Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacture of edible fiber starch and usefulness of same as dressing/liquid food

A condiment and fiber technology, which is applied in the manufacture of dietary fiber starch and its use as a condiment/liquid food, and can solve the problems of easy separation and the like

Inactive Publication Date: 2011-07-13
CJ CHEILJEDANG CORP
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fibrous fibers of corn or wheat, which have been developed today, have been variously used in confectionery, baking and noodle making classified as solid foods based on starch materials, but due to the disadvantage that they would easily separate in liquid food product types. Difficult to use in various fields

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacture of edible fiber starch and usefulness of same as dressing/liquid food
  • Manufacture of edible fiber starch and usefulness of same as dressing/liquid food
  • Manufacture of edible fiber starch and usefulness of same as dressing/liquid food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Separation of starch for the production of fibrous fibers of rice

[0037] (1) Materials

[0038] Local rice, Dongjin No. 1, from KUMSUNG Nong Hyup rice processing plant in Dam-Yang Gun, Jeollanam-Do, Korea, and imported rice from Thailand were used as starch for making fibrous fibers. Starch was isolated from Dongjin No. 1 and Thai rice using alkali soaking or distilled water soaking.

[0039] (2) Analysis of general components in isolated starch

[0040] The water, protein, lipid and ash contents in the rice starch isolated from the above steps were measured. Water content was measured using Misture determination balances (HA-300, Precisa Instruments AG, Switzerland), protein content was measured using the microKelvin method, and lipid content was measured using a Soxhlet apparatus The ash content was measured in a muffle furnace at 550°C using the dry ash method.

[0041] The general compositional results measured in the isolated rice starch are shown i...

Embodiment 2

[0066] Example 2: Stability of starch particles by high temperature heat treatment before crosslinking

[0067] The rice starch solution was prepared at a concentration of 40% (w / w) and heated in a 95°C water bath for 2 minutes. Water was added to make the starch concentration 35% for uniform stirring in the heated starch solution. Due to the partial gelation of starch particles, heat treatment at high temperature and short time stabilized the structure of starch particles, thereby increasing the total dietary fiber content (Table 3).

[0068] table 3

[0069] Dietary fiber content of rice starch heat-treated at high temperature before cross-linking

[0070] .

Embodiment 3

[0071] Example 3 Manufacture of fibrous fibers by sonication during crosslinking

[0072] Add 10% Na to a 35% rice starch suspension 2 SO 4 , 12% STMP and STPP, adjusted to pH 11.8 with 1N NaOH, and then sonicated for 30 min to control the size of fibrous fibers.

[0073] The starch mixture was reacted at 45°C for 3 hours, its pH value was neutralized at 6.0 using 1N HCl, and the starch mixture was centrifuged after washing four times with distilled water. Then, the starch mixture was dried at 40°C, ground and passed through a 100-mesh sieve to finally obtain fibrous fibers.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a low-calorie / low-fat dressing and mayonnaise formulation for which the emulsion stability has been improved using edible fiber starch. More specifically, it relates to a low-calorie / low-fat dressing and mayonnaise formulation wherein the edible fiber content and emulsion stability are improved by carrying out a high-temperature heat treatment and ultrasonic processing simultaneously during the crosslinking of starch, and edible fiber starch with reduced starch particle size is added to lower the fat content and improve the emulsion stability.

Description

technical field [0001] The present invention relates to a composition of foodstuffs such as low-calorie dressing, French dressing and mayonnaise, which has improved emulsion stability by using fibrous fibers in a liquid food product The high-temperature heat treatment and ultrasonic degradation treatment during the cross-linking of starch can improve the dietary fiber content and emulsification stability, and reduce the particle size. This low-calorie liquid food product is preferred for people who are concerned about obesity or arteriosclerosis due to high intake of cholesterol and calories. Background technique [0002] Starch is the most abundant energy source on earth and provides essential energy for human life. On the other hand, the regulation of high energy intake requires proper use of starchy materials. Starch can be divided into RDS (rapidly digesting starch) which is rapidly digested in the small intestine within 20 minutes after ingestion; SDS (slowly digestin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522A23L5/30A23L27/60A23L29/20
CPCA23L1/308A23L1/0522A23L1/24A23L29/212A23L27/60A23L33/21A23L29/20
Inventor 朴真姬宋相勳李康杓申末植宋志英
Owner CJ CHEILJEDANG CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com