KR102680172B1 - Donut containing ingredient that help with weight control - Google Patents

Abstract

The present invention relates to food or food supplements for weight control, and more specifically, to donuts manufactured including materials helpful in weight control and a method of manufacturing the same.

Description

Donut containing ingredient that helps with weight control}

The present invention relates to food or food supplements for weight control, and more specifically, to donuts manufactured including materials helpful in weight control and a method of manufacturing the same.

Recently, due to rapid economic growth, dietary culture has developed rapidly, and various high-quality foods have become easily accessible. As a result, the number of obese patients is gradually increasing due to excessive food intake, and obesity is now not only a cosmetic problem, but also a health problem. It is becoming a social issue.

The reason a person's body wants to eat more even when they are full is because of unbalanced nutrition. If you are lacking even a small amount of nutrients that your body needs, you will eat a large amount of food containing many calories and other nutrients that are no longer needed to make up for the deficiency, even though you already have enough calories. In addition, people with a healthy mind and body can control the amount of food and the composition of nutrition on their own, and it is easy to maintain an ideal balance, but when the healthy state of mind and body is broken, if there is a psychological problem, if stress is severe, or if there is a health problem, this can happen. Control ability decreases.

In addition, continuous consumption of overly refined foods, foods contaminated with chemical food additives, instant foods, etc. and constant stress accumulates in the mind and body, causing fatigue and loss of weight control. This psychologically and physically unhealthy state leads to weight loss. It brings about more than just that.

Therefore, the important points in weight control are balanced nutritional intake to restore health, diet and appropriate exercise to effectively activate the body's regulatory system, and treatment to resolve constipation, which is a problem during weight control. Intake of dietary fiber, etc.

However, it is realistically difficult for busy modern people to consume a well-balanced diet containing various nutrients. As a result, it is difficult to suppress the appetite, it is easy to harm one's health due to excessive low calories and unbalanced nutrition, and even if one eats less and exercises, one does not lose weight as intended, and even if the intended weight is reached, it is difficult to maintain the weight continuously, resulting in the yo-yo phenomenon. , it is very difficult to maintain healthy weight control as problems such as one-time weight loss appear repeatedly.

Republic of Korea Patent Publication No. 10-2006-011188

The present invention is intended to solve the above problems and provides a donut manufactured including a material that helps control body weight and a method for manufacturing the same.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

For the above purpose, based on the total weight of the donut, 2 to 3.5% by weight of garcinia cambogia extract powder, 0.1 to 1% by weight of green coffee bean extract powder, 28 to 35% by weight of nut powder, 5 to 8% by weight of coconut milk, and 8 to 8% by weight of milk. 13% by weight, 5 to 8% by weight eggs and 10 to 14% by weight coconut oil.

The donut contains 0.1 to 1% by weight of L-carnitine, 2 to 5% by weight of almond protein powder, 3 to 7% by weight of whey protein, 0.1 to 1% by weight of carrageenan, 0.1 to 1% by weight of taurine, and 0.1 to 0.5% by weight of xanthan gum. %, cissus powder 0.1 to 1% by weight, chitooligosaccharide 0.4 to 1% by weight, dietary fiber 0.1 to 1% by weight, egg white powder 1 to 1.5% by weight, soy lecithin 0.1 to 0.6% by weight, baking powder 1 to 3% by weight, Calcium carbonate 0.1 to 2% by weight, refined salt 0.1 to 1% by weight, sugar substitute sweetener 3 to 6% by weight, fructooligosaccharide 1 to 2% by weight, maple syrup 1 to 2% by weight, vanilla paste 0.1 to 1% by weight, and edible It is characterized in that it further contains 0.01 to 2% by weight of fragrance.

The purpose is to prepare a powder mixture having a size of 100 mesh or more by mixing powder ingredients including garcinia cambogia extract powder, green coffee bean extract powder, and nut powder and filtering them twice through a sieve; Forming a dough by mixing liquid ingredients including coconut milk, milk, eggs, and coconut oil with the powder mixture; Applying the dough to a pan for making donuts using a piping bag and panning; and manufacturing donuts by baking them in a convection oven at 164 to 166°C for 14 to 16 minutes after panning; It can be achieved by a method of manufacturing donuts for weight control, which includes.

According to the present invention, it is possible to provide a donut containing a material that can help control body weight and is composed of vegetable ingredients derived from natural ingredients that have the effect of controlling blood sugar levels and reducing body fat. The donuts may be provided in the form of, for example, a food for weight control or a food supplement.

In addition, according to the present invention, it can be a useful alternative for people who want to control their weight in a healthier way by manufacturing it by including nut powder with excellent health functionality and physiologically active ingredients such as vitamins and minerals.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 to 4 are actual photos of the steps of manufacturing a donut for weight control according to an embodiment of the present invention.
Figure 5 is a photograph of a donut for weight control manufactured according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary. Additionally, “unit” as used in the specification refers to a unit or block that performs a specific function.

Identification codes (first, second, etc.) for each step are used for convenience of explanation. The identification codes do not describe the order of each step, and each step does not clearly state a specific order in context. It may be carried out differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

One aspect of the present application is, based on the total weight of the donut, 2 to 3.5% by weight of garcinia cambogia extract powder, 0.1 to 1% by weight of green coffee bean extract powder, 28 to 35% by weight of nut powder, 5 to 8% by weight of coconut milk, and milk. Provided is a donut for weight control prepared containing 8 to 13% by weight, 5 to 8% by weight of egg, and 10 to 14% by weight of coconut oil.

The weight control donut of the present invention contains garcinia cambogia extract powder, green coffee bean extract powder, and nut powder, thereby enabling weight control in a healthier way, while maintaining high sensory properties such as sweetness and soft texture. .

Garcinia cambogia is a fruit from the Guttiferae family that grows naturally in Southeast Asia, including India and Sri Lanka, and central and western Africa.

Hydroxycitric acid (HCA), contained in large quantities in Garcinia cambogia, works to reduce body weight and body fat by inhibiting the activity of the enzyme (ATP-citrate lyase) used when carbohydrates are converted to fat.

The Garcinia cambogia can be prepared in the form of an extract according to a conventional method, and can be used as a functional ingredient for weight control without any special side effects on the human body.

Preferably, the Garcinia cambogia extract can be used as a Garcinia cambogia extract powder, which is prepared by concentrating the Garcinia cambogia extract under normal reduced pressure and then pulverizing it, and is used in an amount of 2 to 3.5% by weight, for example, 2.7 weight%, based on the total weight of the donut. It may be included in % content.

If the Garcinia cambogia extract powder is included in more than 3.5% by weight, there is a risk of liver toxicity, and if it is included in less than 2% by weight, the weight control effect may be minimal.

Green coffee beans refer to green coffee beans that have not been roasted, and contain a large amount of various bioactive substances such as chlorogenic acid (CGA).

Chlorogenic acid helps control body weight by slowing the release of glucose into the blood after a meal and by suppressing the production of lipid peroxides and cholesterol biosynthesis in vivo. Chlorogenic acid increases the concentration of glycogen and glucose-6-phosphate in the liver and reduces blood sugar levels, improves mineral distribution, reduces plasma and liver fat, and improves glucose tolerance.

The green coffee bean can be prepared in the form of green coffee bean alcohol extract according to a conventional method, and can be included as a functional ingredient for reducing body fat and controlling body weight.

Preferably, the green coffee bean extract can be used as a green coffee bean extract powder prepared by performing general reduced pressure concentration and then powdering, and is used in an amount of 0.1 to 1 weight based on the total weight of the donut. %, for example, it may be included in an amount of 0.67% by weight.

The nut powder may be, for example, one or more types selected from almond powder, cashew nut powder, pistachio powder, peanut powder, pistachio powder, and walnut powder.

The weight control donut of the present invention can use nut powder that is low in calories, rich in vitamins, minerals, etc., and can exhibit excellent health functions such as increasing beneficial intestinal bacteria, strengthening bones, controlling blood sugar, anti-aging, and antioxidant activity. there is.

The donuts include L-carnitine, almond protein powder, whey protein, carrageenan taurine, xanthan gum, cissus powder, keto oligosaccharides, dietary fiber, egg white powder, soy lecithin, baking powder, calcium carbonate, refined salt, sugar substitute sweetener, and fructo. Additional ingredients may further be included, including oligosaccharides, maple syrup, vanilla paste, and edible flavorings.

L-carnitine is an amino acid derivative and a coenzyme that plays an essential role in fatty acid metabolism. L-carnitine is used in medicine to treat ischemic heart disease and brain diseases such as angina pectoris and acute myocardial infarction, and is also used as an ingredient in health functional foods that help reduce body fat.

Almond protein powder is a protein extracted from almonds that helps with sarcopenia, a condition in which the fibers that make up muscles decrease. Almond protein powder can be used with a pure protein content of 41 to 46%.

Whey protein may be a mixture of whey protein hydrolysates (WPH) and whey protein isolate (WPI).

The hydrolyzed whey protein has a protein purity of over 98%, an absorption rate of 167, and rapid absorption within 15 minutes. WPI is further filtered to completely remove lactose, has the highest biological value, and is the whey protein with the highest purity. Not only does WPH help the body retain more nitrogen, but it is also broken down into tri-peptide, which is absorbed more quickly than the typical amino acid form, so it is most quickly absorbed into the bloodstream. Therefore, it is considered the best protein that promotes anabolism immediately after exercise, prevents muscle breakdown as much as possible, and maximizes protein synthesis.

The whey protein isolate has a protein purity of 70% or more, has a biological value of 159, and is absorbed within 30 minutes. WPC has been filtered p more times to remove lactose, so the purity of the protein is high.

Carrageenan is a viscous polyelectrolyte polysaccharide mixture obtained by extracting the intercellular material of the red algae Chondrus and Giartina, also known as Irish moss, and is widely used as a dispersant and stabilizer in foods.

Taurine is a type of amino acid and is well known as a main ingredient in drink products such as a tonic and fatigue reliever. Although it is rarely contained in plants, it is widely distributed in animals from lower to higher animals. In particular, it is contained in large amounts in major organs such as the heart, brain, and liver in the human body and mammals.

Taurine has an inhibitory effect on the sympathetic nerves of the brain, helping to stabilize blood pressure and prevent stroke. In addition, it is known to be effective in treating arrhythmia or heart failure by increasing the contractility of the myocardium when the contractility of the myocardium decreases in a low-calcium state of the heart, and decreasing the contractility in the case of high calcium.

In addition, it suppresses the production of low-density lipoprotein (LDL) cholesterol, which causes arteriosclerosis, angina, and myocardial infarction, and increases the amount of high-density non-protein (HDL) cholesterol, which decomposes cholesterol infiltrated into vascular tissue. It is known to be effective in preventing platelet aggregation as well as various vascular diseases.

Xanthan gum is a food additive that increases the adhesiveness and viscosity of food, improves emulsion stability, and improves the physical properties and texture of food. It is used in food as a stabilizer, thickener, binder, emulsifier, setting agent, and foaming agent.

Xanthan gum, a natural thickener, is a high-molecular polysaccharide gum obtained by pure culture fermentation of carbohydrates using Xanthomonas Campestris, the causative agent of leaf spot disease of cabbage, and purified, dried, and ground in isopropyl alcohol. It contains glucose, It is a mixture composed of sodium, potassium and calcium salts of mannose and glucuronic acid.

Cissus means ivy in Greek, and there are various varieties, including the vigorous Enrendanica, called 'grape ivy', and Antartica, called 'kangaroo ivy'. Cissus antarctica has ovate, bright green leaves with rough sawtooth edges. It has tendrils that allow it to hang on to other objects, so it can be grown by luring it by connecting it with a string.

Cissus is rich in anti-lipase ingredients, which reduces fat absorption and increases the feeling of fullness by increasing serum serotonin levels. It also strengthens bones and joints and helps relieve pain and inflammation.

Cissus can be used in powder form by conventional methods.

A very small amount of fructooligosaccharides is hydrolyzed by stomach acid and absorbed into fructose and glucose, and most of it is not broken down by digestive enzymes and is fermented by intestinal bacteria in the large intestine. Short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and act as an easy energy source that intestinal bacteria can use. Therefore, harmful bacteria are reduced and beneficial bifidobacteria are significantly increased, thereby changing the intestinal flora.

In addition to promoting the growth of bifidobacteria, fructooligosaccharides can indirectly promote intestinal peristalsis.

Sugar substitute sweeteners have a sweet taste similar to sugar, but are hardly absorbed into the body and are excreted, so they may be low-calorie sweeteners. For example, it may be erythritol or enzymatically treated stevia.

The dietary fiber is a nutrient known to be effective in dieting and constipation. It exists in the cell walls of plants to maintain the shape of the plant, and includes types such as cellulose, pectin, and lignin.

These dietary fibers cannot be digested by human digestive enzymes when ingested, and have the characteristic of slowing down their passage through the stomach or intestines, providing a feeling of fullness and suppressing the rise in blood sugar levels.

The dietary fiber is included in food and can reduce the total calories, thereby reducing the incidence of various metabolic diseases, including weight loss effects. It can also help strengthen immunity by supporting the intestinal lactic acid bacteria environment.

The dietary fiber may be water-soluble dietary fiber, for example, fiber sole.

Vanilla has a rich floral and sweet scent, and a flavor reminiscent of cinnamon. Vanilla pods, which are the large dried vanilla pods themselves, pure powdered crystals made by grinding the pods, or vanilla powder, which is a powder made by adding sugar, starch powder, etc., and vanilla extract made by soaking vanilla pods in ethanol, the main ingredient in alcohol. , used as vanilla sugar made by mixing vanilla fruit and sugar.

Meanwhile, vanilla is rich in antioxidants, which have the effect of preventing cancer and preventing the body's cells and tissues from being destroyed. It also helps protect the immune system and reduce stress on the body.

The vanilla can be used as a vanilla paste made by scraping the seeds of vanilla beans into a paste form.

The edible flavoring agent may be, for example, a typical edible flavoring material such as butter flavor, milk flavor, orange flavor, walnut flavor, lemon flavor, or banana flavor.

The donut contains 0.1 to 1% by weight of the L-carnitine, 2 to 5% by weight of the almond protein powder, 3 to 7% by weight of the whey protein, 0.1 to 1% by weight of the carrageenan, and 0.1 to 1% by weight of the taurine, based on the total weight. 1% by weight, 0.1 to 0.5% by weight of the xanthan gum, 0.1 to 1% by weight of the Cissus powder, 0.4 to 1% by weight of the chito-oligosaccharides, 0.1 to 1% by weight of the dietary fiber, 1 to 1.5% by weight of the egg white powder, 0.1 to 0.6% by weight of soy lecithin, 1 to 3% by weight of the baking powder, 0.1 to 2% by weight of the calcium carbonate, 0.1 to 1% by weight of the refined salt, 3 to 6% by weight of the sugar substitute sweetener, 1 to 1% by weight of the fructooligosaccharide Additional ingredients may be further included, such as 2% by weight, 1 to 2% by weight of the maple syrup, 0.1 to 1% by weight of the vanilla paste, and 0.01 to 2% by weight of the edible flavoring.

1 to 4 are actual photos of the steps of manufacturing a donut for weight control according to an embodiment of the present invention.

Referring to Figure 1, dough can be prepared by mixing powder ingredients and liquid ingredients.

The powder ingredients include garcinia cambogia extract powder, green coffee bean extract powder, L-carnitine, almond protein powder, whey protein powder, carrageenan, taurine, xanthan gum, cissus powder, dietary fiber, nut powder, egg white powder, soy lecithin, May contain baking powder, calcium carbonate, refined salt, and sugar substitute sweeteners.

The powder components can be individually weighed according to the above-mentioned content, mixed and stirred, and then filtered twice through a sieve of 100 mesh or more. Thereby, a powder mixture having a fine particle size can be produced.

The liquid ingredient may include chitooligosaccharide, fructooligosaccharide, maple syrup, vanilla paste, edible flavoring, and coconut milk. The liquid ingredients can be mixed according to the above-mentioned amounts to prepare a liquid mixture.

The powder mixture and the liquid mixture can be mixed and stirred. The stirring may be performed using a common tool such as a spatula until the powder is no longer visible. The dough can be manufactured to have an appropriate viscosity to the extent that it can come out in the form of a long cylindrical shape with a certain diameter through a piping bag.

Referring to Figure 2, the step of applying the dough to a donut manufacturing pan using a piping bag and panning can be performed.

The shape of the pan for making donuts is a ring shape, which is a general donut shape, and a Savarin shape. It can have various shapes such as round, square, and heart, but is not particularly limited.

When performing the panning, the surface can be prepared using a tool such as a cooking brush so that the dough is spread evenly.

Referring to Figure 3, after panning, donuts can be manufactured by baking them in a convection oven at, for example, 164 to 166°C for 14 to 16 minutes.

In the present invention, donuts are manufactured by baking them in an oven, thereby providing a softer texture and a lighter taste.

In addition, when manufacturing donuts using a convection oven, the surface exhibits a cookie or biscuit-like texture and the interior remains soft and moist, thereby increasing the sensory sensitivity of the texture of the donut.

The finished donuts can be cooled to room temperature, 19 to 25°C, and then packaged.

Figure 5 is a photograph of a donut for weight control manufactured according to an embodiment of the present invention.

Referring to Figure 5, a donut for weight control was manufactured that was baked using a convection oven to have a crispy texture like a cookie on the outside and a soft and moist texture like bread on the inside.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1 to Example 3]

The dough made by mixing both the powder and liquid ingredients was placed in a piping bag and applied to a pan for making donuts, and panning was performed. After panning, donuts were prepared by baking them in a convection oven at 165°C for 15 minutes. The components and contents of the dough of Examples 1 to 3 are shown in Table 1 below.

[Comparative Examples 1 to 3]

Donuts were manufactured according to the manufacturing method of Example 1, but the components and contents of the dough were varied. The components and contents of the dough of Comparative Examples 1 to 3 are shown in Table 1 below.

[Comparative Example 4]

Except as described below, donuts were manufactured using the same ingredients and contents of the dough as in Example 1 (the ingredients and contents were the same as Example 1 in Table 1).

Donuts were prepared by baking them in a convection oven at 170°C for 15 minutes.

[Comparative Example 5]

Except as described below, donuts were manufactured using the same ingredients and contents of the dough as in Example 1 (the ingredients and contents were the same as Example 1 in Table 1).

Donuts were manufactured by frying in oil according to a commonly known donut manufacturing method without using a convection oven.

<Experimental example: Sensory test evaluation>

Each donut manufactured in Examples 1 to 3 and Comparative Examples 1 to 5 was provided free of charge to 30 random street customers (regardless of gender and age) and a sensory test was conducted (1 point). : very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The sensory test was evaluated on a 5-point scale for taste, aroma, and preference, with 3 points being normal, and the results are shown in Table 2 below.

As shown in Table 2, the donuts for weight control manufactured under the conditions according to the present invention were evaluated as excellent in all aspects including taste, aroma, texture, and preference. In particular, the donut of Example 2 received the highest score. It was.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Claims (3)

delete delete Mixing powder ingredients including garcinia cambogia extract powder, green coffee bean extract powder, and nut powder and filtering them twice through a sieve to prepare a powder mixture having a size of 100 mesh or more;
Forming a dough by mixing liquid ingredients including coconut milk, milk, eggs, and coconut oil with the powder mixture;
Applying the dough to a pan for making donuts using a piping bag and panning; and
Manufacturing donuts by baking them in a convection oven at 164 to 166°C for 14 to 16 minutes after panning; Including,
The powder ingredients include 2 to 3.5% by weight of the garcinia cambogia extract powder, 0.1 to 1% by weight of the green coffee bean extract powder, and 28 to 35% by weight of the nut powder, based on the total weight of the donut,
L-carnitine 0.1 to 1% by weight, almond protein powder 2 to 5% by weight, whey protein 3 to 7% by weight, carrageenan 0.1 to 1% by weight, taurine 0.1 to 1% by weight, xanthan gum 0.1 to 0.5% by weight, cissus Powder 0.1 to 1% by weight, dietary fiber 0.1 to 1% by weight, egg white powder 1 to 1.5% by weight, soy lecithin 0.1 to 0.6% by weight, baking powder 1 to 3% by weight, calcium carbonate 0.1 to 2% by weight, refined salt 0.1 to 1%. % by weight and further comprising 3 to 6 wt% of a sugar substitute sweetener,
The liquid ingredient includes 5 to 8% by weight of the coconut milk, 8 to 13% by weight of the milk, 5 to 8% by weight of the egg, and 10 to 14% by weight of the coconut oil, based on the total weight of the donut,
Characterized in that it further comprises 0.4 to 1% by weight of chitooligosaccharides, 1 to 2% by weight of fructooligosaccharides, 1 to 2% by weight of maple syrup, 0.1 to 1% by weight of vanilla paste, and 0.01 to 2% by weight of edible flavoring. How to make adjustable donuts.