According to modern scientific research, food has three functions:
One is the nutritional function, which is used to provide various nutrients needed by the human body; Second, sensory function, to meet people's different preferences and requirements; The third is the physiological regulation function. Functional food refers to food that not only has nutrition (primary function) and sensory function (secondary function), but also has physiological function (tertiary function).
According to the above.
Functional cakes can be defined as: "In addition to the nutritional and sensory functions (color, fragrance, taste and shape) that ordinary cakes have, they also have the function of regulating human physiological activities that ordinary cakes do not have or emphasize."
At the same time, as a functional cake, it should also meet the following requirements: (1) It is processed from the materials or ingredients used in ordinary cakes and ingested in the usual form and method; Relevant adjustment functions shall be marked; Containing functional factors (or effective components) with clear chemical structure; Functional factors exist stably in noodles; Effective after oral administration; High security; As a pastry, it is accepted by consumers.
Accordingly, cakes made by adding non-cake raw materials or non-cake ingredients (such as various Chinese herbal medicines and liquid medicine ingredients) do not belong to the category of functional cakes. China's diet has always had a tradition of close connection with medical treatment. The homology of medicine and food, and the communication between doctors and kitchens is one of the remarkable characteristics of China's food culture.
Dietotherapy, also known as food therapy, also known as dietotherapy, refers to the method of cooking food by dietotherapy to prevent and treat diseases and maintain health. Pasta with dietotherapy function is also called dietotherapy cake.
Medicinal diet refers to a dish made by cooking drugs and cooking materials together. It has dual functions of edible and medicinal use, that is, instantly using medicine to supplement food, complementing each other, giving full play to the nutritional function of food and the therapeutic function of medicine, and achieving the purposes of nutrition and nourishing, health care and strengthening the body, and preventing and treating diseases. Therefore, medicated diet is not only different from the general Chinese medicine prescription, but also different from the general diet. It is a special diet with both medicinal efficacy and delicious taste.
Compared with medicated diet, functional cakes are fundamentally different in raw material composition. Medicinal diet is based on drugs, such as ginseng and angelica, and its pharmacological effects play a role in the human body. The raw materials used in functional cakes are food, including traditional raw materials that are both food and medicine, such as red dates and hawthorn. The usual pastry raw materials themselves contain functional factors such as biological defense, regulating biological rhythm, preventing diseases and restoring health. It has obvious regulating effect on the body.
There has never been a clear and strict definition of the popular name of dietotherapy cakes. In the Dictionary of China Dietetic Culture edited by Wang Fubao, it is written that the content of dietotherapy can be divided into two categories: one is the effective prescription of past dynasties, and the other is the food and drink that provide auxiliary treatment. According to the dietotherapy dictionary in China Cuisine Encyclopedia, "there are two main situations when using food for health care treatment: ① using food alone ... ② cooking food after adding medicine is customarily called medicated diet." According to the above explanation of dietotherapy, dietotherapy cakes include medicated cakes and functional cakes.
As the dietotherapy cakes include functional cakes, there are several reasons for using "dietotherapy cakes" instead of "dietotherapy cakes". First, the word "therapy" is prominent in dietetic cakes, which leads some consumers to mistakenly think that dietetic cakes, like medicated cakes, are the result of adding Chinese herbal medicines, completely ignoring the content of functional cakes. Secondly, under the influence of "medicine and food are homologous, medicine and food are homologous, and medicine and food are used together" in traditional Chinese medicine, it is very easy to confuse the essence of equipment and medicine by using "dietotherapy pasta", and it is understood that dietotherapy pasta is an intermediate product of medicine and food homology. One of the essential differences between food and medicine is whether there are toxic or side effects. Normal consumption of pasta must not bring any toxic side effects, and must meet the psychological and physiological requirements of consumers. Drugs have more or less toxic side effects, as the so-called "seven-point medicine and three-point poison", so it is necessary to carry out medicated diet under the guidance of doctors and strictly control the consumption because of people's diet. Thirdly, the term "functional cakes" is suitable for the development trend of China food industry in the 2nd/kloc-0th century. Now we should not only meet people's psychological needs for food, but also meet the physiological needs of the human body. Nutrition, intelligence, curative effect, health care and longevity are the development directions of China food and health food market in 2 1 world. Fourthly, the health care function of food raw materials is highlighted, and it is clear that health care cakes are not medicinal cakes or medicines.
Functional cakes have four functions, namely, enjoyment function, nutrition function, health care function and safety function. However, ordinary cakes have no or little health care function and are ignored. Pasta is rich in nutrition, and having a nutritional function does not mean having a health care function. The amount and quantity of different nutrients vary from person to person, and there are great differences, even comparisons. For example, animal foods with high protein and fat have obvious nutritional effects, but for patients with cardiovascular diseases and obesity, they not only have no health care effect, but also have negative effects. Health care function refers to the function of preventing diseases and assisting curative effect for anyone, such as regulating the function of internal organs, enhancing immunity, preventing hypertension, thrombosis, arteriosclerosis, cardiovascular diseases, cancer, anti-aging, and helping to recover after illness. In short, the health care function is that cakes have the functions of being beneficial to health and prolonging life.
Functional food originated in China and has been recognized by scholars all over the world.
Dietetic cakes are one of the precious heritages of China cakes. "The History of Pastry in China" wrote that "the food and medicine in dietotherapy pasta have various curative effects. When mixed with flour to make various pasta, it is convenient for people to eat and treat diseases unconsciously. Dietetic cakes are indeed the invention of China people. " Therefore, we should try our best to explore and organize, and at the same time make use of the advantages of modern multidisciplinary research to develop functional aspects with China characteristics. According to China's Food Hygiene Law, food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but do not include articles for the purpose of treatment.
The list of two batches of goods that are both food and medicine stipulated by the Ministry of Health is as follows:
The first batch is:
(1) Illicium verum, fennel, Erythrina bark, ginger (ginger, dried ginger), jujube (jujube, wild jujube, black jujube), yam, hawthorn, fennel, papaya, longan, white lentil, lily, pepper, Euryale ferox, adzuki bean, bergamot, etc.
(2) Zaocys, Agkistrodon halys, Semen Ziziphi Spinosae, Concha Ostreae, Gardenia, Glycyrrhrizae Radix, Daihua, Siraitia grosvenorii, Cinnamomum cassia, Semen Cassiae, Raphani Semen, Pericarpium Citri Tangerinae, Fructus Amomi, Mume Fructus, Nutmeg, Radix Angelicae Dahuricae, Flos Chrysanthemi, Herba Agastaches, Fructus Hippophae, Semen Pruni, Fructus Canarii, Bulbus Allii Macrostemonae, and Herba Menthae.
The second batch is:
Malt, yellow mustard seed, fresh cogongrass rhizome, lotus leaf, mulberry leaf, endothelium corneum Gigeriae Galli, purslane and fresh reed rhizome. (1) Types of physiologically active substances
The ingredients that really play a physiological role in functional cakes are called physiologically active ingredients, and the substances rich in these ingredients are called functional cake base or physiologically active substances. Obviously, the base material of functional cakes is the key to produce functional cakes.
The identified active substances mainly include the following eight categories, with hundreds of specific varieties.
(1) Active polysaccharides, including dietary fiber and anti-tumor polysaccharides.
(2) Functional sweeteners, including functional monosaccharides and functional oligosaccharides.
(3) Functional oils and fats, including polyunsaturated fatty acids, phospholipids and choline.
(4) Free radical scavengers, including non-enzymatic scavengers and enzymatic scavengers.
(5) Vitamins, including vitamin A, vitamin E and vitamin C, etc.
(6) Trace active elements, including selenium, germanium, chromium, iron, copper and zinc.
(7) Peptides and protein, including glutathione, antihypertensive peptides, calcium absorption promoting peptides, digestible absorption peptides and immunoglobulins.
(8) Lactic acid bacteria, especially Bifidobacterium.
Rational consumption of physiologically active ingredients
It must be pointed out that no matter what kind of healthy nutrition or physiological active ingredients are in functional cakes, there must be a concept of quantity when ingesting them. Whether for healthy people or people with special physiological conditions, excessive intake of any element alone will bring adverse consequences, even to the opposite side. "Balance is health" is the dominant idea of traditional medicine, so it is necessary to emphasize the overall balance of various nutritional components and physiologically active components.
(1) emphasizes the balance of basic nutrients needed by human body, such as protein, fat, carbohydrates, vitamins and trace elements.
(2) People with special physiology should also pay attention to the balance of physiologically active ingredients.
Only by following the principle of scientific balance can we really play the positive role of physiologically active components in functional noodles. The first is to determine the classification criteria. According to the research of scholars in the former Soviet Union, there is a third state between human health and disease, or induced morbidity. When the third state accumulates to a certain extent, the body will produce diseases. Therefore, it can be considered that the general food is ingested by healthy people, and the human body absorbs various nutrients from it to meet the sensory needs of color, fragrance, taste and shape. More importantly, it will act on the third state of the human body, prompting the body to return to a healthy state and achieving the purpose of improving health. According to the above viewpoint, functional cakes are classified according to their edible objects and functions.
According to objectives and functions, they are classified as follows:
(1) A functional cake aimed at improving human health and physique. According to its functions, it can be divided into: longevity-prolonging cakes, immunity-enhancing cakes, anti-fatigue cakes, brain-strengthening and intelligence-improving cakes, skin care and beauty cakes, etc.
(2) Functional noodles for the purpose of preventing and treating diseases eaten by people with abnormal health, that is, therapeutic noodles. According to its functions, it can be divided into: blood fat-reducing cakes, blood sugar-reducing cakes and weight-reducing cakes.
Excerpt from Pastry Technology