CN102595911A - 呈面包类烹调食物和食用涂沫物调味品形式的膳食替代品 - Google Patents
呈面包类烹调食物和食用涂沫物调味品形式的膳食替代品 Download PDFInfo
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- CN102595911A CN102595911A CN201080048471XA CN201080048471A CN102595911A CN 102595911 A CN102595911 A CN 102595911A CN 201080048471X A CN201080048471X A CN 201080048471XA CN 201080048471 A CN201080048471 A CN 201080048471A CN 102595911 A CN102595911 A CN 102595911A
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Abstract
本发明涉及包含营养物的膳食替代品,所述营养物含能量摄取物和营养摄取物。所述膳食替代品呈由两种单独的粉末混合物和水混合而得到的待烹调的面包类或蛋糕类食物和食用涂沫物类或乳脂类的调味品的组合的形式。提供用于制作待烹调的食物的混合物组分以在微波炉中烹调2.5至6分钟后获得面包或蛋糕,以及提供混合物组分从而获得包含烹调-敏感的微量营养物的食用涂沫物或乳脂。
Description
膳食替代品(meal substitute)意在通过提供必需营养物取代整餐,并实现规律有效地覆盖执行低热量减肥法的人在营养方面的全部需求。本发明涉及用于控制体重的膳食替代品,其可以通过粉末和水混合类似-即时地进行制备,从而获得呈面包片或三明治标准形式的膳食。在大多数已知的膳食替代品中,粉末和水混合获得可以冷食用或加热后食用的甜的或咸的液体食品。替代品因而不会呈现固体膳食的形式,固体膳食需要消费者咀嚼食物,从而消费者能够感觉到在进食而非仅仅是在饮用。换句话说,最流行的现有膳食替代品形成了相对普通膳食的双重突破(double break),因为一方面它们特别提供了摄取的营养摄取物和能量摄取物(nutritional and energetic intake),另一方面因为它们用饮料取代了膳食从而打破了传统的膳食习惯以及更普遍破坏了人进食模式,所述人进食模式是基于食品的口味和质地自然地进行选择的方式,包括连续食用不同菜肴或食品产品。
本发明是迫使消费者咀嚼的固体形式的膳食替代品。其具有两个优势:(i)第一个优势是咀嚼由控制食物摄入的神经中心感知。咀嚼强化了饱食感且限制了食物摄入,其有利于减重节食的规律性,(ii)第二个优势是固体膳食替代品取代了食品,其中固体膳食替代品以更常规的膳食逻辑的方式形成了另外的所提议的结构中的一种的至少在西方文化中被认为是非常基础的食品基础(food base):面包。通过所提议的产品,可以保持基于面包或类似物的常规膳食的愉悦和习惯同时是低热量的且形成了充分的和平衡的成分(content),即用于取代有益健康的膳食的膳食替代品实际上具有传统轮廓(profile)。
显然地,进行设计使其包括全部的能量摄取物和营养摄取物,且特征在于-如所述的且主要在于-它呈由两种不同的粉末混合物(powdered mixture)和水混合而得到的待烘焙的面包类或蛋糕类食品和食用涂沫物(spread)或乳脂类(cream type)的辅料食品的组合的形式,提供用于制作待烘焙的食物的混合物组分以微波炉中烹调2.5至6分钟后获得面包或蛋糕,用于获得食用涂沫料或乳脂的混合物成分包含烹调-敏感的微量营养物(cooking-sensitivemicronutrient)。
具体地,面包可以呈多种形式,例如球状面包块或扁平面包块,烘焙时间可以取决于所述形状而不同。
使两种粉末均和水混合从而获得两种不同的糊状物产品,其中一种经受快速烘焙以最终获得膳食基础用的固体结构(solid texture),然后可以将其切成薄片或切成小部分,在其上放置根据膳食和使用者的口味的甜或咸的第二糊状物或液体混合物。
当然两种粉末混合物是独立包装的。下文将基于包括面包和食用涂沫物的优选的实施例对本发明进行说明,但还可以使用本发明的其他同等形式例如含乳脂的蛋糕、特别是含奶油蛋羹(custard)的巧克力蛋糕。
这种形式的膳食替代品使得消费者可以保持一般摄入食物的方式,例如通过在早餐时保持同样的消费模式,摄入含果酱的面包薄片。然后可以设计本发明的食用涂沫物使其呈现果酱的外观。本发明的另一形式可以例如改变匆忙食用三明治快餐来替代午餐的人的习惯,而食用由含蔬菜食用涂沫物的面包片制备的膳食替代品。
在某种程度上,不加热或不烹调根据本发明的膳食替代品中的一部分是重要的,它使得烹调-敏感的元素可以分配至用于制造食用涂沫物的粉末混合物以及因而保证膳食替代品的一些重要微量营养物的完整性,即保留了它们自身的特性和性能。本发明膳食替代品的组分在面包和食用涂沫物之间的分布显著地受到这个标准的影响。
考虑用于相互间分配组分的另一标准是应当意识到它们应该包括接受按照惯例机构授予的食品替代品的名字所需的所有元素,涉及面包的制作,以及因而关于其他粉末混合物:面包应该可以在烘焙结束时食用,烘焙在尽可能短的时间进行,不超数几分钟。
对第一粉末混合物的成分的具体组成特别地进行了研究以及使其适应以便获得快速烘焙的面包。确实地,通过成分的组合以及制备方法,制备和烘焙比在电炉中或通过面包机烘焙传统的面包要快10倍至20倍。
为了赋予面包好的一致性和好的感官性能,用于制作面包的粉末混合物至少包括以下成分:
小麦粉,
蛋白质,
植物油,
纤维,
淀粉,
盐,
焦磷酸钠,
碳酸氢钠,
面包调料(flavor)。
更具体地,前述组合物可以包括以下成分:
小麦粉,
大豆分离蛋白(soya protein isolate),
大豆油,
乳蛋白(milk protein),
阿拉伯树胶纤维(acacia fiber)和小麦纤维,
木薯淀粉(manioc starch),
盐,
焦磷酸钠,
碳酸氢钠,
面包调料。
又更具体地,测试后显示为了得到非常好的一致性和质地,针对100g的粉末,用于制作面包的粉末混合物的部分应该如下:
36至78g的小麦粉,
14至34g的大豆分离蛋白,
3至8g的大豆油,
2至6g的乳蛋白,
1至5g的阿拉伯树胶纤维和小麦纤维,
0.5至2g的木薯淀粉,
0.3至0.9g的盐,
0.35至0.9g的焦磷酸钠,
0.2至0.55g的碳酸氢钠,
0.26至0.4g的面包调料。
在本发明的一优选的实施方案中,用于制作面包的粉末混合物将包括以下量,总是针对100g:
60.350g的小麦粉,
23.871g的大豆分离蛋白,
5.125g的大豆油,
4.375g的浓缩的乳蛋白,
3.000g的阿拉伯树胶纤维和小麦纤维,
1.250g的木薯淀粉,
0.625g的盐,
0.625g的焦磷酸钠,
0.375g的碳酸氢钠,
0.325g的面包调料。
另外,可以将以下成分中的至少一种和它们的混合物整合入本发明面包中:瓜拉那(guarana)、蜂王浆、黄褥花果(acerola)和/或酶制剂从而向产品提供附加值。
瓜拉那促进脂肪的储量缩减以及在纤体节食期间可以显著加强保持精力。蜂王浆是微量营养物的天然来源且包含天然抗生素物质,其可以加强免疫系统。黄褥花果是维生素C的天然来源。最后,酶复合物促进膳食替代品的消化,富含酶复合物的蛋白质和复合糖(complex sugar),减慢了胃排空。
针对100g的粉末,以根据数量级为0.05g至0.3g的重量分加入这些补充组分。
用于制作食用涂沫物的第二粉末混合物,也在水中稀释,不经受任何烹调步骤,如所述,由此可以保证烹调-敏感的微量营养物的完整性。该粉末包括元素例如维生素、矿物质、提供其风味至食用涂沫物的组分,例如蔬菜、水果、巧克力、调料以及碳水化合物和添加剂。
维生素和矿物质用作辅料(accompaniment)甜和咸制剂的常用基质(base)。
甜和咸辅料之间的区别是由于混合的蔬菜、水果、调料和添加剂以及所加入的巧克力的各个部分而引起的。
根据一个可能方案,特别由口味和质地测试所证实,针对100g,可以选择用于制作食用涂沫物的粉末混合物中的这些元素的相应部分,如下:
49至88g的蔬菜、水果、巧克力、碳水化合物、调料和添加剂,
0.15至0.35g的维生素,
10.5至25g的矿物质。
更具体地,100g用于制作食用涂沫物的粉末混合物包括:
0.239g的维生素,
18.04g的矿物质,
81.71g的蔬菜、水果、巧克力、碳水化合物、调料和添加剂。
关于矿物质,它们通过以下化合物提供:柠檬酸三钾、无水磷酸一钙、碳酸镁、磷酸三钙、硫酸铁III、柠檬酸锌、葡萄糖酸锰、硫酸铜、碘化钾和亚硒酸钠。然而它们可以由其他同等矿物质取代。
和维生素一样,身体对这些矿物质的需求,对一种矿物质和对另外的矿物质不是相同的。根据本发明,膳食替代品提供了根据以下量的矿物质,针对100g制作食用涂沫物的粉末混合物:
7.5至12.5g的柠檬酸三钾,
3至5g的无水磷酸一钙,
2至3.4g的碳酸镁,
0.45至0.8g的磷酸三钙,
0.09至0.15g的硫酸铁III,
0.05至0.09g的柠檬酸锌,
0.02至0.0375g的葡萄糖酸锰,
0.005至0.009g的硫酸铜,
0.00028至0.0005g的碘化钾,
0.000175至0.0003g的亚硒酸钠。
在本发明的一优选的实施方案中,食用涂沫物包括以下量的矿物质,总是针对100g:
10.250g的柠檬酸三钾,
4.225g的无水磷酸一钙,
2.718g的碳酸镁,
0.625g的磷酸三钙,
0.120g的硫酸铁III.
0.072g的柠檬酸锌,
0.03075g的葡萄糖酸锰,
0.00737g的硫酸铜,
0.000375g的碘化钾,
0.000237g的亚硒酸钠。
根据本发明,用于制作食用涂沫物的粉末混合物至少包括以下维生素:
维生素C,
维生素E,
烟酰胺,
维生素A醋酸盐,
维生素B5,
维生素D3,
维生素B6,
维生素B2,
维生素B1,
维生素B9,
生物素
维生素B12。
维生素需求是不相同的。确实地,一定程度上过度服用维生素对人是有害的。因此针对100g根据以下量提供维生素:
0.06至0.135g的维生素C,
0.04至0.09g的维生素E和它的衍生物,
0.02至0.045g的烟酰胺和它的衍生物,
0.01至0.024g的维生素A和它的衍生物,
0.008至0.019g的维生素B5和它的衍生物,
0.0025至0.006g的维生素D3和它的衍生物,
0.002至0.005g的维生素B6和它的衍生物,
0.0017至0.004g的维生素B2和它的衍生物,
0.0017至0.004g的维生素B1和它的衍生物,
0.00027至0.0006g的维生素B9和它的衍生物,
0.00006至0.00015g的生物素和它的衍生物,
0.000003至0.000007g的维生素B12和它的衍生物。
在本发明一优选的实施方案中,食用涂沫物包括以下量的维生素:
0.09633g的维生素C,
0.06505g的维生素E和它的衍生物,
0.03315g的烟酰胺和它的衍生物,
0.01694g的维生素A和它的衍生物,
0.01355g的维生素B5和它的衍生物,
0.00413g的维生素D3和它的衍生物,
0.00349g的维生素B6和它的衍生物,
0.002915g的维生素B2和它的衍生物,
0.002877g的维生素B1和它的衍生物,
0.000454g的维生素B9和它的衍生物,
0.000104g的生物素和它的衍生物,
0.000005g的维生素B12和它的衍生物。
也可以向组合物中加入蔬菜、水果、作料(seasoning)或调料。根据本发明具体的可能性,食用涂沫物可以基于以下成分的至少一种,或它们的组合:
西红柿粉末、西葫芦(zucchini)薄片、阿拉伯树胶纤维或烤洋葱粉、切片绿橄榄(green olive)、胡萝卜粉或芹菜粉,当食用涂沫物是咸的时;
草莓粉、覆盆子(raspberry)粉、蓝莓粉、甜菜根着色剂、草莓调料、覆盆子调料、黑莓调料或葡萄糖,针对甜食用涂沫物。
然而,自然可以使用其他的组分,例如巧克力。
根据一个可能性,本发明的膳食替代品事实上包括以下组分:
柠檬酸三钾
无水磷酸一钙
碳酸镁
磷酸三钙
硫酸铁III
维生素C
柠檬酸锌
维生素E
烟酰胺
葡萄糖酸锰
维生素A
维生素B5
硫酸铜
维生素D3
维生素B6
维生素B2
维生素B1
维生素B9
碘化钾
亚硒酸钠
生物素
维生素B12。
该膳食替代品以具体的方式通过两步得到。在面包和食用涂沫物的实例中,第一个步骤包括以如下方式制作面包:
将48g制作面包的粉末放入容器中;
加入60ml的水;
混合所得的生面团(dough)直到形成球形面包块、扁平面包块或任意其它形状;
将制备的成形物(form)放入微波炉中;
在750W时烘焙2.5至6分钟。
这些量作为实例给出,且基于存在于可商购的48g的第一粉末混合物中的剂量,其也可以是以下关于第二混合物的实例的情况。
另外,可以将至少部分填充了水的玻璃器皿放置于所述制备的成形物的附近。
在第二相中,消费者根据以下步骤制备食用涂沫物:
将45ml冷水倒入容器中,
边搅拌边逐渐加入16g的第二粉末混合物以得到均匀的糊状物。
接着,消费者将甜的或咸的辅料放置在面包上,如同他/她在制作一片面包或三明治以准备他的/她的膳食。
根据本发明的第一实例,用于制作球形面包块的组合物包括:
成分 | g/100g的粉末 | g/重新构成的部分 |
小麦粉类型45 | 60.350 | 28.968 |
大豆分离蛋白 | 23.871 | 11.458 |
大豆油 | 5.125 | 2.46 |
浓缩的乳蛋白 | 4.375 | 2.1 |
阿拉伯树胶纤维和小麦纤维 | 3.000 | 1.44 |
木薯淀粉 | 1.250 | 0.6 |
盐 | 0.625 | 0.3 |
焦磷酸钠 | 0.625 | 0.3 |
碳酸氢钠 | 0.375 | 0.18 |
面包调料 | 0.325 | 0.156 |
12%瓜拉那 | 0.058 | 0.02784 |
冻干的蜂王浆 | 0.019 | 0.00912 |
酶制剂 | 0.002 | 0.00096 |
咸辅料的组合物然后可以通过以下成分和量制作:
成分 | g/100g的粉末 | g/重新构成的部分 |
西红柿粉末 | 28.75 | 4.6 |
西葫芦片 | 18.75 | 3 |
阿拉伯树胶纤维 | 10.498 | 1.68 |
柠檬酸三钾 | 10.250 | 1.640 |
烤洋葱粉 | 10 | 1.6 |
无水磷酸一钙 | 4.225 | 0.6760144 |
切片绿橄榄 | 3.125 | 0.5 |
碳酸镁 | 2.718 | 0.43500928 |
瓜尔胶 | 1.875 | 0.3 |
大豆油 | 1.25 | 0.2 |
葡萄糖 | 1.25 | 0.2 |
天然罗勒调料(basil flavor) | 1.25 | 0.2 |
盐 | 1.094 | 0.175 |
黄原胶 | 1 | 0.16 |
胡萝卜粉 | 1 | 0.16 |
磷酸三钙 | 0.625 | 0.10000208 |
肉汤调料 | 0.625 | 0.1 |
西红柿-罗勒-大蒜作料 | 0.469 | 0.075 |
具有25%维生素C的黄褥花果 | 0.279 | 0.045 |
麦芽糊精(maltodextrin) | 0.209 | 0.033 |
芹菜粉 | 0.125 | 0.02 |
硫酸铁III | 0.12 | 0.01920048 |
99%维生素C | 0.09633 | 0.0154128 |
碾磨的灰胡椒(grey pepper) | 0.094 | 0.015 |
柠檬酸锌 | 0.07213 | 0.01154016 |
碾磨的牛至(oregano) | 0.069 | 0.011 |
38.10%维生素E | 0.06505 | 0.01040864 |
99.7%烟酰胺 | 0.03315 | 0.00530448 |
葡萄糖酸锰 | 0.03075 | 0.00492 |
9.75%维生素A醋酸盐 | 0.01694 | 0.00271024 |
91.6%维生素B5 | 0.01355 | 0.00216784 |
硫酸铜 | 0.007376 | 0.00118016 |
0.25%维生素D3 | 0.004128 | 0.00066048 |
82.8%维生素B6 | 0.00349 | 0.0005584 |
99.20%维生素B2 | 0.002915 | 0.0004664 |
78.98%维生素B1 | 0.002877 | 0.00046032 |
91.15%维生素B9 | 0.000454 | 0.00007264 |
碘化钾 | 0.000375 | 0.00006 |
亚硒酸钠 | 0.000237 | 0.00003792 |
99.4%生物素 | 0.000104 | 0.00001664 |
97%维生素B12 | 0.000005 | 0.0000008 |
设定为甜辅料,以及根据本发明的一实例,组合物可以如下:
成分 | g/100g的粉末 | g/重新构成的部分 |
葡萄糖 | 25.524 | 3.444 |
麦芽糊精 | 10.932 | 1.749 |
柠檬酸三钾 | 10.250 | 1.640 |
木薯淀粉 | 9.383 | 1.501 |
草莓粉 | 9.25 | 1.48 |
浓缩的乳蛋白 | 6.25 | 1 |
菊苣菊粉(chicoree inulin) | 4.888 | 0.782 |
无水磷酸一钙 | 4.225 | 0.6760144 |
瓜尔胶 | 3.75 | 0.6 |
甜菜根着色剂 | 3 | 0.48 |
草莓调料 | 3 | 0.48 |
覆盆子调料 | 3 | 0.48 |
碳酸镁 | 2.718 | 0.43500928 |
柠檬酸 | 2.5 | 0.4 |
矿物掩味剂(Mineral flavor masking) | 1.375 | 0.22 |
覆盆子粉 | 0.75 | 0.12 |
磷酸三钙 | 0.625 | 0.10000208 |
黄原胶 | 0.625 | 0.1 |
黑莓调料 | 0.375 | 0.06 |
焦糖化的糖 | 0.363 | 0.058 |
具有25%维生素C的黄褥花果 | 0.279 | 0.045 |
1%β-胡萝卜素 | 0.213 | 0.034 |
蓝莓粉 | 0.125 | 0.02 |
硫酸铁III | 0.12 | 0.01920048 |
99%维生素C | 0.09633 | 0.0154128 |
安赛蜜(acesulfame K) | 0.075 | 3.444 |
柠檬酸锌 | 0.07213 | 0.01154016 |
38.10%维生素E | 0.06505 | 0.01040864 |
蔗糖素(sucralose) | 0.056 | 2.888 |
99.7%烟酰胺 | 0.03315 | 0.00530448 |
葡萄糖酸锰 | 0.03075 | 0.00492 |
9.75%维生素A醋酸盐 | 0.01694 | 0.00271024 |
91.6%维生素B5 | 0.01355 | 0.00216784 |
硫酸铜 | 0.007376 | 0.00118016 |
0.25%维生素D3 | 0.004128 | 0.00066048 |
82.8%维生素B6 | 0.00349 | 0.0005584 |
99.20%维生素B2 | 0.02915 | 0.0004664 |
78.87%维生素B1 | 0.002877 | 0.00046032 |
91.15%维生素B9 | 0.000454 | 0.00007264 |
碘化钾 | 0.000375 | 0.00006 |
亚硒酸钠 | 0.000237 | 0.00003792 |
99.40%生物素 | 0.000104 | 0.00001664 |
97%维生素B12 | 0.000005 | 0.0000008 |
Claims (23)
1.膳食替代品综合营养物,其包含全部的能量摄取物和营养摄取物,其特征在于,该膳食替代品综合营养物表现为由两种不同的粉末混合物和水混合而获得的待烘焙的面包类或蛋糕类的食品和食用涂沫物或乳脂类的辅料食品的组合,提供用于制作待烹调的食品的混合物组分以在于微波炉中烘焙2.5至6分钟之后获得面包或蛋糕,以及用于获得食用涂沫物或乳脂的混合物组分包含烹调-敏感的微量营养物。
2.根据上述权利要求的膳食替代品,其特征在于所述用于制作面包的粉末混合物至少包括以下成分:
小麦粉,
蛋白质,
植物油,
纤维,
淀粉,
盐,
焦磷酸钠,
碳酸氢钠,
面包调料。
3.根据上述权利要求的膳食替代品,其特征在于所述用于制作面包的粉末混合物至少包括以下成分:
小麦粉,
大豆分离蛋白,
大豆油,
乳蛋白,
阿拉伯树胶纤维和小麦纤维,
木薯淀粉,
盐,
焦磷酸钠,
碳酸氢钠,
面包调料。
4.根据上述权利要求的膳食替代品,其特征在于100g用于制作面包的粉末混合物包括以下成分:
36至78g的小麦粉,
14至34g的大豆分离蛋白,
3至8g的大豆油,
2至6g的乳蛋白,
1至5g的阿拉伯树胶纤维和小麦纤维,
0.5至2g的木薯淀粉,
0.3至0.9g的盐,
0.35至0.9g的焦磷酸钠,
0.2至0.55g的碳酸氢钠,
0.26至0.4g的面包调料。
5.根据上述权利要求的膳食替代品,其特征在于100g用于制作面包的粉末混合物包括:
60.350g的小麦粉,
23.871g的大豆分离蛋白,
5.125g的大豆油,
4.375g的浓缩的乳蛋白,
3.000g的阿拉伯树胶纤维和小麦纤维,
1.250g的木薯淀粉,
0.625g的盐,
0.625g的焦磷酸钠,
0.375g的碳酸氢钠,
0.325g的面包调料。
6.根据上述权利要求的膳食替代品,其特征在于100g的第一粉末混合物包括以下成分中的至少一种或它们的混合物:量为0.05g至0.3g的瓜拉那、蜂王浆、黄褥花果和/或酶制剂。
7.根据上述权利要求中任一项的膳食替代品,其特征在于用于制作食用涂沫物的粉末混合物至少包括:
维生素,
矿物质,
碳水化合物
添加剂,以及
赋予食用涂沫物类其风味的组分:蔬菜、水果、巧克力、调料。
8.根据上述权利要求的膳食替代品,其特征在于100g用于制作食用涂沫物的粉末混合物包括:
49至88g的蔬菜、水果、巧克力、碳水化合物和添加剂,
0.15至0.35g的维生素,
10.5至25g的矿物质。
9.根据上述权利要求的膳食替代品,其特征在于100g用于制作食用涂沫物的粉末混合物包括:
0.239g的维生素,
18.04g的矿物质,
81.71g的蔬菜、水果、巧克力、碳水化合物、调料和添加剂。
10.根据权利要求7至9中任一项的膳食替代品,其特征在于用于制作食用涂沫物的粉末混合物至少包括以下成分以提供矿物质:
柠檬酸三钾,
无水磷酸一钙,
碳酸镁,
磷酸三钙,
硫酸铁III,
柠檬酸锌,
葡萄糖酸锰,
硫酸铜,
碘化钾,
亚硒酸钠。
11.根据上述权利要求的膳食替代品,其特征在于针对100g用于制作食用涂沫物的粉末混合物,提供的矿物质是:
7.5至12.5g的柠檬酸三钾,
3至5g的无水磷酸一钙,
2至3.4g的碳酸镁,
0.45至0.8g的磷酸三钙,
0.09至0.15g的硫酸铁III,
0.05至0.09g的柠檬酸锌,
0.02至0.0375g的葡萄糖酸锰,
0.005至0.009g的硫酸铜,
0.00028至0.0005g的碘化钾,
0.000175至0.0003g的亚硒酸钠。
12.根据上述权利要求的膳食替代品,其特征在于针对100g用于制作食用涂沫物的粉末混合物,提供的矿物质是:
10.250g的柠檬酸三钾,
4.225g的无水磷酸一钙,
2.718g的碳酸镁,
0.625g的磷酸三钙,
0.12g的硫酸铁III,
0.072g的柠檬酸锌,
0.03075g的葡萄糖酸锰,
0.00737g的硫酸铜,
0.000375g的碘化钾,
0.000237g的亚硒酸钠。
13.根据权利要求7至12中任一项的膳食替代品,其特征在于用于制作食用涂沫物的粉末混合物至少包括以下维生素:
维生素C,
维生素E,
烟酰胺,
维生素A,
维生素B5,
维生素D3,
维生素B6,
维生素B2,
维生素B1,
维生素B9,
生物素,
维生素B12。
14.根据上述权利要求的膳食替代品,其特征在于针对100g的混合物,制作食用涂沫物的粉末混合物包括以下维生素:
0.06至0.135g的维生素C,
0.04至0.09g的维生素E和它的衍生物,
0.02至0.045g的烟酰胺和它的衍生物
0.01至0.024g的维生素A和它的衍生物,
0.008至0.019g的维生素B5和它的衍生物,
0.0025至0.006g的维生素D3和它的衍生物,
0.002至0.005g的维生素B6和它的衍生物,
0.0017至0.004g的维生素B2和它的衍生物,
0.0017至0.004g的维生素B1和它的衍生物,
0.00027至0.0006g的维生素B9和它的衍生物,
0.00006至0.00015g的生物素和它的衍生物,
0.000003至0.000007g的维生素B12和它的衍生物。
15.根据上述权利要求的膳食替代品,其特征在于针对100g的混合物,用于制作食用涂沫物的粉末混合物包括以下维生素:
0.09633g的维生素C,
0.06505g的维生素E和它的衍生物,
0.03315g的烟酰胺和它的衍生物,
0.01694g的维生素A和它的衍生物,
0.01355g的维生素B5和它的衍生物,
0.00413g的维生素D3和它的衍生物,
0.00349g的维生素B6和它的衍生物,
0.002915g的维生素B2和它的衍生物,
0.002877g的维生素B1和它的衍生物,
0.000454g的维生素B9和它的衍生物,
0.000104g的生物素和它的衍生物,
0.000005g的维生素B12和它的衍生物。
16.根据权利要求7至15中任一项的膳食替代品,其特征在于用作成食用涂沫物的粉末混合物至少包括以下成分中的一种:
西红柿粉末、西葫芦片、阿拉伯树胶纤维或烤洋葱粉、切片绿橄榄、胡萝卜粉或芹菜粉。
17.根据权利要求7至15中任一项的膳食替代品,其特征在于用作甜食用涂沫物的第二粉末混合物至少包括以下成分中的一种:
草莓粉、覆盆子粉、蓝莓粉、甜菜根着色剂、草莓调料、覆盆子调料、黑莓调料或葡萄糖。
18.根据权利要求7至17中任一项的膳食替代品,其特征在于其包括以下成分:
柠檬酸三钾
无水磷酸一钙
碳酸镁
磷酸三钙
硫酸铁III
维生素C
柠檬酸锌
维生素E
烟酰胺
葡萄糖酸锰
维生素A
维生素B5
硫酸铜
维生素D3
维生素B6
维生素B2
维生素B1
维生素B9
碘化钾
亚硒酸钠
生物素
维生素B12。
19.根据上述权利要求的膳食替代品,其特征在于针对100g的第二粉末混合物,其包括:
西红柿粉末:28.75g
西葫芦片:18.75g
阿拉伯树胶纤维:10.498g
柠檬酸三钾:10.250g
烤洋葱粉:10g
无水磷酸一钙:4.225g
切片绿橄榄:3.125g
碳酸镁:2.718g
瓜尔胶:1.875g
大豆油:1.25g
葡萄糖:1.25g
天然罗勒调料:1.25g
盐:1.094g
黄原胶:1g
胡萝卜粉:1g
磷酸三钙:0.625g
肉汤调料:0.625g
西红柿-罗勒-大蒜作料:0.469g
具有25%维生素C的黄褥花果:0.279g
麦芽糊精:0.209g
芹菜粉:0.125g
硫酸铁III:0.12g
99%维生素C:0.09633g
碾磨的灰胡椒:0.094g
柠檬酸锌:0.07213g
碾磨的牛至:0.069g
38.10%维生素E:0.06505g
99.7%烟酰胺:0.03315g
葡萄糖酸锰:0.03075g
9.75%维生素A醋酸盐:0.01694g
91.6%维生素B5:0.01355g
硫酸铜:0.007376g
0.25%维生素D3:0.004128g
82.8%维生素B6:0.00349g
99.20%维生素B2:0.002915g
78.98%维生素B1:0.002877g
91.15%维生素B9:0.000454g
碘化钾:0.000375g
亚硒酸钠:0.000237g
99.40%生物素:0.000104g
97%维生素B12:0.000005g。
20.根据权利要求18的膳食替代品,其特征在于针对100g的第二粉末混合物,其包括:
葡萄糖:21.524g
麦芽糊精:10.932g
柠檬酸三钾:10.250g
木薯淀粉:9.383g
草莓粉:9.25g
高浓度的乳蛋白:6.25g
菊苣菊粉:4.888g
无水磷酸一钙:4.225g
瓜尔胶:3.75g
甜菜根着色剂:3g
草莓调料:3g
覆盆子调料:3g
碳酸镁:2.718g
柠檬酸:2.5g
矿物掩味剂:1.375g
覆盆子粉:0.75g
磷酸三钙:0.625g
黄原胶:0.625g
黑莓调料:0.375g
焦糖化的糖:0.363g
具有25%维生素C的黄褥花果:0.279g
1%β-胡萝卜素:0.213g
蓝莓粉:0.125g
硫酸铁III:0.12g
99%维生素C:0.09633g
安赛蜜:0.075g
柠檬酸锌:0.07213g
38.10%维生素E:0.06505g
蔗糖素:0.056g
99.7%烟酰胺:0.03315g
葡萄糖酸锰:0.03075g
9.75%维生素A醋酸盐:0.01694g
91.6%维生素B5:0.01355g
硫酸铜:0.007376g
0.25%维生素D3:0.004128g
82.8%维生素B6:0.00349g
99.20%维生素B2:0.002915g
78.97%维生素B1:0.002877g
91.15%维生素B9:0.000454g
碘化钾:0.000375g
亚硒酸钠:0.000237g
99.40%生物素:0.000104g
97%维生素B12:0.000005g。
21.制备如上述权利要求所述的面包和食用涂沫物的膳食替代品的方法,其特征在于所述面包通过以下步骤得到:
将48g的用于制作面包的粉末倒入容器中;
加入60ml的水;
混合获得的生面团直到形成球形的生面团、扁平生面团或其它任意形状;
将制备的成形物放入微波炉中;
于750W烘焙2.5至6分钟。
22.根据上述权利要求的方法,其特征在于将至少部分填充了水的玻璃器皿放置于制备的成形物的附近。
23.根据权利要求21和22中任一项的方法,其特征在于所述食用涂沫物通过以下步骤得到:
将45ml的冷水倒入容器中;
边搅拌边逐渐加入16g的第二粉末混合物;
混合以得到均匀的糊状物。
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EP09306012.7 | 2009-10-26 | ||
EP09306012A EP2316271A1 (fr) | 2009-10-26 | 2009-10-26 | Substitut de repas sous forme d'un aliment à cuire de type pain et d'un aliment d'accompagnement de type pâte à tartiner. |
PCT/FR2010/052279 WO2011051610A1 (fr) | 2009-10-26 | 2010-10-25 | Substitut de repas sous forme d'un aliment à cuire de type pain et d'un aliment d'accompagnement de type pâte à tartiner |
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CN (1) | CN102595911B (zh) |
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CA (1) | CA2778846A1 (zh) |
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CN105961561A (zh) * | 2016-08-05 | 2016-09-28 | 武汉生物工程学院 | 一种槐米调和干蛋糕及其制备方法 |
CN106720061A (zh) * | 2016-02-12 | 2017-05-31 | 韩相栢 | 香蒜法棍面包制作方法 |
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EP2785201A1 (en) | 2011-11-29 | 2014-10-08 | Unilever Plc. | A meal intended for human consumption |
JP2013223612A (ja) * | 2012-04-20 | 2013-10-31 | Tokan Kogyo Co Ltd | 電子レンジ加熱用容器及びその使用方法 |
GB201311027D0 (en) * | 2013-06-20 | 2013-08-07 | Univ Nottingham | Satiety gel |
RU2719726C1 (ru) * | 2019-08-13 | 2020-04-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Тюменский индустриальный университет" (ТИУ) | Способ приготовления хлебобулочного изделия |
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CN101011075A (zh) * | 2007-01-25 | 2007-08-08 | 杨京亮 | 蜂蜜小面包 |
CN101035594A (zh) * | 2004-08-09 | 2007-09-12 | 酶学技术有限公司 | 用于糖尿病患者的食品 |
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US6372272B2 (en) * | 2000-02-08 | 2002-04-16 | Mark S. Honoosic | Cake in a can kit |
CN1620252A (zh) * | 2001-12-13 | 2005-05-25 | 泰克康姆国际公司 | 高蛋白、低碳水化合物的生面团和面包产品及它们的制备方法 |
FR2842990B1 (fr) * | 2002-07-31 | 2006-01-13 | Agro Food Dev | Base alimentaire pour beignets, son procede de preparation et ses utilisations. |
NZ520994A (en) * | 2002-08-26 | 2004-09-24 | New Zealand Dairy Board | Food ingredient, product and process |
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- 2010-10-25 WO PCT/FR2010/052279 patent/WO2011051610A1/fr active Application Filing
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CN1323530A (zh) * | 2000-05-09 | 2001-11-28 | 株式会社永谷园 | 松蛋糕预混合组合物及用其制作松蛋糕的方法 |
CN101035594A (zh) * | 2004-08-09 | 2007-09-12 | 酶学技术有限公司 | 用于糖尿病患者的食品 |
CN101011075A (zh) * | 2007-01-25 | 2007-08-08 | 杨京亮 | 蜂蜜小面包 |
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CN106720061A (zh) * | 2016-02-12 | 2017-05-31 | 韩相栢 | 香蒜法棍面包制作方法 |
CN105961561A (zh) * | 2016-08-05 | 2016-09-28 | 武汉生物工程学院 | 一种槐米调和干蛋糕及其制备方法 |
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CA2778846A1 (fr) | 2011-05-05 |
BR112012009820A2 (pt) | 2017-09-26 |
KR20120095871A (ko) | 2012-08-29 |
US20120237639A1 (en) | 2012-09-20 |
MX2012004891A (es) | 2012-07-25 |
EA023412B1 (ru) | 2016-06-30 |
EA201270595A1 (ru) | 2012-09-28 |
EP2316271A1 (fr) | 2011-05-04 |
JP2013507947A (ja) | 2013-03-07 |
ZA201203008B (en) | 2012-12-27 |
CN102595911B (zh) | 2015-10-21 |
WO2011051610A1 (fr) | 2011-05-05 |
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