Compositions of minor grains and methods and uses thereof

Abstract

This invention relates to a whole grain composition, its preparation method, and its uses. The whole grain composition comprises: starch, dietary fiber, and / or legume protein; based on the total mass of the whole grain composition, the starch content is 70-85%, the dietary fiber content is 5-15%, and the legume protein content is 5-15%. The whole grain composition of this invention can reduce the amount of monosaccharides or disaccharides added to baked goods while maintaining the color, sweetness, structural stability, and texture uniformity of the food. Furthermore, by altering the starch structure and combining it with the ratio of soluble / insoluble fiber, the whole grain composition of this invention establishes a cross-sensory interaction between touch and taste, thereby optimizing the degree and efficiency of the transmission of monosaccharides and disaccharides as sweet stimulants to sensory receptors in the product formulation.

Description

Technical Field

[0001] This invention relates to a mixed grain composition, its preparation method, and its uses, belonging to the field of food processing. Background Technology

[0002] With the rapid economic development and rising living standards, the incidence of diseases caused by diet, such as hyperlipidemia, obesity, diabetes, and hypertension, is also increasing. This places new demands on food processing, requiring it not only to meet sensory needs but also to align with health principles.

[0003] Sugar is an important food component, generally referring to monosaccharides and disaccharides, such as sucrose, fructose, and syrups. Sweetness stimulates the central nervous system, creating a pleasant mood and leading to dependence on the pleasure derived from sweetness. However, as a high-calorie sweetener, it also poses a series of health risks. Besides imparting sweetness to food products, sugar also acts as a building agent, playing a significant role in the color, texture, volume, and mouthfeel of food products. Therefore, research has focused on reducing the sugar content in food while maintaining a certain level of sweetness and acceptable product quality.

[0004] In the prior art, patent publications CN1291868A, CN102669524A, CN106669187A, CN111109329A, CN1091353C, and CN104982476A utilize high-intensity sweeteners and polyols to completely or partially replace sucrose in food. However, the sweetness caused by these compounds is significantly different from that of sucrose, exhibiting bitterness, metallic taste, and astringency. Furthermore, excessive use of polyols used to maintain product texture can cause intestinal discomfort.

[0005] Patent publications CN110662428A and CN108347962A disclose porous particles containing sweeteners and skim milk, which enhance sweetness through non-uniform sugar distribution, thus reducing the sugar content of food products. Patent publication CN103813720A utilizes carboxymethyl cellulose of a specific viscosity as a sweetness compensation, allowing for a multi-sensory interaction of taste and touch to perceive more sweetness while reducing sugar usage. These technical solutions are not only costly and have a relatively narrow range of applications, but also may have some adverse effects on the texture and quality of baked goods after reducing sugar content.

[0006] Therefore, researching a natural and safe technology and ingredients that can reduce sugar usage while still being applicable to the complex ingredient systems of baked goods has become an urgent technical problem to be solved. Summary of the Invention

[0007] The problem the invention aims to solve

[0008] In view of the technical problems existing in the prior art, the present invention first provides a whole grain composition that can reduce the amount of monosaccharides or disaccharides added in baked goods, while maintaining the color, sweetness, structural stability and texture uniformity of the food.

[0009] Furthermore, the present invention also provides a method for preparing a mixed grain composition, which does not involve the use of sugar substitutes or sweeteners with sweetening effects.

[0010] Solution for solving the problem

[0011] [1] A mixed grain composition, comprising the following components:

[0012] starch,

[0013] Dietary fiber, and / or

[0014] Legume protein;

[0015] Based on the total mass of the grain composition, the starch content is 70-85%, the dietary fiber content is 5-15%, and the legume protein content is 5-15%.

[0016] [2] According to the mixed grain composition described in [1] above, wherein the relative crystallinity of the starch is 10-15%; and / or,

[0017] In the starch, the ratio of starch outer chains, intracluster chains, and transcluster chains is 1:1.5-2.0:0.5-1, wherein the degree of polymerization of the starch outer chains is 6-12, the degree of polymerization of the intracluster chains is 13-24, and the degree of polymerization of the transcluster chains is 25-100.

[0018] [3] The mixed grain composition according to [1] or [2] above, wherein the content of soluble fiber is 5 to 30% based on the total mass of the dietary fiber of 100%.

[0019] [4] The mixed grain composition according to any one of [1]-[3] above, wherein the starch is derived from mixed beans; preferably, the mixed beans include one or more of mung beans, peas, chickpeas, lentils, broad beans, and red beans; and / or

[0020] The dietary fiber is derived from one or more of the following: wheat bran, rice bran, soybeans, mung beans, red beans, peas, buckwheat, sorghum, barley, highland barley, oats, and quinoa; and / or

[0021] The legume protein is derived from one or more of the following: pea protein, mung bean protein, red bean protein, chickpea protein, lentil protein, and broad bean protein.

[0022] [5] The mixed grain composition according to any one of [1]-[4] above, wherein the mixed grain composition contains monosaccharides and / or disaccharides; preferably, the content of monosaccharides and / or disaccharides is not higher than 2% based on the total mass of the mixed grain composition.

[0023] [6] A method for preparing a mixed grain composition according to any one of [1]-[5] above, comprising the following steps:

[0024] The raw materials of the mixed grain composition are mixed and graded to obtain mixed grain powder;

[0025] The mixed grain powder is subjected to superheated steam treatment to obtain a mixed grain composition.

[0026] [7] According to the preparation method described in [6] above, wherein the classification process includes pulverization classification or air classification; and / or

[0027] In the grading process, the grading wheel rotates at a speed of 1000-6000 rpm.

[0028] [8] The preparation method according to [6] or [7] above, wherein the temperature of the superheated steam treatment is 150-200°C and the treatment time is 3-10s; and / or

[0029] The compressed air treated by the superheated steam is 10-30 m³. 3 / h, saturated steam pressure is 0.1-1MPa.

[0030] [9] The preparation method according to [6] or [7] above, wherein the preparation method further includes a post-processing step, preferably the post-processing includes a fine grinding step.

[0031]

[10] A food or condiment containing a grain composition prepared by any one of the above [1]-[5] methods, or a grain composition prepared by any one of the preparation methods described in [6]-[9].

[0032] The effects of the invention

[0033] The whole grain composition of the present invention can reduce the amount of monosaccharides or disaccharides added in baked goods, while maintaining the color, sweetness, structural stability and texture uniformity of the food.

[0034] Furthermore, the whole grain composition of the present invention establishes a cross-sensory interaction between touch and taste by altering the starch structure and combining the ratio of soluble to insoluble fiber, thereby optimizing the extent and efficiency of the delivery of monosaccharides and disaccharides as sweet stimulants to sensory receptors in the product formulation.

[0035] Furthermore, the preparation method of the whole grain composition of the present invention is simple and easy to implement, the raw materials are easy to obtain, and it does not involve the use of sugar substitutes and sweeteners with sweetening effects. Detailed Implementation

[0036] The present invention will now be described in detail. The description of the technical features described below is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples.

[0037] It should be noted that:

[0038] In this specification, the range of values ​​referred to as "value A to value B" refers to the range including the endpoint values ​​A and B.

[0039] In this specification, "substantially does not have / contains" means that during a certain method or step, no operation is actually performed to actually give the object a certain characteristic, or, for a substance, the above description means that it is below the detection limit of the detector.

[0040] Unless otherwise specified, "%" in this instruction manual refers to weight percentage.

[0041] In this specification, the word "may" has two meanings: to perform a certain process and not to perform a certain process.

[0042] In this specification, "optional" or "optionally" means that the event or situation described below may or may not occur, and the description includes both the scenario in which the event occurs and the scenario in which the event does not occur.

[0043] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements may be combined in any suitable manner in various embodiments.

[0044] In this instruction manual, "room temperature" and "normal temperature" mean 10-40℃.

[0045] <First Aspect>

[0046] A first aspect of the present invention provides a grain composition comprising the following components:

[0047] starch,

[0048] Dietary fiber, and / or

[0049] Legume protein;

[0050] Based on the total mass of the grain composition, the starch content is 70-85%, the dietary fiber content is 5-15%, and the legume protein content is 5-15%.

[0051] starch

[0052] This invention maintains the color, sweetness, structural stability, and texture uniformity of food by adjusting the structure of starch. In this invention, the starch content, based on the total mass of the whole grain composition, is 70-85%, for example: 72%, 74%, 76%, 78%, 80%, 82%, 84%, etc.; when the starch content is 70-85%, the efficacy of the whole grain composition of this invention can be most effectively exerted.

[0053] Legumes contain 20%–50% protein and 55%–70% carbohydrates, with starch comprising 40%–60%, making it a crucial energy source in legume foods. Starch, as the main component of legumes, possesses unique properties, with resistant starch content reaching as high as 78% and the total content of slow-digesting starch and resistant starch reaching 95.7%. The inventors have discovered that a more suitable starch structure can be obtained when the starch originates from legumes.

[0054] The choice of beans is not particularly limited in this invention, and can include some common beans in the art. Specifically, in this invention, the beans include one or more of the following: mung beans, peas, chickpeas, lentils, broad beans, and red beans.

[0055] In this invention, the relative crystallinity of the starch can be 10-15%, for example, 11%, 12%, 13%, 14%, etc. Optimizing the relative crystallinity in this invention helps maintain the texture and flavor of baked goods. When the relative crystallinity of the starch is 10-15%, the starch exhibits excellent thermal paste stability, does not adversely affect baked goods prepared from the whole grain composition, and has a high degree of starch processing, enabling the establishment of a sweet taste sensory stimulation.

[0056] In starch, the branching pattern of amylopectin molecules reflects the starch structure and affects its physicochemical properties. Generally, during food preparation, as monosaccharides or disaccharides decrease, fat melting, starch gelatinization, and gluten polymerization occur at lower temperatures, leading to poor texture in baked goods. The mixed grain composition of this invention increases the proportion of amylopectin clusters within the starch. The irreversible damage to the crystalline structure promotes competition for bound water with cereal proteins, thus optimizing gluten network formation and resulting in baked goods with a more uniform porous structure and better volume expansion.

[0057] In some specific embodiments, the starch of the present invention has a content ratio of starch outer chains, intracluster chains, and transcluster chains of 1:1.5-2.0:0.5-1, for example: 1:1.6-1.9:0.6-0.9, 1:1.7-1.8:0.7-0.8, etc.; wherein the degree of polymerization of the starch outer chains is 6-12, the degree of polymerization of the intracluster chains is 13-24, and the degree of polymerization of the transcluster chains is 25-100.

[0058] In this invention, the starch outer chain can be referred to as the A chain with a degree of polymerization of 6 to 12, the intra-cluster chain can be referred to as the B1 chain with a degree of polymerization of 13 to 24, and the cross-cluster chain can be referred to as the sum of the B2 chain and the B3 chain with a degree of polymerization of 25 to 100.

[0059] The inventors have discovered that when the ratio of starch external chain, intracluster chain, and transcluster chain content is 1:1.5-2.0:0.5-1, it is more conducive to maintaining the sweetness, appearance, surface color, and texture of food.

[0060] Dietary fiber

[0061] The whole grain composition of the present invention may contain some dietary fiber. By altering the starch structure and combining it with the proportion of dietary fiber, the present invention establishes a cross-sensory interaction between touch and taste, thereby optimizing the degree and efficiency of the transmission of monosaccharides and disaccharides as sweet stimulants to sensory receptors in the product formulation. In the present invention, the content of dietary fiber, based on the total mass of the whole grain composition, can be 5-15%, for example: 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, etc.; when the dietary fiber content is 5-15%, the efficacy of the whole grain composition of the present invention can be most effectively exerted.

[0062] Dietary fiber refers to polysaccharides and lignins that cannot be broken down by enzymes in the human digestive tract. Dietary fiber is essential for a healthy diet. The whole grain composition of this invention contains dietary fiber. Therefore, using the whole grain composition of this invention can not only reduce the amount of monosaccharides or disaccharides added to baked goods, but also is very beneficial to health.

[0063] Dietary fiber consists of various non-starch polysaccharides from plant sources, primarily derived from the cell walls of plants and animals. It includes cellulose, lignin, waxes, chitin, pectin, β-glucan, inulin, and oligosaccharides, and is generally classified into two main categories: insoluble dietary fiber and soluble dietary fiber. Specifically, in this invention, based on the total mass of the dietary fiber (100%), the content of soluble fiber is 5-30%. A soluble fiber content of 5-30% is more conducive to establishing cross-sensory interactions between touch and taste.

[0064] Regarding the source of dietary fiber, this invention is not particularly limited and can be any substance containing dietary fiber commonly found in the art. For example, the dietary fiber may be derived from one or more of the following: wheat bran, rice bran, soybeans, mung beans, red beans, peas, buckwheat, sorghum, barley, highland barley, oats, and quinoa.

[0065] Legume protein

[0066] This invention may contain some legume protein, which can improve the nutritional content of the whole grain composition. In this invention, the content of legume protein, based on the total mass of the whole grain composition, is 5% to 15%, for example: 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, etc.; when the content of legume fiber is 5% to 15%, the efficacy of the whole grain composition of this invention can be most effectively exerted.

[0067] The present invention does not particularly limit the source of legume protein; it can be any legume protein commonly used in the art. Considering the product texture of the mixed grain composition, mixed legume protein is preferred. Generally, when mixed beans are used as a starch source, since they contain some legume protein components, there is no need to separate them, which not only reduces the number of steps but also improves the nutritional value of the mixed grain composition. Therefore, in the present invention, the legume protein is derived from one or more combinations of pea protein, mung bean protein, red bean protein, chickpea protein, lentil protein, and broad bean protein.

[0068] Other ingredients

[0069] In the grain composition of the present invention, the grain composition may also contain monosaccharides and / or disaccharides; preferably, the content of monosaccharides and / or disaccharides is not higher than 2% based on the total mass of the grain composition, for example, the content of monosaccharides and / or disaccharides is 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, etc.

[0070] In addition, the grain composition of the present invention may also contain other impurities commonly found in food, such as fat, ash, other carbohydrates, vitamins, minerals, and other impurities.

[0071] When preparing food using the whole grain composition of the present invention, the Maillard reaction and caramelization are inhibited as the monosaccharides or disaccharides in the food decrease, thus weakening the color and aroma of the product. The whole grain composition of the present invention can produce the unique grain aroma of whole grains without compromising the processing functionality of legume proteins. Simultaneously, it inactivates lipoxygenases in active soy flour, weakening their whitening effect, resulting in baked goods with a pleasing golden-yellow appearance and a unique aroma.

[0072] <Second aspect>

[0073] A second aspect of the present invention provides a method for preparing a mixed grain composition according to the first aspect of the present invention, comprising the following steps:

[0074] The raw materials of the mixed grain composition are mixed and graded to obtain mixed grain powder;

[0075] The mixed grain powder is subjected to superheated steam treatment to obtain a mixed grain composition.

[0076] This invention achieves high-temperature instantaneous heat treatment through grading and superheated steam treatment, thereby obtaining the whole grain composition of this invention, which can reduce the amount of monosaccharides or disaccharides added in baked goods, while maintaining the color, sweetness, structural stability and texture uniformity of the food.

[0077] Hierarchical processing

[0078] This invention involves mixing and grading the raw materials of the aforementioned grain composition to obtain a mixed grain powder. The invention utilizes grading to classify the physical dimensions of the grain raw materials. Through grading, this invention can separate fine grain powder and transport it to a fine powder zone, while coarse grain powder cannot pass through the grading wheel and is thus separated from the fine grain powder.

[0079] In the grading process of this invention, the grading wheel speed is 1000-6000 rpm, for example: 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, etc. When the grading wheel speed is 1000-6000 rpm, the desired mixed grain powder can be obtained.

[0080] Specifically, the classification process includes pulverization classification or air classification. Pulverization classification can be performed using a mechanical impact mill.

[0081] In some specific implementations, when using a mechanical impact mill for pulverization and classification, the rotor speed is 5000-20000 rpm, for example: 8000 rpm, 10000 rpm, 12000 rpm, 15000 rpm, 18000 rpm, etc.; the classifying wheel speed is 1000-6000 rpm, for example: 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, etc. When using a mechanical impact mill for pulverization and classification, the induced draft fan frequency is 10-100 Hz, for example: 20 Hz, 40 Hz, 60 Hz, 80 Hz, etc.; the gas-solid concentration is 0.05-1 kg material / kg air, for example: 0.1 kg material / kg air, 0.3 kg material / kg air, 0.5 kg material / kg air, 0.7 kg material / kg air, 0.9 kg material / kg air, etc.

[0082] In other specific implementations, air classification can be performed using an air classification device. Specifically, when using an air classification device, the classification wheel speed is 1000-6000 rpm, for example: 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, etc.; specifically, the air classification device can be an air classifier, etc.

[0083] Furthermore, in some specific implementation schemes, in order to make the grading process more efficient, the grain raw materials can be crushed before grading. For example, the particle size of the grain raw materials can be crushed to below 500μm, which is more conducive to the grading process.

[0084] Superheated steam treatment

[0085] The graded mixed grain powder was subjected to superheated steam treatment to obtain a mixed grain composition. The inventors discovered that by superheating the graded mixed grain powder, the unique grain aroma of the mixed grains could be produced without destroying the processing functionality of the legume protein. At the same time, the active lipoxygenase in the legume powder was killed, weakening its whitening effect, and giving the food a pleasant golden appearance and a unique aroma.

[0086] This invention does not impose any particular limitation on the method of superheated steam treatment; a suitable treatment method can be selected as needed. For example, superheated steam sterilization equipment can be used to achieve superheated steam treatment.

[0087] In some specific implementations, the temperature of the superheated steam treatment is 150-200℃, for example: 160℃, 170℃, 180℃, 190℃, etc.; the treatment time is 3-10s, for example: 4s, 5s, 6s, 7s, 8s, 9s, etc.; when the temperature of the superheated steam treatment is 150-200℃ and the treatment time is 3-10s, the desired grain composition can be prepared.

[0088] Furthermore, in this invention, the compressed air treated by the superheated steam is 10-30 m³. 3 / h, for example: 15m 3 / h, 20m 3 / h, 25m 3 / h, etc.; saturated steam pressure is 0.1-1MPa, for example 0.2MPa, 0.4MPa, 0.6MPa, 0.8MPa, etc.

[0089] Post-processing

[0090] The present invention can obtain a grain composition through post-processing. Specifically, the post-processing includes a fine grinding step.

[0091] The present invention does not impose any particular limitation on the fine grinding method, and any fine grinding method commonly used in the art can be used. Specifically, after fine grinding, the particle size of the grain composition is less than 100 mesh, which is beneficial for the preparation of food or seasonings.

[0092] <Third aspect>

[0093] A third aspect of the present invention provides a food or condiment containing a grain composition prepared by the method described in the first aspect of the present invention, or a grain composition prepared by the method described in the second aspect of the present invention.

[0094] Specifically, in this invention, the food can be baked goods, such as biscuits, cookies, cakes, pastries, fillings, etc.

[0095] The present invention does not impose any particular limitation on the content of the whole grain composition in baked goods, and it can be added as needed. Specifically, the amount of the whole grain composition added shall not exceed 80%, preferably not exceed 60%, and more preferably not exceed 40%.

[0096] Example

[0097] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0098] The mechanical impact mill in the following embodiments was purchased from Sichuan Mianyang Liuneng Powder Equipment Co., Ltd.; the superheated steam sterilization equipment, model WC-FMD, was purchased from Jiangsu Wanchuang Sterilization Equipment Technology Co., Ltd.; and the air classifier was purchased from Sichuan Mianyang Liuneng Powder Equipment Co., Ltd.

[0099] Example 1

[0100] 3 kg of peas and 1.8 kg of buckwheat were coarsely ground to below 300 micrometers, and then mechanically impacted and graded. The rotor speed was 7500 rpm and the grading wheel speed was 4500 rpm. The dust was collected and the mixed grain powder was obtained.

[0101] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The process involves heating a mixture of grains at a constant temperature of 180°C and a saturated steam pressure of 0.5 MPa for 8 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0102] Example 2

[0103] Mix 2kg of mung bean powder with 200g of rice bran, and use an air classifier to classify the powder. The classifier wheel rotates at 4000 rpm. Take 1.6kg of dust collection feed and mix it evenly with 30g of chickpea protein isolate to obtain mixed grain powder.

[0104] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The mixture is processed at a saturated steam pressure of 0.5 MPa and a temperature of 150°C for 10 seconds per hour. Then, it is finely ground to below 100 mesh to obtain a mixed grain composition.

[0105] Example 3

[0106] 5 kg of wheat bran and 1 kg of lentils were coarsely ground to below 200 micrometers, and then mechanically impact-milled and graded. The rotor speed was 12000 rpm and the grading wheel speed was 4500 rpm. 3.6 kg of dust-collecting feed was mixed evenly with 600 g of pea starch and 1.4 kg of mung bean protein to obtain mixed grain powder.

[0107] The mixed grain powder was placed in a superheated steam sterilization device with compressed air at 15m³ / h. 3The process involves heating a mixture of grains at a constant temperature of 200°C and a saturated steam pressure of 0.6 MPa for 3 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0108] Example 4

[0109] Five kilograms of pea flour with a particle size of 40 micrometers were put into a mechanical impact mill for classification. The classification wheel speed was 3000 rpm, the blower frequency was 50 Hz, and the gas-solid concentration was maintained at 0.3 kg material / kg air. Two kilograms of dust were collected and fed into the mill and mixed evenly with three kilograms of barley flour to obtain mixed grain flour.

[0110] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The mixture is processed at a saturated steam pressure of 0.5 MPa and a temperature of 190°C for 5 seconds. Then, it is finely ground to below 100 mesh to obtain a mixed grain composition.

[0111] Example 5

[0112] 1 kg of pea flour and 1 kg of oat flour with a particle size of 100 micrometers were mixed and air-classified using an air classifier with a classifier wheel speed of 4000 rpm. The dust was collected and the mixed grain powder was obtained.

[0113] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The process involves heating a mixture of grains at a constant temperature of 180°C and a saturated steam pressure of 0.7 MPa for 8 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0114] Comparative Example 1

[0115] Mix 0.9 kg of chickpea flour, 0.9 kg of pea flour, and 1.2 kg of buckwheat hull flour to form a mixed grain flour.

[0116] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The mixture is processed at a saturated steam pressure of 0.5 MPa and a temperature of 150°C for 10 seconds per hour. Then, it is finely ground to below 100 mesh to obtain a mixed grain composition.

[0117] Comparative Example 2

[0118] Mix 0.55 kg of mung bean powder, 0.45 kg of pea protein powder, and 2 kg of sorghum powder evenly to form a mixed grain powder.

[0119] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3The process involves heating a mixture of grains at a constant temperature of 150°C and a saturated steam pressure of 0.7 MPa for 15 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0120] Comparative Example 3

[0121] Mix 1.9 kg of mung bean starch and 0.1 kg of wheat bran with a particle size of less than 200 mesh evenly to form mixed grain powder.

[0122] The mixed grain powder was placed in a superheated steam sterilization device with compressed air at 15m³ / h. 3 The process involves heating a mixture of grains at a constant temperature of 150°C and a saturated steam pressure of 0.6 MPa for 3 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0123] Comparative Example 4

[0124] 1 kg of pea flour and 1 kg of oat flour with a particle size of 100 micrometers were mixed and air-classified using an air classifier with a classifier wheel speed of 6000 rpm. The dust was collected and the mixture was fed to obtain mixed grain powder.

[0125] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The process involves heating a mixture of grains at a constant temperature of 190°C and a saturated steam pressure of 0.5 MPa for 5 seconds. The mixture is then finely ground to below 100 mesh to obtain a whole grain composition.

[0126] Comparative Example 5

[0127] 3 kg of peas and 1.8 kg of buckwheat were coarsely ground to below 300 micrometers, and then mechanically impacted and graded. The rotor speed was 14,000 rpm and the grading wheel speed was 2,500 rpm. The dust was collected and the mixture was fed to obtain mixed grain powder.

[0128] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein the compressed air was 15m³. 3 The process involves heating a mixture of grains at a constant temperature of 220°C and a saturated steam pressure of 0.5 MPa for 15 seconds. The mixture is then finely ground to below 100 mesh to obtain the final grain composition.

[0129] Comparative Example 6

[0130] 7 kg of whole pea flour with a particle size of 40 micrometers was put into a mechanical impact mill for classification. The classification wheel speed was 3000 rpm, the induced draft fan frequency was 50 Hz, and the gas-solid concentration was maintained at 0.3 kg material / kg air. 2 kg of dust was collected and fed into the mill and mixed evenly with 3 kg of barley flour to obtain mixed grain flour.

[0131] The mixed grain powder was placed in a superheated steam sterilization device for superheated steam treatment, wherein 15m³ of compressed air was used. 3 The mixture is processed at a saturated steam pressure of 0.7 MPa and a temperature of 200°C for 2 seconds. Then, it is finely ground to below 100 mesh to obtain a mixed grain composition.

[0132] Content testing and chain length distribution of amylopectin

[0133] 1. Content of each component in the mixed grain compositions of the examples and comparative examples

[0134] The starch content was determined according to the determination method in GB / T5009.9-2016;

[0135] The dietary fiber content and soluble fiber content were determined according to the determination method in GB / T 5009.88-2014;

[0136] The protein content was determined according to the determination method in GB / T 5009.5-2016;

[0137] The relative crystallinity of starch was determined by X-ray diffraction.

[0138] The determination of monosaccharides and disaccharides was performed in accordance with the Englyst method (Encyclopedia of Analytical Chemistry, 2006, DOI:10.1002 / 9780470027318.a1029) for the determination of soluble sugars.

[0139] The results of the above measurements are shown in Table 1:

[0140] Table 1. Content of each component in the mixed grain composition

[0141]

[0142] Note: In the above embodiments, the content of each component (starch, dietary fiber and protein) is less than 100% because the products of each embodiment also contain trace amounts of other substances, such as fat, ash, impurities, etc.

[0143] As shown in Table 1, the starch, dietary fiber, protein, soluble fiber, monosaccharide, and disaccharide contents, as well as the relative crystallinity of starch in the mixed grain compositions of Examples 1-5 and Comparative Example 6, are all within the range described in this invention. However, at least one indicator in Comparative Examples 1-5 is outside the range described in this invention. For example: Comparative Example 1 has too low a starch content and too high a dietary fiber content; Comparative Example 2 has too low a soluble fiber content and too high a protein content; Comparative Example 3 has too high a starch content, too low a dietary fiber content, and too high a relative crystallinity of starch; Comparative Example 4 has too high a soluble fiber and protein content, and too high a monosaccharide and disaccharide content; Comparative Example 5 has too high a starch content and soluble fiber content, too low a protein content and relative crystallinity of starch, and too high a monosaccharide and disaccharide content.

[0144] 2. Chain length distribution (DP: degree of polymerization) of amylopectin in the grain compositions of the examples and comparative examples.

[0145] The chain length distribution of amylopectin in the mixed grain composition was determined by fluorescence-assisted glycosyl electrophoresis, and the results are shown in Table 2.

[0146] Table 2. Chain length distribution of amylopectin in grain compositions (DP: degree of polymerization)

[0147]

[0148] As shown in Table 2, the ratio of starch external chain, intracluster chain, and transcluster chain content in the grain compositions of Examples 1-5 is within the range of 1:1.5 to 2.0:0.5 to 1 described in this invention; while the ratio of starch external chain, intracluster chain, and transcluster chain content in the grain compositions of Comparative Examples 1-6 is not within the range of 1:1.5 to 2.0:0.5 to 1.

[0149] Application Example 1

[0150] Sponge cakes were prepared using the formulations shown in Table 3 below for the above examples, comparative examples, and blank controls, wherein low-gluten wheat flour was used in place of the mixed grain composition of the examples or comparative examples for the blank control.

[0151] Table 3. Sponge Cake Recipes

[0152] The grain compositions in the examples or comparative examples 66 white sugar 45 protein 110 yolk 55 vegetable oil 110 Cream of tartar 1.5 water 36

[0153] The method for preparing sponge cake is as follows:

[0154] Separating eggs: Use an egg white separator to separate the egg white and yolk.

[0155] Egg yolk batter preparation: Mix vegetable oil and water evenly, then sift in the mixed grain composition or low-gluten wheat flour of the examples and comparative examples, and mix evenly to obtain egg yolk batter.

[0156] Meringue preparation: Add cream of tartar to egg whites and beat until foamy. Add granulated sugar in three batches, beating until stiff peaks form. This yields the meringue. Meringue preparation includes two groups, A and B. Group A contains 45g of granulated sugar, while Group B contains 10% less sugar, or 40.5g. When using the mixed grain composition from Example 4, Group A contains 45g of granulated sugar, and Group B contains 15% less sugar, or 38.25g.

[0157] Mixing: Take 1 / 3 of the meringue and add it to the egg yolk mixture. Gently fold it in with a spatula until well combined. Pour the remaining 2 / 3 of the meringue into the egg yolk mixture and fold it in until well combined.

[0158] Pour the batter into the mold: Quickly pour the evenly prepared cake batter into a 6-inch cake mold, smooth it out, and shake it up and down 2-3 times to release any large air bubbles inside the batter.

[0159] Baking: Preheat the oven to 170°C top heat and 160°C bottom heat, and bake for about 35 minutes, or until the cake is cooked through.

[0160] Cooling and unmolding: After baking, gently shake the cake, invert it onto a cooling rack to prevent shrinkage, cool to room temperature, unmold, and you will get a sponge cake.

[0161] Quality Evaluation

[0162] 1. Sensory evaluation

[0163] A panel of 15 trained sensory evaluation experts assessed and scored the sponge cake for its sweetness, appearance, and texture according to the criteria in Table 4 below.

[0164] Table 4. Sensory Evaluation Criteria for Sponge Egg Buns

[0165]

[0166] The scores obtained from the samples are shown in Table 5 below, and the scores obtained from the samples are average values.

[0167] Table 5. Sensory evaluation results of sponge cake

[0168]

[0169] As can be seen from Table 5, the grain compositions of Examples 1-5 of the present invention, compared with the grain compositions of Comparative Examples 1-6, do not affect their sweetness, appearance and taste despite the reduction in sugar content.

[0170] 2. Quality characteristics of the cake

[0171] The height of the cakes was tested, and the results are shown in Table 6 below.

[0172] The color of the cake was determined using a color difference meter. The color parameters a* and b* represent the measurement of red / green and yellow / blue hues, respectively. The closer the values ​​of a* and b* are to the blank control (45g of white sugar), the better the crust color and the superior quality of the cake. The specific results are shown in Table 6 below.

[0173] Table 6. Cake Quality Evaluation Results

[0174]

[0175] As can be seen from Table 6, the grain compositions of Examples 1-5 of the present invention, compared with the grain compositions of Comparative Examples 1-6, do not affect the sweetness, appearance and taste even though the sugar content is reduced.

[0176] Application Example 2

[0177] The above-described examples, comparative examples, and blank control were prepared using the formulations shown in Table 7 below to prepare shortbread cookies. In the blank control, low-gluten wheat flour was used instead of the mixed grain composition of the examples or comparative examples.

[0178] Table 7. Shortbread Cookie Recipes

[0179] The mixed grain compositions in the examples and comparative examples 50 Wheat all-purpose flour 50 sugar 50 egg 50 butter 60

[0180] The preparation method for shortbread cookies is as follows:

[0181] Add sugar to softened butter and beat with an electric mixer for 5 minutes. Add eggs in three batches, continuing to beat until the mixture turns pale and fluffy. The preparation process includes groups A and B. In group A, the amount of granulated sugar added is 50g, and in group B, the amount of granulated sugar added is reduced by 10%, i.e., 45g. When using the mixed grain composition of Example 4, the amount of granulated sugar added in group A is 50g, and in group B, the amount of granulated sugar added is reduced by 15%, i.e., 42.5g.

[0182] Sift the mixed grain mixture and wheat flour into the beaten butter and mix well with a spatula. Roll the dough into a 4mm thick sheet using a rolling mill, refrigerate for 1 hour, cut out shapes using cookie cutters, and bake in an oven at 160℃ (320°F) for 10 minutes. Then, reduce the bottom heat slightly and bake for another 2 minutes before removing the cookies.

[0183] Sensory evaluation

[0184] The sweetness, appearance, and texture of the shortbread cookies were evaluated by a panel of 15 trained sensory evaluators according to the criteria in Table 8 below. The scores obtained for each sample are averages.

[0185] Table 8. Sensory Evaluation Criteria for Shortbread Cookies

[0186]

[0187] The scores obtained from the samples are shown in Table 9 below, and the scores obtained from the samples are average values.

[0188] Table 9. Sensory evaluation results of shortbread cookies

[0189]

[0190] As can be seen from Table 9, the grain compositions of Examples 1-5 of the present invention, compared with the grain compositions of Comparative Examples 1-6, do not affect their sweetness, appearance and taste despite the reduction in sugar content.

[0191] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A composition of whole grains, characterized in that, It includes the following components: starch, Dietary fiber, based on the total mass of the dietary fiber (100%), has a soluble fiber content of 5-30%. Legume protein; Monosaccharides and / or disaccharides; Based on the total mass of the grain composition, the starch content is 70-85%, the dietary fiber content is 5-15%, the legume protein content is 5-15%, and the monosaccharide and / or disaccharide content is not higher than 2%. The starch has a relative crystallinity of 10-15%; the ratio of the dry weight of starch outer chains, intracluster chains, and transcluster chains is 1:1.5-2.0:0.5-1. The starch outer chain is an A chain with a degree of polymerization of 6 to 12, the intracluster chain is a B1 chain with a degree of polymerization of 13 to 24, and the cross-cluster chain is the sum of B2 and B3 chains with a degree of polymerization of 25 to 100.

2. The composition of claim 1, wherein, The starch is derived from legumes; and / or The dietary fiber is derived from one or more of the following: wheat bran, rice bran, soybeans, mung beans, red beans, peas, buckwheat, sorghum, barley, highland barley, oats, and quinoa; and / or The legume protein is derived from one or more of the following: pea protein, mung bean protein, red bean protein, chickpea protein, lentil protein, and broad bean protein.

3. The composition of claim 2, wherein the composition comprises: The mixed beans include one or more of the following: mung beans, peas, chickpeas, lentils, broad beans, and red beans.

4. A process for the preparation of a wholegrain composition according to any one of claims 1 to 3, characterized in that, Includes the following steps: The raw materials of the mixed grain composition are mixed and graded to obtain mixed grain powder; The mixed grain powder is subjected to superheated steam treatment to obtain a mixed grain composition.

5. The preparation method according to claim 4, characterized in that, The grading process includes pulverization grading or air grading; and / or In the grading process, the grading wheel rotates at a speed of 1000-6000 rpm.

6. The production method according to claim 4 or 5, characterized by, The superheated steam treatment is performed at a temperature of 150-200℃ for a duration of 3-10 seconds; and / or The superheated steam treated compressed air is 10-30 m 3 / h, and the saturated steam pressure is 0.1-1 MPa.

7. The production method according to claim 4 or 5, characterized by, The preparation method also includes a post-processing step.

8. The preparation method according to claim 7, characterized in that, The post-processing includes a fine grinding step.

9. A food product, characterized by, The food contains a mixed grain composition according to any one of claims 1-3, or a mixed grain composition prepared by any one of claims 4-8.

10. A condiment, characterized by The seasoning contains a grain composition according to any one of claims 1-3, or a grain composition prepared by any one of claims 4-8.

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