TWM552740U - Green banana food - Google Patents

Description

Green banana food

This creation is about low-carbohydrate green banana foods, and more particularly baking applications for low-carbohydrate green banana starch foods.

Starch is one of the main sources of calories in daily diet. According to the speed of digestion, starch can be divided into Rapidly digestible starch (RDS), Slowly digestible starch (SDS) and Resistant starch (RS). ). Resistant starch is a kind of starch that is not easily digested and absorbed by the human body. Recent studies have shown that resistant starch has the function of soluble dietary fiber, which can improve blood lipid metabolism, improve constipation and reduce the risk of colorectal cancer and coronary heart disease. A lower insulin response contributes to the control of blood sugar.

Resistant starch can be divided into four types according to its source. The first type (RS1) is a physically embedded starch that is difficult to be contacted by amylase, and there are many whole grains with protective substrates such as buckwheat, sorghum and millet; the second type ( RS2) is a natural anti-digestive starch granule with a dense structure, which makes it difficult for the amylase to completely decompose. It is present in tubers (such as potato, taro, yam) and green bananas, and its resistance is gelatinized. (Gelatinization) is completed and disappears; the third type (RS3) refers to starch which is crystallized during cooling or storage and is difficult to be decomposed by amylase, also known as aged starch; the fourth type (RS4) is chemical modification. Chemically Modified Starch.

At present, the food processing industry has tried to obtain resistant starch from various sources, Among them, because RS4 starch involves chemical modification rather than natural starch, it has a certain degree of safety concerns, so the current food market still has a large demand for natural and health-resistant starch. In particular, the current food market is highly interested in maintaining a healthy "low-carbohydrate diet." Therefore, if you can develop low-carbohydrate foods, it will have great market potential.

In view of the lack of the above-mentioned prior art, the applicant has carefully designed and researched it, and has a perseverance spirit to conceive the case of "low-carbohydrate green banana food". The following is a brief description of the case. .

A low-carbohydrate diet is a dietary regimen that is commonly used to control body weight or limit carbohydrate intake for the treatment of diabetes. It is mainly used to limit the intake of high-carbohydrate foods (eg, bread, noodles), or Foods containing high ratios of protein and lipids (eg meat, poultry, shellfish, eggs, cheese, nuts, plant seeds, or peanuts) and other low-carbohydrate foods (eg, most vegetables) are substituted. In order to allow the public to carry out low-carbohydrate diets without overly restricting high-carbohydrate foods, this creation provides a low-carbohydrate green banana food.

One of the purposes of the present invention is to provide a green banana food, comprising a food body and a green banana powder dispersed in the food body, the green banana powder having a green banana particle structure, wherein the green banana particle structure has a spherical outer shape, wherein The green banana particle structure comprises a resistant starch and a green banana composite substance.

10, 20, 30‧‧‧Resistant starch

21, 31‧‧‧Food Ontology

12, 22, 32‧‧‧ Green Banana Complex

23‧‧‧ Container

34‧‧‧ edible decorative layer

341‧‧‧ egg yolk layer

342‧‧‧Black sesame granule layer

The first figure is a schematic diagram of the low carbohydrate green banana particle structure according to the present creation.

The second picture is a schematic representation of a low carbohydrate hurricane cake according to the present creation.

The third figure is a schematic diagram of the low-carbohydrate yolk cake according to the present creation.

The fourth picture is a cross-sectional view of the low-carb yolk crisp of the third figure.

The starch of plants is mainly concentrated in fruits, seeds, roots, tubers and other organs. Depending on the type of plant, the starch with high starch content can be selected to prepare starch. A variety of starch-rich plant materials can be prepared according to the system of the present invention, such as whole grains (rice, wheat, corn, barley, oats, etc.), tubers (such as potatoes, taro, yam, etc.), bananas, sweet potatoes, Beans, etc. Since domestic bananas are abundant all year round, bananas are one of the preferred raw materials compared to imported plant materials.

This creation provides a green banana powder with a green banana particle structure. Please refer to the first figure, which shows a schematic cross-sectional view of one embodiment of the present green banana particle structure. In this example, the spheroid is selected as a schematic diagram, but is not limited thereto. The green banana particle structure of the present invention contains the resistant starch 10 and the green banana composite material 12 . Resistant starch 10 has an average particle size of between 40 and about 700 microns. The green banana composite material 12 contains dietary fiber, pectin, general starch, vitamins, minerals, protein, amino acid, and the like from green banana. The green banana particle structure can be made by the following exemplary method, but not limited thereto. The green banana is peeled off and peeled, and then dried at 60 ° C or a low temperature vacuum dryer at 10-40 ° C to make the water content of the product preferably less than 3%. The dried green banana slices are then ground into a powder to obtain a dried green banana powder. When the dried green banana powder absorbs moisture, it becomes a green banana powder having a green banana particle structure. The green banana particle structure is substantially a structure formed by the aggregation and stacking of the green banana powder after moisture absorption, so it may have irregularity. Shapes such as shape, sheet shape, crystal shape, and elliptical shape. The aforementioned moisture absorption may be for baking, The purpose of eating or as a food additive, but not limited to it.

The green banana powder provided by the present invention contains 30-80% by weight of resistant starch, preferably 50-80% by weight of resistant starch, depending on the process.

The "low-carbohydrate food" made with green banana powder provided by this creation refers to a food containing a lower amount of carbohydrates than a food made from traditional flour. On the other hand, the "low-carbohydrate food" mentioned in this creation is a food made by replacing the general flour with some or all of the green banana powder.

EXAMPLES Example 1 - Low Carb Ooki Cake

The ingredients of the example embodiment 1 are as follows: AB egg yolk batter portion: egg yolk 5 (refrigerated), fine granulated sugar 10 g, liquid vegetable oil 40 g and milk 50 g; B. meringue portion: protein 5, lemon juice 1 teaspoon (5 cc) And fine granulated sugar 55g; C. green banana powder 90g (pre-screened).

The preparation steps of the exemplary embodiment 1 are as follows: 1. Stir all the raw materials of the egg yolk batter portion uniformly; 2. The protein is first foamed, and then the lemon juice and the fine sugar are added until the stirrer pulls up the meringue which can stand upright (dryness) Foaming); 3. First add 1/3 part of the whipped cream to the egg yolk batter, use a rubber knife to flip the side of the basin to cut, then pour the mixed batter into the remaining meringue and mix well. 4. Pour the stirred batter into the mold, knock it on the table a few times before entering the oven, then feed it into the preheating oven and bake at a temperature of about 160 degrees for about 40 minutes.

As shown in the second figure, the low-carb hurricane cake made by the above method The resistant starch 20 and the green banana composite material 22 dispersed in the food body 21 (i.e., the hurricane cake) are contained, which are the main components for lowering the carbohydrate of the cake produced and increasing the dietary fiber. The food body 21 is carried on a container 23, which in the present embodiment is a disk-shaped container.

EXAMPLES Example 2 - Low Carb Olelet Crisp

The composition of Example Embodiment 2 is as follows: Stuffing: 10 salted duck eggs, 200g of red bean jujube filling (20g/egg meringue) decoration: 1 egg yolk, a little milk or salt bar, black sesame a. Oil skin dough (20g / egg yolk cake): green banana powder 30g, High-gluten flour 50g, powdered sugar 15g, anhydrous butter 30g, cold water 40cc; b. Oily pastry (15g / egg yolk crisp): green banana powder 80g, salt-free cream 20g, anhydrous butter 20g.

The manufacturing steps of the example embodiment 2 are as follows: 1. After the materials are mixed, they are sealed and allowed to stand for about 30 minutes; 2.b materials are mixed into a mass; 3. The oil skin is divided into 20g each with 15g of oil cake; 4. After the oily skin is wrapped in the oily dough, it is relaxed for 15 minutes. The upper part should be covered with plastic wrap to avoid dry cracking; 5. The oil pastry is flattened, the rod grows round and round, and after being rolled up in a short direction, it is allowed to stand for about 15 minutes; 6. The rolled oil meringue is again flattened. The rod is oval, rolled up in a short direction, and allowed to stand for 15 minutes. 7. Press down the middle of the oil meringue with the second rod, pinch it up, flatten it, then round it into a circle, and place the filling in the middle. Wrap it up; 8. Brush the egg yolk on top, wait until it is dry, then add it a second time, and finally add black sesame; 9. Bake at 180 ° C for 20-25 minutes.

As shown in the third and fourth figures, the low-carbohydrate egg yolk prepared by the above method contains the resistant starch 30 and the green banana composite material 32 dispersed in the food body 31 (ie, egg yolk cake), which is reduced. The carbohydrates in the egg yolks are made and increase the main components of the dietary fiber. The outer surface of the food body 31 is provided with an edible decorative layer 34. In this embodiment, the edible decorative layer 34 is disposed on the upper surface of the food body 31, and comprises an egg yolk liquid layer 341 which makes the surface of the egg yolk crispy and golden, and is disposed in the egg yolk. A layer of black sesame particles 342 on the liquid layer 341.

Other low carbohydrate food embodiments of the present invention include various cakes, muffins, donuts, and various biscuits (such as chocolate brownies, cookies, waffles, pretzels, biscuit bars, cookies, walnuts). Crisp, butterfly cake, almond tiles, etc.), leeks, crepes, pies, pizza, various breads (such as burger bread, pita bread, toast, etc.), Italian pasta, various tarts (eg egg tower) , pudding tower, etc.), raw fried bag, sikang, quiche, scallion cake, various pancakes (such as vegetables, pumpkin, matcha or seafood pancakes, etc.), onion cake, taro, steamed buns, steamed cake, noodles疙瘩, a variety of shortbread (such as radish shortbread, sweet potato shortbread, pork roast, pineapple cake, butter cake, etc.), pancakes, biscuits, various pies (such as bean cake, moon cake, meat pie, pepper pie, Tortilla, sun cake, wife cake, etc.), dumpling skin, face tea, octopus and other snacks made from unlisted flour. The above embodiment is produced by replacing the flour in the recipe of the above food with the ratio of 10-100% by weight to the green banana powder provided by the creation. The aforementioned substitution ratio may be between 30 and 60% by weight, preferably between 60 and 100% by weight, more preferably completely substituted (100% by weight).

When the ordinary wheat flour is replaced by the green banana powder provided by the present invention, the carbohydrate content in the prepared food can be lowered, and the dietary fiber content can be increased without affecting the preparation. The taste quality of the food. Therefore, when the proportion of the aforementioned substitution is higher, the prepared food has a lower carbohydrate content and a higher dietary fiber content. When the carbohydrate content is defined as not including amylase-resistant carbohydrates, the measurable decrease in the carbohydrate content is, for example, at least 5%, 10%, 20%, 30%, 40%, 50 of the conventional carbohydrate content. %, 60%, 70%, 80% by weight or more. Similarly, the measurable increase in dietary fiber content is, for example, at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% by weight or more of the conventional fiber content. . In a specific embodiment, when 15% by weight of wheat flour is replaced with green banana powder, the dietary fiber content can be increased by 1-3% by weight.

Carbohydrates can be divided into three broad categories: sugar, starch and fiber. After eating, all digestible carbohydrates are broken down into gut after being broken down in the intestines. Glucose is absorbed into the blood to increase the blood glucose concentration, which stimulates insulin secretion. Insulin is our fat storage hormone. A large amount of insulin prevents the burning of fat in fat cells, and converts excess glucose into glycogen to store. After a period of time after eating, there may be hunger due to a shortage of glucose in the blood. Eating less carbohydrate foods results in lower and more stable blood glucose concentrations and lesser amounts of insulin secretion. This causes the fat in the fat tissue to release energy and increase fat burning. Therefore, a low-carb diet is one of the ways to stay healthy and control your weight. Scientific research has shown that a low-carbohydrate diet not only controls weight, improves blood pressure, blood sugar and cholesterol (good cholesterol levels become high and triglyceride concentrations decrease), but can also be used to treat diseases such as diabetes and avoid breast cancer recurrence. The term "carbohydrate addiction" was coined by biologist Robert Kemp in 1963, referring to people who have a strong desire or desire for high-carbon foods, or for constant and repeated starch, snacks or junk foods and sweets. The person who desires. A low-carbohydrate diet is also a way to reduce the dependence of carbohydrate addicts on carbohydrates. One.

One of the key points in the low-carbohydrate diet is to limit the daily intake of carbohydrates, so generally baked foods such as biscuits and cakes with high sugar content and high starch content are the first foods that are restricted to ingest. However, the low-carbohydrate food proposed in this creation replaces flour with green banana powder rich in resistant starch, so it has significantly lower carbohydrate content and significantly increased dietary fiber content compared to food made from ordinary flour. . If you can replace the high-carbohydrate foods that you consume in your daily life with low-carbohydrate foods, you will avoid the strong desire for high-carbohydrate foods due to excessive restrictions.

In short, the noodles or baked products made by replacing the flour with green banana powder not only have reduced carbohydrates and increased dietary fiber, but also do not affect the flavor and taste quality of the food before the replacement, so the food is baked. For industrial applications, the low-carbohydrate foods offered in this creation should have great market potential.

Other embodiments of the present work are described below.

A green banana food comprising: a food body; and a green banana powder dispersed in the food body, the green banana powder having a green banana particle structure, the green banana particle structure having a spherical outer shape, wherein The green banana particle structure contains a resistant starch and a green banana composite material.

2. The green banana food according to the above embodiment, wherein the food body is one of a cooking-type noodle and a baking-type noodle.

3. The green banana food according to the above embodiment, wherein the cooking noodle is selected from the group consisting of: a noodle, a quiche, a taro, a pancake, a raw fried bag, an onion cake, and a Pancakes, a green onion cake, a bun, a steamed cake, a side, a pancake, a biscuit, a pie, A dumpling skin and a octopus.

4. The green banana food according to the above embodiment, wherein the baking noodle is one of the following: a cake, a muffin, a doughnut, a biscuit, a copper braised, a pancake, A pie, a pizza, a loaf, a scott, and a shortbread.

5. The green banana food according to the above embodiment, wherein a content of the resistant starch in the green banana powder is between 30 and 80% by weight.

6. The green banana food according to the above embodiment, wherein a content of the resistant starch in the green banana powder is between 50 and 80% by weight.

7. The green banana food according to the above embodiment, wherein the food body is made of a flour, and the green banana powder replaces the flour in the food body in a ratio of 10 to 100% by weight. .

8. The green banana food according to the above embodiment, wherein the food body is made of a flour, and the green banana powder replaces the flour in the food body in a ratio of 60-100% by weight. .

9. The green banana food according to the above embodiment, wherein the food body is made of a flour, and the green banana powder replaces the flour in the food body in a ratio of 30-60% by weight. .

The above embodiments are only used to illustrate the exemplary embodiments of the present invention, but the scope of the present invention is not limited to the specific embodiments described above; and the present invention is modified by those skilled in the art. However, it does not deviate from the scope of the application.

30‧‧‧Resistant starch

31‧‧‧Food Ontology

32‧‧‧Green Banana Complex

34‧‧‧ edible decorative layer

341‧‧‧ egg yolk layer

342‧‧‧Black sesame granule layer

Claims (7)

A green banana food comprising: a food body comprising a plurality of green banana particle structures dispersed in the body of the food, each of the plurality of green banana particle structures having a spherical outer shape and comprising a resistant starch and a green banana composite material; and an edible decorative layer disposed on an outer surface of the food body. The green banana food according to claim 1, wherein the food body is one of a cooking noodle and a baking noodle. The green banana food according to claim 2, wherein the cooking noodle is selected from the group consisting of: a noodle, a quiche, a taro, a pancake, a raw fried bag, an scallion cake, A pancake, a green onion cake, a bun, a steamed cake, a side, a pancake, a biscuit, a pie, a dumpling skin and a octopus. The green banana food according to claim 2, wherein the baking noodle is one of the following: a cake, a muffin, a doughnut, a biscuit, a sizzling, a pancake One pie, one pizza, one loaf, one scott, and one shortbread. The green banana food according to claim 1, wherein the food body is made of a flour, and the green banana particle structure replaces the flour in the food body in a ratio of 10-100. By weight, the green banana particle structure is substituted in this ratio to lower the carbohydrate content of the green banana food. The green banana food according to claim 1, wherein the food body is made of a flour, and the green banana particle structure replaces the flour in the food body in a ratio of 60-100. By weight, the green banana particle structure is substituted in this ratio to lower the carbohydrate content of the green banana food. The green banana food according to claim 1, wherein the food body is made of a flour, and the green banana particle structure replaces the flour in the food body by a ratio, the ratio For example, 30-60% by weight, the green banana particle structure is substituted at this ratio to reduce a carbohydrate content of the green banana food.