based.

Example 8—Pancakes Based on an Apple Pomace

[0120] For the following dough composition, an apple pomace is provided as a fruit component of the dough and the later dough product. It has 24% dry matter and a carbohydrate content (CH) (absolute) of 8%. 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-00010 TABLE 10 Recipe Example 8 DM Amount DM fruit CH Ingredient [g] [%] [g] [g] [g] Apple pomace 499 49.9 119.76 119.76 39.92 Olive oil 31.6 3.16 31.6 0 0 Oat fiber 30.1 3.01 28.59 0 3.01 Psyllium husk flour 28.7 2.87 27.26 0 0 Concentrated 2 0.2 0.5 0 0.42 lemon juice Water 398.6 39.86 0 0 0 Salt 8 0.8 8 0 0 215.71 119.76 43.35 21.6% 55.5% 4.3% DM fruit/DM CH dough (abs)

[0121] The fresh pomace is mixed with the other ingredients and processed into a dough. The latter has 21.6% dry matter, a fruit content of 55.5% in the dry matter, and an absolute carbohydrate content of 4.3%. 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 260 mm. Then, the dough is baked in an oven (gastronomy oven Rational) at 220° C. until 40 to 45% dry matter is reached. The resulting dough product has a carbohydrate content of less than 10%. In particular, a reduction in weight by the factor 1.9 takes place during the thermal treatment because of the dehydration. The fruit content of 55.5% in the dry matter remains unchanged.

[0122] The resulting dough product in the form of a pancake is purely plant-based.