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.

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 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.

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.

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.

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 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.