CN115886267A - Food adhesive - Google Patents

Abstract

The invention provides a food adhesive with no sugar, low calorie and no obvious flavor. Combining a certain proportion of modified starch and dietary fiber ensures that it has a food adhesive force not lower than that of traditional adhesives, and at the same time, the nutritional richness of the adhesive is enhanced by adding protein and dietary fiber.

Description

A food adhesive

Technical Field

The present application relates to the field of food additives, and in particular to a food adhesive.

Background Art

As people's awareness of healthy living and healthy eating continues to improve, consumers are gradually transitioning from simple taste selection to research on specific ingredients and ingredients when choosing products, especially the sugar content and energy ratio. Young people also prefer low-sugar, sugar-free, low-GI, and nutritious foods.

In the fast-paced modern life, meal replacement bars, nut bars or snack bars provide a large amount of nutrients while giving people a sense of fullness, and have the characteristics of high fiber and low calories, which are sought after by consumers. However, traditional nut bars and snack bars are usually formed by bonding various raw materials through raw materials such as syrup (or syrup substitute, honey), cocoa butter (or cocoa butter substitute), so that the process generally adopts cold processing technology, which brings the problem that the product is sweet, sticky, high energy, easy to absorb moisture, etc. As mentioned in the nut cake making method in CN108142491 B patent, potato chips, nuts, etc. are bonded by melted chocolate. Excessive intake of sugars is prone to cause consequences such as obesity and high blood sugar, and high sugar content is not suitable for diabetic patients. In addition, products containing syrup are also faced with the problem of easy moisture absorption after being placed for a long time, affecting the taste and the product becoming loose. To solve this problem, in the patent CN111938008A, the dietary fiber oligofructose and oligogalactose are used to replace digestible sugars such as sucrose and maltose, which meets people's demand for low sugar, but it is still limited to sweet adhesives. In addition, consumers also expect to enrich the nutritional value of food and achieve the daily nutritional needs of the human body with a small amount of food intake. The nutritional value of general granular foods has shortcomings. For example, the carbon water content of expanded rice grains is high and the protein content is significantly insufficient, while nut granular foods have a stable lack of dietary fiber. Based on this, CN113940367A proposes an adhesive formula with a mass ratio of modified starch, maltodextrin, soybean dietary fiber, soybean protein, and konjac flour of 0.62:0.39:0.13:0.1:0.01 as an adhesive for sucrose-free nut cakes, which is then mixed with water, butter, and salt and then mixed with nut particles, but the corresponding relationship between the components and the adhesive force in the food adhesive is not clear. The protein content in the food adhesive is also low and cannot meet high nutritional needs.

Therefore, it is a challenge to make food adhesives ensure that, for example, granular foods maintain a persistent shape, are stable and not loose, and have no significant flavor, while also making the food more nutritious.

Summary of the invention

The present invention relates to a food adhesive, which can be used to bond granular food materials such as grains, nuts, and dried fruits. The adhesive is combined with a certain proportion of modified starch and dietary fiber to ensure that the adhesive has a food bonding force that is not less than that of a traditional adhesive. At the same time, the nutritional richness of the adhesive is enhanced by the addition of protein and dietary fiber, providing a low-sugar, high-dietary-fiber adhesive solution for snack bars, nut bars, etc. In addition, the adhesive itself does not have a distinct flavor, and products with different flavors can be developed according to consumer preferences.

In order to solve the technical problems of high sugar, high energy and high sweetness in food adhesives used in the prior art, the present invention provides a food adhesive containing three components of modified starch, dietary fiber and protein, which replaces the commonly used adhesives such as maltose syrup and chocolate. Such a sugar-free/low-sugar adhesive formula, combined with the relatively healthy and nutritious food ingredients of energy bars and nut bars, can better meet the current people's demand for healthy diet, convenient diet and low-sugar diet.

To solve the above technical problems, the modified starch, dietary fiber and protein in the food adhesive of the present invention are added in an amount of not less than 50%, and the dietary fiber is not higher than 40%, based on the total weight percentage of the adhesive. Preferably, the content of modified starch is not less than 60%, preferably 70-90%; the dietary fiber is not higher than 35%, preferably 15-33%. Further, the present invention provides an addition ratio of 2:1-7:1 of modified starch to dietary fiber, which ensures the bonding strength of the adhesive while replacing traditional high-sugar, high-energy, high-sweetness adhesives. Preferably, the present invention provides an addition ratio of 4:1-6:1 of modified starch to dietary fiber to achieve better bonding strength. Surprisingly, dietary fiber not only provides nutritional value, but also an appropriate amount of dietary fiber helps the product to prevent cracking and have a stronger bonding strength.

In order to improve the nutritional diversity of the adhesive itself, the present invention adds protein material on the basis of a reasonable ratio of modified starch and dietary fiber, and considering the cost and nutrition comprehensively, the protein content is not higher than 20%, preferably not higher than 10%, and more preferably 0.5%-9%.

Specifically, the modified starch can be selected from acid-modified corn starch, maltodextrin, acetate starch, phosphate starch, octenyl succinate starch ester, etherified carboxymethyl starch, oxidized hydroxypropyl starch, and the like.

Specifically, the dietary fiber can be selected from konjac gum, soybean dietary fiber, oat dietary fiber, pea dietary fiber, wheat dietary fiber and the like.

Specifically, the protein is selected from one or more of soy protein isolate, egg white protein, whey protein, brown rice protein and pea protein, preferably one or more of whey protein, egg white protein and soy protein isolate.

In addition, the present invention provides a food adhesive without obvious flavor by adding the above-mentioned combination of modified starch, dietary fiber and protein without obvious flavor. Compared with the adhesive with obvious sweetness added in the prior art, the present invention provides more options for adhesive users in product development, rather than being limited to the processing and production of sweet foods.

In order to match the current demand for high dietary fiber intake, the present invention provides a high dietary fiber adhesive solution, which, combined with different combinations of rich applicable objects of the adhesive, can provide consumers with rich and diverse products that meet their diverse healthy dietary needs.

The food adhesive provided by the present invention has the following beneficial effects:

First, the adhesive formula containing modified starch, dietary fiber and protein is used to replace traditional high-sugar, high-calorie, high-sweetness adhesives such as syrup and chocolate, and the adhesive strength is guaranteed to be no less than that of traditional adhesives, providing consumers with a lower sugar and low-calorie option;

Second, compared with common adhesives, the adhesive of the present invention has improved nutritional diversity, diverse protein additions and high dietary fiber content, which better meets the current people's demand for healthy diet and rich nutrition in food. At the same time, the appropriate content of dietary fiber helps the finished product to prevent cracking and make the adhesion stronger.

Third, the adhesive of the present invention has no noticeable flavor, can be used in a variety of scenarios, has strong plasticity according to customer needs, and has a wide range of applications.

DETAILED DESCRIPTION

In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention.

The food adhesive of the present invention is in the form of powder with components dispersed evenly, and is mixed with food to be adhered and/or flavoring agent when used to achieve effective dispersion and adhesion.

The method for using the adhesive tested in the present invention includes the following specific steps:

1. Add each component of the adhesive to a proper amount of oil in turn and mix evenly, then add a proper amount of water and mix evenly again, and let it stand to allow the water to be fully absorbed;

2. Heat to 70-90℃ in water, stir evenly, and let stand to control the temperature to keep liquid;

3. Mix nuts, grains and other processed foods with the adhesive liquid and stir evenly, then pour into the mold to form;

4. Bake in a wind oven at 95-115℃ for 55-70min to obtain the final sample.

The specific compositions, adhesiveness performance and sweetness of Examples 1-9 are shown in Table 1.

The original oatmeal crisps were used as products for the relevant tests of Examples 1-9. Products with the same specifications, mass and volume were freely dropped horizontally from a height of 1 meter, and the mass of the remaining maximum volume sample of each sample was weighed. 20 samples were taken for each example formula, and the average value was taken. The more "☆"s, the greater the remaining mass, and the better the adhesive performance.

The sweetness of the samples was judged by the testers who tasted them directly. The more "△" the sample, the sweeter it was. The testers were between 20 and 45 years old, half of them were male and half were female, a total of 20 people. The testers were asked to rinse their mouths with water between tasting different samples to reduce the influence of the taste of the previous sample. T0402 mentioned in the example is oxidized hydroxypropyl starch, which is a kind of modified starch and is obtained by oxidative modification of hydroxypropyl starch.

Table 1 Specific composition, adhesive strength and sweetness of adhesive formulations of Examples 1-9

The specific composition of the original oatmeal crisps used in the test is shown in Table 2.

Table 2 Composition formula of original oatmeal crisps

Raw material name Weight(g) Original Oatmeal Crisp 216 Almond slices 12 Quinoa Balls 50 Chocolate Chips 12 Chia seeds 6 Testing Binders/Maltose Syrup 120 water 100 24 degree palm oil 35 total 551

As shown in Table 1, a certain proportion of dietary fiber and modified starch can achieve a food bonding ability similar to that of maltose syrup. When the mass ratio of modified starch and dietary fiber is 2:1-7:1, it has a relatively ideal bonding force. As can be seen from the comparison of Examples 4, 5, 6 and 7, increasing the ratio of modified starch can improve the bonding effect. However, from the comparison of Examples 5, 6, 7 and 8, it can be concluded that simply increasing the content of modified starch may not necessarily bring about a significant improvement in bonding force. When the addition ratio of modified starch to dietary fiber is 7:1, the bonding force presented is not significantly improved, and is even slightly weaker than Example 7. This may be because the dietary fiber of an appropriate concentration can play a certain supporting role for the entire structure, which is conducive to the stability of the entire system. It can be concluded from the comparison of Examples 4 and 5 that when the proportion of dietary fiber to the total mass of the adhesive remains unchanged, the ratio change between different dietary fibers has no significant effect on the enhancement of bonding force. In addition, compared to the commonly used maltose syrup, the adhesive obtained by Examples 1-9 does not have an obvious sweet taste. In addition, the inventors also found similar trends and corresponding effects in the compounding of modified starches such as maltodextrin, acetate starch, phosphate starch and etherified carboxymethyl starch with dietary fibers such as pectin, pea dietary fiber and oat dietary fiber.

The relevant tests for evaluating the bonding effect were conducted using quinoa bars as products. The specific composition formula of the quinoa bars is shown in Table 3, and the product effect evaluation is described in Examples 10-15, which are listed in Table 4.

Table 3 Quinoa bar composition formula

Raw material name Weight Percent Testing adhesives 12.5% Quinoa Balls 70% Palm Oil 12.5% water 5%

Adhesion performance is judged by the testers on the appearance of the sample, the degree of adhesion, and whether there are obvious cracks. A total of 20 testers, aged 20-45 years old, scored the test samples (1-5), and finally calculated the average score of the samples. The higher the score, the better the bonding effect.

Table 4 Specific composition and adhesive strength of adhesive formulations of Examples 10-15

In embodiments 10-15, protein components are added to the combination of dietary fiber and modified starch to improve the nutritional value of the adhesive. Although the added protein and dietary fiber components also have a certain viscosity, when the addition amount of the two is too high, such as in embodiments 10 and 12, the adhesive bonding effect finally obtained is not ideal. When the mass ratio of modified starch to dietary fiber is fixed at 4:1, the higher the total amount of protein, the weaker the adhesive bonding force. Considering the nutritional value, bonding force and cost factors, the protein content can be controlled within the range of 0.5%-10% with the highest protein content and sufficient bonding force requirements.

In order to test whether the preferred formula has a higher nutritional value, the adhesive obtained according to the formula of Example 14 was sent for testing to determine the content of various substances in the sample. The testing method and results are shown in Table 5.

Table 5 Nutrition test results

It can be seen from Table 5 that the adhesive obtained according to Example 14 has a rich composition and the total dietary fiber reaches 32.97% of the total weight. Compared with traditional adhesives, it has a higher dietary fiber content and protein content while ensuring a considerable adhesive force, and is more nutritious and healthy.

Claims (10)

1. A food adhesive, characterized in that the adhesive comprises: modified starch, dietary fiber;

based on the total mass of the adhesive, the addition amount of the modified starch is not less than 50 percent, and the dietary fiber is not more than 40 percent;

wherein the mass ratio of the modified starch to the dietary fiber is 2:1-7:1.

2. The food adhesive according to claim 1, wherein the mass ratio of the modified starch to the dietary fiber is 4:1-6:1.

3. The food adhesive according to claim 1 or 2, wherein the adhesive further comprises protein, the protein content being not higher than 20% by mass of the total mass of the adhesive, the sum of the components being 100%.

4. The food adhesive as set forth in any one of claims 1 to 3, wherein the modified starch is selected from one or more of acid-modified corn starch, maltodextrin, acetate starch, phosphate starch, octenyl succinate starch ester, etherified carboxymethyl starch, etherified hydroxypropyl starch, oxidized hydroxypropyl starch, distarch phosphate, acetylated distarch phosphate and hydroxypropyl glycero distarch; one or both of maltodextrin and oxidized hydroxypropyl starch are preferred.

5. The food binder according to any one of claims 1-4, wherein the dietary fiber is selected from one or more of pectin, konjac gum, algin, soy dietary fiber, pea dietary fiber, oat dietary fiber, resistant dextrin and wheat dietary fiber, preferably one or two of soy dietary fiber and konjac gum; the protein is selected from one or more of soybean protein isolate, egg white protein, whey protein, brown rice protein and pea protein, and is preferably selected from one or more of whey protein, egg white protein and soybean protein isolate.

6. A food adhesive as claimed in any one of claims 1 to 5, wherein the modified starch content is not less than 60%.

7. A food adhesive as claimed in any one of claims 1 to 6, wherein the destructurized starch content is from 70 to 90%.

8. A food adhesive as claimed in any one of claims 1 to 7, wherein the dietary fibre content is not higher than 35%.

9. A food adhesive as claimed in any one of claims 1 to 8, wherein the dietary fibre content is 15 to 33%.

10. Food adhesive according to any one of claims 1-9, wherein the protein content is not higher than 10%, preferably 0.5-9%.