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Optimized nutrient food

A technology of nutritious food and seeds, applied in the field of optimized nutritious food, can solve problems such as excessive consumption of marine oil, health risk disorder, blood coagulation mechanism, etc.

Inactive Publication Date: 2017-08-18
马修乔利瓦达科姆里 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are health risks associated with mercury poisoning and pesticide residues and the possibility of impaired blood clotting mechanisms, excessive consumption of marine oil

Method used

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  • Optimized nutrient food
  • Optimized nutrient food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0106] According to the laboratory analysis data of each item, the raw materials are selected in consideration of each nutritional content, so as to obtain the nutritional composition of the optimized nutritional food. 90 grams of soybeans, 50 grams of linseeds and 10 grams of ground nuts after deoiling were washed separately to make them free of foreign matters / impurities, then washed with water, and air-dried. Washed soybeans are gradually heated to a temperature of about 150°C for about 30 minutes, washed linseeds are gradually heated to a temperature of about 100°C for about 20 minutes, deoiled ground nuts are gradually heated to a temperature of about 120°C temperature for about 20 minutes to obtain a denatured dehydrated product. The resulting denatured dehydrated product is individually cooled to about 25-30°C; independently ground into fine and coarse particles with a particle size of less than 200 microns while maintaining the temperature at 30-40°C. The ground powde...

Embodiment 2

[0110] According to the laboratory analysis data of each item, the raw materials are selected in consideration of each nutritional content, so as to obtain the nutritional composition of the optimized nutritional food. 60g of winged beans, 60g of cane seeds, and 30g of deoiled watermelon seeds were washed separately to make them free of foreign matters / impurities, then washed with water, and air-dried. After cleaning, the winged beans are gradually heated and cleaned at a temperature of about 150°C for about 30 minutes, and the washed cane seeds are gradually heated at a temperature of about 120°C for about 20 minutes, and the washed deoiled watermelon seeds are heated at a temperature of about 120°C Gradually heated for about 10 minutes to obtain a denatured dehydrated product. The resulting denatured dehydrated product is individually cooled to about 25-30°C; independently ground into fine and coarse particles with a particle size of less than 200 microns while maintaining t...

Embodiment 3

[0114] According to the laboratory analysis data of each item, the raw materials are selected in consideration of each nutritional content, so as to obtain the nutritional composition of the optimized nutritional food. 80 grams of hemp seeds, 40 grams of perilla seeds, and 30 grams of deoiled soybeans were washed separately to make them free of foreign matter or impurities, then washed with water and air-dried. Heat the washed hemp seeds gradually at a temperature of about 100°C for about 10 minutes, wash the perilla seeds at a temperature of about 100°C for about 10 minutes, and wash the deoiled soybeans at a temperature of about 120°C It was gradually heated for about 10 minutes to obtain a denatured and dehydrated product. The resulting denatured dehydrated product is cooled to about 25-30°C; independently ground into fine and coarse particles with a particle size of less than 200 microns while maintaining the temperature at 30-40°C. The ground powder obtained in this way ...

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PUM

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Abstract

The invention discloses an optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28 % to about 36 % of protein, about, 17 % to about 26 % of dietary fiber, about 6 % to about 10 % of omega 3 fatty acid, about 6 % to about 10 % of omega 6 fatty acid, about 4 % to about 8 % of omega 9 fatty acid, about 2 % to about 6% of saturated fat, about 4 % to about 13 % of starch / sugar, about 6 % to about 10 % of vitamins and minerals, about 2 % to about 5 %, by weight of water and, a ratio of omega 3 fatty acid to omega 6 fatty acid ranging from about 0.75:1.25 to about 1.25:0.75. Methods of preparation of the optimized nutrient food as well as methods of treatment administering the optimized nutrient food are provided.

Description

technical field [0001] The present invention relates to a low calorie optimized nutritional food with all essential and non-essential nutrients in the correct proportions necessary to optimize bodily functions to maintain health, prevent disease, delay aging, caloric optimization more specifically about 650. Optimized nutritional foods include omega-3 fatty acids and omega-6 fatty acids in a 1:1 ratio; high in dietary fiber; high in protein with complete amino acids, optimized vitamins and minerals, as FDA recommended daily values, capable of providing approximately 650 calories / 150 grams, but free of cholesterol, trans fat, preservatives, colorings and artificial flavorings. Background technique [0002] Globalization and industrialization have resulted in natural changes in the oceans that provide food for human consumption. Global development and economic transformations place a local double burden of malnutrition and infectious diseases on the one hand and diet- and lif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/40A23L33/12A23L33/175A23L33/21A23V2200/30A23V2200/304A23V2200/308A23V2200/326A23V2250/0604A23V2250/0606A23V2250/061A23V2250/0616A23V2250/0618A23V2250/0622A23V2250/0624A23V2250/0626A23V2250/0628A23V2250/063A23V2250/0632A23V2250/0638A23V2250/064A23V2250/0642A23V2250/065A23V2250/0652A23V2250/0654A23V2250/1578A23V2250/1586A23V2250/1588A23V2250/1592A23V2250/16A23V2250/1608A23V2250/161A23V2250/1612A23V2250/1614A23V2250/1618A23V2250/1626A23V2250/1642A23V2250/1882A23V2250/5116A23V2250/702A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/705A23V2250/7052A23V2250/7058A23V2250/706A23V2250/708A23V2250/71A23V2250/712A23V2250/714A23V2250/72A23V2250/1868A23V2250/187A23V2250/1874A23V2250/188A23V2250/70A23V2250/156A23L33/16A23L33/125A23L33/155
Inventor 马修·乔利·瓦达科姆里保罗·汤姆森·科奇里保洛斯·汤姆逊·乔利·科奇里
Owner 马修乔利瓦达科姆里
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