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Breakfast product with reasonable food structure and energy constitution

A food structure and energy technology, applied in food preparation, food science, application, etc., can solve problems such as non-conformity, lack of scientificity and rationality of breakfast meals

Inactive Publication Date: 2009-10-21
冯乐东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various types of nominal nutritional breakfasts currently on the market either only meet the requirements recommended by the World Health Organization (WHO) or only meet the requirements of the "Dietary Guidelines for Chinese Residents (2007)", but most of the breakfast foods are even less than Both of them do not meet, resulting in the lack of scientific and rationality of the breakfast meal

Method used

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  • Breakfast product with reasonable food structure and energy constitution
  • Breakfast product with reasonable food structure and energy constitution
  • Breakfast product with reasonable food structure and energy constitution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: The ingredients of five-bean barley porridge, the three major nutrients, the composition of ingredients and the calculation of energy are as follows.

[0012]

[0013]

[0014] Note: Source of raw materials: quoted from "China Food Composition 2002" edited by Yang Yueqiu, carbohydrates include dietary fiber.

[0015] 1. Total energy:

[0016] Total energy = (total amount of carbohydrates - total amount of dietary fiber) × 4 kcal + protein energy × 4 kcal + fat energy × 9 kcal = (62.6-4) g × 4 kcal + 13.8 g × 4 kcal +9.5 grams x 9 kcal = 375 kcal

[0017] 2. Energy composition (%) (total energy 375 kcal)

[0018] Carbohydrate energy = (total carbohydrates - total dietary fiber) × 4 kcal ÷ 375 = (62.6-4) grams × 4 kcal ÷ 375 kcal = 62.5

[0019] Protein energy = 13.8 grams × 4 kcal ÷ 375 kcal = 14.7

[0020] Fat energy = 9.5 grams × 9 kcal ÷ 375 kcal = 22.8

[0021] 3. High-quality protein accounted for total protein (%) (total protein 13.8 grams)

...

Embodiment 2

[0027] Example 2: The ingredients of oatmeal instant porridge, the three major nutrients, the composition of ingredients and the calculation of energy are as follows.

[0028]

[0029] Note: Source of raw materials: quoted from "China Food Composition 2002" edited by Yang Yueqiu, carbohydrates include dietary fiber.

[0030] 1. Total energy:

[0031] Total energy = (total amount of carbohydrates - total amount of dietary fiber) × 4 kcal + protein energy × 4 kcal + fat energy × 9 kcal = (68-4.4) g × 4 kcal + 15 g × 4 kcal +10 grams x 9 kcal = 404 kcal

[0032] 2. Energy composition (%) (total energy 404 kcal)

[0033] Carbohydrate energy = (total carbohydrates - total dietary fiber) × 4 kcal ÷ 404 kcal = (68-4.4) grams × 4 kcal ÷ 404 kcal = 62.9

[0034] Protein energy = 15.0 grams × 4 kcal ÷ 404 kcal = 14.8

[0035] Fat energy = 10.0 grams × 9 kcal ÷ 404 kcal = 22.3

[0036] 3. High-quality protein accounted for total protein (%) (total protein 15.0 grams)

[0037] Hi...

Embodiment 3

[0042] Example 3: The calculation of ingredients, three major nutrients, composition and energy of yam paste granule is as follows.

[0043]

[0044]

[0045] Note: Source of raw materials: quoted from "China Food Composition 2002" edited by Yang Yueqiu, carbohydrates include dietary fiber.

[0046] 1. Total energy:

[0047] Total energy = (total amount of carbohydrates - total amount of dietary fiber) × 4 kcal + protein energy × 4 kcal + fat energy × 9 kcal = (68.3-4.1) g × 4 kcal + 14.6 g × 4 kcal +9.6 grams x 9 kcal = 401 kcal

[0048] 2. Energy composition (%) (total energy 401 kcal)

[0049] Carbohydrate energy = (total carbohydrates - total dietary fiber) × 4 kcal ÷ 401 kcal = (68.3-4.1) grams × 4 kcal ÷ 401 kcal = 64

[0050] Protein energy = 14.6 grams × 4 kcal ÷ 401 kcal = 14.6

[0051] Fat energy = 9.6 grams × 9 kcal ÷ 401 kcal = 21.5

[0052] 3. High-quality protein accounted for total protein (%) (total protein 14.6 grams)

[0053] High-quality protein ...

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PUM

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Abstract

The invention discloses a breakfast product with reasonable food structure and energy constitution, mainly including the following components: milk powder, egg powder, soybean, black bean, red kidney bean, mung bean, adsuki bean, pearl barley, sweet potato powder, pinenut kernel, dried orange peel, concentrated orange juice with solid content of 59 percent, brown sugar and stevioside. After the technical scheme is adopted, the breakfast which is prepared from the main ingredients of coarse grains, beans, milk and eggs not only has a great variety of models, but also meets the requirement on agreeable meal energy constitution recommended by the World Health Organization (WHO) and the requirement on reasonable food structure presented by the Dietary Guidelines for Chinese Residents (2007).

Description

Technical field: [0001] The invention relates to a breakfast food. Background technique: [0002] Breakfast is the most important meal of the day, so people are eager to eat a high-quality breakfast conveniently. To comment on whether a breakfast is reasonable, from a nutritional point of view, it should be considered whether it meets the recommendations of the World Health Organization (WHO). Appropriate dietary energy composition: carbohydrates, fats, and protein energy are 55% to 65%, 20% to 30%, and 11% to 15% respectively; Requirements: The energy provided by grains (grains, beans, potatoes) reaches 50%-60%, the proportion of high-quality protein from animals and legumes reaches 60%-70%, and the fat energy does not exceed 30%. Various types of nominal nutritional breakfasts currently on the market either only meet the requirements recommended by the World Health Organization (WHO) or only meet the requirements of the "Dietary Guidelines for Chinese Residents (2007)", b...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/48A23L33/10A23L33/125
Inventor 冯乐东
Owner 冯乐东
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