41 results about "Low calorie food" patented technology

An object of the present invention is to improve a distinctive strange taste (particularly bitterness remaining in the mouth) of a conventional low-calorie food or drink, particularly an edible product (a food or drink) having low calories obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

A novel dough-like mixture made using cellulose and hydrocolloid gums that can be used as a basis for forming a variety of low-calorie foods is disclosed. Methods for producing low-calorie and reduced-starch donuts, fillings, cookies, breads, and many other food products using this dough are also described. Erythritol-based reduced-sugar confectionery items and methods for their production and application, including use in reduced-calorie sweet-tasting bakery goods, are also disclosed. Many of the disclosed foods are low enough in caloric value to be termed “recreational solid foods,” with experiments showing that even ad libitum eating of them results in weight loss.

The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the food with an effective quantity, in terms of the reduction of the calorific value, of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g / mol.

The invention discloses a low-calorie food or food substitute and preparation method and application thereof. The food is composed of dietary fiber, material with ease-constipation function, protein, vitamins, mineral, food additive, food additive, flavoring agent, bonding agent and so on. The low-calorie food can be prepared into different dosage forms, and effectively prevent and alleviate over-nutrition, lose weight, and reduce the incidence rate of cardiovascular and cerebrovascular disease, tumor and diabetes, so the invention has good application value and market prospect.

The invention provides a xylitol date cake which comprises 4 parts of eggs, 10 parts of xylitol, 20 parts of milk, 20 parts of low gluten flour, 7 parts of vegetable oil and 2 parts of baking powder. The xylitol date cake manufactured according to the invention is fragrant, sweet and tasty, oil but not greasy, rich in nutrients, and easy to digest and absorb by intestines and stomach, and belongs to low-sugar low-calorie food.

A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredient and polyglutamic acid.

The invention discloses a method for producing low-lactose or low-sugar yogurt by using milk protein concentrates (MPC), belonging to the technical field of milk product processing. The method provided by the invention comprises the following steps of: selectively adding other additives into the standardized raw milk of the MPC, and then, preheating, homogenizing, sterilizing and carrying out inoculated fermentation to prepare the low-lactose or low-sugar yogurt. According to the method, the MPC is used for standardizing the raw milk of the yogurt to reduce the content of lactose in the yogurt by utilizing the characteristic of low lactose of the MPC, so that low-lactose yogurt which has the lactose content reduced to below 0.1% after being fermented is obtained to meet the requirements of the crowd sensitive to lactose. Through controlling fat in yogurt materials in the standardizing process and the cane sugar addition amount in the formula design, high-protein, low-fat and low-sugar yogurt can be obtained to meet the requirements of the crowd requiring low-calorie food.

The invention discloses a method for preparing a Cordyceps militaris sugar-free beverage by microwave extraction. The method comprises the following steps: (a), preparing raw materials in parts by weight: 5 to 20 parts of Cordyceps militaris, 20 to 50 parts of Chinese date, 8 to 20 parts of hawthorn fruits, 0.1 to 5 parts of honey, 0.08 to 0.11 part of a sweetener and 930 to 995 parts of water; and (b), grinding Cordyceps militaris, Chinese date and hawthorn fruits respectively, soaking in water 6 to 8 times the total weight of the three materials, heating for 10 to 20 minutes in a microwave oven of 1400 to 1600 W, filtering, collecting the filtrate, adding honey, sweetener and the remaining water, and thoroughly mixing to obtain the Cordyceps militaris beverage. Since the microwave irradiation is characterized by molecule internal heating, uniform heat distribution, rapid heating speed and less damage to cordycepin and SOD (superoxide dismutase), the microwave extraction of cordycepin and SOD from Cordyceps militaris has short extraction time and high extraction efficiency. The sweetener (such as xylitol and stevioside) has the similar sweetness to sucrose, is not metabolized in a human body and has no calorie. The sweetener as a perfect substitute for sucrose is not metabolized in a human body and has no calorie, and can meet needs of people for low-calorie food in modern society and meet the needs of special people who are on sugar-free diets.

The invention discloses a nutritional strengthening wheat germ low calorie meal-instead food, which takes water-soluble wheat germ as matrix, and strengthens nutrients as protein, vitamin, minerals and l-carnitine and the like, and has the characteristic of low calorie and special functions of controlling the velocity of energy metabolism in bodies and providing satiety and the like, and is capable of instead of dinners. The invention reduces energy intake, simultaneously, guarantees the health of human bodies, and promoting the transformation of retention fat in the human bodies. Through eating tests of healthy volunteers whose ages are 21-24 years and body mass index is 20.4-25.4, after eating the meal-instead food, the average time of producing hunger feeling is 3.5-3.8 hours, and the time is accord with normal interval of the time of dining of normal population.

The invention discloses a method for making a functional beverage by using lactobacillus fermented compound vegetable juice. The method comprises the specific steps that jerusalem artichoke juice, burdock juice and black garlic juice are respectively prepared; mixing is performed in proportion, then milk powder, lactose, oligosaccharides and shiitake mushroom pulp are added; the mixed liquid is subjected to homogenizing, sterilization and cooling treatment, then acclimatized yoghurt starter is inoculated for fermentation; after the fermentation, additives are added to the fermentation liquor for blending and high-pressure homogenization treatment; finally, aseptic filling and cold storage are performed. The raw materials jerusalem artichoke and burdock for the method are low-calorie foods, can prevent obesity, contain a large number of synanthrin and dietary fiber and have the effects of lowering blood sugar, blood pressure and the like. The black garlic has anti-oxidation and anti-tumor functions. The jerusalem artichoke, the burdock a d the black garlic are compounded, the nutritional value of products is greatly improved after fermentation of lactic acid bacteria, and meanwhile the functional beverage has the functions of lactic acid bacterium fermented foods. A process is simple, and guidance is provided for further development of the jerusalem artichoke, the burdock and the black garlic.

The invention discloses low-sugar rice cake. The low-sugar rice cake comprises the following raw materials: rice, glutinous rice, corn meal, rhizoma polygonati powder, goat milk powder, dietary fibers, fruit powder, a sweetening agent and a nutritional additive. The preparation process comprises the steps of soaking, grinding, mixing and rolling, film-pressing, steaming and packing. On the basis of traditional rice cake, rhizoma polygonati powder, fruit powder, dietary fibers and the like are added, so that the low-sugar rice cake has multiple functions of digestion promotion, blood sugar reduction, immunity enhancement, atherosclerosis prevention, aging delaying, bacterium resistance and the like; as sugar alcohol replaces white sugar in the traditional process, blood glucose rise cannot be caused; compared with the traditional rice cake, the low-sugar rice cake is lower in sugar content and calorie, is particularly suitable for patients with hyperglycemia, and meets the pursuit of modern women for low-sugar and low-calorie food.

PROBLEM TO BE SOLVED: To obtain low calorie food material (artificial rice material) for cooked rice food, having properties, appearance, odor, taste and palatability similar to cooked rice and provide a method for producing the same. SOLUTION: The low calorie food material comprises 1 pts.wt. starch, 0.05-2 pts.wt. trehalose, 0.03-7 pts.wt. gelling agent gelled with divalent metal ions and 0.003-0.5 pts.wt. divalent metal ions or 0.03-7 pts.wt. gelling agent gelled by heating, or cooling after heating and 0.03-20 pts.wt. clouding agent and is a gelled granular material thereof. COPYRIGHT: (C)2004,JPO

There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

The invention discloses a method for preparing granulated slow-digestion starch by restriction enzymolysis, relates to a preparation method of the granulated slow-digestion starch, and aims to solve problems in the prior art that starch prepared by adopting an enzymic method and an enzymatic physical compound modification is not granulated and granulated starch can not be prepared. The method comprises: firstly, preparation of starchy milk; secondly, enzymolysis; thirdly, drying. The method adopts the combination of restriction enzymolysis and toughening treatment to prepare SDS; the ratio of amylose to amylopectin is improved by debarking, so that the crystal structure is adjusted; at the same time, the starch structure is improved by toughening at the temperature lower than the gelatinization temperature, and the resistance to enzymes is enhanced. The content of SDS disclosed by the invention can be up to 40.0%, and the starch is of the granulated structure; the starch also has the characteristics of porous starch, such as being easily separated, purified, dehydrated, dried and pulverized, can be easily used in the fields of food and medicines, and can be used for preparing low-calorie food or used as a sustained-release preparation.

The invention relates to a blueberry pudding, and belongs to the technical field of milk product production. The blueberry pudding is prepared from the following raw materials in parts by weight: 10 to 15 parts of blueberry whole juice, 5 to 10 parts of milk powder, 14 to 16 parts of white granulated sugar, 0.4 to 0.6 part of pudding powder, 0.04 to 0.06 part of sweetener, 0.4 to 0.6 part of sour agent, 0.01 to 1 part of edible essence and 65 to 70 parts of water. According to the technical scheme, the compound pudding with konjak and blueberry as main raw materials has rich nutritive value and healthcare functions, and accords with the consumption trend of high-fiber low-calorie food, a product is obviously improved in elasticity and structure form than existing products, and the nutritive value and mouth feel of the product are both promoted to some extent. The invention also relates to a preparation method of the blueberry pudding. The prepared blueberry pudding is fine and smooth in form, is crack-free, is pure in color, and has particular faint scent of the blueberry; not only are nutritional ingredients of the blueberry ensured, but also the food quality of the pudding is improved.

The invention relates to the technical field of food processing, and discloses a sandwich biscuit and a production technology thereof. The sandwich biscuit comprises a biscuit blank, sandwich fillingand a filling piece; the biscuit blank comprises wheat meal, low gluten flour, eggs, water, traditional Chinese extracts, first white sugar, butter and salt; the sandwich filling comprises rose sauce,butter, cream, probiotics and second white sugar; the filling piece comprise pulps; the biscuit blank comprises symmetrically arranged left and right biscuit blanks, and multiple through holes are formed in the left and right biscuit blanks. The sandwich biscuit is obtained through dough kneading, biscuit blank producing, sandwich filling producing, filling piece producing and biscuit molding. The sandwich biscuit has the advantages that no harmful substance is added or generated in a formula or the producing process, the produced biscuit has health-protection value, the purposes of strengthening the stomach to help digest and strengthening body can be achieved by long-term eating, the biscuit has crispy taste, the biscuit is sweet and delicious, the taste is fresh, the nutrients are abundant, the calorie is low, and the biscuit is conformed to the current demands of taking low-calorie food of people.

The invention discloses a buccal tablet having eyesight protection and a preparation method thereof, and belongs to the field of health food. With Chuzhou chrysanthemum, honeysuckle, mint and vitamin A as main raw materials, and with lactose, mannitol, stevia sugar and citric acid as buccal tablet accessories, the product buccal tablet having eyesight protection is obtained through the steps of selecting the materials, mixing and smashing, adding water and refluxing, filtering, concentrating, pelletizing, drying, tabletting, sterilizing, and carrying out vacuum package. Because Chuzhou Chrysanthemum total flavonoids, vitamin A and other effective components are contained in the formula, and the combination of the above components has an obvious effect on eyesight protection; and especially with a sweetener formed by combining mint, stevia sugar and citric acid, the buccal tablet is good in taste, low in calorie, and suitable for crowds fond of low-calorie foods, and has the characteristics of convenient carrying and taking and the like.

The invention discloses a preparation method of squid-flavor biscuits. The preparation method of the squid-flavor biscuits comprises the following steps: thoroughly washing fresh squids and strawberry fruits; juicing the thoroughly washed squids and strawberry fruits; making dough by using the juice prepared in the previous step, and making flour balls by using the dough; compressing the flour balls prepared in the previous step into flour sheets by using a three-roller sheet compressing machine; cutting the compressed flour sheets into raw biscuit blanks by adopting a roll-cutting method; sprinkling cheese powder onto the surfaces of the raw biscuit blanks prepared in the previous step, and putting the raw biscuit blanks into an oven to carry out baking for 5-8 minutes; taking out the baked biscuits, and sprinkling a layer of tomato paste onto the surfaces of baked biscuits, so that the final products of the squid strawberry thin-biscuits are prepared. The preparation method of the squid-flavor biscuits is rational and strict in technologies, strong in operability and high in production efficiency. The prepared squid-flavor biscuits are safe, healthy, and stable in qualities. The squid-flavor biscuits contain protein, calcium, phosphorus, iron and the like, and are very rich in trace element contents, including selenium, iodine, manganese, copper, and the like. The squids are rich in calcium, phosphorus and iron elements, so that the squids are very beneficial for bone development and haemopoiesis, as well as capable of preventing anaemia; moreover, the squids are also a low-calorie food which contains a large amount of taurine, so that the squids are capable of inhibiting cholesterol content in the blood, preventing adult diseases, relieving fatigue, recovering eyesight, and improving liver functions.

A process for producing a granular low-calorie food material comprising the steps of forming a composition into granules, and drying the granules,the composition comprising(a) 50 parts by mass of starch;(b) 0.3 to 10 parts by mass of trehalose;(c) at least one selected from the group consisting of(c-1) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel in the presence of a divalent metal ion, and 0.1 to 3 parts by mass of the divalent metal ion, and(c-2) 0.1 to 15 parts by mass of a gelling agent capable of forming a gel upon heating or upon cooling after heating; and(d) 1 to 25 parts by mass of an opacifying agent; and having a water content of 15 to 40% by mass.

Manufacturing methods of soybean dietary fiber puffed slimming foods are provided. A soybean dietary fiber puffed food is prepared by weighing following raw materials according to a ratio: 3 kg of tartary buckwheat flour, 1 kg of corn flour, 200 g of soybean dietary fiber, 600 g of algae powder, 50 g of stevioside powder, 400 g of beta-cyclodextrin and 40 g of ethyl maltol. A soybean dietary fiber special-flavored ring is prepared by weighing following raw materials according to a ratio: 2 kg of oat powder, 600 g of konjac flour, 600 g of kelp powder, 400 g of soybean dietary fiber, 300 g of hawthorn powder, 40 g of table salt, 200 g of edible oil, 20 g of stevioside, 400-600 g of beta-cyclodextrin and water the amount of which is determined by needs. The foods rationally combine various fat-absorption low-calorie food materials with essential amino acids, vitamins, carbon sources, inorganic salts, trace elements, and other food materials essential to human bodies, and give consideration to tastes of different age groups. The foods have popular tastes, are convenient to eat and are slimming foods suitable for modern rapid pace life manners.

The invention discloses high-fiber type mandulapalka residue cakes and a making method. The high-fiber type mandulapalka residue cakes are made of low-gluten flour, mandulapalka residue powder, corn oil, honey and eggs in a certain ratio. The making method comprises the following steps: A, selecting materials, namely selecting mandulapalka; B, blending the materials, namely mixing the mandulapalkawith water according to a certain ratio, pulping, and filtering; C, drying, namely drying the obtained mandulapalka residues in a drying oven so as to obtain mandulapalka residue powder; D, beating,namely beating a full-egg liquid and honey with an eggbeater, and uniformly mixing; E, stirring, namely uniformly stirring the corn oil with the mixed liquid; F, adjusting powder, namely uniformly mixing the mixed liquid with the mandulapalka residue powder, and screening the low-gluten flour twice; G, leaving to stand, namely leaving the blended dough at a room temperature; H, baking, namely baking molded cakes in an oven, thereby obtaining the high-fiber type mandulapalka residue cakes. The making method is feasible and simple and convenient to operate, soybean residues are retained after filtration, and through reasonable nutrition matching and baking, the high dietary fiber type low-calorie food is very beneficial to human health in long-term use.

The invention relates to porridge cereal food, and particularly relates to weight-reducing vegetable porridge, which mainly consists of the following raw material components: 10-15 parts of carrots, 8-10 parts of onions, 5-10 parts of cucumber, 3-8 parts of ham, 15-20 parts of mung bean, 1-2 parts of ginger and 1 part of salt. The weight-reducing vegetable porridge has the advantages that the materials added in the porridge are food low in calories, nutrients necessary to human body are provided, the body fat can be effectively inhibited, and the weight-reducing vegetable porridge is nutritious and delicious, and simple in manufacturing.

The present invention provides a starch with high dietary fiber content that does not deteriorate texture or flavor when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material to a phosphoric acid crosslinking treatment, wherein: when suspended in water to give a concentration of 7% by weight on the anhydrous basis, the starting starch material shows a gelatinization starting temperature of 80° C. or lower; in the phosphoric acid crosslinked starch, 70% by volume or more of particles have a particle diameter of 18-35 μm; and the content of dietary fiber in the phosphoric acid crosslinked starch is 50% by weight or greater. The phosphoric acid crosslinked starch according to the present invention is useful in manufacturing compositions for dietary fiber enrichment, foods for restricting carbohydrate intake or low calorie foods.

The invention discloses an angelica medicinal diet capable of replenishing qi and enriching the blood and a preparation method thereof. The diet is prepared from raw materials such as angelica, gluten, shiitake mushroom, winter bamboo shoot, tomato, celery mud and the like. The angelica medicinal diet mainly comprises the angelica, the gluten, the shiitake mushroom, the winter bamboo shoot, the celery and the like, wherein the angelica contains a variety of organic acids, sugars, vitamins and amino acids, and can enrich the blood, promote blood circulation and regulate menstruation to relievepain; the gluten contains the nutrition, especially the protein content, and is high protein low fat low sugar low calorie food; the shiitake mushroom has high protein, low fat, polysaccharide, a variety of amino acids and multivitamins; the winter bamboo shoot can promote intestinal peristalsis and help digestion; the celery can calm the liver and lower the blood pressure; the tomato contains vitamins and mineral elements that have cardiovascular protection, and can reduce heart diseases. The raw materials can achieve the effect of replenishing qi and enriching blood after compounded, and issuitable for various anemias. At the same time, the preparation method is simple and convenient to take, and can achieve industrial production.

The invention discloses melon seeds with an effect of removing internal fire. The melon seeds are prepared from the following raw materials: 100-150 parts of melon seeds, 1-2 parts of cucumbers, 2-3 parts of tomatoes, 1-3 parts of bamboo shoots, 3-5 parts of mung beans, 1-2 parts of bean curd, 0.3-0.6 part of edible salt and 1-2 parts of yeast extract. The preparation method comprises the following steps: S1, raw material weighing; S2, washing; S3, squeezing and filtering; S4, soup making; S5, liquid mixing; S6, soaking; S7, baking; S8, cooling; and S9, packaging. According to the preparationmethod, squeezed cucumbers and tomatoes are used for soaking, and the substances with the effect of removing internal fire are infiltrated in shells or kernels of melon seeds; and the substance with the effect of removing internal fire in bamboo shoots, mung beans and bean curd is decocted and infiltrated in the melon seeds, so that the melon seeds have an effect of removing internal fire, and theinfluence on body health of an eater due to internal fire when the melon seeds are eaten by people can be reduced. The melon seeds processed by the method have little fat and starch, belong to natural low-fat low-calorie foods, and are good products for obese people during weight losing.

The invention discloses a method for preparing low-calorie stuffed food, which comprises the following steps: taking raw flour and kneading it into a dough; pressing the dough into a dough piece: pressing it into a thin slice with the first thickness, and spreading red wine, honey and double roses and durian meat, wrap the above materials, make it into a dough sample again, and then press it into a second thin slice, repeat this several times, and finally press it into a thin slice with a thickness of 3mm to obtain a dough piece; steam the dough piece and divide it into A plurality of dough skins, and finally cooling at least one surface of the dough skins; placing the dry stuffing on the cooled surface of each dough skin, and the dry stuffing is prepared by the following method: take beef, sorrel fish, peanut powder, pepper powder , coconut milk and edible salt, dried with hot air to obtain the dry filling; combining the opposite sides of each dough to seal the dry filling in the dough to prepare the dough; the dough is matured by steaming or stewing, and then Dried to obtain a low-calorie stuffed product.