CS260202B1 - Maltodextrin sponge cake based on starch hydrolyzate and egg mass - Google Patents

Abstract

Maltodextrin giscotes are a dietetic product intended primarily for the preparation of liquid nutrition for patients who cannot tolerate regular diet food. Their basic ingredient is maltodextrin with a medium degree of polymerization of 15 to 30 glucose units, egg mass, cottage cheese and a limited amount of sugar instead of flour. This product can be mixed in tea or milk. Since most of the maltodextrin component passes into a true solution and the protein components form a fine suspension, the nutrition prepared in this way can be given to patients through a thin probe directly into the stomach.

Description

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

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, 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 prepared from common thin sponge biscuits clogging the nutrition directly into the stomach. The current state of liquid nutrition is presented in Doberský P., Šimončič R., Bučko A, et al., Dietary System for Hospitals I · and II., Osvěta, Martin 1983 ·

These disadvantages are overcome by the solution according to the invention, which is based on the use of maltodextrins with a precisely defined intermediate degree of polymerization, egg mass, curd and a limited amount of sugar for the preparation of the sponge cake. 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 protein of the eggs and the curd creates a fine

260 suspension. To add the breadcrumbs made of maltodextrin sponge and dried milk, 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, can be administered through a tube for fractures of the jaw or directly into the stomach, by a thin tube in unconsciousness or swallowing disorders. The baking of the sponge cake is basically simultaneously sterilization and preservation of egg mass, cottage cheese and maltodextrin, while all the ingredients are blended and become a suitable semi-finished product for the preparation of liquid nutrition.

The conditions for biologically valuable and physically appropriate liquid nutritional preparation are met by biscuits, where maltodextrin of the appropriate polymerization degree and only a limited amount of sugar is used instead of flour. Common 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

33% by weight are used to prepare the sponge cake. % of maltodextrin having a medium polymerization degree of 15 30 glucose units, 48 wt. egg mass, 13 wt. curd and 6 wt. of sugar.

Claims (1)

OBJECT OF NOW / CLIMB Maltodextrin biscuits based on starch hydrolyzate and egg mass, characterized in that they consist of 33% by weight. % of maltodextrin having a medium polymerization degree of 15 30 glucose units, 48 wt. egg mass, 13 wt. curd and 6 wt. of sugar.