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High efficacy compressed food

A high-efficiency, food technology, used in food preservation, baked goods, food preparation, etc., can solve problems such as adverse physiological reactions, high oil content, heartburn, etc., and achieve improved food acceptability, good starvation resistance, and good rehydration Effect

Inactive Publication Date: 2010-10-06
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Although the compressed dry food has such advantages, the taste of the product has also been greatly improved after many improvements and researches, but the current compressed dry food still has the following deficiencies: the ratio of energy supply of the three major nutrients is unreasonable, the oil content is too high and the protein content is too high. The content is too low, the composition structure of carbohydrates is unreasonable, and the essential minerals and water-soluble vitamins are seriously lacking and insufficient, which leads to "heartburn", diarrhea, constipation and other adverse physiological reactions when the product is eaten alone and continuously, which affects the product. The intensity and scope of use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0087] Table 3 Example 2 Compressed Food Nutrient Content Analysis

[0088]

[0089] The energy analysis results are shown in Table 4

[0090]

[0091] (2) Performance test

[0092] 1. Hardness analysis

[0093] Detection method: TA.XT.plus physical property tester is used for detection, and the detection results are shown in Table 5

[0094] table 5

[0095]

[0096] 2. Rehydration performance

[0097] Detection method: Put a piece of compressed food into hot water at 85°C. The amount of hot water is three times the weight of the compressed food. The size and shape of the container should be selected so that the hot water can completely cover the upper surface of the food. Stir moderately with a glass rod until the food and water are mixed into a uniform porridge, and there is no flowable water on the surface, indicating that the rehydration is complete. Write down the time required from putting the food into the water until the rehydration is completed, which i...

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Abstract

The present invention discloses one kind of high efficacy compressed food, which is made with bread crumb 40-60 weight portions, instant grain powder 5-10 weight portions, mixed syrup 15-20 weight portions, soybean protein isolate 2-6 weight portions, grease 9-15 weight portions and other supplementary material, and through mixing and other steps. The mixed syrup is high malt syrup, isomaltose oligomer, golden syrup and / or invert syrup. The high efficacy compressed food has the features of good taste, comprehensive rich nutrients, excellent hunger resistance and different serving methods, andmay be served in army and for civil use.

Description

technical field [0001] The invention relates to the field of food, in particular to a novel functional compressed food. Background technique [0002] Compressed dry food has always been a leading product in the military food system since its birth. It is small in size, high in energy density, resistant to hunger, long in storage, and easy to carry and eat. It is not only the main military basic food for equipment troops, but also popularized and applied to emergency Disaster relief, emergency rescue, field work, tourism and other civilian fields. [0003] Although the compressed dry food has such advantages, the taste of the product has also been greatly improved after many improvements and researches, but the current compressed dry food still has the following deficiencies: the ratio of energy supply of the three major nutrients is unreasonable, the oil content is too high and the protein content is too high. The content is too low, the composition structure of carbohydrat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/26A21D15/00A23L1/164A23L1/09A23L1/29A23L1/305A23L1/304A23L1/302A23L3/3544A23L7/10A23L29/30A23L33/16A23L33/17
Inventor 刘嘉喜王越鹏耿战辉杜铁平吴晓京
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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