780 results about "Resistant starch" patented technology

Method of enhancing a resident population of microorganism in a selected site of the gastrointestinal tract of an animal, the method comprising providing to the animal a selected modified or unmodified resistant starch or mixtures thereof in combination with one or more probiotic microorganisms such that upon ingestion the starch passes through the gastrointestinal tract substantially unutilized until it reaches the selected site where it is utilized by the resident and / or the probiotic microorganisms thereof causing an increase in number and / or activity of the microorganisms.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

PCT No. PCT / AU95 / 00613 Sec. 371 Date Jun. 17, 1997 Sec. 102(e) Date Jun. 17, 1997 PCT Filed Sep. 18, 1995 PCT Pub. No. WO96 / 08261 PCT Pub. Date Mar. 21, 1996A probiotic composition is disclosed which is particularly useful for inclusion in food products to enhance their nutritional value. The composition comprises one or more probiotic microorganisms such as Bifidobacterium and a carrier to transport the microorganisms to the large bowel or other regions of the gastrointestinal tract. The carrier is a modified or unmodified resistant starch, particularly a high amylose starch, which acts as a growth or maintenance medium for microorganisms in the large bowel or other regions of the gastrointestinal tact.

A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste that has a dry solids concentration of at least about 50% by weight. The process optionally can include the additional step of heating the product starch to a temperature of at least about 90° C. in the presence of moisture, to increase further the alpha-amylase resistance of the product.

A method is provided for regulating carbohydrate and fat metabolism is an individual which method comprises replacing a proportion of the individual's daily carbohydrate intake with resistant starch and a proportion of the individual's saturated fat intake with unsaturated fat. Also provided are compositions comprising resistant starch and unsaturated fats and methods for making and using the same

Probiotic microorganisms are micro encapsulated by dispersing the probiotic microorganism in an aqueous suspension of a film forming protein and a carbohydrate; in an oil in water emulsion of a film forming protein and a carbohydrate and a fat; or in an oil which is subsequently dispersed in a film forming protein and a carbohydrate. The emulsion or suspension may be dried to form a powder. The probiotic may be dispersed in oil and then emulsified with the aqueous suspension and then dried to produce an encapsulated oil be dried to produce a powder. Oil suspended probiotics may be preferred where the probiotic is water sensitive. The preferred protein is casein or whey protein and the carbohydrate may be a resistant starch or a saccharide with a reducing sugar group. Where the probiotic is oxygen sensitive the protein carbohydrate is heated to create Maillard reaction products in the encapsulating film.

The invention relates to a biodegradable polylactic acid-starch thermal-resistance composite material and a preparation method thereof. The biodegradable polylactic acid-starch thermal-resistance composite material consists of the following raw material components in part by weight: 20 to 80 parts of natural starch, 10 to 70 parts of polylactic acid, 1 to 10 parts of polyvinyl alcohol, 1 to 5 parts of plasticizer, 1 to 10 parts of water, 1 to 5 parts of thermal-resistance modifier, 1 to 5 parts of nucleating agent, 1 to 5 parts of compatilizer and 1 to 5 parts of crosslinking agent. The preparation process comprises: mixing raw material; extruding to form grains; irradiating by gamma rays; and the like. The composite material disclosed by the invention has high mechanical properties. The tensile strength of the composite material is 20 to 35MPa, the elongation at break is 10 to 20 percent and the heat distortion temperature is 90 to 120 DEG C. In addition, the composite material has high environmental degradability, high forming and processing performance, and can be formed into various products by extrusion, plastic injection, thermal pressing and other means on common plastic processing equipment.

The invention discloses an improving method of resistant starch content, which is characterized by the following: adopting starch of straigt-chain starch with content more than 10% as raw material; allocating 3%-25% starch magma; gelatinizing over 78 deg. c; decomposing starch to form multiple straight-chain starch through proflavine enzyme or degrafting hydrolytic starch enzyme; using acid environment with pH value at 3. 5-6. 5 and second and third carboxylic acid functional groups of citrate to crosslink; setting the density of functional group ion at 1%-15% corresponding to starch density; adopting circulating aging technique for 3-4 times under icy point; spraying to dry starch magma; drying in the cylinder and fluid bed; filtering; drying through hot wind.

The invention discloses an instant solid drink using grain as base materials, which is characterized by comprising the following raw materials in part by weight: 10 to 15 parts of black rice, 10 to 15 parts of oat, 10 to 15 parts of corn, 8 to 10 parts of black soy bean, 8 to 10 parts of buckwheat, 8 to 10 parts of brown rice, 4 to 7 parts of peanut, 4 to 7 parts of semen sesami nigrum and 3 to 5 parts of lotus seed. The invention has the advantage that the instant solid drink has rich top-quality vegetable proteins, saccharides, lipid, dietary fibers, resistant starch, mineral substances and vitamins and other elements beneficial to the health of human body. The instant solid drink has a great significance for human health and for the prevention and treatment of modern diseases; and the diet structure and human nutrition can be balanced, and daily nutrients required by the human body can be supplied in a full range. A pure physical method is adopted in the preparation of the instant solid drink, so that the nutrients of the grain are protected.

The invention relates to a nutritive defatting food. The nutritive defatting food comprises the following components of whey protein concentrate, hydrolyzed fish collagen protein, soy protein isolate,rice protein, inulin, psyllium husk, resistant dextrin, resistant starch, chenopodium quinoa willd, konjaku flour, chia seeds, fructo-oligosaccharide, xylooligosaccharide, isomaltulose, erythrite, steviosides, linseeds, linseed oil, CMC, medium chain triglyceride, conjugated linoleic acid glycerides, L-carnitine, ferment, complex vitamins, and composite mineral substances. The nutritive defattingfood is good in satiety, balanced in nutrients, and good in defatting effect.

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention discloses a method of increasing the content of resistant starch in rice through genome editing and sgRNA special for the same. The method provides a method of increasing the content of resistant starch and / or amylase in rice seeds. The method includes the following steps that expression of SBEIIb genes in the rice is inhibited; the SBEIIb genes are genes of encoding SBEIIb protein. The invention further provides a method of increasing the content of resistant starch in rice and includes the step of inhibiting the activity of the SBEIIb protein in the rice. By using the CRISPR / Cas9 technology, the rice SBEIIb genes are edited at fixed points, the rice SBEIIb genes are knocked off by causing frameshift mutation, and the new generation of new rice germplasm with the content of amylase and resistant starch obviously increased is obtained.

High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin with a resistant starch. The rotary molded cookies have a fiber content derived from the inulin and resistant starch of at least about 7% by weight, possess well-defined embossing and imprinting, exhibit at least substantial homogeneity in color and texture and are at least substantially devoid of undesirable dark spots caused by insufficient dispersion or lumping of inulin. A softer, but crisp texture, calorie reduction, shortening or fat content reduction, and sugar content reduction may also be achieved with the combination of inulin and resistant starch. The rotary molded cookies may be in the form of matching faces and bodies thereby providing play value as well as a healthier product for children.

Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.

The nutritious powder with low blood sugar creating index is prepared with fresh milk, no-sugar whole fat soybean powder, concentrated soybean protein, puffed lotus seed powder, isomaltose, fructose, selenium-rich yeast, resistant starch and soluble diet fiber, and through preparing materials, adding lactase to hydrolyze lactose, mixing materials, sterilizing, concentrating, spray drying, cooling and sieving. The nutritious powder has rich nutrients and low blood sugar creating index, contains diet fiber and organic selenium, and may be utilized easily by probiotics in human body to improve intestinal tract micro environment.

Injection molded starch-based chew products are provided which are tough, non-brittle, non-slimy, quick to hydrate, low calorie and high in total dietary fiber. The starch-based chew products are formulated from a combination of resistant starch and pregelatinized starch or pre-cooked flour along with plasticizer, water, lubricants and other optional ingredients.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

The invention belongs to the field of deep processing of starch, and particularly relates to a method for preparing resistant starch employing a microwave technology. The method is characterized by comprising the following steps: (1) preparing a starch emulsion from raw starch, and pregelatinizing the starch by virtue of microwave; (2) carrying out autoclaving treatment on the pregelatinized material at proper temperature and pressure, cooling materials, and hydrolyzing the starch with heat-resistant alpha-amylase and pullulanase until the chain length is 20-120DP; (3) paving the material on a flat plate, storing at 4 DEG C for 3-5 hours, heating the material to 30-50 DEG C by virtue of the microwave, cooling to a room temperature, repeating the temperature circulating process for 2-4 times until the moisture content of the starch is smaller than 14%, crushing and sieving to obtain resistant starch A; and (4) adding water to the resistant starch A, carrying out thermal treatment, adjusting the pH to be 1.5-2, carrying out oscillating reaction, adjusting the pH to be 7-8, adding pancreatin for enzymolysis, filtering and drying a filter cake by airflow until the moisture content is smaller than 14%, and crushing and sieving through a 100-mesh sieve, so as to obtain high-purity resistant starch B.

The invention relates to the technical field of food and food processing, particularly to an aging-resistant starch composition, tapioca pearls and a preparation method of the tapioca pearls. The aging-resistant starch composition consists of hydrophilic colloid, an emulsifying agent and maltogenic amylase. The hydrophilic colloid, the emulsifying agent and the maltogenic amylase are combined in an appropriate proportion, so that the aging-resistant starch composition has the characteristic of furthest cooperating with starch for aging resistance, and the purposes that the tapioca pearls are still elastic and chewy and are high in safety after long-term storage are achieved. The preparation method of the tapioca pearls, provided by the invention, is simple, so that the tapioca pearls are suitable for mass production.

The invention discloses an electric cooker cooking control method. The method comprises the following steps: the electric cooker is controlled to be heated to a first preset temperature at a first power and the first preset temperature is maintained in a first preset time period to enable food in the electric cooker to absorb water; the electric cooker is controlled to be heated at a second power to enable the food in the electric cooker to be boiled, and the boiling is maintained in a second preset time period; heating is stopped until the temperature of the electric cooker is reduced to the second preset temperature, the electric cooker is cooled to enable the temperature of the electric cooker to be reduced to a third preset temperature; and the temperature of the electric cooker is maintained to be the third preset temperature in a third preset time period until cooking is over. According to the electric cooker cooking control method of the invention, the ratio of resistant starch in the rice can be improved, the rice acquired by the method is more suitable for special persons such as diabetic patients, constipated patients and persons who want to lose weight. The invention also provides an electric cooker.

A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The present invention provides a production method of staple food vermicelli for diabetic population, and the method is as follows: degreasing and ultra-finely grinding tartary buckwheat bran powder, mixing the tartary buckwheat bran powder with part of tartary buckwheat powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of wheat flour, 1 to 50 parts of resistant starch, 0.5 to 10 parts of high active gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible colloid, 0.5 to 10 parts of starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in blood sugar after meals for type 2 diabetic patients, improvement of insulin sensitivity and reduction of insulin resistance, and can be used as a good staple food choice for the type 2 diabetic patients.

The invention relates to a cooking control method and a cooking device. The method comprises the steps that food is put into a containing cavity of a shell, and a controller controls a heater to heatfood to reach a first preset temperature; the controller controls a cooler to cool the food at the first power to a second preset temperature; furthermore, the food is cooled to a third preset temperature at the second power, wherein the second power is smaller than the first power; when the food is cooled at the first power, the food can be cooled to the second preset temperature at high speed, the efficiency of resistant starch generation is effectively improved, and the time which is not beneficial to resistant starch generation is shortened; when cooling is conducted at the second power, the cooling time can be effectively prolonged, which is more beneficial to formation of crystal nucleus of resistant starch in the food at the early stage; the food is subjected to heat preservation form first preset time at the third preset temperature, so that the food keeps at the third preset temperature which is beneficial to resistant starch generation, and the content of the resistant starchin the food can be further increased.

The invention discloses a probiotic double-layer microcapsule and a preparation method thereof. The prepared probiotic double-layer microcapsule is not dissolved in a stomach and small intestines, andis degraded within 20 min after reaching large intestines, so that probiotics can be better colonized in intestinal tracts, further improve the intestinal environment of a host and be beneficial to intestinal health. Resistant starch is added as a probiotic, the survival rate of bacteria is significantly improved and the tolerance of the probiotic in the gastrointestinal environment is enhanced.The microencapsulation is performed for two times, microcapsules having a multi-layer system are established, the shortcomings of conventional single-layer microcapsules that easily lose water are overcome, the stability of the microencapsules is enhanced, and the microencapsules play a better role in various probiotic products; the microencapsules can better protect the bacteria, prolong the storage period of the bacteria by at least twice or more, have good dispersity and solubility in the intestinal tracts, and are suitable for storage in air / liquid multi-environments and addition in different types of food.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

The invention discloses a method for processing and preparing resistant starch by Pullulanase cooperated with acid alcohol, comprising the following steps: heating starch milk of which the weight concentration is 10-45% and the pH value is 3.5-6.5 to 40-70 DEG C, adding Pullulanase of which the dosage is 1-40ASPU per gram of starch, and keeping for 8-48hrs; inactivating enzymes, assisting by acid alcohol processing, cooling, filtering, drying, crushing and sieving to obtain the product. The invention takes starch as a raw material, adopts the biological technology and acid alcohol processing means, thus greatly improving the content of the resistant starch, simplifying the process for preparing the resistant starch, effectively enhancing the yield, and lowering energy consumption. The obtained product not only has the function of dietary fiber, but also has the characteristics of fat substitute, and can be widely used as functional food materials and biochemical drug carriers.

The invention discloses a processing method of a slowly digestible and resistant starch-containing food raw material. The processing method comprises the steps: crushing starch or a starch-containing food raw material, screening with a 60-100-mesh sieve, drying until the water content is 3-8 percent, adding grease which accounts for 5-25 percent of the dry basis weight of the starch, and uniformly mixing; heating to 40-60 DEG C, keeping stirring and mixing for 1-3h, adjusting the content of water in the obtained mixture to 10-40 percent, heating to 80-120 DEG C in a closed container, keeping stirring and mixing for 3-12h, and slowly cooling the mixture to the room temperature; and drying, crushing, and controlling the granularity of the material to obtain the slowly digestible and resistant starch-containing food raw material. The processing method provided by the invention has the advantages of simple process, advanced process, and the like; the safety of products processed by using the method is high; the obtained food raw material is rich in the slowly digestible and resistant starch, has the characteristics of nutrient enrichment and the like, and is widely applied to food processing fields such as functional foods and health-care products.

The invention relates to the field of dairy product processing, and particularly relates to a new-prebiotics-added milk slice and a preparation method thereof. According to the new-prebiotics-added milk slice provided by the invention, based on 100 parts by weight of raw materials, the new-prebiotics-added milk slice comprises 10-20 parts of resistant starches and 0.1-0.2 parts of prebiotics, wherein the ratio of the prebiotics to the resistant starches is 1: (60-140). In the invention, the prebiotics and the resistant starches are added into the milk slice, and through adjusting the additive amounts and proportion of the prebiotics and the resistant starches, especially within a preferable range, the milk slice can achieve a synergistic effect, therefore, the new-prebiotics-added milk slice generates a more obvious effect on human health, and the stability of viable count of bacterial powder can be maintained during the storage period of the bacterial powder. So, the new-prebiotics-added milk slice provided by the invention is rich in nutrition, convenient to eat, and suitable for being taken by people in all age groups.

The invention discloses plukenetia volubilis linneo health-care nougat. The nougat comprises maltose syrup, white granulated sugar, ovalbumin, plukenetia volubilis linneo powder, diglycerol fatty acid ester, D-mannitol, banana resistant starch, trehalose, plukenetia volubilis linneo oil, edible essence, Pu-Er raw tea extract and water. The nougat is prepared by the following steps of: extruding plukenetia volubilis linneo kernels by a cold press to prepare the plukenetia volubilis linneo oil, crushing plukenetia volubilis linneo dregs into the plukenetia volubilis linneo powder by a low-temperature liquid nitrogen crushing technology, preparing the banana resistant starch by a spray drying technology, and mixing and boiling the nutrients including the trehalose, the plukenetia volubilis linneo oil, the plukenetia volubilis linneo powder, the banana resistant starch and the Pu-Er raw tea extract and other accessories. The nougat is stable in preservation, delicate in mouthfeel during eating, moderate in toughness, non-sticky, high in sweetness and low in calorie, has less possibility of softening, has the effects of clearing free radicals in body, improving the immunity of organism, regulating the level of blood sugar and the like, can prevent human osteoporosis and promote proliferation of human bifidobacteria, and is beneficial to gastrointestinal health.