Preparation method of low-calorie and low-carbohydrate weight-losing main food

Abstract

The invention relates to a preparation method of a low-calorie and low-carbohydrate weight-losing main food, which is characterized in that the low-calorie and low-carbohydrate weight-losing main food with the content of 200-350 kilocalories is produced by utilizing the functional effect that insoluble coarse dietary fibers can be expanded into about 7 times of volume after entering human intestinal tracts and absorbing water; enteral emptying is prolonged, so that hunger sensation can be reduced, and happiness of the human body is increased. Food with low calorie and extremely low carbohydrate content is produced and processed by using a method for removing components except insoluble coarse dietary fibers by using a biological function containing cellulase and a compound enzyme of the cellulase and the like; the invention relates to a preparation method of dietary fiber food such as soybean dreg powder, wheat bran powder and the like, wherein the intake of the soybean dreg powder is reduced by 500-1000 kilocalories per day on the basis of target energy.

Description

Technical Field

[0001] This invention utilizes the function of insoluble dietary fiber, which expands to approximately seven times its original volume after absorbing water in the human intestines, increasing satiety and prolonging intestinal emptying, thereby reducing hunger and increasing feelings of well-being. Alternatively, it employs methods such as using cellulase and its complex enzymes to remove components other than insoluble dietary fiber, enabling the production and processing of low-calorie and very low-carbohydrate foods. This reduces daily energy intake by 500–1000 kcal / day compared to the target intake. The invention also includes methods for preparing dietary fiber foods using soybean residue powder, wheat bran powder, and other similar ingredients. Technical Background

[0002] The "Guidelines for the Prevention and Control of Overweight and Obesity in Chinese Adults (2021)" and the "Guidelines for the Diagnosis and Treatment of Obesity (2024 Edition)" require overweight and obese patients to follow a restricted energy diet (CRD) or a very low carbohydrate diet. This means reducing daily energy intake by 500–1000 kcal (1200–1400 kcal / day for men and 1000–1200 kcal / day for women) from the target energy intake, or reducing total energy intake by one-third compared to the recommended intake. It also refers to carbohydrates accounting for 55%–60% of total daily energy. Furthermore, the group standard for meal replacement foods T / CNSS 002-2019 allows for the design of a daily energy diet of 1500–1900 kcal from these low-calorie and very low-carbohydrate dietary fiber foods for adults, thereby reducing the high incidence of overweight and obesity.

[0003] This low-calorie, low-carbohydrate staple food for weight loss typically refers to a diet where carbohydrates provide ≤40% of energy, or a very low proportion of fat, with a relatively increased protein intake. It involves reducing or limiting total energy intake by 350-700 kcal, thus reducing weight gain caused by lifestyle factors. The insoluble dietary fiber in tofu residue and wheat bran can expand to seven times the volume (or total weight) of the ingested food. Consuming 10-20 grams of this low-calorie, very low-carbohydrate food daily would reduce staple food intake by 70-140 grams. It also increases satiety and prolongs intestinal emptying, thereby reducing or limiting total energy intake by at least 350-700 kcal. Its high fiber and satiating properties help reduce the risk of obesity, diabetes, dyslipidemia, and colon cancer in overweight and obese individuals. By controlling energy density, it improves adherence during the weight loss period and contributes to long-term weight loss.

[0004] Soluble and insoluble dietary fiber in soybean seed coats and tofu residue powder are known as the seventh nutrient. Dried tofu residue powder contains approximately 235 kcal of crude fiber (fresh tofu residue contains approximately 35 kcal), while wheat bran powder contains approximately 220 kcal. Using these materials to produce low-carbohydrate and low-calorie (energy) dietary foods aligns with my country's guidelines for the prevention and control of overweight and obesity, and is consistent with the requirements of restricted energy diets (CRD). Because soluble dietary fiber, insoluble crude fiber, pectin, lignin, and [soybean oligosaccharides] are almost entirely undigested by digestive enzymes in the human body, especially the insoluble dietary fiber which can absorb up to 85% of water, this dietary fiber can expand to approximately seven times its original volume in the intestines. This increases satiety, prolongs intestinal emptying, and thus reduces hunger. It increases feelings of happiness; it hydrates and emulsifies lipids in the intestines and has the property of adsorbing toxins in the human intestines; it can also help prevent lifestyle diseases such as heart disease, diabetes, colorectal cancer, diverticulosis, gallstones, and constipation; it can also regulate the pH value in the intestines, inhibit the growth and reproduction of pathogens and the production of putrefactive substances, increase gastrointestinal motility and satiety, and convert bile acids into new substances such as deoxycholic acid and lithocholic acid; it causes mutagenic substances to be excreted from the intestines along with the formed high-viscosity gel state - referring to the water-soluble coarse fiber of feces;

[0005] Wheat bran also contains a variety of nutrients, including fiber, vitamins, minerals, and antioxidants. Rich in fiber, it increases satiety, reduces appetite, and aids in weight management. Fiber also promotes intestinal motility, increasing bowel movement frequency and helping to eliminate waste and toxins from the intestines. It promotes cardiovascular health; wheat bran is rich in antioxidants, such as vitamin E and polyphenolic compounds, which have excellent antioxidant effects. These antioxidants can neutralize free radicals, prevent lipid oxidation, and reduce the risk of cardiovascular disease. Wheat bran contains various vitamins, such as vitamin B1, vitamin B2, and vitamin E. These vitamins play an important role in maintaining normal bodily functions. The calories in wheat bran (per 100 grams of edible portion) are 220 kcal (920 kJ). The calories in 100 grams of bran account for approximately 9% of the total daily calorie intake recommended by the Chinese Nutrition Society for a healthy adult.

[0006] Wheat bran is rich in dietary fiber, an essential nutrient for the human body. It can increase the fiber content of food, improve constipation, and promote the excretion of fat and nitrogen. It is of great significance in the prevention and treatment of common fiber deficiency diseases. Because of the high fiber intake, the excretion of steroids in feces can be reduced. Since the main metabolic process of cholesterol in the human body is excreted through feces, it can lower serum cholesterol and slow down the formation of atherosclerosis. It can help prevent colon and rectal cancer; it can lower the level of estrogen in the blood and prevent breast cancer; the B vitamins contained in wheat bran play many functions in the body and are indispensable for normal metabolism. Its soluble dietary fiber, including oligosaccharides, stachyose, raffinose, and rhamnose in wheat bran and soybean residue powder, is collectively known as flatulence factor. However, due to the lack of enzymatic hydrolysis and fermentation, the nutrients in food are purified or weakened. A daily intake of 2-3 grams can promote the proliferation of bifidobacteria in the intestines, helping to balance and improve the intestinal environment. (See <New Processing Technology and Formula of Soy Products> by Zhang Zhijian). Therefore, it is called a prebiotic source of beneficial bacteria in the human body. At the beginning of life, the intestines are rich in beneficial bacteria such as bifidobacteria, which gradually decrease in youth and middle age, and are at their lowest in old age. Therefore, the change in the content of beneficial bacteria such as bifidobacteria indicates the process of healthy aging, thus delaying aging, providing antioxidants, and increasing health! Soybean stachyose, raffinose, and rhamnose are the best and most effective prebiotic sources of bifidobacteria.

[0007] Its insoluble dietary fiber can be used as a dietary supplement for patients with hypoglycemia: Utilizing its low glycemic index (GI) and the low-energy properties of high-fiber foods, it can relax the gastrointestinal tract, increase satiety, and help reduce total energy intake. This low-GI diet can reduce postprandial blood glucose peaks in diabetics, reduce blood glucose fluctuations, and decrease the rate and amount of insulin secretion, thereby lowering postprandial blood glucose and insulin response, and promoting fatty acid synthesis and storage.

[0008] The American Cancer Society recommends an intake of 25-30 grams of dietary fiber per day for adults; the Japanese recommend more than 20 grams per person per day; the Chinese Nutrition Society recommends an appropriate intake of dietary fiber (about 25-30 grams): enough to facilitate smooth bowel movements, approximately 20-30 grams per day; see <Soybean Food Technology> by Shi Yanguo, and <Chinese Soybean Foods> by Xu Minggao and Liu Qipei. my country has over 200 million people aged 60 and above, of whom more than 20% suffer from varying degrees of constipation, high cholesterol, high blood sugar, coronary heart disease, and other "diseases of affluence," and nearly 300 million are overweight or obese. They need to improve their health through their daily diet to reduce overweight and obesity and delay and prevent the onset of chronic diseases. Therefore, this represents a huge market demand.

[0009] In reality, staple foods and foods containing dietary fiber such as soybean residue and wheat flour are often unusable due to their coarse texture, poor taste, and unsatisfactory quality after fermentation. However, this dietary fiber food, primarily made from soybean residue and wheat flour, utilizes enzymatic hydrolysis or fermentation technology to effectively reduce its molecular size, achieve a finer texture and better taste, remove proteins and oligosaccharides, and overcome the technical obstacles of processing it into a low-calorie food.

[0010] Because cellulase is difficult to purify, in practical applications it may also contain hemicellulase and other related enzymes, such as amylase and protease. The chemical nature of this enzyme is its catalytic hydrolysis function. Combining it with multiple enzymes to create new enzyme strains that can be used together provides convenience and innovation for its market application. During the catalytic hydrolysis or fermentation process of cellulase, large molecules of crude fiber such as soybean residue or wheat bran powder are broken down into cellulose and oligosaccharides, resulting in soybean residue powder, wheat bran powder, and other foods, or low-carbohydrate and low-calorie (energy) dietary foods.

[0011] Because the development and application of dietary fiber's functions and products are still in their early stages, many health mechanisms and functions need to be scientifically proven and demonstrated through application. Dietary fiber is broken down into smaller molecules through enzymatic hydrolysis and fermentation using cellulase or one or more complex enzymes, including its protease, allowing it to absorb water and reach a volume of 7 times or more of its total weight, thus becoming low-carbohydrate and low-calorie (low-energy) dietary foods. Summary of the Invention:

[0012] Fresh soybean pulp contains approximately 35 kcal / day per 100 grams, while dried soybean pulp contains 184-235 kcal / day. Wheat bran powder contains approximately 220 kcal. These are low-calorie, high-moisture food ingredients. Low-carbohydrate and low-calorie (low-energy) dietary foods are excellent for weight loss, providing satiety without generating calories. The oligosaccharides and soybean protein they contain, along with the characteristic that enzymatically hydrolyzed dietary fiber absorbs water to reach seven times its total weight, help control total energy intake. This allows individuals to reduce their daily energy intake by 500-1000 kcal beyond their target intake, thereby reducing overweight and obesity and delaying and preventing the onset of chronic diseases.

[0013] Alternatively, add 100 catties of wheat flour or soybean residue powder to 0.3-6 times its volume of water, maintaining a temperature below 100 degrees Celsius for no more than 24 hours; or add one or more cellulases (such as those produced or sold by Guangxi Dongheng Huadao Biotechnology Co., Ltd., or Novozymes, etc.) that can catalyze and enzymatically hydrolyze and separate macromolecules or mash powders such as soybean residue powder or wheat flour, or a complex enzyme containing cellulase—i.e., cellulose... In addition to enzymes, it also contains hemicellulase, β-1,4-glucanase, xylanase, cellobiase, protease, and other enzymes, or enzyme preparations composed of one of these enzymes, at a dosage of 0.001-2 jin (approximately 1.5-1 catties). It can maintain enzymatic hydrolysis within 30 hours, effectively removing energy from soybean sugars and proteins, and converting insoluble dietary fiber into smaller molecule fiber components compared to those produced by fermentation of wheat flour, soybean residue, etc. This results in a functional food product whose volume can expand to approximately 7-8 times its original size.

[0014] Alternatively, the soybean residue powder, wheat flour, dietary fiber, and other substances may be dehydrated, dried, or baked to produce various types of low-carbohydrate and low-calorie (energy) dietary foods; or they may be further processed into slurry-like products or raw materials through crushing or grinding; or they may contain barley, oats, barley, naked oats, buckwheat, or other high-fiber cereal flours.

[0015] After processing, this wheat flour or soybean residue powder, or when combined with vegetable powder, contains approximately 280 kcal per 100 grams (dry weight) of a low-calorie, low-carbohydrate staple food for weight loss. If the wet wheat flour or soybean residue powder is directly added to wheat flour or other grain flours, or processed through a second fermentation process, or directly shaped and cooked into food, or used in the production of processed foods such as bread, steamed buns, compressed biscuits, energy bars, tablets, capsules, and other forms of health foods or products; if the soybean residue powder or wheat flour, etc., are ground or (after drying) and further processed into powders, pills, tablets, balls, capsules, etc.; or used as food raw materials or excipients; or ground and processed into liquid products, etc.; this staple food and other foods have good taste and flavor, are easy to process, convenient to use, and have abundant and inexpensive raw materials, making them suitable for large-scale processing and food factory applications.

[0016] Its enzymatic hydrolysate contains soluble dietary fiber, including oligosaccharides, stachyose, raffinose, rhamnose, etc., collectively known as flatulence factors, which can be used in dough production. A daily intake of 2-3 grams can promote the proliferation of beneficial bifidobacteria in the intestines and help balance and improve the intestinal environment.

[0017] Vegetable powder refers to dried or freeze-dried vegetable powder, which can increase the vitamin content of this low-calorie, low-carbohydrate weight-loss staple food.

[0018] This invention utilizes enzymatic hydrolysis and fermentation processes to enable the incorporation of ordinary dietary fiber preparations, foods, flour, and other products into people's daily lives or staple foods, providing the general public with low-carbohydrate and low-calorie (energy) dietary foods. This lower-calorie (energy) lifestyle contributes to the health and well-being required for the prevention and control of overweight and obesity in my country.

[0019] The cellulase in this invention is characterized by comprising products, preparations, etc., containing multiple enzymes such as hemicellulase, glucanase, xylanase, cellobiase, or protease, or a complex enzyme product or commercial food additive containing one or more of the above-mentioned enzymes; or a self-prepared complex enzyme product containing cellulase and one or more of the above-mentioned enzymes.

[0020] In this invention, soybean residue powder refers to the powdered or granular substance of soybeans and other legumes, including soybeans (yellow, black, green, brown or spotted), peanut meal powder, and soybeans and other legumes such as red beans, mung beans, peas, and chickpeas, after processing to remove soy milk or tofu. Soybean cake and meal powder [peanut cake and meal powder] are collective terms for soybean skins or cellulose-containing substances after processing or crushing.

[0021] Fresh soybean residue includes the seeds of various soybean varieties, such as yellow soybeans, black soybeans, green soybeans, brown soybeans, or spotted soybeans, as well as the wet granular material after processing to remove soy milk or containing artificially added water, and the residue-like substances that are formed after processing soybeans.

[0022] The technical characteristics of wheat flour refer to the substances produced by artificially processing and grinding high-cellulose grains such as wheat, barley, oats, barley, naked oats, and buckwheat, or by extracting starch.

[0023] Vegetable powder technology refers to the general term for a powdery substance produced by drying or freeze-drying spinach, rapeseed, bok choy, cabbage, Chinese cabbage, mustard greens (leaf mustard, stem mustard, pickled mustard), radish, root vegetables, cauliflower, purple cabbage, red cabbage, cabbage, kale, broccoli, and other similar vegetables, which are then processed into a powdery or residue-like substance.

[0024] This dietary fiber material, primarily composed of soybean residue powder or wheat flour processed with enzymes, or unprocessed dietary fiber material, or with added vegetable powder, is used to produce low-carbohydrate and low-calorie (energy) dietary foods. Utilizing its property of absorbing water and expanding to approximately seven times the volume of ingested food, it increases satiety and slows intestinal emptying, thereby replacing and reducing food intake; thus reducing calorie and energy intake.

[0025] This means reducing your staple food intake by 70-120 grams per day, which is equivalent to about 500-1000 kcal. Over the long term, this can help you lose weight (prevent obesity). Implementation

[0026] The main process involves adding 0.001-2 jin of cellulase or a compound enzyme product containing cellulase to 100 jin each of soybean residue powder or wheat flour for enzymatic hydrolysis; or using this enzymatically hydrolyzed soybean residue powder or wheat flour to produce low-calorie, low-carbohydrate foods containing 200-300 kcal; or drying the products to produce dietary fiber powder products and other products; or further grinding and pulverizing them into liquid paste products; or directly adding the powder or liquid to bread, steamed buns, or block, stick, ball, or other shaped flour products; or mixing it with wheat flour, rice flour, or mixed grain flour.

[0027] 1. Add 100 catties of soybean residue powder or wheat flour, or 0.4-7 times its volume of water, to the mixture. Sterilize at a temperature below 100°C. At a temperature of 40-70°C, add 0.001-2 catties of a compound enzyme product containing cellulase, or a similar enzyme product. Maintain the enzymatic hydrolysis time at 30 hours or less. Alternatively, add one or more small molecule products that can catalyze and enzymatically separate the large molecules or matrix of wheat flour or soybean residue powder, and produce 100% low-calorie, low-carbohydrate dietary products containing 200-300 kcal.

[0028] 2. The main process involves adding up to 7 times the volume of water to 100 catties of either soybean residue powder or wheat flour, adjusting the pH to between 3 and 10 at a temperature below 65°C, and adding 0.01-1.5 catties of cellulase, maintaining the enzymatic hydrolysis or fermentation process for up to 28 hours; or removing excess moisture and drying the product to obtain commercial dietary fiber powder or other products; or further grinding or pulverizing the product to obtain liquid products such as slurries.

[0029] 3. The main process involves adding 100 catties of tofu residue powder or wheat flour to 0.5 to 7 times its volume of water for enzymatic hydrolysis, followed by sterilization or non-sterile treatment, to produce low-calorie, low-carbohydrate, and low-calorie diets and foods with a content of approximately 280-320 kcal.

[0030] 4. It mainly consists of fresh soybean residue, which is enzymatically hydrolyzed with water at a volume of 0.5 to 5 times, to kill or not kill bacteria, and is used to produce low-calorie, low-carbohydrate, and low-calorie diets and foods with a content of 250-320 kcal.

[0031] 5. The main purpose is to use 100 jin of soybean residue powder, fresh tofu residue powder, or vegetable powder to produce 300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods.

[0032] 6. Mainly, 100 catties of wheat flour or vegetable flour, either enzymatically hydrolyzed or unenzymatically hydrolyzed, is used to produce 290 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods.

[0033] 7. The main product is a mixture of soybean residue, tofu residue powder, and wheat flour, totaling 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, used to produce low-calorie, low-carbohydrate, and low-calorie (energy) dietary foods and meals with a calorie content of 280-300 kcal; or it may contain guar gum as an auxiliary agent.

[0034] 8. Mainly, 100 catties of tofu residue powder is mixed with wheat flour or vegetable powder to produce 250-300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) dietary foods; or it may contain guar gum or other gelatinous food additives as auxiliary agents.

[0035] 9. The main purpose is to mix 100 catties of tofu residue powder and vegetable powder to produce 250-300 kcal low-calorie, low-carbohydrate and low-calorie (energy) dietary foods; or to use guar gum and other gelatinous food additives as auxiliary agents;

[0036] 10. Mainly involves mixing wheat flour and vegetable powder to a total of 100 jin (50 catties) for the production of 250-300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) dietary foods; or using guar gum and other gelatinous food additives as auxiliary agents;

[0037] 11. The technical feature of wheat flour in this invention refers to the general term for substances made from wheat, barley, oats, barley, naked oats, buckwheat and other high-cellulose cereals after artificial processing and crushing or extraction of starch, with the addition of guar gum and other gelatinous food additives as auxiliary agents, for the production of low-carbohydrate and low-calorie (energy) diets and foods.

[0038] 12. Soybean residue powder refers to the powdery or granular substance of soybeans, including yellow soybeans, black soybeans, green soybeans, brown soybeans or spotted soybeans, peanut meal powder, and large-grained miscellaneous beans such as red beans, mung beans, peas, and chickpeas, after processing to remove soy milk. Soybean meal powder and peanut meal powder are collective terms for cellulose substances after processing and crushing. Guar gum and other gelatinous food additives may be added as auxiliary agents for the production of low-carbohydrate and low-calorie (energy) diets and foods.

[0039] 13. Fresh soybean residue includes the grains of soybeans, black soybeans, green soybeans, brown soybeans or spotted soybeans, as well as the wet granular material after processing to remove soy milk or containing artificially added water, and the residue of soybeans after processing. It may contain guar gum or other gelatinous food additives as auxiliary agents and is used to produce low-carbohydrate and low-calorie (energy) diets and foods.

[0040] 14. Vegetable powder refers to the powdery substance produced by air-drying or freeze-drying spinach, rapeseed, bok choy, cabbage, Chinese cabbage, mustard greens (leaf mustard, stem mustard, pickled mustard greens), radish, root vegetables, cauliflower, purple cabbage, red cabbage, cabbage, cabbage, broccoli, and gourds, etc., which is a sludge-like substance. It may contain guar gum or other gelatinous food additives as auxiliary agents and is used to produce low-carbohydrate and low-calorie (energy) diets and foods.

[0041] 15. Low glycemic index (GI) foods are characterized by low energy and high dietary fiber, which can relax the gastrointestinal tract, increase satiety, and help reduce total energy intake. This low-GI diet can reduce postprandial blood glucose peaks, reduce blood glucose fluctuations, and decrease the rate and amount of insulin secretion, thereby lowering postprandial blood glucose and insulin response, promoting fatty acid synthesis and storage, inhibiting fat mobilization and breakdown, reducing free fatty acid levels and antagonizing hormone responses, and increasing insulin sensitivity.

[0042] 16. The technical characteristics of auxiliary agents refer to one or more mixtures of food additives that can improve the quality, taste, flavor, or appearance of food, or have acidic, alkaline, salty, fragrant, or sweet tastes, or vitamins A, B, C, D, etc., or facilitate processing, or have emulsifying or adhesive functions.

[0043] 17. Cellulase characteristics refer to enzymes containing cellulase, or cellulase containing one or more of the following enzyme systems: hemicellulase, β-1,4-glucanase, xylanase, cellobiase, etc. It can also refer to enzymes manufactured and sold in factories or commercially, or fermentation bacteria contained in the genera *Trichoderma*, *Aspergillus*, and *Penicillium*. Cellulases from different sources vary greatly in structure and function. Because cellulase is difficult to purify, it generally contains hemicellulase and other related enzymes such as amylase and protease in practical applications. Cellulase is a collective term for commercially available complex enzymes or food additives containing any one of the following enzyme components: hemicellulase, β-1,4-glucanase, xylanase, cellobiase, etc.; or it can include any product containing cellulase, xylanase, hemicellulase, β-1,4-glucanase, amylase, protease, etc., or products purchased from the market and formulated in-house before application.

[0044] Processing methods: The processing of various powders or auxiliary agents is carried out by manual or machine processing, etc., to mix or synthesize them. Example:

[0045] 1. Alternatively, add 0.4 to 7 times the volume of water to 100 catties of soybean residue powder or wheat flour, sterilize at a temperature below 100°C, and at a temperature of around 40-70°C, add 0.001-2 catties of a compound enzyme product containing cellulase or a medium-sized cellulase, or maintain the enzymatic hydrolysis time within 30 hours; this can catalyze and enzymatically separate one or more small-molecule crude dietary fiber products from the macromolecules such as protein and water-soluble fiber or other matrix substances in the wheat flour or soybean residue powder; and use this 98-100% dietary fiber substance to produce low-calorie, low-carbohydrate dietary foods containing 220-280 kcal. Alternatively, use food additives with adhesive properties such as guar gum as auxiliary agents.

[0046] 2. The main purpose is to combine tofu residue powder with wheat flour or vegetable powder to a total of 100 catties, or after enzymatic hydrolysis or without enzymatic hydrolysis, to produce 300-400 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods; or to use food additives such as guar gum as auxiliary agents.

[0047] 3. The main method involves mixing tofu residue powder with wheat flour, or adding one or more high-fiber cereal flours such as barley, oats, highland barley, naked oats, and buckwheat, totaling 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, to produce 300-400 kcal low-calorie, low-carbohydrate, and low-energy dietary foods; or using guar gum and other gelatinous food additives as auxiliary agents.

[0048] 4. The main purpose is to combine tofu residue powder and wheat flour to a total of 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, or with the addition of vegetable powder, to produce 280-300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods; or to use food additives containing guar gum as an auxiliary agent;

[0049] 5. It mainly consists of fresh soybean residue, which is enzymatically hydrolyzed with water at a volume of 0.5 to 5 times, to kill or not kill bacteria, and is used to produce 250-320 kcal low-calorie, low-carbohydrate, and low-calorie diets and foods.

[0050] 6. The main product is 100 catties of tofu residue powder, either enzymatically hydrolyzed or unenzymatically hydrolyzed, or with added vegetable powder, used to produce 300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods.

[0051] 7. Mainly, 100 catties of wheat flour, whether enzymatically hydrolyzed or unenzymatically hydrolyzed, or with added vegetable powder, is used to produce 290 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods.

[0052] 8. The main purpose is to combine tofu residue powder and wheat flour to a total of 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, for the production of 280-300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods; or to use food additives containing guar gum as an auxiliary agent;

[0053] 9. Mainly, it involves mixing 100 catties of tofu residue powder (either enzymatically hydrolyzed or unenzymatically hydrolyzed) with wheat flour or vegetable powder, and using it to produce low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods containing 250-300 kcal; or using guar gum and other gelatinous food additives as auxiliary agents.

[0054] 10. Mainly refers to the addition of vegetable powder to either enzymatically hydrolyzed or unenzymatically hydrolyzed tofu residue powder, totaling 100 jin, for the production of 250-300 kcal low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods; or the use of guar gum and other gelatinous food additives as auxiliary agents;

[0055] 11. The main purpose is to combine tofu residue powder with wheat flour or mixed grain powder to a total of 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, to produce low-calorie, low-carbohydrate, and low-calorie (energy) diets and foods containing 280-400 kcal; or to use guar gum and other gelatinous food additives as auxiliary agents.

[0056] 12. This mainly involves adding one or more types of high-fiber cereal powders, such as barley, oats, barley, naked oats, and buckwheat, to tofu residue powder, totaling 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, to produce 300-400 kcal low-calorie, low-carbohydrate, and low-energy dietary foods; or using guar gum and other gelatinous food additives as auxiliary agents.

[0057] 13. Mainly refers to wheat flour containing one or more high-fiber cereal flours such as barley, oats, barley, naked oats, and buckwheat, totaling 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, for the production of 300-400 kcal low-calorie, low-carbohydrate, and low-energy dietary foods; or using guar gum and other gelatinous food additives as auxiliary agents;

[0058] 14. Primarily involves mixing tofu residue powder with wheat flour, and adding one or more of the following high-fiber cereal flours: barley, oats, highland barley, naked oats, buckwheat, etc., totaling 100 jin (50 catties), either enzymatically hydrolyzed or unenzymatically hydrolyzed, to produce 300-400 kcal low-calorie, low-carbohydrate, and low-energy dietary foods; or using guar gum and other gelatinous food additives as auxiliary agents.

[0059] 15. Mainly involves mixing tofu residue powder with wheat flour, or adding mixed grain powder and vegetable powder, totaling 100 jin, to produce low-calorie, low-carbohydrate, and low-energy (energy) dietary foods and foods with a total energy content of 280-400 kcal; or adding or using gelatinous food additives such as carrageenan as auxiliary agents.

[0060] 16. Mainly composed of enzymatically hydrolyzed soybean residue powder, or wheat flour, or non-enzymatically hydrolyzed soybean residue powder, or wheat flour alone or in combination, 100 catties, with the addition of 0.01-3 catties of food additives, mainly guar gum and other binding agents, which enables the soybean residue powder, wheat flour, etc., to produce a low-calorie, low-carbohydrate food containing 200-300 kcal.

[0061] Market Prospects

[0062] my country currently has nearly 200-300 million overweight and obese people and more than 300 million patients with various chronic diseases; the pursuit of health aims to reduce the incidence of overweight, obesity, and chronic diseases.

[0063] my country has over 200 million people aged 60 and above, of whom approximately 20% suffer from constipation, high cholesterol, high blood sugar, obesity, and other "diseases of affluence." Wheat bran powder and soybean residue powder, rich in pectin, lignin, soluble dietary fiber, and insoluble crude cellulose (soybean oligosaccharides), are almost entirely undigested by digestive enzymes in the human body and serve as nutrients and a source of beneficial bacteria for the intestinal flora. They can absorb water and swell in the body, hydrating and emulsifying lipids in the intestines; in particular, their water absorption rate reaches approximately 85%, giving them the ability to adsorb toxins in the human intestines and regulate intestinal pH, inhibiting the growth and reproduction of pathogenic bacteria and the production of putrefactive substances. Dietary fiber can be consumed without generating calories or energy, reducing obesity and overweight. Therefore, this represents a huge market demand.

[0064] By applying enzyme biotechnology, this invention aims to enhance the health of consumers and provide new choices in the market by creating food products containing soybean residue powder, wheat bran powder, and dietary fiber powder. Therefore, it adds new health benefits to dietary fiber powder, and features safe, natural, and inexpensive raw materials, as well as environmentally friendly production without pollution. This will help achieve the nutritional goal of 25-30 grams of dietary fiber per person per day, reduce the high incidence of overweight, obesity, and chronic diseases, and will be welcomed and applied by the market, especially by consumers who need to lose weight!

[0065] Economic Benefit Analysis

[0066] With an investment of approximately 1 million yuan to purchase production equipment, and 10-20 people operating the production line, 20 tons of this dietary fiber powder and product can be produced daily. If the profit per ton of product is 2,000 yuan, the annual profit will be at least nearly 10 million yuan. In addition, the product can benefit people lacking dietary fiber and improve their health, thereby reducing the incidence of overweight, obesity, and chronic diseases among the population, increasing health, saving on treatment costs, drug costs, and other expenses, and increasing social productivity. The combined economic benefits and social benefits of health will far exceed the profits obtained by the enterprise.

Claims

1. A method for preparing a low-calorie, low-carbohydrate weight-loss staple food, characterized in that... The main method involves adding 0.001-2 jin of cellulase or a compound enzyme preparation containing cellulase to 100 jin of soybean residue powder or wheat flour, either alone or in combination, to enzymatically hydrolyze one or more dietary fiber products from the soybean residue powder or wheat flour, etc., in order to produce food containing 200-300 kcal of low calories and low carbohydrates. It may be dried to become dietary fiber powder or other products; or further ground and pulverized to become liquid paste; or the powder or liquid may be directly added to bread, steamed buns, or other shaped flour-based foods such as blocks, sticks, balls, or spheres; or mixed with wheat flour, rice flour, or mixed grain flour.

2. A method for preparing a low-calorie, low-carbohydrate weight-loss staple food, characterized in that... 100 catties of soybean residue powder, wheat flour, or non-enzymatically hydrolyzed soybean residue powder or wheat flour, with the addition of 0.01-3 catties of food additives, mainly guar gum and other binding agents, can produce a low-calorie, low-carbohydrate food containing 200-300 kcal from one or more dietary fiber substances in the soybean residue powder or wheat flour.

3. The method according to claim 1, characterized in that: The main process involves adding 100 jin of tofu residue powder or wheat flour to 0.5 to 7 times its volume of water, followed by enzymatic hydrolysis, to produce low-calorie, low-carbohydrate, and low-calorie dietary foods with a content of approximately 280-320 kcal.

4. The method according to claim 1, characterized in that: The main process involves adding vegetable powder to 100 jin of tofu residue powder or fresh soybean residue, or adding 0.01-2 jin of auxiliary agents such as guar gum, to produce low-calorie, low-carbohydrate dietary foods and products with a total content of 200-300 kcal.

5. The method according to claim 1, characterized in that: The main purpose is to combine wheat flour and vegetable powder to produce 100 jin (50 catties) of low-calorie, low-carbohydrate, and low-energy dietary foods with a total energy content of 250-300 kcal; or to add guar gum and other gelatinous food additives as auxiliary agents.

6. According to the method of claim 1, the soybean residue powder is characterized in that: it refers to the powdery or granular substance of soybean varieties, including yellow soybeans, black soybeans, green soybeans, brown soybeans or spotted soybeans, peanut meal powder, and large-grained miscellaneous beans such as red beans, mung beans, peas, and chickpeas, after processing to remove soybean milk, and its soybean cake and meal powder [peanut cake meal powder] are collectively referred to as crude cellulose substances after processing and crushing.

7. According to claim 1, the cellulase technical features are as follows: the cellulase further comprises a product or preparation composed of multiple enzymes such as hemicellulase, glucanase, xylanase, cellobiase, or protease, or a complex enzyme preparation containing one or more of the above-mentioned enzymes, or a commercial food additive containing one of the enzymes; or a self-prepared complex enzyme product containing cellulase and one or more of the above-mentioned enzymes.

8. The technical features of the vegetable powder according to claim 1 refer to the general term for a residue-like or powdery substance produced by drying or freeze-drying and pulverizing spinach, rapeseed, bok choy, cabbage, Chinese cabbage, mustard greens, leaf mustard greens, stem mustard greens, pickled mustard greens, radish, root vegetables, choy sum, purple cabbage, red cabbage, etc., cabbage, cauliflower, kale, broccoli, ball vegetables, pumpkin, etc.

9. Technical characteristics of auxiliary agents refer to one or more mixtures or single materials in food additives that can improve the quality, taste, flavor, and sensory appearance of food, and that are compatible with acids, bases, salts, aromas, sweetness, and vitamins A, B, C, and D, as well as those that are beneficial for processing, emulsification, or adhesive functions.