| 摘要 |
In the production of a flour of low calorie content for persons suffering from obesity or diabetes, at least one polysaccharide, which does not yield assimilable sugar during digestion, is mixed, in the presence of or with the subsequent addition of a liquid, with at least one protein which becomes insoluble on warming and the paste thus obtained is converted into the form of bodies with a large surface area, which are first dried and then heated to a temperature of from 100 DEG to 250 DEG C., and ground. The product may be mixed with a binding agent having the physical properties of gluten to produce a flour for use in baking. Polysaccharides: polymannan, carboxymethyl cellulose and carubin which has previously been subjected to a weak acid hydrolysis. Proteins: ovalbumin, soya protein and ground-nut protein. Binding agents: cereal gluten and soya protein. According to an example, 95 g. of carubin flour were kneaded to a paste with a mixture of 250 ml. of water and 5 ml. of 37% hydrochloric acid. The paste was heated to 80 DEG C. for 75 minutes after which the pH was adjusted to 6.5 by addition of caustic soda solution. 5 g. of ground-nut protein in 30 ml. of water were added directly, or after previous drying, to the paste, which was then dried and heated to 200 DEG C. for 3 minutes. The product thus obtained was ground and mixed with dry cereal gluten to form a flour. |
