| 摘要 |
1423608 Low-calorie foods CHINOIN GYOGYSZER ES VEGYESZETI TERNEKEK GYARA RT 23 Feb 1973 [25 Feb 1972 9 Feb 1973] 9041/73 Heading A2B A low-calorie food is prepared by allowing a carbohydrate-containing food to swell in the presence of a cellulose ether and water, at a temperature not above 35‹C, to form a mixed gel with the cellulose ether and then drying the swollen mixture. The carbohydrate and cellulose ether may be mixed together and water then added, or the ether may be allowed to swell first and the carbohydrate combined with the resulting gel. The ratio of cellulose ether to carbohydrate is between 1:0.1 and 1:12 and the carbohydrate containing food may be peeled, hulled, and disintegrated and/or ground before mixing. The cellulose ether has a viscosity of 1000-3000 centipoise at 20‹C, in 2% solution, and is for example the methyl, ethyl, carboxymethyl, hydroxypropylmethyl, or methylhydroxyethyl ether, or mixtures thereof. The carbohydrate may be flour, e.g. wheat, maize, oat, pea, rye, or potato flour, or it may be pectin. The drying temperature is up to 300‹C and the drying may be performed under vacuum. The dried product is disintegrated and/or ground and is incorporated into e.g. soup, pudding, cake, biscuits, sausage fillings, meat paste, cream cheese or jam. Additives such as filling substances, spice, colourings, flavourings, e.g. cocoa, or preservatives, or biologically active substances such as vitamin A, B 1 , B 2 , B 6 , C, D or E, sedative, analgesic, antidiabetic and antiseptic agents, and iron, magnesium or calcium salts may be added. Many different additives are listed in the examples. |
