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% by weight in dry matter of the dough product, wherein the dough product has a carbohydrate content (abs.) of less than 20% by weight, and wherein the dough product has more than 6% by weight dietary fiber.

2. The dough product according to claim 1, wherein the one or more pomaces originate from raw fruit and/or vegetable goods which have a carbohydrate content of more than 40% by weight in the dry matter in a fresh state, and/or wherein the one or more pomaces have a carbohydrate content of less than 40% by weight 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% by weight in the dry matter.

4. The dough product according to claim 1, wherein the one or more pomaces is a fresh pomace having 10 to 30% by weight dry matter.

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

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

7. The dough product according to claim 1, wherein a vegetable used for the one or more pomaces 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 one or more pomaces 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% by weight of 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% by weight 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% by weight 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% by weight 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% by weight pomace-based fruit and/or vegetable content, 5 to 30% by weight plant oil content, 5 to 35% by weight plant fiber content, 5 to 30% by weight binder content, and 0.5 to 5% by weight of other components in relation to the dry matter.

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 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% by weight aside from the fruit and/or vegetable content.

18. The dough product according to claim 1, wherein the dough product has 30 to 65% by weight 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 final packaging.

Description

EXAMPLES

(1) 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

(2) 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.

(3) 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.)

(4) 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%.

(5) 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%

(6) The resulting dough product in the form of a tortilla is purely plant-based.

Example 2Pizza Base Based on a Beet Pomace

(7) 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.

(8) 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.)

(9) 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%.

(10) 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 mm300 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.

(11) 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

(12) 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.

(13) 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.)

(14) 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%.

(15) 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 mm300 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.

(16) 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

(17) 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.

(18) 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.)

(19) 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%.

(20) 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 mm300 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

(21) 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.

(22) 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.)

(23) 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%.

(24) 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 mm300 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

(25) 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.

(26) 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.)

(27) 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%.

(28) 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 mm100 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.

(29) 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

(30) 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.

(31) 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.)

(32) 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%.

(33) 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.

(34) The resulting dough product in the form of a wrap is purely plant-based.

Example 8Pancakes Based on an Apple Pomace

(35) 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.

(36) 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)

(37) 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.

(38) The resulting dough product in the form of a pancake is purely plant-based.