The invention relates to a mixture of gluten-free and low-protein cookie dough for phenylketonuria (PKU) and celiac patients.

More specifically, the invention relates to a ready-to-use cookie dough mix that is gluten-free, low- protein, fruity or plain varied, that can be easily consumed by patients with phenylketonuria and celiac disease, and the production method thereof.

Prior Art

It is not possible for celiac and PKU patients to taste the flavors that are indispensable for ordinary people and they consume almost every day. PKU, that is, phenylketonuria, is a genetic (hereditary) disease that increases the level of a substance called phenylalanine in the blood that is passed on from both the mother and the father. Children born with this disease are required to follow a lifelong diet restricted from phenylalanine. Because phenylalanine accumulated in the blood causes irreversible and progressive brain damage. Celiac disease is a lifelong and chronic sensitivity of the small intestine to gluten protein. Celiac disease triggered by gluten, which is existed in many grains such as wheat, rye, barley, occurs in genetically susceptible individuals and requires a lifelong gluten- free diet.

The product range suitable for the diets of PKU and celiac patients is already quite limited in the market. Since domestic production has not started fully in this regard, product diversity is tried to be supported by importation of products from abroad. As a result, prices increase considerably due to the importation of existing products.

Gluten-free bread and cake mixes are currently available on the market so that patients can produce foods that are suitable for their diets at home at more affordable prices. However, there are no low protein gluten-free biscuit dough mixes in the market.

The patent no RU2589788 discloses a method for the production of gluten-free wafers. However, in the mentioned method, amaranth flour is used as raw material, and the flour is not suitable for PKU patients due to its high protein content. In the document RU2642875, Shifo-Choi herbal supplement and gluten-free cookie production method for functional purposes is mentioned. However, in the mentioned method, amaranth flour and eggs are used as raw materials. The amaranth flour and eggs used are not suitable for PKU patients due to their high protein content for PKU patients.

In the patent document numbered RU2651138, a method for the production of gluten-free cookies is mentioned. The method aims to increase the quality of gluten-free products by adding known raw materials such as oil, sugar, baking powder and eggs as well as chia seeds. However, the raw materials such as amaranth flour, chia, butter and eggs used in the method mentioned here are not suitable for PKU patients due to their high protein content.

As a result, a solution which can be easily consumed everywhere as ready-made food, give a feeling of satiety, have high energy value, allow celiac and PKU patients to consume is required. Thus the variety of products that celiac and PKU patients can consume in their diets is increasing and an alternative to imported products for supporting domestic production is provided.

Objectives and Short Description of the Invention

The aim of the invention is to provide a gluten-free, low-protein, fruity or plain ready-to-use biscuit dough mixture that can be easily consumed by both phenylketonuria (PKU) and celiac patients, and the related production method.

More specifically, the aim of the invention is to provide a solution which can be easily consumed everywhere as ready-to-made food, give a feeling of satiety, have high energy value, allow celiac and PKU patients to consume, thus the variety of products that celiac and PKU patients can consume in their diets is increasing and an alternative to imported products for supporting domestic production is provided.

T o reduce the price range by supporting domestic production for products sold in the market for celiac and PKU patients.

It is a gluten-free and low protein cookie dough for PKU and celiac patients, and it contains starch, thickener, salt, sodium bicarbonate, milk powder, sunflower oil, water.

A scale of the gluten-free and low protein cookie dough of the present invention preferably comprises 37 grams of sugar, 1.25 grams of salt, 1.25 grams of sodium bicarbonate, 1 gram of milk powder, 40 grams of water, 20 grams of fat, 100 grams of starch and 0.15 grams of thickener.

Mentioned thickener is preferably pectin. Mentioned starch is preferably corn starch.

Mentioned milk powder is preferably protein-reduced milk powder.

It is a gluten-free and low-protein cookie dough production method for PKU and celiac patients and it comprises the steps of mixing of sugar, salt, sodium bicarbonate, milk powder completely in a bowl and transferring to the mixer bowl, mixing of water, oil, thickener and starch in a separate container, and adding the mixture to the dry mixture in the mixer bowl, stripping of the mixture in the mixer bowl in every 15 seconds and mixing for a total of 1 minute to obtain the biscuit dough.

In the preferred embodiment of the gluten-free and low protein cookie dough production method of the present invention, at least one of the low protein fruits such as dried apple, cinnamon, raisin, currant, date is added to the cookie dough.

The invention is a gluten-free and low-protein cookie dough production method for PKU and celiac patients, which allows the end user to obtain cookie dough in a practical way by adding water to it at any time, and it comprises the following steps freezing the cookie dough in thin layers at -18 degrees centigrade for 1 night, drying the freezed dough in a lyophilizer for 24 hours after being frozen, pulverizing the dough after drying.

In the preferred embodiment of the gluten-free and low protein biscuit dough powder production method of the invention; before the powdered cookie dough is packaged, at least one of the low- protein fruits such as dried apple, cinnamon, raisins, currants and dates is added to the powdered dough mixture.

Detailed Description of the Invention

The present invention relates to a ready-to-use cookie dough mix that is gluten-free, low protein, fruity or plain varieties that can be consumed by phenylketonuria and celiac patients, and the production method thereof. Although there are gluten-free bread and cake mixes in the prior art, there is no cookie dough mixture suitable for the consumption of phenylketonuria and celiac patients is currently on the market for cookies that can be easily consumed everywhere as a ready-made food, have a feeling of satiety, have a high energy value and are preferred by people of all ages. By means of the solution of the invention, it is aimed to increase the variety of products that celiac and PKU patients can consume in their diets and to lower the high price range in the market.

In this cookie of the invention, materials that can be easily purchased from the market such as starch, thickener, salt, sodium bicarbonate, milk powder, sunflower oil and optionally dried apple, cinnamon, raisins, currants, dates are used, which can be easily consumed by both PKU and celiac patients.

The main ingredients of the cookie dough according to the invention are starch, thickener, salt, sodium bicarbonate, protein-reduced milk powder, sunflower oil and water. A scale for a preferred embodiment of the invention comprises 37 grams of sugar, 1.25 grams of salt, 1.25 grams of sodium bicarbonate, 1 gram of milk powder, 40 grams of water, 20 grams of fat, 100 grams of starch and 0.15 grams of thickener. In the calculation of scale, 100 grams of starch is being taken as basis.

In a preferred embodiment of the invention, pectin, a natural polysaccharide found in the cell walls of plant tissues, is used as a thickener. Corn starch is preferably preferred as starch. Milk powder with reduced protein is preferably used as milk powder.

In the production of the cookie dough of the present invention, AACC ¹ Method NO: 10.54.01 standard is applied. In the referent method, other dry ingredients except starch and thickener, namely sugar, salt, sodium bicarbonate, milk powder, are mixed thoroughly in a bowl and transferred to the mixer chamber. In a separate bowl, water, oil, thickener and starch are mixed and added to the dry mixture in the mixer chamber. Cookie dough is obtained by mixing the mixture in the mixer chamber for a total of 1 minute by stripping every 15 seconds.

The obtained cookie dough can be used immediately or can be powdered and packaged for sale in the market. For this purpose, the obtained dough is frozen in thin layers at -18°C for 1 night and then dried in a lyophilizerfor24 hours. After the drying process, the dough is pulverized. Thus, the powder cookie dough mixture obtained can be stored by any storage method and cookie dough is obtained by adding water when desired. It is possible to diversify the cookie by adding low-protein fruits such as dried apple, cinnamon, raisins, currants and dates. The fruits can be added to the dough at the last stage (after the end user obtains the biscuit dough by adding water to the powdered dough mixture) or added to the dough mixture when the dough is produced at the first stage (before the dough mixture is frozen and dried in the fabrication stage) or powder dough before packaging in the fabrication stage.