CS247434B1 - Maltodextrin sponge cake based on starch hydrolyzate and egg mass - Google Patents

Abstract

Maltodextrin biscuits are a dietary product intended primarily for the preparation of liquid nutrition for patients who cannot tolerate regular diet food. Their basic ingredient is maltodextrin with an average polymerization degree of 15-30 glucose units instead of flour and sugar. This product can be mixed in tea, milk or broth. Since most of the maltodextrin component goes into a true solution and the protein component forms a fine suspension, the nutrition prepared in this way can be administered to patients through a thin tube directly into the stomach.

Description

(54) Maltodextrin biscuits based on starch hydrolyzate and egg mass

Maltodextrin sponge biscuits are a dietetic product intended primarily for the preparation of liquid nutrition for patients who are intolerant of the normal diet. Their basic component is maltodextrin instead of flour and sugar with a medium polymerization degree of 15-30 glucose units. This product can be mixed in tea, milk or broth. Since most of the maltodextrin component will go into the right solution and the protein component will form a fine suspension, the prepared nutrition can be administered to the patient through a thin tube directly into the stomach.

The invention relates to maltodextrin sponge biscuits based on starch hydrolyzate and egg mass.

The known biscuits are prepared from eggs, flour and sucrose. Since 1970, there have been references to gluten-free pastries, including biscuits, in world literature. Where reference is made to maltodextrins, these are unsatisfactory types of maltodextrins, applicable only to syrups of high osmolality, or only as an addition to flour products.

Maltodextrins with a low polymerization degree increase the osmolality of the solution too much, maltodextrins with a high polymerization degree, and the flour products form a suspension in the aqueous environment, which may also cause closure at the site of constriction of the digestive tube, for example with a scar or tumor. For the same reasons, liquid nutrition made from conventional sponge cake sponges blocks the nutrition directly into the stomach.

This problem has not yet been solved in the form of dietary pastry, and no close solution can be found in the literature. The current state of liquid nutrition is presented in Doberský P., Simončič R., Bučko X. et al.: Dietary system for hospitals I. and II., Osvěta, Martin 1983.

These disadvantages are overcome by the solution according to the invention, which consists in using 45% by weight of the sponge cake. % of maltodextrins having a medium polymerization degree of 15-30 glucose units of 45 wt. egg mass and 10 wt. water. The product contains no flour. Finished sponge biscuits are useful as a dietetic especially in digestive disorders or gluten intolerance. When mixed in milk, the maltodextrin component goes into solution, the egg component forms a fine suspension. They can also be mixed in tea or broth. To add the breadcrumbs to the maltodextrin sponge cake and milk powder, just add the appropriate volume of boiled water, mix and the liquid nutrition is ready. For example, it is suitable as a liquid nourishment before delivery, it can be administered through a tube for fractures of the jaw or directly into the stomach, with a thin tube for unconsciousness or swallowing disorders. The baking of the sponge cake is essentially a sterilization and preservation of both the egg mass and the maltodextrins, while both components are preferably tastefully treated and become a suitable semi-finished product for the preparation of liquid nutrition.

The conditions for biologically valuable and physically suitable preparation of liquid nutrition are fulfilled by biscuits, where maltodextrin of a suitable degree of polymerization is used instead of flour and sugar. Conventional maltodextrins which are insufficiently defined in terms of the degree of polymerization cannot be used. The biscuits of the present invention are suitable dietary products intended primarily for the preparation of liquid nutrition.

Example

45% wt. maltodextrins having a medium polymerization degree of 15-30 glucose units, 45 4 wt. egg mass and 10 4 wt. water.

Claims (1)

SUBJECT OF THE INVENTION Maltodextrin biscuits based on starch hydrolyzate and egg mass, characterized in that they consist of 45 wt. % maltodextrins having a medium polymerization degree of 15-30 glucose units, 45 wt. egg mass and 10 wt. water.