Food with improved overall tasting performance
A technology of comprehensive performance and food, which is applied in the field of food with improved tasting comprehensive performance, and can solve problems such as unmentioned applications
Pending Publication Date: 2017-02-22
钟术光
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
However, the patent does not mention the application in food, feed, health products and other fields
Method used
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Examples
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Embodiment 1
[0114] The mixture of crushed wheat seeds and partially pregelatinized starch, the weight ratio of the two is 10:2.
Embodiment 2
[0119] The mixture of crushed peanut seeds (300 mesh) and sodium carboxymethylcellulose (400 mesh), the weight ratio of the two is 10:1.
Embodiment 3
[0124] The mixture of crushed soybean seeds (200 mesh) and carboxymethyl starch (150 mesh), the weight ratio of the two is 10:3.
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The invention discloses a food with improved overall tasting performance. The food comprises one (or more) edible particle (s) (or powder) I containing polysaccharose (particularly starch and viscous polysaccharose or / and peptide or protein high-molecular polymers and one (or more) hydrophilic polymers (particles or (powder)) II of which the absorption against pressure (AAP) value is higher (1.25 times higher (containing) than that of the edible particles. According to the food, the overall tasting performances (chewiness, elasticity, palatability (hardness or viscous property), smooth taste (smoothness), flavor, appearance color and the like) or (overall quality) are improved.
Description
technical field [0001] The present invention relates to food. Specifically, it relates to foods with improved tasting properties. [0002] technical background [0003] Food, feed, health products and other products (or intermediate products), widely involve powder. The powder in these edible products contains polysaccharides (especially starch, viscous polysaccharides), peptides or proteins with high viscosity polymers and small molecular sugars, low molecular sugars, amino acids, low molecular weight peptides, etc. Hygroscopic ingredients, therefore, these powders have strong hygroscopicity and water absorption. It is difficult to maintain a good dispersion state during use, resulting in various problems. On the one hand, the process requires powder materials to have good fluidity in order to achieve the purpose of transportation, storage and processing; on the other hand, the performance of (powder) products is often directly related to its dispersion degree. For examp...
Claims
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IPC IPC(8): A23L29/00A23L33/10A23L33/125A23L33/18A23L33/17A23P10/20
CPCA23V2002/00
Inventor 钟术光
Owner 钟术光