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AU2001267656A1 - Deep-frozen dietetic cake - Google Patents

Deep-frozen dietetic cake

Info

Publication number
AU2001267656A1
AU2001267656A1 AU2001267656A AU6765601A AU2001267656A1 AU 2001267656 A1 AU2001267656 A1 AU 2001267656A1 AU 2001267656 A AU2001267656 A AU 2001267656A AU 6765601 A AU6765601 A AU 6765601A AU 2001267656 A1 AU2001267656 A1 AU 2001267656A1
Authority
AU
Australia
Prior art keywords
deep
cake
frozen
protein
calorie
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
AU2001267656A
Inventor
Reginald Allouche
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of AU2001267656A1 publication Critical patent/AU2001267656A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Physics & Mathematics (AREA)
  • General Health & Medical Sciences (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25%; a carbohydrate content between 5 and 10% and a lipid content between 1 and 5%. Its water content ranges between 40 and 72% and its calorie value ranges between 120 and 200 Kcal per 100 g.
AU2001267656A 2000-06-14 2001-06-14 Deep-frozen dietetic cake Abandoned AU2001267656A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PCT/FR2000/001641 WO2001095730A1 (en) 2000-06-14 2000-06-14 Low-calorie and high-protein cakes
WOFR00/01641 2000-06-14
PCT/FR2001/001852 WO2001095731A1 (en) 2000-06-14 2001-06-14 Deep-frozen dietetic cake

Publications (1)

Publication Number Publication Date
AU2001267656A1 true AU2001267656A1 (en) 2001-12-24

Family

ID=8846840

Family Applications (2)

Application Number Title Priority Date Filing Date
AU64479/00A Withdrawn AU6447900A (en) 2000-06-14 2000-06-14 Low-calorie and high-protein cakes
AU2001267656A Abandoned AU2001267656A1 (en) 2000-06-14 2001-06-14 Deep-frozen dietetic cake

Family Applications Before (1)

Application Number Title Priority Date Filing Date
AU64479/00A Withdrawn AU6447900A (en) 2000-06-14 2000-06-14 Low-calorie and high-protein cakes

Country Status (8)

Country Link
US (1) US20030096041A1 (en)
EP (1) EP1289371B1 (en)
AT (1) ATE324787T1 (en)
AU (2) AU6447900A (en)
CA (1) CA2412465A1 (en)
DE (1) DE60119314T2 (en)
ES (1) ES2263632T3 (en)
WO (2) WO2001095730A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002360597A1 (en) 2001-12-13 2003-06-23 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US7615245B2 (en) 2003-04-11 2009-11-10 Cargill, Incorporated Pellet systems for preparing beverages
EP1806975B1 (en) * 2004-11-01 2008-12-17 Unilever N.V. A method for preparing a food product and a pack containing frozen or chilled semi-finished food product
ITAR20130006A1 (en) * 2013-01-30 2014-07-31 Onecorp Di Aduni Filippo & Cabitta Simone S N C INDUSTRIAL MUFFIN AND ITS PREPARATION PROCEDURE

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3930055A (en) * 1972-05-31 1975-12-30 Elaine Green Engelman Very low carbohydrate baked product
US3889003A (en) * 1973-06-25 1975-06-10 Maxine N Yourman Baked product and process for preparing same
LU68000A1 (en) * 1973-07-12 1975-04-11
FR2348655A1 (en) * 1976-04-20 1977-11-18 Sopharga Lab NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE AND ITS PREPARATION PROCESS
US4277504A (en) * 1977-07-25 1981-07-07 Ledges Associates Premix product for a dietetic cake mix
FR2405656A1 (en) * 1977-10-17 1979-05-11 Sopharga Lab NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE, PROCESS FOR THE PREPARATION OF SUCH SUBSTANCE
US4526799A (en) * 1982-03-08 1985-07-02 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
US4431681A (en) * 1982-03-08 1984-02-14 General Foods Corporation Process for preparing a high quality, reduced-calorie cake
FR2536634B1 (en) * 1982-11-25 1985-09-27 Finchelstein Maurice FOOD PRODUCT THAT CAN BE USED AS A DIETETIC PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
FR2589680A1 (en) * 1985-11-12 1987-05-15 Technirec Method of making dietary biscuits and biscuits produced thereby
JP2700850B2 (en) * 1986-03-31 1998-01-21 株式会社 ミドリ十字 Nutritional food
JPS62232361A (en) * 1986-03-31 1987-10-12 Green Cross Corp:The nutritional food
MY115050A (en) * 1995-10-16 2003-03-31 Mead Johnson Nutrition Co Diabetic nutritional product having controlled absorption of carbohydrate
EP0965278A1 (en) * 1998-06-16 1999-12-22 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
FR2788409B1 (en) * 1999-01-19 2002-10-11 Cie Europ De Produits Dietetiq HYPOCALORIC HYPERPROTIDE CAKE
FR2802057B1 (en) * 1999-12-08 2003-02-07 Lu METHOD OF MANUFACTURING BY FOISONING AN ALVEOLAR COOKED FOOD PRODUCT

Also Published As

Publication number Publication date
ATE324787T1 (en) 2006-06-15
DE60119314T2 (en) 2007-05-24
CA2412465A1 (en) 2001-12-20
WO2001095731A1 (en) 2001-12-20
US20030096041A1 (en) 2003-05-22
EP1289371A1 (en) 2003-03-12
ES2263632T3 (en) 2006-12-16
EP1289371B1 (en) 2006-05-03
AU6447900A (en) 2001-12-24
WO2001095730A1 (en) 2001-12-20
DE60119314D1 (en) 2006-06-08

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