Method for reducing fructan content in food made of rice and flour using microwave heating

Patent metadata

Field	Value
Publication number	US-12207663-B2
Application number	US-202217870899-A
Country	US
Kind code	B2
Filing date	Jul 22, 2022
Priority date	Mar 11, 2021
Publication date	Jan 28, 2025
Grant date	Jan 28, 2025

Abstract

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

First claim

What is claimed is:

1. A method for reducing fructan content in a food composition, comprising:
(a) providing a flour, an active dry yeast, and water,
(b) mixing the flour, the active dry yeast, and water to form a batter,
(c) proofing the batter in a mold and,
(d) microwaving the batter at a power of 4.25 to 5.5 Watts per gram of batter and a heating time of 2 to 5 minutes to obtain the food composition,
wherein the food composition comprises rice and flour,
wherein step (b), the ratio by weight of the flour, the active dry yeast, and the water is: 180 to 220 grams of flour to 2 to 3 grams of active dry yeast to 120 to 160 grams of water, and
wherein the fructan content in the food composition does not exceed 0.3 g/100 g DM.

2. The method according to claim 1 , wherein the proofing is performed at a temperature of 30° C. to 40° C.

3. The method according to claim 1 , wherein the proofing is performed at a humidity of 70% to 90% Relative Humidity (RH).

4. The method according to claim 1 , wherein the proofing time is 40 to 60 minutes.

5. The method according to claim 1 , wherein step (b) further comprises adding baking powder to the batter.

6. The method according to claim 5 , wherein the ratio of the portions by weight of the flour and the baking powder is 180 to 220 gram flour portions to 0.8 to 1.2 gram baking powder portions.

7. The method according to claim 1 , wherein the food composition is a steamed sponge cake.

8. The method according to claim 1 , wherein the microwave heating of the batter is at a power of 5.1 Watts per gram of batter.

9. The method according to claim 1 , further comprising adding a commercial invertase to the batter at 20 to 40 units per gram of the flour.

Assignees

• Univ Jiangnan
• Wuxi Huashunminsheng Food Co Ltd
• Sichuan Anjoy Food Co Ltd
• Hubei Anjoy Food Co Ltd
• Henan Anjoy Food Co Ltd

Inventors

• Yan Bowen
• Fan Daming
• Wu Yejun
• Lian Huizhang
• Wang Kai
• Ruan Dongna
• Hu Zhongliang
• Chen Chao
• Wang Bowen
• Fang Siyi
• Zhang Nana
• Zhao Jianxin
• Zhang Hao
• Chen Wei

Classifications

• A21D10/04

  Batters · CPC title

• A23V2250/76

  Yeasts · CPC title

• A23L7/104 Primary

  Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms · CPC title

• A23L5/34

  using microwaves · CPC title

• A23L5/21

  by heating without chemical treatment, e.g. steam treatment, cooking · CPC title