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OwnerJorge Luis Zapp Glauserinventor
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To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
A process for producing special low glycemic impact food for diabetics and/or weight and triglyceride reducing diets comprising the encapsulation of carbohydrates inside longer to digest protein matrixes wherein highly processed (or refined) carbohydrates (monosaccharides, disaccharides, oligosaccharides and short chains) are to be encapsulated for this purpose in order to hinder or prolong their digestibility (i.e. in pasta) by the addition or creation of matrixes, capsules or spongy structures of denaturalized proteins (solidified and insoluble), in order to slower their digestion, requiring therefore, a deeper digestive processes demanding the action of proteolytic enzymes in the intestinal tract.
The process of claim 1 further comprising a step wherein pasta with said relevant content of egg protein in its original dough, further specified on claim 6., can be fried in oil in order to be also ‘passivated’ as presented on claim 3 and wherein this process denaturalizes egg and semolina proteins as a direct effect of the high frying temperature of the dry or slightly humid pasta, thus generating a matrix that encapsulates, in a hard to digest matrix, those short saccharides of flour for sufficient time, in order to reduce their Glycemic Index.
Dependencies are inferred from the claim text.