36results about How to "Low in carbs" patented technology

A method and composition for improving one or more indicators of bowel health or metabolic health in a mammalian animal. This comprises the delivering to the gastrointestinal tract of the animal an effective amount of an altered wheat starch in the form of or derived from the grain of a wheat plant. The proportion of amylose in the starch of the grain is at least 30% and/or the grain comprises a reduced level of SBEIIa enzyme activity and/or protein relative to wild-type grain.

A novel dough composition for improved dough can be used to produce a baked, high protein, low carbohydrate bread product. The formulation and process can be used to make low carbohydrate dough that can be used to manufacture bread and other bread-like products of high quality and consumer acceptance. The bread is characterized by low nutritive carbohydrate content, bread-like open cell structure and a high quality nutrition, texture and flavor. The dough comprises an aqueous leavened dispersion that comprises an effective but low amount of wheat flour for texture and flavor, an effective amount of gluten, in excess of the flour content, and an effective amount of a protein source along with an effective amount of an edible fiber to provide high protein content, low carbohydrate content and bread-like texture.

The invention relates to composite components and methods of producing composite components. In yet another embodiment, the present invention relates to a method of producing a composite component using anaerobically digested biomass. In still yet another embodiment, the method further comprises using liquid effluent from the digester. In still yet another embodiment, the method further comprises wet-mat forming and cold pressing the anaerobically digested biomass and wet-mat drying under heat and pressure.

The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.

A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with increased protein and fiber content and reduced carbohydrate content.

The invention provides compositions and methods for characterizing appetite regulation in a subject. In one embodiment, the composition comprises a solid support comprising probes for measuring a biomarker panel comprising, for example, total ghrelin, obestatin, cholecystokinin, GLP-1(6-37)-NH₂, NPY and α-MSH. The simultaneous use of multiple biomarkers with independent classification power will increase the performance of the biomarker panel in characterizing appetite regulation. The invention also provides methods of treating a subject (e.g. one experiencing obesity) and determining the efficacy of a therapy through assaying the various biomarkers of a biomarker panel disclosed herein.

The invention relates to flour and a preparation method thereof, and belongs to the field of foods. The flour contains the following nutritional ingredients in parts by weight: 30-38 parts of fat, 25-29 parts of protein, 13-26 parts of dietary fiber and 5-7 parts of carbohydrate. The preparation method comprises the following steps: uniformly mixing prepared fat premix powder, protein premix powder and dietary premix powder, and sieving to obtain the flour. The flour has ketogenic, weight-losing and blood lipid-lowering effects.

The invention discloses a black garlic production technology comprising steps as follows: harvesting and cold-storing garlic and fresh tea leaves; increasing the temperature to 60-70 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 45-55 DEG C, keeping the temperature for 5-15 h, adjusting the temperature to 60-67 DEG C, keeping the temperature for 40-50 h, adjusting the temperature to 68-70 DEG C, keeping the temperature for 20-30 h, adjusting the temperature to 72-80 DEG C, keeping the temperature for 2-4 h, adjusting the temperature to 62-65 DEG C, keeping the temperature for 5-20 h, adjusting the temperature to 70-73 DEG C, keeping the temperature for 1-3 h, decreasing the temperature to the normal temperature for 30-50 h, enabling the temperature decrease process to meet the cosine function equation, controlling the humidity to be 90%-95%, and performing fermentation for 3-6 days; adding honey, milkvetch roots and epimedium herb extracts to an obtained material for cold storage after mixing. The black garlic is short in fermentation time, high in nutritional ingredient, good in taste, free of spicy taste and good in healthcare function.

The invention is applied to the technical field of application of plants from saline-alkali land, and provides a method for feeding layering hens by utilizing plant feed additives from the saline-alkali land. The method comprises the following steps: pretreatment of the plants from the saline-alkali land, preparation of the plant feed additives from the saline-alkali land, environmental control over a chicken house, and daily feeding of the laying hens, with 4 times a day; at early egg laying stage: the total amount of feed for feeding each day is 102 to 106 g for each hen; mixed feeding is performed according to the weight ratio of the plant feed additives from the saline-alkali land to basic ration being (4 to 8) to 100 in the total amount of the feed; at egg layering medium stage: the feeding total amount each day is 100 to 103 g for each hen; mixed feeding is performed according to the weight ratio of the plant feed additives from the saline-alkali land to the basic ration being (3to 6) to 100 in the total amount of the feed; at late egg laying stage: the feeding total amount each day is 95 to 100 g for each hen; mixed feeding is performed according to the weight ratio of theplant feed additives from the saline-alkali land to the basic ration being (1 to 4) to 100 in the total amount. Therefore, the method has the advantages of improving the quality of eggs and alleviating the shortage of feed resources in livestock farming.

Various aspects disclosed relate to a soy product comprising from about 50.0 wt. % to about 60.0 wt. % dry protein, less than 35.0 wt. % carbohydrates, and an increased amount of protein in a dispersible fraction of the soy product, compared to the amount of protein in a dispersible fraction of a defatted soy flake having the same starting protein dispersibility index. The soy product can be made by a method of coarsely milling soy white flakes to provide a milled soy powder comprising one or more particles, each having a particle size of about 50 microns to about 100 microns at the 90th percentile mean and fractionating the milled soy powder to a soy product having greater than 50.0 wt. % dry protein, wherein the soy product comprises one or more particles, each having a particle size of about 20 microns to about 40 microns at the 90th percentile.

The invention provides a konjak spaghetti processing technology, and belongs to the technical field of food processing. The processing technology comprises the following steps: firstly, preparing materials, respectively taking a certain amount of konjak dietary fiber powder, soybean meal, starch and water by using a special container, pouring water into a cleaned stirrer, then adding the konjak dietary fiber powder, and starting the stirrer for stirring, so that the konjak dietary fiber powder and the water are fully mixed and puffed to form konjak pulp; closing the stirrer to stop stirring, then sampling and preserving, and pouring soybean flour and starch into the puffed konjac pulp according to a certain proportion. The konjak dietary fiber powder obtained by wet processing of konjak and purification with ethanol is mixed with the soybean flour and the starch, and a mixture is extruded and formed at high temperature by a machine, so that the product is soft in taste, has the fragrance of soybeans, is high in protein content and rich in dietary fibers, and has lower carbohydrate content than that of traditional spaghetti, and long-term eating is beneficial to body health.

The invention relates to the technical field of food processing, in particular to a coarse grain sucrose-free smelling cooked cake and a preparation method thereof, solves the problems that the smelling cooked cake is too sweet, too greasy, difficult to digest, short in shelf life, excessive in oil and sugar and incomplete in nutrition, and avoids obesity, decayed teeth, wheat bran allergy, high blood sugar, high blood pressure and high blood fat people afraid to eat. The product is prepared from the raw materials of quinoa, barley, corn, sorghum, beans and trehalose. According to the principle of mutual promotion and restriction of foods, nutrients are scientifically matched, appetite and taste are considered, blood sugar is mainly controlled, weight is reduced, and life cultivation and health preservation are emphasized. The problem is solved from the aspect of a manufacturing process, and a manufacturing method of dipping in water, frying, filtering oil immediately, frying, baking and discharging oil is adopted; the problems are solved from the inner package technology, the quality and freshness preservation is realized by the following steps of: sterilizing naked cooked cakes by adopting ultraviolet radiation in an inner package operation process link, and dynamically sterilizing ambient air by ozone and NICOLER in turns, preparing nitrogen, and filling nitrogen for sterile operation, so that the inner package of the product is finished.

The present invention provides a high calorie, low carbohydrate gel-form emulsified food that contains a high content of medium chain fatty acids and a low carbohydrate content, induces minimal discomfort after a meal, and provides the high calorie, low carbohydrate gel-form emulsified food which can be distributed at room temperature. The present invention. relates to the gel-form emulsified food including: 10 to 40% by mass of oil and/or fat; 0% by mass or more and less than 5% by mass of a carbohydrate; and 1 to 10% by mass of a protein, in which the content of a medium chain fatty acid is 7 to 23% by mass.

The present invention relates to a method for increasing the storage carbohydrate content of sugarcane plants.