155 results about "Sugar food" patented technology

The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170° F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.

There is provided a process for producing outer shells of filled sugar confectionery articles, wherein formation of the confectionery mass is obtained via a cooling member having a temperature lower than minus 50° C. Apparatus for carrying out the process are also herein provided as well as filled confectioneries obtainable by the process.

The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectionery product, and processes for the preparation of a solid confectionery product compacting or shaping the ingredients including an oil powder by a pressure agglomeration process.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

A color coat is formed an a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and / or stored prior to the application of the color coat.

The invention discloses a method for preparing dietary fiber by extracting potato residues, belongs to the field of food additives and solves the problems of difficult utilization and environmental pollution of fresh potato residues. Small potato blocks in the potato residues are grinded and crushed by using composite biological engineering technology, so that the potato fiber can be separated from other ingredients; protein and starch are removed by enzyme hydrolysis; pectin is dissolved out by acid hydrolysis; the potato pectin can be extracted by using liquid obtained by solid-liquid separation; and the potato dietary fiber can be extracted from the solid matters. In the method of the invention, the potato dietary fiber is extracted from the potato residues, so that the potato residues can be utilized and the environmental pollution can be reduced. The dietary fiber prepared by using the method has the functions of high water holding capacity, high expansibility, high physiological activity and the like, and can be used for a large number of foods, particularly development and utilization of low-sugar foods. Due to the non-special flavor and non-anaphylaxis, the potato dietary fiber can be more widely applied than soy dietary fiber.

The invention relates to a high-resistant-starch-content product prepared by ultrahigh-pressure coordinated enzyme and a preparation method of the product. The preparation method includes: 1), mixing starch with distilled water to obtain starch suspension, and performing ultrahigh pressure treatment; 2), cooling, adjusting pH, and adding enzyme for debranching; or aging after cooling, adjusting pH, and adding enzyme for debranching; 3), subjecting a sample to enzyme deactivation, aging, drying and grinding to obtain the product. Currently, starched modified products with functional or healthcare effect are still few in type on the market; the modified starch product is high in resistant-starch content and can be expected to be added into low-sugar food that diabetic patients can eat to play a role in assisted treatment or regulating blood sugar.

The invention relates to a preparation method of solid low-sugar ginger tea. Full gingers are pressed to obtain partial juice, left gingers are quickly dried through microwaves, edible alcohol is used for soaking the dried left gingers so as to extract ginger oil resin, the ginger juice and the ginger oil resin are mixed to prepare microcapsule powder, and then the microcapsule powder is mixed with crystallized sugar alcohol to prepare the solid low-sugar instant ginger tea. According to the preparation method, ingredients of raw gingers can be maximally utilized and protected, the productionefficiency also can be improved, and the production cost can be reduced; the produced solid low-sugar instant ginger tea belongs to categories of low-sugar food and low-calorie food; the procedures are coherent and simple, technique conditions are moderate, the ginger juice is completely used, and the edible alcohol for extracting the ginger oil resin can be condensed and recycled; and the solid low-sugar instant ginger tea powder has characteristics of fineness, mobility, particular fragrance of the ginger, slight spice irritation, instant solubility, capability of being rapidly dissolved inhot water, stability in a drying state, and more than or equal to 90 percent of gingerol retention after being held in darkness for 6 months.

The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil emulsion. The invention further relates to processes of manufacture of said low fat confectionery product.

A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.

Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material.

The invention discloses poison bait for controlling German cockroach. The poison bait consists of the following ingredients in percentage by weight: 0.1 percent to 10 percent of pymetrozine, 0.1 percent to 10 percent of German cockroach excrement extracts and 80 percent to 99.8 percent of substrates, wherein the pymetrozine is used as insecticide, the German cockroach excrement extracts are used as attractants, the substrates are sugar food and / or protein food and / or edible oil, and stabilizing agents and preservatives can also be contained in the substrates. The poison bait can be used for efficiently trapping and killing the German cockroach and belongs to the ideal poison bait specially used for controlling the German cockroach.

The invention provides a low-sugar litchi jam which comprises the following ingredients by weight portions: 40 portions of litchi pulp, 30 portions of cane sugar, 0.6 to 0.8 portions of low methoxyl pectin, 0.1 to 0.2 portions of jelly powder, 0.4 to 0.6 portions of citric acid, 0.04 to 0.08 of anhydrous calcium chloride and 28.5 portions of water. The invention also discloses a method for preparing the low-sugar litchi jam, which comprises the following steps: mixing the low methoxyl pectin, the jelly powder and the cane sugar to be uniform; dissolving CaCl2 by a proper amount of water; heating the water to a temperature of 60-70 DEG C and keeping the temperature; adding the mixture of the low methoxyl pectin, the jelly powder and the cane sugar to the water for dissolution; heating the water to be boiled and adding the prepared CaCl2 water solution, the litchi pulp and citric acid to boil continuously for 1 to 1.5 minutes. The low-sugar litchi jam contains 44 to 47 Brix degrees of dissoluble solid contents, has the advantages of low sugar and low calorie and is suitable for the requirements of consumers for low-sugar food. The provided processing technology of the low-sugar litchi jam re-innovates jam processing technologies and has wide application prospects.

The invention relates to a tea sugar food. The tea sugar food comprises 5-99wt% of tea powder and 1-95wt% of sugar. The invention correspondingly discloses a making method of the tea sugar food. The tea sugar food can be processed to prepare a lozenge or a block, so it is convenient for people to eat. The tea sugar food can refresh the breath, has a plurality of healthcare efficacies of the tea and can effectively improve the body health condition.

The present invention discloses a novel flavor haw jelly and a manufacturing method. The gradients and formulation (calculated with weights) are that: haw 40 to 50 kg, xylose 10 to 20 kg, white granulated sugar 15 to 20 kg and other ingredients (Osmanthus 5 to 8 kg, dried orange peel 5 to 10 kg, black tea leaves 3 to 6 kg and mint 2 to 5 kg). The present invention replaces traditional water bath stewing with micro wave curing, which can prevent the loss of nutrient substances such as the flavone and so on and prevent the damage of the pigment and shorten the curing time greatly; the adoptions of an auto casting and shaping machine and a vacuum dry drier ensure the quality of the product and improve the production efficiency and ensure traditional craft studios production to be transformed into the high-tech large scale mechanized production. The present invention needless of any gum or alum, therefore, is a natural and low sugar food which is nutrient and health. The product is not only taken as a special snack food but also taken as a pie core.

The invention discloses a method for making rhus chinensis bread, wherein the rhus chinensis bread is made from rhus chinensis leaves having nutrition and health care effects through process steps such as preprocessing, dosing, mixing, fermentation, shaping, roasting, cooling, packaging, inspection and the like; the finished rhus chinensis bread is yellowish green, and has even and consistent color, fine and smooth taste, and fresh scent of rhus chinensis leaves, and thereby having the effects of clearing away heat and toxic materials, and promoting production of body fluid and nourishing thelung; and an extract is obtained from stevia rebaudianum instead of white granulated sugar so that the product becomes low-sugar food and is suitable for the diabetics. Furthermore, rhus chinensis can be artificially cultured; and the method for making rhus chinensis bread provides a new way for peasants in mountain areas to overcome poverty and achieve prosperity while providing a new member forthe bread family.

The invention discloses a banana cookie and a method for making the same. The banana cookie comprises bananas, coconut juice, butter, castor sugar, egg yolk, rum, self-raising flour and baking soda. The method includes making banana sauce; softening the butter and adding other raw materials into the butter to make cookie dough; shaping the cookie dough in moulds; baking the cookie dough to obtain the banana cookie; cooling and packaging the banana cookie. The banana cookie and the method have the advantages that the banana cookie is a diet cookie, can be used for clearing the intestines and the stomach of an eater and can realize effects of clearing heat, moistening the lungs, stopping polydipsia, replenishing essence, drying out to alleviate a hangover and the like; the banana cookie is low-sugar food containing coarse fibers, and can realize nutrition and healthcare effects; the banana cookie tastes soft as compared with a common cookie, the taste of the banana cookie falls in between the taste of a cookie and the taste of a cake, and accordingly the banana cookie is quite delicious and can be well received by everyone; a variety of cookie is increased, and the banana cookie can be stored for a long time without easy deterioration; the banana cookie can be easily and conveniently manufactured on a large scale, the method and the banana cookie can be widely popularized, and utilization of nutrition of the bananas can be promoted.

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

Shaped chewing gum products are made by mixing guru base, amorphous bulk sweetener and crystalline bulk sweetener together to form a fluid composition and molding that composition into desired shapes. The molding may be accomplished by making multiple depressions in a bed of powder material, each depression having a desired shape; depositing the fluid composition into the depressions at a temperature at which the fluid composition will fill into the shapes of the depressions; allowing the fluid composition to set up to a consistency wherein the composition maintains the shape of the depression to form the shaped chewing gum products; and separating the shaped chewing gum products from the powder material. The chewing gum composition may be combined with another confectionery material to make a composite product.

The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.

The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein material. The protein composition provides a soft, palatable texture to confectionary food bars in which it is incorporated. The present invention is also directed to soft confectionary food bar compositions containing a structural soy protein material and a binding soy protein material, and processes for making such food bar compositions.

Provided are: a rice flour composition that is free from wheat flour and any wheat-derived ingredient and can be produced by a process similar to a conventional process and can produce a confection excellent in appearance, internal phase, taste, and keeping quality; a dough product and a confection product each produced with the composition; and a method of producing the confection product. The rice flour composition for use in confectionery comprises rice flour as a main ingredient and is free from wheat flour and any wheat-derived ingredient. The dough product and the confection product are each produced with the rice flour composition. The method of producing the confection mainly made from rice flour includes the steps of: adding a liquid to the rice flour composition and mixing them to make dough; and shaping the dough and cooking the shaped dough by baking, frying, steam-boiling, microwave-heating, or pressurizing and heating it.

The invention relates to the technical field of pet foods and discloses a dry food for dogs and a preparation process of the dry food for the dogs. The dry food is prepared from, by weight, 80-90% ofmeat components, 1-2% of a first auxiliary agent, 4-8% of bean components, 3-7% of fruit and vegetable components, 1-2 parts of traditional Chinese medicine components, 0.2-0.6% of minerals, 0.4-0.8%of vitamins and 0.4-0.8% of other additives. By different ratios of raw materials, flavor improvement and palatability improvement of the dry food for the dogs can be realized while intestinal healthof pet dogs can be balanced; the dry food for the dogs is free of cereals, and low-sugar food materials are adopted, so that the dry food for the dogs is hypoallergenic and healthy and capable of keeping blood sugar of the pet dogs stable.

The invention discloses a preparation method of calcium-rich Chinese dwarf cherry clear juice. The preparation method comprises the following steps: selecting mature Chinese dwarf cherries, cleaning, automatic coring, immediate and quick freezing and storing the mature Chinese dwarf cherries in an environment of -20 DEG C, naturally unfreezing, squeezing the mature Chinese dwarf cherries to obtain a Chinese dwarf cherry puree; adding pectinase into the puree to enzymatically decompose the puree, so as to obtain a Chinese dwarf cherry raw juice; adding chitosan and xanthan gum into the raw juice to perform chemical precipitation, filtering the raw juice through a membrane, so as to obtain a Chinese dwarf cherry clear juice; adding calcium carbonate into the clear juice to fully react with organic acid in the juice and form calcium malate, calcium citrate or calcium citric acid-malic acid chelate, allowing the juice to be at the still state after the reaction ends, obtaining supernatant to obtain a clear type calcium-rich Chinese dwarf cherry raw juice; adding sugar into the raw juice and blending, so as to allow the raw juice to be at a proper sugar-acid ratio; and finally sterilizing and filling, so as to obtain the calcium-rich Chinese dwarf cherry clear juice. The Chinese dwarf cherries with high concentration of titratable acid are processed by the method, so as to maintain the inherent flavor of Chinese dwarf cherries to the maximum limit, the calcium content in the products reaches 55-60mg / 100ml and compared with the prior art, the calcium content is increased by more than 4 times, the consumption of the sugar is reduced by more than 30%, the processing cost is reduced, and the preparation method is in line with the mainstream of low sugar food processing.

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

The invention relates to the field of processing sugar foods and particularly relates to a perillaseed bobo sugar and a production method of the perillaseed bobo sugar. The bobo sugar is produced by the raw materials in mass of 50kg-100kg of sticky rice, 10kg-20kg of perillaseed, 10kg-20kg of white sesame seeds cleaned by water, 3kg-6kg of peanut kernels, 1kg-2kg of walnut kernels and 2kg-4kg of malt through steps of soaking, steaming, mixing, fermenting, squeezing, pulling to be white and flattening. The bobo sugar uses the perillaseed as the raw material and only includes 50% of oil of common sesames. The expiration period of the perillaseed bobo sugar produced in Zhenning can be prolonged to more than 6 months without adding any preservative due to low oil and fat contents of the perillaseed, so as to promote the remote sale strategy of the special local product bobo sugar. The bobo sugar provided by the invention has a special receipt, can be melted in the mouth, has a fine and smooth taste, is agreeably sweet, puffy and delicious, and can aid digestion and activate appetite; the nutritional ingredients of the bobo sugar can be ensured, the taste is rich, the expiration period is long and various varieties can be realized.