132 results about "Digestible starch" patented technology

Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon. A method for making the microparticles is provided as well as methods for using the microparticles for controlled digestion of starch on ingestion in the small intestine and methods for using the microparticles to deliver dietary fiber. The microparticles with entrapped starch provide a low glycemic index and extended glucose release in food products and food ingredients. The microparticles with entrapped starch can, in particular, be used as an ingredient in foods that are to be cooked.

The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch. The invention further provided edible products for extended energy release for example, for use in sports drinks and snack bars. The slowly digestible starches can also be employed as functional food grade additives to provided beneficial rheological or other properties to edible compositions.

A production method and the application of a high temperature stable slowly digestible starch belong to the non-chemical modified starch field. The material starch of the present invention, such as cornstarch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, mung bean starch, chick pea starch, sorghum starch, sago starch, and canna starch, is gelatinized, and the complex debranching treatment is conducted after adding the commodity diastases, pullulanase and alpha amylase, and finally, the slowly digestible starch is gained after preservation, recrystallization, and hydrothermal treatment. The content of the slowly available glucose is greater than or equal to fifty percent, and the residue of the slowly digestible starch is greater than or equal to 80 percent after high temperature processing treatment. The present invention relates to a plurality of fields, such as baking food, short order, candy, flavoring, dairy products, athlete special food, food for diabetes, slimming foods, oral intestinal target controlled release film coating, and animal feed.

The invention discloses a method for producing a controlled/slow release starch derivative with hypoglycemia response characteristics, and belongs to the technical field of the production of functional food additives. The method utilizes a conventional industrial natural polymer to obtain the controlled/slow release starch derivative with the hypoglycemia response characteristics through micro-encapsulation embedding technology. The method adopts emulsification/internal gelatination technology, takes commercialized starch with different sources as a core material, and takes a compound of canageenen or sodium alginate and chitosan as a wall material to obtain a starch derivative with a particle size of between 10 and 150mu m through micro-encapsulation embedding treatment. The content of temperature-resistant slowly digestible starch (SDS) is remarkably improved (more than or equal to 15 percent) relative to native starch in the starch derivative, and the change range of the content thereof does not exceed 3 percent after high-pressure cooking treatment. A glycemic index (GI) is lower than 55 percent. The starch derivative not only can be taken as a functional ingredient to be added to develop novel slowly digestible hypoglycemia food, but also can be taken as a carrier material of stabilization and targeted controlled/slow release of functional factors such as probiotics, active polypeptide, protein, grease, vitamin and the like.

The invention discloses a method for preparing slowly digestible wheat starch through the coordination of a biological enzyme and low-temperature freeze-thawing, which comprises the following steps: performing debranching treatment on starch through a biological enzyme method; forming a structure the most of which is in the form of a compact perfect crystal under retrogradation action; and performing low-temperature repeated freeze-thawing treatment to destroy the perfect crystal of the starch so as to form a structure the most of which is in the form of an imperfect crystal, thus increasing content of the slowly digestible starch. The slowly digestible starch content in the slowly digestible wheat starch is no less than 30%; and after high-temperature cooking (at 100 DEG C), the residual content of the slowly digestible starch is up to 95% or above. Thus, the slowly digestible wheat starch is especially suitable for being developed into a food for diabetics, has the characteristics of stable property, high safety, low blood sugar generation index, high glucose utilization rate and the like, and is easy to realize industrial production.

The present invention discloses a preparation method of slowly-digestible starch-based recombinant rice with a low glycemic index, and belongs to the technical field of food processing. After a high-temperature fluidization technology is used to conduct a non-crystallizing treatment of a solid-phase broken rice raw material in a short time, materials are subjected to a one-step reactive extrusiontechnology, enzyme-adding enzymatic hydrolysis and an esterification treatment are combined, and the recombinant rice with high slowly-digestible starch content and low glycemic index is obtained. Therecombinant rice prepared by the one-step shaping extrusion technology is suitable for consumption of patients with type II diabetes. At the same time, the preparation method increases added value ofagricultural and sideline products, reduces production cost, and improves production efficiency.

The invention relates to slowly digestible starch-containing foodstuffs, such as cereals and snacks, while a substantial percentage of the starch phase of starch-containing foodstuffs is transformed into a slowly digestible form in situ during foodstuff manufacture by modifying the method typical for the respective foodstuff, and if necessary, the recipe. During the manufacture of starch-containing foodstuffs, the starch is most often prepared to the extent where it digested exceedingly quickly, and converted into glucose in the process. This leads to a rapid rise in the blood sugar level (high sugar), followed by a speedy to severe drop in the blood sugar level (low sugar). These foodstuffs have a high glycemic index (GI). A high number of more recent studies suggest that foodstuffs with a high GI are a significant cause of diabetes, obesity and cardiopulmonary diseases. The WHO believes that indicating GI values on foodstuff packaging would effectively help in preventing the mentioned diseases. Therefore, there is a need for starch-containing foodstuffs that have a reduced GI, i.e., are slowly digested. Within this context, the ideal scenario involves a foodstuff with a constant hydrolysis over time, wherein precisely the amount of glucose consumed for metabolism is released per unit of time. Such a foodstuff would be exceedingly desirable in particular for diabetics. The best currently existing solution for diabetics in this regard is uncooked, i.e., native corn starch (WO 95/24906), which is digested relatively slowly. However, the consumption of native cornstarch in the form of an aqueous slurry is unattractive on the one hand, and only a limited time-constant release of glucose can here be achieved on the other. In addition, the temperature stability of native cornstarch is limited, so that only very limited incorporation in processable foodstuff preparations is possible. Other forms of slowly digestible starches include resistant starches (e.g., high corn, Novelose, ActiStar, CrystaLean). These starches exhibit a high crystalline percentage, and about 50% can be digested in the small intestine. The remainder is fermented in the large intestine. The percentage that can be digested in the small intestine is predominantly digested very quickly, so that it makes sense to use only a limited amount of resistant starches as food additives for reducing the GI. Other slowly digestible starches are described in WO 2004/066955 A2. These starches are obtained by gelatinizing a suspension of about 5% starch in water,

The invention provides a method for preparing cycloamylose 4-alpha-glycosyl transferase production, belonging to the technical field of enzyme engineering. The method uses Escherichia coli CGMCC No. 3093 as a parent strain to prepare pure enzyme 4-alpha-transferase through preparing a seed culture medium by jar fermentation, fermenting and culturing the culture medium in a fermentation cylinder, collecting strains, extracting crude enzyme by ultrasonication and purifying. The transferase prefers a temperature at 75 DEG C and pH of 7.5, and has the characteristics of high temperature resistance, high enzyme activity and the like, wherein, vitality of the 4-alpha-transferase which is primarily purified, frozen and dried can reach 7,000-10,000U/g. The 4-alpha-transferase can act on amylase to generate cycloamylose, and can modify amylopectin to generate slowly digestible starch. Therefore, the transferase can be widely applied in foods, pharmacy and other industries, and has enormous potential commercial value.

The invention relates to a method for efficiently preparing thermal-stability-type slowly digestible starch by combining a chemical method and an enzymic method. Waxy corn is taken as a raw material, and a preparation method comprises the following steps: (1) acid decomposition treatment; (2) washing and drying; (3) heating and pre-gelatinization treatment; (4) amylosucrase treatment; (5) washing, autoclaving treatment and preserving at 4 DEG C; (6) freezing and drying. According to the method provided by the invention, the defects that the waxy corn is high in viscosity and low in enzyme reaction efficiency under the condition of high concentration, the prepared slowly digestible starch is good in stability, and can be used as an original auxiliary material of food processing for being subjected to hot-working treatment, so the slowly digestible starch has wide market prospect and the method is a novel, simple, efficient and safe thermal-stability-type slowly digestible starch preparation method.

A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

The invention discloses a method for preparing slowly digestible starch by pressure and heat collaborative double-enzyme treatment. The method comprises the steps of putting 5-45% of starch milk into a high-pressure sterilization pan to carry out pressure heat reaction, adjusting pH to 4.0-7.5, adding beta-amylase of which the dosage is 50-450U/g of starch at 45-75 DEG C to keep for 1-8hrs; carrying out high-temperature enzyme deactivation; adjusting pH to 4.0-7.5, adding glucose glycosides enzyme at 40-75 DEG C, wherein the dosage is 100-500U/g of starch; keeping for 6-48hrs; carrying out high-temperature enzyme deactivation; naturally cooling, drying by an air dry oven, crushing and screening to obtain the product. By adopting the method, the starch is taken as the material; the content of the slowly digestible starch is greatly improved by a biotechnology in cooperation with a physical treatment method; the technology of preparing the slowly digestible starch is simplified; the yield is effectively improved; and the energy consumption is reduced. The slowly digestible starch produced by the method has the characteristics of retarding digestion, strengthening nutrition and the like.

The invention belongs to the field of starch processing and in particular relates to a method for improving resistance of potatoes and enabling the potatoes to be digested more easily. The method provided by the invention comprises the following steps: (1) adding deionized water into potato starch, and preparing into potato starch emulsion; (2) uniformly stirring the potato starch emulsion obtained in the step (1), toughening with microwave, then taking out and standing, and separating to obtain supernate A and starch sediment A; (3) adding deionized water into the starch sediment A, carrying out high temperature toughening treatment, cooling to room temperature, collecting supernate B, cleaning starch sediment B, then carrying out low temperature ageing, dehydrating, drying, smashing, sieving, and collecting the obtained starch C; and (4) respectively filtering the supernate A and the supernate B, drying the obtained sediment, then smashing and sieving, so that respective corresponding starch A and starch B are obtained respectively. Branch of the potato starch can be removed through the microwave and high temperature toughening treatment, and content of amylose of the potato starch is improved, so that the digestible starch with the resistance improved is obtained.

The invention belongs to the technical field of clathrates, and in particular relates to a method for preparing a starch-tea polyphenol compound by grinding technology. Mainly use starch as the main body, use grinding method, grind tea polyphenols and starch in a certain proportion at room temperature until the required time, use the ability of starch hydrophobic helical cavity to form complexes, embed tea polyphenols, The compound is formed, the method overcomes the shortcomings of the prior art, and the preparation process is simple and convenient, with low energy consumption and low cost. The starch-tea polyphenol complex was prepared by grinding method, the yield was 90.27%, the highest content of slow digestible starch was 80.17%, and the highest content of resistant starch was 36.48%. The formation of starch-tea polyphenol complex was proved by X-ray diffraction, infrared scanning and differential scanning calorimetry. The product prepared by the invention can not only improve the bioavailability of tea polyphenols, change the digestibility of starch, but also prolong the shelf life of the product, and provide a new method for preparing starch-tea polyphenol compound.

The invention provides crispy cereal biscuits.The crispy cereal biscuits are prepared from, by weight of dry powder, 70-80 parts of low-gluten wheat flour, 15-20 parts of puffed coix seed flour, 5-10 parts of whole wheat flour, 5-10 parts of puffed tartary buckwheat, 5-10 parts of bitter tartary buckwheat pieces, 0.5-2 parts of a composite bulking agent, 17 parts of egg liquid, 0.3 part of salt, 4.6 parts of whole milk powder, 22-26 parts of vegetable oil, 24-26 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.5-1 part of phospholipid and 3-4 parts of water.The invention further provides a making method of the crispy cereal biscuits.According to the prepared crispy cereal biscuits, the content of flavonoid compounds like rutin, the content of 18 kinds of amino acid needed by the human body and the content of mineral are higher than those of common crispy biscuits sold in the market, the content of slow digestible starch is no smaller than 35 g/100 g, and when being eaten frequently, the prepared crispy cereal biscuits have a nutrition function of balancing food and have nutrition effects of softening blood vessels and resisting oxidation.

A sterilised food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 &mgr;m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 &mgr;m; and (c) a non-digestible starch content of less than 50 wt. %; and (d) a slowly digestible starch content of 15-75 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesitas, insulin resistance, or for postprandial glucose response.

It is intended to provide a method of easily and economically producing starch which has an increased content of less digestible starch. The method of producing starch having a high content of less digestible starch is characterized by comprising contacting starch with hot water at a temperature of 160 to 260° C. which has a pressure corresponding to the saturated vapor pressure at that temperature or more.

The present invention includes a method for improving milk production in a ruminant. An amount of ruminally digestible starch in relation to the dry matter of a feed is manipulated to include a first selected ratio of ruminally digestible starch in relation to the dry matter of the feed which is fed to the ruminant during a first time interval after parturition. After the first time interval, the amount of ruminally digestible starch component in the dry matter of the feed is adjusted to a second ratio, lower than the first ratio, and fed to the ruminant.

The invention relates to okra seed dietary fiber gluten-free biscuits high in slowly-digestible starch content and high in resistant starch content. The okra seed dietary fiber gluten-free biscuits consist of the raw materials in parts by weight of based on 100 parts of rice flour and okra seed powder by total weight, 94-98 parts of the rice flour, 2-6 parts of the okra seed powder, 20-30 parts ofbutter, 30-80 parts of eggs, 0.5-2 parts of baked powder, 0.5-1 part of salt and 6-20 parts of water. The rice flour and the okra seed powder are used, so that the okra seed dietary fiber gluten-freebiscuits high in slowly-digestible starch content and high in resistant starch content are made. The preparation technology of products is mature, and the okra seed dietary fiber gluten-free biscuitscan maintain blood sugar stable and satiety, reduce the hungry feeling, and besides, have positive role on the effect of regulating intestinal flora. According to the okra seed dietary fiber gluten-free biscuits, in the range of the required additive amount of the okra seed powder, the products are uniform in appearance color, light golden, and crisp, fragrant and sweet in mouth feel.