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Nutritious noodle or other foodstuff and preparation method thereof

A food, food technology, applied in the field of nutrition bar or other food and its preparation, which can solve the problem of exacerbating oxidation potential

Inactive Publication Date: 2007-11-21
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, particular challenges present when oils containing omega-3, omega-6, or other polyunsaturated fatty acids (PUFAs) are present with pro-oxidants such as copper, since the presence of copper exacerbates the great oxidation potential

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Encapsulation of polyunsaturated fatty acids

[0080] Into 1 kg of water, mix 100 g milk protein, 50 g modified food starch, 50 g flow agent and 200 g oil. The mixture was emulsified using a high pressure homogenizer. The emulsion was then spray dried under a nitrogen blanket in a Niro lab spray dryer at a dryer temperature of 400°F. Control the outlet temperature to 210°F. The powder thus prepared was introduced into the lab GLATT fluidized bed. 100 g of powder were fluidized and spray coated with a carnauba wax coating of 30 g of carnauba wax and 10 g of paraffin at 212°F under a nitrogen blanket. Other high coating compounds that can be used alone or in combination are beeswax and stearic acid.

Embodiment 2

[0081] Example 2 (Prophetic)

[0082] The "center" of the coated bar was formed with the following components:

[0083] Component Center by weight %

[0084] protein 25

[0085] sugar 8

[0086] Rice Grains 16

[0087] soy protein 6

[0088] Vitamin / Mineral Blend (Contains Microencapsulated Copper Gluconate ex 4

[0089] Wright Group)

[0090] Sodium chloride 0.5

[0091] Corn syrup 28.5

[0092] Molasses 4

[0093] peanut butter 4

[0094] Encapsulated DHA / PUFA (prepared by the method of Example 1) 4

[0095] The liquid components are mixed, then the dry ingredients are added and mixed until the product is substantially homogeneous. The encapsulated PUFA / DHA was added to the dry components. Then, the mixture is fed into a die and extruded at room temperature and atmospheric pressure. After extrusion, the bars are cut into individual serving sizes and coated with a chocolate confectionery compound coating. Wrap strips and store at 85°F for 12 weeks before opening...

Embodiment 3

[0096] Example 3 (Prophetic)

[0097] Cream of Tomato Soup

[0098] INGREDIENT NAME PRODUCT %

[0099] Whey Protein Concentrate 25

[0100] Tomato Powder 16-17

[0101] Skim Milk Powder 14

[0102] instant starch 12

[0103] Gum Arabic 8-9

[0104] Sugar 2-3

[0105] Flavor Enhancer 3-4

[0106] Flavor 1-2

[0107] Oil 1-2

[0108] Colorant 1-2

[0109] Agglomerated Calcium Caseinate 1

[0110] Disodium hydrogen phosphate 1

[0111] Onion powder 0.5

[0112] Condiments / Spices 1

[0113] Garlic powder 0.2-0.3

[0114] Guar gum 0.15-2

[0115] Croutons 4

[0116] Vitamin / Mineral Blend (Contains Microencapsulated Copper Gluconate ex 4

[0117] Wright Group)

[0118] 100

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PUM

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Abstract

A nutrition bar or other food which incorporates pro-oxidants and / or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and / or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules / microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.

Description

Background of the invention [0001] Weight loss is increasingly the focus of modern preventive medicine. Being overweight is frequently cited in reports of the recent increase in cases of type 2 diabetes. Moreover, obesity is frequently brought up in discussions of other modern diseases such as heart disease. [0002] An increasingly popular form of nutrient intake for those seeking to reduce body weight is the nutrition bar. Nutritional bars provide a convenient meal replacement or serve as a vehicle for a snack to supplement a meal. [0003] Snacks can serve several purposes, such as satisfying hunger between meals, or providing a source of energy. Although consumers express a preference for snacks and other foods that are healthier and can assist them in achieving their weight loss goals, they are less willing to sacrifice the organoleptic properties of their favorite foods or snacks. [0004] When nutritional bars are intended to be used as meal replacements, it is espe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/304A23D7/00A23L1/30A23L1/164A23L2/38
CPCA23V2002/00A23L1/0029A23L1/39A23L2/38A23L1/0032A23D9/00A23L1/1643A23L1/304A23D9/05A23P10/30A23P10/35A23L7/126A23L33/16A23L23/00A23L11/65A23V2200/224A23V2250/1882A23V2250/1868A23V2250/54A23V2250/628A23V2250/5488A23V2250/70A23V2250/1588A23V2250/1614A23V2250/5114A23V2250/5424A23V2250/5036A23V2250/242A23V2250/2482A23V2200/15A23V2250/5086A23V2250/18A23V2250/506A23V2250/708A23V2250/21A23V2250/54252A23V2250/5118A23V2250/5028A23V2250/2116A23V2200/04A23V2250/54246A23V2250/5022A23V2250/1634A23V2250/042A23V2250/032A23V2250/1886
Inventor A·高坦M·帕特里克M·L·达格拉思
Owner UNILEVER NV
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