Processing and cooking of Foods Low Glycemic impact for the Nutrition of obese and diabetic diets

摘要

1. First preamble to the claim 23...Four Page: 1 Note that in various diets, due to the fiber content, it is recommended to use comprehensive grains and other grain flour, but in general, carbohydrates are mainly broken mechanically and thermodynamically under the condition of single fiber or multi fiber in a short time, It can be easily converted into glucose through salivary enzymes and other gastric drinks. In order to preserve a large part of the natural and beautiful structure of starch contained in raw grains and grains (amilopes, amilos, etc.),Specifically, in order to reduce the effect of glycerin, which directly ingests glucose, on diabetes or weight-loss diet, and to prolong the digestion time of syrup and make it more complex, a grinding process (hammer or high-speed roller) different from the traditional industry is required. Through slow and / or multi-stage molars or other materials moving on particles, the internal temperature of particles or their fractionation will not rise; search,If these temperatures are not reached, they will fracture in an energetic manner on a large part of their natural multi meter structure. Although these slow grinding or grinding were part of the food process of our ancestors, as was the case with our jawbones, metates and medieval stone mills, they were called for the restoration of their mechanical use and transformation. Modern flour specially used to produce hypoglycemic effects, used in diabetes, hypoglycemia, obesity and weight-loss diets. In order to implement the first preamble proposed as claim 1,Cereals, such as wheat, rye, oats, etc,pseudo-cereal grains such as quinoa, amaranth, sunflower seed or sesame, etc. and also legumes, such as soybeans or chickpeas, etc. are milled for this purpose in processes characterized by: fractionation of the grains in mills, flat, cylindrical or conical, equipped with smooth or grooved friction stones or grooved metal wheels, which perform a slow mechanical grinding, and preferably by subsequent stages, which avoid adiabatic heating above 60 ° C, preferably with internal micro-temperatures (during the grinding operation) of the order of 30 ° C. Shear speeds on such stones or molars,Flat, cylindrical or cylindrical shall be equal to or less than 0.3 m per second (preferably 10 cm). Page: 1