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Highly nutritious baked products

A baking food and high-nutrition technology, which is applied in the field of convenient, high-nutrition baked food and fast food, can solve the problems of weakened chewing texture, hard chewing texture, sticky teeth, etc., so as to improve eating habits and avoid obesity Effect

Inactive Publication Date: 2004-03-17
OTSUKA PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the protein content in the food exceeds 10% by weight in consideration of nutritional balance, the crispness or crunchy texture (feel, mouthfeel, etc.) of the baked food will generally be impaired
At the same time, this baked food also has some disadvantages, such as hard chewing texture and sticky teeth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Examples are given below to illustrate the present invention in more detail. The term "part" and the symbol "%" mean "part" and "% by weight", respectively, unless otherwise specified. Embodiment 1: the preparation of hard biscuit

[0042] Dough preparation method: Mix the ingredients of the following Table 1 except water in the indicated amount, then add water, and mix the mixture for 4 minutes at low speed with a mixer (model: N-50, Hobart Company).

[0043] Element

Wheat flour

45g

animal protein

6g

plant protein

2g

margarine

6g

wheat starch

6g

expansion agent

0.7g

vitamins and minerals

Appropriate amount

Emulsifier

Appropriate amount

water

23g

Trehalose

5g

sugar

5g

Total

100g

Water content%

1.5

protein content%

14

Fat content%

9

...

Embodiment 2

[0054] According to the ingredients shown in the following table 2, with the specified amount, other ingredients except water are mixed, then add water, mix 4 minutes at a low speed in a mixer (model: N-50, product of Hobart Company), just Dough is prepared.

[0055]Wheat flour, animal protein, vegetable protein, margarine, wheat starch, leavening agents, vitamins and minerals, and emulsifiers are those used in Example 1. High amylose corn starch was used as indigestible starch (dietary fiber content: about 60%) after heat-moisture treatment.

[0056] In the dough thus prepared, the water, protein, fat, sugar, dietary fiber and ash contents were determined in the same manner as in Example 1. Table 2 also shows the results.

[0057] Element

[0058] The dough is pressed into thin slices with a size of about 300mm x about 500mm x 2mm (thickness) by a calender, cut into rectangular slices with a size of 10mm x 120mm, and baked in a gas oven at 180-210°C for 8-15 mi...

Embodiment 3

[0058] The dough is pressed into thin slices with a size of about 300mm x about 500mm x 2mm (thickness) by a calender, cut into rectangular slices with a size of 10mm x 120mm, and baked in a gas oven at 180-210°C for 8-15 minutes , to obtain a sample (hard biscuit) of the baked food of the present invention. Embodiment 3: the preparation of hard biscuit

[0059] Prepare dough by the same composition and method in Example 2, just do not add granulated sugar, and the consumption of trehalose is then 10g, dough is shaped and baked in the same way as in Example 2, obtains the sample of baked food of the present invention (hard biscuit).

[0060] The content of water, protein, fat, sugar, dietary fiber and ash in the dough prepared as above was measured in the same way as in Example 1. The result is basically consistent with the result of Example 2. Comparative Example 1: Preparation of hard biscuits

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PUM

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Abstract

The present invention relates to a highly nutritious baked food product having ingredients similar to conventional baked food products but having a nutritionally balanced high protein content and low fat content, with an improved level of the hardness that conventionally results from a high protein content and low fat content. The highly nutritious baked food product can be produced by baking a dough containing 10-20 wt. % of protein, 7-14 wt. % of fat and 55-81 wt. % of sugar, with trehalose contained as a sugar component in 1 to 10 wt. % relative to the total weight of the solid ingredients.

Description

technical field [0001] The invention relates to a high-nutrition baked food and a manufacturing method thereof. More specifically, the present invention relates to a fast-food, convenient and highly nutritious baked food, which has a relatively high protein content, a crunchy texture when chewed, and a crunchy mouthfeel. Background of the invention [0002] Diet structure, especially nutritional structure is a very important aspect of health. Skipping breakfast and eating irregular lunch and dinner not only leads to a lack of energy and nutrient supply necessary for daily activities, but also leads to a decrease in the body's functions due to lethargic biological rhythms. These bad eating habits will increase the burden on the organs, and the body will also be at risk of obesity. Obesity is a major cause of many adult diseases such as diabetes, high blood pressure and heart disease. [0003] Different nutraceuticals have been developed. These nutritious foods can not onl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/50A21D2/18A21D2/26A21D13/06A21D13/08A23L1/308A23L27/30A23L33/00
CPCA23L1/2363A23V2002/00A21D13/08A23L1/308A21D2/181A23L1/296A21D13/06A21D2/26A23L27/33A23L33/21A23L33/40A21D13/80A23V2250/636A23V2250/54A23G3/00
Inventor 高市晶久冈本俊彦东喜英田村克巳萩田尚史半谷泉
Owner OTSUKA PHARM CO LTD
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