Low-energy popcorns

A low-energy, popcorn technology, applied in the field of food, can solve the problems of blood lipids, cholesterol, body burden, high fat, etc., and achieve the effect of increasing satiety, not easy to burn, and slowing down the speed of gastric emptying

Active Publication Date: 2014-10-01
北京市营养源研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although oil/fat components such as butter, cream, and tallow can enhance the aroma of popcorn, as animal fats, they all contain high saturated fatty acids, which can easily

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of low-energy popcorn, its composition and weight content are: 60% burst corn kernels, 7% Salatrim, 5% almond oil, 10% maltitol, 4.8% erythritol, 8% xylooligosaccharides , 5% inulin, 0.2% thaumatin. (refers to weight percentage, the same below)

[0023] Heat almond oil and Salatrim in a 70°C water bath until liquid, keep at 70°C while adding maltitol, erythritol, xylooligosaccharides, inulin and thaumatin, mix well, remove impurities, until yellow Transparent emulsion. Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into the microwave oven with a microwave power of 700W for 3 minutes.

Embodiment 2

[0025] A low-energy popcorn containing 70% popped corn kernels, 10% Salatrim, 4% almond oil, 5% maltitol, 5% erythritol, 3.9% fructo-oligosaccharides, 2% galacto-oligosaccharides, 0.1% Mogroside.

[0026] Heat almond oil and Salatrim in a water bath at 73°C until liquid, keep at 73°C while adding maltitol, erythritol, fructooligosaccharides, galactooligosaccharides and mogroside, mix well, and remove impurities until you get Yellow transparent emulsion. Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into the microwave oven with a microwave power of 800W for 2.5 minutes.

Embodiment 3

[0028] A kind of low-energy popcorn, its composition and weight content are: 80% burst corn kernels, 6% Salatrim, 6% almond oil, 3% maltitol, 3% erythritol, 1.2% xylooligosaccharides , 0.3% sucralose, 0.5% chocolate powder flavor.

[0029] Heat almond oil and Salatrim in a 72°C water bath until liquid, keep at 72°C while adding maltitol, erythritol, xylooligosaccharides and sucralose, mix well, remove impurities, until a yellow transparent emulsion is obtained . Add the popped corn to the emulsion and mix well, then take it out and let it cool. When the emulsion turns into a solid state, put the popped corn mixture in a special microwave bag, sprinkle chocolate powder essence on the surface, spread it as flat as possible and seal it tightly. Put the microwave special bag containing the popcorn mixture into a microwave oven with a microwave power of 800W for 3.5 minutes.

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Abstract

The invention relates to low-energy popcorns. The low-energy popcorns comprise 55%-80% of cracked corns, 5%-15% of Salatrim, 5%-15% of amygdalus pedunculatus pall oil, 0.01%-20% of maltitol, 0.01%-20% of erythritol, 0.01%-20% of functional oligosaccharide, 0.01%-5% of a high-power sweetening agent and/or a suitable amount of a food additive. According to the low-energy popcorns, the maltitol, the erythritol, the high-power sweetening agent and the functional oligosaccharide are compounded into the popcorns so that the taste is met and the change of blood glucose is not caused; the amygdalus pedunculatus pall oil and the Salatrim are compounded to use and oil/fat components in the raw materials are replaced, so that the mouth feel of the popcorns is guaranteed; the heat of the Salatrim is one half of that of traditional fat; the heat of the maltitol and the erythritol is 1/10 of that of sucrose; the high-power sweetening agent and the functional oligosaccharide are not digested and absorbed by a human body so that the low-energy popcorns have the characteristics of low energy, blood fat adjustment and satiety increasing.

Description

technical field [0001] The invention relates to low-energy popcorn, which belongs to the technical field of applied food. Background technique [0002] Chinese patent CN101637239A discloses a functional sugar-free microwave popcorn, which is made by mixing popped corn kernels, oil / fat components, sugar alcohols, polydextrose, isomaltooligosaccharides, sucralose and water. The sweetener is compounded to reduce the amount of fat used, and one or more oil / fat components in butter, cream, butter and oil-soluble flavors are used. Although oil / fat components such as butter, cream, and tallow can enhance the aroma of popcorn, as animal fats, they all contain high saturated fatty acids, which can easily cause increases in blood lipids and cholesterol. In addition, fat contains high energy, and long-term consumption can easily cause the burden on the body, and then lead to obesity. Contents of the invention [0003] The invention provides a low-energy popcorn. [0004] The pres...

Claims

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Application Information

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IPC IPC(8): A23L1/18
CPCA23L7/161A23L29/30A23L33/20A23V2002/00A23V2200/3322A23V2250/6416A23V2250/284
Inventor 马姗婕向雪松朱婧李东何梅
Owner 北京市营养源研究所有限公司
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