35 results about "Low carbohydrate" patented technology

The invention relates to the technical field of chiffon cake processing, in particular to a high-moisture low-GI black highland barley chiffon cake and a making method thereof.The chiffon cake comprises, by weight, 50 parts of egg white, 18 parts of sugar substitute, 0.4 part of tartar powder, 6 parts of rice oil, 0.3 part of edible salt, 50 parts of water, 25 parts of yolk and 10.5 parts of black highland barley cake premixed flour. The sugar substitutes comprise 90-95 parts by weight of maltitol and 5-10 parts by weight of stevioside, and the black highland barley cake premixed flour comprises 80-85 parts by weight of black highland barley flour, 20-25 parts by weight of pre-gelatinized hydroxypropyl distarch phosphate, 0-5 parts by weight of modified pectin and 0-5 parts by weight of xanthan gum. The content of carbohydrates is reduced, the addition of sugar molecules is reduced, sugar and starch form a package, absorption is blocked, the taste and quality of the made chiffon cake are not changed, and meanwhile the low GI or low GL level can be achieved.

The invention relates to the technical field of specific total nutrient formula foods, and discloses a specific total nutrient formula food for tumor patients and a preparation method thereof, 1000 g of the specific total nutrient formula food comprises 187-280.5 g of proteins, 265-397 g of fat, 200-300.28 g of carbohydrates, 41-62 g of dietary fibers, 1.42-2.15 g of composite vitamins, 15.9-24.0 g of composite minerals, and 57.4-85.2 g of immune nutrition nutritional factors. The health-care food has the characteristics of high fat, high energy, low carbohydrate and comprehensive nutrition, accords with the related recommendation of the nutrition treatment guide of malignant tumors in modern medicine, can meet the special nutritional requirements of tumor patients, and improves the nutritional status of the tumor patients.

To provide a new beer-taste fermented beverage improved in deterioration of flavor caused by reduction of sugar concentration while reducing the sugar concentration.SOLUTION: According to the present invention, there is provided a beer-taste fermented beverage having a saccharide concentration of 2. 0g / 100mL or less, wherein the beer-taste fermented beverage has a 5-methylfurfural concentration of 10ppb or more. The malt usage ratio of the beer-taste fermented beverage of the present invention can be 25% or more and 100% or less.SELECTED DRAWING: None

The invention provides mulberry leaf peptide dietary fiber composite meal replacement powder and a preparation method thereof. The mulberry leaf peptide dietary fiber composite meal replacement powder comprises the following components in parts by weight: 15-35 parts of mulberry leaf peptide powder; 45 to 65 parts of soluble dietary fiber; 10 to 25 parts of a low GI carbohydrate; 1-3 parts of a compound stabilizer; wherein the mulberry leaf peptide powder is high-purity oligopeptide obtained after low-temperature continuous enzymolysis and activated carbon-beta-cyclodextrin composite debitterizing, the molecular weight distribution is 300-800 Da, and the peptide content is not lower than 80%; the soluble dietary fiber comprises inulin and resistant dextrin which are compounded according to the mass ratio of 1: (1-1.5). The mulberry leaf peptide powder is prepared by combining low-temperature continuous enzymolysis with an activated carbon-beta-cyclodextrin composite debitterizing system, high-temperature inactivation and bitter taste residues are avoided, the molecular weight of the obtained peptide is concentrated at 300-800 Da, the peptide content is not lower than 80%, the peptide can be rapidly dissolved in water, and the problems that traditional vegetable protein meal replacement powder is poor in solubility and rough in taste are solved.

A food product that dries or is in dried form and has a noodle-like geometry, comprising at least one vegetable base mass consisting exclusively of crushed vegetables, wherein the product is free from flour, starch, cereal products, animal components and artificial binders, wherein the vegetable mass is transformed into a noodle-like structure by a mechanical shaping process and subsequently dried under defined conditions to produce a storable product that is ready for consumption by rehydration or brief cooking.

The application discloses a kind of medicine-food homologous compositions that can reduce the glycemic effect of carbohydrates.The composition includes the following components: polygonatum sibiricum, pueraria, polygonatum, mulberry leaf, raspberry, yizhi ren, peach kernel, orange peel, fried wheat, sea buckthorn.The whole party can adjust the deficiency of both qi and yin of organism, and can also reduce the glycemic effect caused by carbohydrates, and has the advantages of treating the root and branch of diabetes and overall regulation.Raspberry, orange peel, fried wheat, sea buckthorn components can synergistically enhance efficacy, further enhance efficacy.

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.

An all-natural, gluten-free frozen almond food snack comprising an almond-containing outer layer, a filling composition comprising a blend of cheeses, chocolate, caramel, fruits, fruit jellies, vegetables, and combinations thereof, and a coating containing sesame seed, chia seed, grated coconut, finely ground nuts, and blends thereof. The frozen almond snack is a nutritious, keto-friendly, low-carbohydrate, and rich in fiber, formulated to prevent a rise of the glucose curve, promotes intestinal health, nourishes microbiota in the stomach, supports intestinal transit, and lowers the glycemic index of an individual who consumes said frozen almond product and which has a superior taste.

The invention relates to an alcoholic beer with a low carbohydrate content, said beer comprising: · 2-12% ABV ethanol; · 0-5 g / L of carbohydrates; · 3-100 mg / L of free amino acids. The invention also relates to an alcoholic beer concentrate with a low carbohydrate content, said beer concentrate comprising: · at least 15 wt.% ethanol; · 0-80 milligrams of carbohydrate per gram of ethanol; · 0.05-2 milligrams of free amino acids per gram of ethanol. Also provided is a method of preparing an alcoholic beer isolate, said method comprising passing a quantity of the beer through a column packed with reversed-phase sorbent to produce an aqueous effluent containing carbohydrates; and passing a quantity of ethanolic liquid through said column to produce an ethanolic eluate.

Functional replacements for gluten in baked products like bread, pizza, pita, and tortilla, and fried Asian products, such as egg rolls. They are based on shredded components of fruits and vegetables. They are gluten free (GF) and therefore suitable for those suffering from gluten allergy and Celiac's disease. These shreds are low in digestible carbohydrate content (lo-carb), sometimes also described as, "low in net carbs," desired by those seeking to lose weight. They are vegan, facilitating the manufacture of vegan GF baked items such as calzones and burritos, which could not, hitherto, be made to a high level of gastronomical quality.

A reduced carbohydrate dough containing a resistant starch, flour and a non- crosslinked acid-reversible gel-forming compound is described. The dough can be contacted with a divalent cation to produce heat stable dough pieces.

The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

To provide a method for improving stickiness and loosening of a noodle line surface after reconstitution with hot water of a noodle mass used for an instant cup noodle, especially a hot-air dried (non-fried) and low-sugar dried noodle.SOLUTION: Stickiness of a non-fried and low-sugar noodle string group after reconstitution with hot water is prevented by adding egg powder and alginic acid ester as raw materials. Further, sodium carbonate is preferably used in combination. Further, it is preferable that the present invention is used in a non-soup type product in which hot water is poured and then drained.SELECTED DRAWING: None

Composite flour comprises native plant flour and complexed MCT and / or other nutritional oils at least partially enclosed by a wall material and incorporated within the composite flour, and polysaccharides from a portion of the native plant flour form part of the wall material. The wall material comprises proteins, such as pea protein, polysaccharides released from the native plant flour, and emulsifiers, and / or polysaccharide fibers, such as acacia fiber. Native plant flour can be gluten flour, gluten-free flour, and / or low-carbohydrate seed flour, nut flour, or plant flour. Composite flour can replace conventional flour to make foods such as baked goods, fried goods, or boiled goods, and has benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, and improved texture and taste compared to alternative flours, and even compared to all-purpose flour. Composite flour can be blended with native flour and / or another composite flour to form a blended flour.

The present disclosure is in the field of dairy technology. It relates to a method for producing a Streptococcus thermophilus strain exhibiting a low excretion of carbohydrates comprising the steps: (a) providing a mother strain which is able to ferment lactose and glucose; (b) selecting a mutant strain derived from the mother strain which mutant strain has a change in: (i) one or more of the genes encoding a protein involved in the metabolism of galactose wherein said strain is able to ferment galactose; and (ii) the lacS gene encoding a lactose permease which change results in at least one mutation in the amino acid sequence of lactose permease selected from a position corresponding to position 148, 377 and 476 in SEQ ID NO:2; and wherein the mutant strain has a Lac(+) Glu(+) Gal(+) phenotype and has a reduced secretion of carbohydrates as compared to the mother strain. It furthermore relates to Streptococcus thermophilus strains exhibiting a low excretion of carbohydrates, Composition comprising said strains, methods for manufacturing a fermented product, fermented products, and use of said strains.

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:5-65 wt. % of glucose;0-65 wt. % of fructose;0-50 wt. % of sucrose;0.1-30 wt. % of maltose;0.03-8 wt. % of maltotriose;3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.The invention further relates to a process of producing the aforementioned beverage.

[Problem] The purpose of the present invention is to provide low-carbohydrate noodles containing resistant starch and having good color and flavor. [Solution] By blending with a gluten composition comprising at least one type of gluten and having an L value measured by a colorimeter of 73 or more, it is possible to reduce the dark color and gluten odor in low-carbohydrate noodles containing resistant starch, and it is possible to provide low-carbohydrate noodles having a good color and flavor. The gluten composition according to the invention preferably comprises active gluten produced by a spray drying process. Including active gluten produced by a spray drying process improves the making performance and mouthfeel of the noodles.

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and / or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

The composite flour includes a natural plant flour and a composite MCT oil and / or other nutritional oil at least partially encapsulated by a wall material and incorporated into the composite flour wherein a polysaccharide from a portion of the natural plant flour forms a portion of the wall material. The wall material includes proteins, e.g., pea proteins, polysaccharides released from natural plant flour, one or more emulsifiers and / or polysaccharide fibers, e.g., acacia fibers. The natural plant flour may be gluten flour, gluten-free flour, and / or low carbohydrate seed flour, nut flour, or vegetable flour. The composite flour can replace traditional flour to make food products, such as baked, fried or cooked food products, but has some benefits such as reduced gluten and / or carbohydrates, increased freshness and volume, improved texture and taste as compared to alternative flour or even general flour. The composite flour may be mixed with a natural flour and / or another composite flour to form a mixed flour.

To provide a new beer-taste fermented beverage improved in deterioration of flavor caused by reduction of sugar concentration while reducing the sugar concentration.SOLUTION: According to the present invention, there is provided a beer-taste fermented beverage having a sugars concentration of 2. 0g / 100mL or less and a 2-pentylfuran concentration of 0. 5ppb or more. The malt usage ratio of the beer-taste fermented beverage of the present invention can be 25% or more and 100% or less.SELECTED DRAWING: None

Ketogenic food formulations comprising fats, fibers, possibly carbohydrates and proteins, wherein the formulations comprise beta-hydroxybutyrate (BHB) di- and poly-esters, and medium chain triglycerides (MCTs) and the formulations for use in a ketogenic diet or for use by individuals affected by particular physiological and / or pathological conditions, on the basis of which particular dietary regimens characterized by a low carbohydrate content may be recommended and beneficial; as well as food products comprising the ketogenic food formulations.

The invention relates to a potato product enriched in protein and fibre, and low in carbohydrate. The invention provides a versatile protein enriched potato food base which can suitably be used in the production of a variety of potato food products ranging from potato mash to French fries and meat alternatives. Due to the protein enrichment of the potato food base, the nutritional value of these potato food products is substantially increased.

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

The invention belongs to the technical field of special dietary sports nutrition food, and provides a low-GI energy-control protein microemulsion as well as a preparation method and application thereof. The protein microemulsion comprises the following components in parts by weight: 4-15 parts of low-GI carbohydrate, 1-5 parts of vegetable oil, 4-10 parts of concentrated milk protein, 2-5 parts of collagen peptide, 0.1-5 parts of dietary fibers, 0.05-0.5 part of compound vitamins and 0.01-0.1 part of compound minerals, the low-GI carbohydrate is one or more of isomaltitol, isomaltulose, fructose, xylitol, lactitol and arabinose. The composition has the characteristics of comprehensive nutrition, low GI and the like, the functional ratio design of each component is reasonable, and the requirements of diabetics, sports people and diabetic sports people can be met; meanwhile, the particle size is uniform, the taste is smooth, the stability is high, and the product quality is integrally improved.

To provide a water-in-oil emulsified composition for beverage addition that enables the production of a beverage with superior milk richness despite its low carbohydrate content.SOLUTION: A water-in-oil emulsified composition for beverage addition satisfies the following conditions: (a) a protein content ranging from 1.0 to 10 mass%; (b) a carbohydrate content being 1.0 mass% or less; (c) inclusion of a dairy raw material where the ash content in milk-derived solids is 10 mass% or more; and (d) a mass ratio of carbohydrates to ash content (carbohydrates / ash) ranging from 0.01 to 4.7.SELECTED DRAWING: None

The invention discloses a low-calorie peach-flavored fruit-flavored beverage and a preparation method thereof. The invention belongs to the technical field of food beverages. The fruity beverage comprises the following components in parts by weight: 80-90 parts of high fructose corn syrup and 2-4 parts of sodium cyclamate. The peach essence is prepared from the following raw materials in parts by weight: 0.8-1.2 parts of aspartame, 0.8-1.2 parts of sodium citrate, 1-3 parts of edible salt, 4-8 parts of citric acid, 0.8-1.2 parts of potassium sorbate, 0.02-0.04 part of vitamin C, 1-3 parts of peach essence, 0.8-1.2 parts of fruit juice modified essence and the balance of purified water. The product has extremely low calorie and low carbohydrate content, and is suitable for special crowds with obesity, diabetes and the like to drink; meanwhile, the compound sweetening agent and the compound essence are adopted, so that the problem that a low-calorie beverage is poor in taste is solved, and the peach fragrance is pure and natural; through pH adjustment and homogenization treatment, the stability of the product is remarkably improved, and the shelf life is prolonged. The method is simple in preparation process, low in equipment requirement and suitable for industrial large-scale production.

To provide a beer-taste beverage that gives sufficiently voluminous bitterness with a malt ratio and a carbohydrate content being reduced, and also has discomfort sourness reduced and gives a mild natural sweetness.SOLUTION: A beer-taste beverage has a malt ratio of less than 50 mass%, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L or more and 65 mg / L or less, and an isoamyl acetate content of 2.5 mg / L or more and 7.0 mg / L or less.SELECTED DRAWING: None