CN1471360A - High energy high protein food product and process for preparing same - Google Patents
High energy high protein food product and process for preparing same Download PDFInfo
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- CN1471360A CN1471360A CNA028027612A CN02802761A CN1471360A CN 1471360 A CN1471360 A CN 1471360A CN A028027612 A CNA028027612 A CN A028027612A CN 02802761 A CN02802761 A CN 02802761A CN 1471360 A CN1471360 A CN 1471360A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A process for the preparation of a ready to eat high energh high protein snack by blending refined wheat flour having at least 10%, protein, roasted groundnut grits (18-22%), defatted soy flour (6-10%), dehulled matter finger millet (6-10%), dehulled roasted seasame (1-3%), salt (1-2%) spices made by a combination of chilli, pepper, omum, cumin and fennel (0.2-0.7%) sodium bicarbonate (0.1-0.3%), ammonium carbonate (0.1-0.3%), calcium carbonate (0.15-0.2%), vitamin premix (0.8-0.12%) to obtain a dry mix, which, in turn, is mixed with liquid fat containing soy lecithin (0.3-0.5%), filtered tomato puree containing dissolved unrefined sugar, providing a non-sticky smooth dough which is moulded or sheeted, cut to desired shape and thickness, followed by baking at a temperature range of 180deg.C-200 deg.C for 4-6 minutes to finally obtain ready to eat snack.
Description
Technical field
The present invention is specifically related to a kind of method of preparing high-energy high protein content snack food and products thereof that is used to.The invention still further relates to the composition that is used to obtain this high-energy high protein content snack food.
Background technology
At present, India produces the broomcorn millet class (millet) of about 10-11 1,000,000 MT, comprises ragimillet (ragi), India Chinese sorghum (jowar) and pearl millet (bajra).Different broomcorn millets have good availability and cost all lower in different regions.Be rich in minerals and vitamins in the broomcorn millet especially.
Current, broomcorn millet is as food source and be underutilized, and usually only by the economic disadvantaged group consumption of society.Ragimillet and pearl millet (being taken in lower crowd in India consumes) since its rich produce, cost is low and high nutritive value but preferred.They are the abundant source of calcium and vitamin B compound-thiamine, riboflavin and the nicotinic acid that contains proper content.
Come formulated product can obtain a series of nutritious, low-cost ready-to-eat foods with the broomcorn millet that germinates as one of raw material.It is useful that cereal, beans and the broomcorn millet class of germinateing has been found in the energy and the nutrient density aspect that increase infant diet.
People have done to the process of germinateing that deep research and use sprout or beans (it the has improved nutritional character) folder that germinates increases the protein content (Desikachar, H.S.R., 1981, Food Nutr.Bull.2,21) of blend.
The available method of producing high-energy high protein content snack food all has description at country variant.
With reference to US patent 3911142 (Heulskamp etc., 1975), the wherein preparation method of the instant product of claimed a kind of high protein content.This product contains soybean protein, whey and potato block.This product is to obtain through strict procedure of processing in proper order.Defective is to have potato block in the product, and it involves and uses additional unit operations to come sheet and drying.Product has 70% high protein content and 1% fat content, thereby has influenced the taste of product.
With reference to Reed etc., 1999 US 5922386 (The Procter ﹠amp; Gamble company, a kind of preparation with low-fat content moulding snack products of light, crisp, crisp quality OH.), has wherein been described in the Cincinnati, wherein uses flour, fat and water based on starch to prepare.The snack blank is fried, obtain containing the snack of 20-38% fat.Comprise in this method fried as a unit operations, thereby cause can becoming because of the fat that exposes
Lose and the shelf-life weak point.
With reference to US 5171600 (Young etc., 1992, The Procter ﹠amp; Gamble company, the method that a kind of preparation has the low-fat content moulding snack products of light, crisp, crisp quality OH), has wherein been described in the Cincinnati.Make dough with 50-80% flour, preferred potato flour and water, cut or be squeezed into snack blank and fried.By coming stripping to remove excess fats with superheated steam.The shortcoming of the method is that stripping excess fats fried and afterwards all is catabiotic in a large number and is expensive.Because main component is a potato, product does not contain a lot of protein based on starch.
With reference to Wiker etc., 1983, Kansas State University Research Foundation (Manhattan, KS) US 4421770, a kind of method for preparing the high protein content snack food with egg protein has wherein been described, this method comprises the molding thermocoagulation with the egg protein composition, and dicing is with the starch-containing outer surface that is coated with this section as the liquid batter compound of principal component.This is hung the section of solidifying of sticking with paste wrap up in, and oil floats so that seal its outer surface with crumbs.The shortcoming of this method is to need oil to float, if suitable packing and storage condition is not provided like this, then the fat of Bao Luing can become
Lose.
With reference to Chahine etc., 1980, the Nova Scotia WARF (CA of company, USA) US 4212892, it has described a kind of method for preparing the high protein content snack food, this method is: with the plasticity protein gel with in the dried starch or the flour blending of the about 17-50% weight of gel weight, the homogeneous phase piece of acquisition protein gel-starchy material is squeezed into it desirable shape subsequently and comes slaking by fried afterwards.The shortcoming of this method is that the fat content of fried and product surface increases, thereby if cause the packing and the storage condition that do not keep suitable, product can become
Lose.
With reference to Fazzolare etc., 1996, Nabisco Inc.(Parsippany; NJ, US5554405 USA), wherein claimed a kind of roasting-type corn base-material snack products; this product is made up of the blend of corn masa (masa) and corn flour, has crisp, similar fried quality and has the outward appearance of fried of similar foaming.Used different of used composition and the present invention in this method.
With reference to US 5871801 (Kazemzadeh, 1999, Bloomington, MN, USA), wherein described a kind of produce reduce flatulence, be the method for the snack food of base-material with the beans.This method comprises mixes beans with aqueous solvent and processing aid, form beans solution.Extract compound sugar and beans solution is mixed formation dough mixture and slaking and moulding with grain flour.Used different of used composition and the present invention in this method.This method relates to be extruded, and is to bake and the present invention carries out.
With reference to Reinikainen etc., 2001, Vaasanmylly Oy, Fl, the US patent 6224920 of USA has wherein been described a kind of manufacture method of dried roasting-type product.This method is used to make coating or sandwich dried roasting-type product.Different by the product that the method obtains with the present invention, because used composition is different.The present invention does not relate to any coating or filling.
With reference to US 6242033 (Sander, 2001, Hayfleld, MN, USA), the method for wherein having described a kind of puffed cereal series products and having made this product.It is expanded that the starch that use derives from stem tuber is helped extrudate, forms the cereals sheet.This method uses different compositions and this method to be intended to the matter structure feature that obtains selecting.Among the present invention, carry out be bake and do not carry out expanded-extrude.
With reference to Hahn, 1978, (USA) US patent 4120988 has wherein been described the preparation of the protein snack product that structural integrity is improved for St.Louis, MO in Raiston Purina company.The product of gained is different with the present invention, and it carries out is that oil floats as unit operations rather than bakes.
With reference to Robie etc., 2001, General Mills, (MN, US patent 6291008 USA) have wherein been described a kind of food product of ready-to-eat cereal base-material to INC..Its production method is different from the present invention, because it is to obtain the cereal thin slice.
With reference to Shifferaw etc., 2000, (it has described a kind of gorp of mainly being made up of the blend of barley, flax and tett to San Pablo for CA, US patent 6139884 USA).Used composition is different from the present invention.
With reference to Cohen, 2001, (it is the method that a kind of production soybean-based charge level is rolled into a ball to Butler for MD, US 6291009 USA).This dough contains starch ingredients, liquid component and other optional composition of soy ingredient, pre-gelatinization.Soy ingredient is the 60-90% of dry ingredients.Composition and composition that the present invention is used are different from such scheme.
With reference to Ariga etc., 2001, the high-protein food of flat type, US patent 6333063 (Kikkoman company, Japan), wherein having described a kind of protein content is the high-protein food of the above flat type of 40% weight.This product is by expanded-molded acquisition.Among the present invention, protein content is that 15%-17% and product obtain by baking.Composition of the present invention is also different.
With reference to Ibuki etc., 2002 US 6346287 (Fuji Oil company, Japan), it has described a kind of method of producing roasting-type snack such as crispbread and pretzel.Used composition is different from composition used in the compound method of the present invention in this method.
With reference to US patent 5498438 (Strong etc., 1996, Nabisco company, Parsippany, NJ, USA), it has described a kind of method for preparing the snack products of nut base-material.This invention is used for the snack products of high protein, low fat, nut base-material, has wherein used the roasting of degreasing to fry nut powder (dough gross weight 40%), starch ingredients and water.What the present invention used is the nut powder of whole nut such as peanut rather than degreasing.Composition is also different with composition.
Goal of the invention
Main purpose of the present invention provides a kind of method of preparing high-energy high protein content snack food and products thereof that is used to.
Another purpose provides the preparation method of a kind of protein content at least 15% snack.
Another purpose is to use the broomcorn millet that sprouts or germinate as one of composition.
Another purpose provides a kind of preparation method of instant delicious snack.
Also having a purpose is to be at least 6 months product a kind of shelf-life of acquisition.
Summary of the invention
The present invention relates to sprout broomcorn millet, inflation leavening agent (aerator), emulsifying agent, vitamin premix and mineral matter of a kind of use specifically and prepares the method for high-energy high protein content snack food product.The invention still further relates to the composition that is used to obtain this high-energy high protein content snack food.
Detailed Description Of The Invention
Therefore; The invention provides a kind of high-energy high protein content snack food product, said food product contains: the sesame that ragimillet-shelling 6-10% roasted that the peanut grits 18-22% defatted soy flour 6-10% that the refined wheat flour 18-22% of composition % weight (wt%) at least 11% protein content roasted germinates-shelling 1-3% salt 1-2% spice (chilli (chilli)) 0.2-0.7% sodium acid carbonate 0.1-0.3% carbonic hydroammonium 0.1-0.3% calcium carbonate 0.15-0.2% vitamin premix 0.08-0.12% unrefined sugar 8-12% catsup 15-25% soybean lecithin 0.2-0.5% and hydrogenated fat 6-14%
Another embodiment of the present invention provides a kind of method that is used to prepare high-energy high protein content snack food, and said method may further comprise the steps:
A) peanut grits and sesame roasting are fried,
B) will bake the sesame shelling of frying,
C) ragimillet or the pearl millet with shelling germinates,
D) composition with step (a) to (c) thoroughly mixes 10-25mts with following composition, obtains doing of homogeneous and mixes thing:
Ingredient w t%Ragimillet (shelling) 6-10% that the refined wheat flour 18-22% that contains at least 11% protein bakes the peanut grits 18-22% defatted soy flour 6-10% germination of frying bakes sesame (shelling) 1-3% salt 1-2% spice (chilli) the 0.2-0.7% sodium acid carbonate 0.1-0.3% carbonic hydroammonium 0.1-0.3% calcium carbonate 0.15-0.2% that friedVitamin premix 0.08-0.12%
E) unrefined sugar is dissolved in the catsup, decantation is removed impurity, obtains solution,
F) soybean lecithin is dissolved in the hydrogenated fat, obtains solution,
G) step (e) and solution (f) are added in the dry powder of step (d), obtain inviscid and smooth dough,
H) dough brake with step (g) becomes dough sheet, cuts or be molded as desirable shape and thickness,
I) Flour product of step (h) was placed 4-6 minute down at 180-220 ℃,
J) baked goods with step (i) cools off through the supercooling transport tape, obtains required high-energy high protein content product, and
K) required product of sorting and packaging step (j).
In one embodiment, the roasting of peanut grits and sesame is fried so that give local flavor and make shelling easily and reduce water content to product.
In another embodiment, roasting is fried and is carried out under 200-260 ℃.
In another embodiment, for per 100 gram products, vitamin premix is a Cobastab
12(0.5 μ g/100g), vitamin A (2500I.U.), Cobastab
2(1mg), the mixture of folic acid (0.0013mg) and calcium carbonate (0.025-0.05%).
In another embodiment, unrefined sugar (8-12%) is dissolved in the catsup (15-20%) to obtain the TSS (total dissoluble solid) of 8-10%.
In another embodiment, soybean lecithin (0.2-0.5%) is dissolved in the hydrogenated fat (6-12%).
In another embodiment, used liquid component helps to obtain inviscid and smooth dough.
In one embodiment, the steel roller of dough by a series of Teflon of being surrounded by come roll-in.
In another embodiment, the thickness of the Flour product of dough sheet form is 3.0-3.5mm.
In another embodiment, the minimum protein content of products obtained therefrom be 15% and minimum energy be 450 kilocalories of (kcal)/100 gram products.
In another embodiment, the minimum fat content of products obtained therefrom be 15% and carbohydrate content be 55%.
In another embodiment, marked by the ten point system hedonic scale by the judge group of undergoing training that 31 people form, the product of gained is being well received aspect color, outward appearance, taste and the overall quality.
In one embodiment, the water content of products obtained therefrom is 4-6%.
In one embodiment, the fracture strength of products obtained therefrom is that 3.6-3.8kg and elongation (spread ratio) are 34-36cm.
In one embodiment, use sodium carbonate and ammonium carbonate, preferred 0.1-0.5%w/w as leavening agent.
In one embodiment, products obtained therefrom has soybean protein (5.0%), wheat gluten (2.5%), peanut protein (6.0%), sesame protein (0.5%) and ragimillet albumen (1.0%).
In another embodiment, high protein content snack food product has the following composition that mixes in the following composition:
Composition Wt%(i) the shelling broomcorn millet that germinates of peanut grits 15-25% (iii) the defatted soy flour 5-10% (iv) that roasted of refined wheat flour 15-25% (ii), til seed 1-3% (vi) the salt 1-2% (vii) that roasted such as ragimillet/pearl millet 6-10% (v) contain spice 0.2-0.6% (viii) unrefined sugar 8-12% (ix) catsup (8-10 ° of B) 15-25% (x) the hydrogenated fat 6-14% inflation leavening agent of chilli pepper/ajwain/ cumin and emulsifying agent (xi) and bake (xiv) Cobastab of powder 0.1-0.2% (xii) carbonic hydroammonium 0.1-0.2% (xiii) soybean lecithin 0.2-0.5% vitamin premix and mineral matter (0.1-0.2%)120.5 μ g/g (xv) vitamin A 2500I.U. (xvi) Cobastab
21.0mg/100g (xvii) folic acid 0.0013mg/100g
(xviii) calcium carbonate 0.025-0.05% Novelty
Novelty of the present invention and creativeness are to be used to method for preparing high-energy high protein content snack food and products thereof.
A) novelty of food composition and method is that composition guaranteed that the minimum protein content in the product is 15%.
B) finished product can provide the energy of minimum 450kcal/100g.
C) contain the germination broomcorn millet in the food composition,, increased the bioavailability of nutrient thus as ragimillet/pearl millet.
D) can obtain the instant products of at least 6 months shelf-lifves by this food composition.
Method of the present invention will further illustrate by the following embodiment that provides, yet these embodiment should not be interpreted as limiting the scope of the present invention.Embodiment 1
| Composition | Wt% (percetage by weight) | |
| Sesame (shelling) the hydrogenated fat catsup salt sugar that ragimillet (shelling) roasting that the peanut grits defatted soy flour that refined wheat flour (at least 10% protein content) roasting was fried germinates was fried | 19 19 9 9 0.7 10 17.5 1.7 8.89 | |
| Spice chilli Omum cumin | 0.6 0.4 1.6 | |
| Additive sodium acid carbonate carbonic hydroammonium soybean lecithin | 0.9 1.2 0.41 | |
| The vitamin premix and the mineral matter that contain following composition | 0.1 | |
| Cobastab 12The vitamin A Cobastab 2Folic acid calcium carbonate | ?0.5μg ?2500I.U. ?1.0mg ?0.0013mg ?0.19 | |
Be dissolved in unrefined sugar in the catsup and with this slurries decantation to remove impurity.Lecithin is dissolved in the fat of fusion.Dry ingredients was mixed 10 minutes, add catsup and the fat that contains sugar then.Dough brake is become dough sheet, cut into and determine and in rotary oven, under 220 ℃, baked 4.5 minutes for a short time.With baked goods cooling and packing.Productive rate be 90% and the protein content of product be 15%, every 100g provides energy 450kcal.
Embodiment 2
Composition weight (kg)Sesame (shelling) 2.5 hydrogenated fats 5 catsup 16.6 salt 1 sugared 10 spice Omum, 1.5 cumins, 1.4 additive sodium acid carbonates, 0.25 carbonic hydroammonium, 0.25 soybean lecithin 0.9 that ragimillet (shelling) 12.5 roastings that peanut grits 20.3 defatted soy flours 4.5 that refined wheat flour (at least 11% protein content) 22.5 roastings were fried germinate were fried contains vitamin premix and the mineral 0.025 matter Cobastab of following composition12(every 100g) 0.5 μ g vitamin A (every 100g) 2500I.U. Cobastab
2(every 100g) 1.0mg folic acid (every 100g) 0.0013mg
Calcium carbonate 0.01
Be dissolved in unrefined sugar in the catsup and with this slurries decantation to remove impurity.Lecithin is dissolved in the fat of fusion.Dry ingredients was mixed 10 minutes, add catsup and the fat that contains sugar then.Dough brake is become dough sheet, cut into fritter and in rotary oven, under 210 ℃, baked 5 minutes.With baked goods cooling and packing.Productive rate be 85% and the protein content of product be 15%, the energy that every 100g provides is 450kcal.
Embodiment 3
Composition weight (kg)Sesame (shelling) 1.5 hydrogenated fats 8.7 unrefined sugars 10 catsup 19.5 salt 1.7 spice chilli 0.51 additive sodium acid carbonate 0.9 carbonic hydroammonium 0.7 soybean lecithin 0.4 that ragimillet (shelling) 8 roastings that peanut grits 19.4 defatted soy flours 7.7 that refined wheat flour (at least 10% protein content) 20.7 roastings were fried germinate were fried contains vitamin premix and mineral matter 0.1 Cobastab of following composition12(every 100g) 0.5 μ g vitamin A (every 100g) 2500I.U. Cobastab
2(every 100g) 1.0mg folic acid (every 100g) 0.0013mg calcium carbonate 0.19
All the components is mixed in mechanical mixer.Dough is molded in the continous way moulding press on the transport tape and in the conveying type baking oven baked 4.5 minutes, the temperature in the baking oven is (anterior 185 ℃, 250 ℃ at middle part, 210 ℃ at rear portion) that change.Baked goods is cooled off on transport tape and pack.Bake that snack is packaged in the polypropylene primary packaging material and HMHDPE secondary package material in.Productive rate be 80% and the protein content of product be 15%, the energy that every 100g provides is 450kcal.
Major advantage of the present invention is:1, instant snack form augments nutrient. The protein content that is rich in vitamin and calcium and product is for 15% and the energy of 450-500kcal is provided. 2, broomcorn millet has increased the bioavailability of nutrient thus through germinateing by the effect of inherent enzyme. 3, product is rich in vitamin, calcium and is iron fortified food product. 4, it is the baked product with good shelf-life of low water content and microbial safety. 5, processing method is made up of simple procedure of processing.
Claims (24)
1, a kind of high-energy high protein content snack food product, it contains following composition by weight percentage: composition weight (kg) contains the sesame that ragimillet-shelling 6-10% roasted that peanut grits 18-22% defatted soy flour 6-10% that the refined wheat flour 18-22% of at least 11% protein roasted germinates-shelling 1-3% salt 1-2% spice (chilli) 0.2-0.7% sodium acid carbonate 0.1-0.3% carbonic hydroammonium 0.1-0.3% calcium carbonate 0.15-0.2% vitamin premix 0.08-0.12% unrefined sugar 8-12% catsup 15-25% soybean lecithin 0.2-0.5% and hydrogenated fat 6-14%.
2, the desired product of claim 1, its minimum protein content be 15% and minimum energy be 450 kilocalories/100 the gram products.
3, the desired product of claim 1, its minimum fat content be 15% and carbohydrate content be 55%.
4, the desired product of claim 1 is marked by the ten point system hedonic scale by the judge group of undergoing training that 31 people form, and it is well received aspect color, outward appearance, taste and overall quality.
5, the desired product of claim 1, its water content is 4-6%.
6, the desired product of claim 1, its fracture strength are that 3.6-3.8kg and elongation are 34-36cm.
7, the desired product of claim 1, it also contains as the sodium carbonate of leavening agent and ammonium carbonate, and preferred concentration is 0.1-0.5%w/w.
8, a kind of method that is used to prepare high-energy high protein content snack food, said method may further comprise the steps:
A) peanut grits and sesame roasting are fried,
B) will bake the sesame shelling of frying,
C) ragimillet of shelling or pearl millet are germinateed,
D) composition with step (a) to (c) thoroughly mixes 10-25mts with following composition, obtains to do uniformly to mix thing:
Composition
Wt%
The refined wheat flour 18-22% that contains at least 11% protein
The peanut grits 18-22% that roasting was fried
Defatted soy flour 6-10%
Ragimillet (shelling) 6-10% that germinates
Sesame (shelling) 1-3% that roasting was fried
Salt 1-2%
Spice-chilli 0.2-0.7%
Sodium acid carbonate 0.1-0.3%
Carbonic hydroammonium 0.1-0.3%
Calcium carbonate 0.15-0.2%
Vitamin premix and mineral matter 0.08-0.12%
E) unrefined sugar is dissolved in the catsup, decantation is removed impurity, obtains solution,
F) soybean lecithin is dissolved in the hydrogenated fat, obtains solution,
G) step (e) and solution (f) are added in the dry powder of step (d), obtain inviscid and smooth dough,
H) dough brake with step (g) becomes dough sheet, cuts or be molded as desirable shape and thickness,
I) Flour product of step (h) was placed 4-6 minute down at 180-220 ℃,
J) baked goods with step (i) cools off through the supercooling transport tape, obtains required high-energy high protein content product, and
K) required product of sorting and packaging step (j).
9, the desired method of claim 8, wherein in the step (a), product special flavour is given in the roasting stir-fry and feasible shelling is easy and water content reduces.
10, the desired method of claim 8, wherein in the step (a), roasting is fried and is carried out under 200-260 ℃.
11, the desired method of claim 8, wherein in the step (c), shelling helps to remove anti-nutritional factors.
12, the desired method of claim 8, wherein in the step (d), vitamin and mineral pre-mix are by Cobastab
12-0.5 μ g/100g, vitamin A-2 500I.U., Cobastab
2-1mg/100g and folic acid-0.0013mg/100 gram product and calcium carbonate 0.025-0.05% weight are formed, and account for 0.1-0.2%w/w thus.
13, the desired method of claim 8 wherein in the step (e), is dissolved in the unrefined sugar of 8-12% weight in the catsup of 15-20% weight, obtains the total dissoluble solid (TSS) of 8-10%.
14, the desired method of claim 8 wherein in the step (f), is dissolved in the soybean lecithin of 0.2-5% weight in the hydrogenated fat of 6-12% weight.
15, the desired method of claim 8, wherein in the step (g), used liquid component helps to obtain inviscid and smooth dough.
16, the desired method of claim 8 wherein in the step (h), is come roll-in with the steel roller of dough by a series of Teflon of being surrounded by.
17, the desired method of claim 8, wherein in the step (h), the thickness of the Flour product of dough sheet form is 3.0-3.5mm.
18, the desired method of claim 8, wherein in the step (j), the minimum protein content of products obtained therefrom be 15% and minimum energy be 450kcal/100 gram product.
19, the desired method of claim 8, wherein in the step (i), the minimum fat content of products obtained therefrom be 15% and carbohydrate content be 55%.
20, the desired method of claim 8 wherein, is marked by the ten point system hedonic scale by the judge group of undergoing training that 31 people form, and products obtained therefrom is well received aspect color, outward appearance, taste and overall quality in the step (i).
21, the desired method of claim 8, wherein in the step (i), the water content of products obtained therefrom is 4-6%.
22, the desired method of claim 8, wherein in the step (i), the fracture strength of products obtained therefrom is that 3.6-3.8kg and elongation are 34-36cm.
23, the desired method of claim 8 wherein in the step (d), is used sodium carbonate and ammonium carbonate as leavening agent, and is preferably used with the concentration of 0.1-0.5%w/w.
24, the desired method of claim 8, wherein in the step (i), products obtained therefrom has about 5.0% soybean protein, 2.5% wheat gluten, 6.0% peanut protein, 0.5% sesame protein and 1.0% ragimillet albumen.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2002/001106 WO2003079813A1 (en) | 2002-03-25 | 2002-03-25 | A high energy high protein food product and a process for preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471360A true CN1471360A (en) | 2004-01-28 |
| CN1295967C CN1295967C (en) | 2007-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028027612A Expired - Fee Related CN1295967C (en) | 2002-03-25 | 2002-03-25 | High energy high protein food product and process for preparing same |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1295967C (en) |
| AU (1) | AU2002247906A1 (en) |
| WO (1) | WO2003079813A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410131A (en) * | 2015-11-27 | 2016-03-23 | 山东省农业科学院农产品研究所 | Nutrient health-care coarse cereal cookies and processing method thereof |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007166904A (en) * | 2003-12-09 | 2007-07-05 | Calbee Foods Co Ltd | Method for producing soybean snack confectionery |
| WO2005087018A1 (en) * | 2004-03-16 | 2005-09-22 | Council Of Scientific & Industrial Research | A process for the preparation of a high protein nutritious baked snack food |
| GB2412834A (en) * | 2004-04-07 | 2005-10-12 | International Ltd Valid | A ready-to-use nutritional supplement |
| FR2912035B1 (en) * | 2007-02-02 | 2009-12-04 | Aliscience | ENRICHED AND HYPERCALORIC FOOD |
| US8277865B2 (en) | 2007-03-02 | 2012-10-02 | Paul Ralph Bunke | Nutritious fabricated snack products |
| WO2011150364A2 (en) * | 2010-05-28 | 2011-12-01 | Compatible Technology International | Therapeutic food formulation |
| CN102429161A (en) * | 2011-11-18 | 2012-05-02 | 林芝雪域资源科技有限公司 | Chicken feet-shaped grain rice flour for infants and processing method thereof |
| FR3006858B1 (en) * | 2013-06-18 | 2017-08-04 | Process Inside | FOOD PRODUCT AND ITS USE TO COMBAT FOOD IMBALANCES AND FOOD INSECURITY |
| WO2017212335A1 (en) | 2016-06-05 | 2017-12-14 | Mondelez Europe Gmbh | Baked savory food composition comprising shredded root vegetable and method of making the same |
| USD864516S1 (en) | 2018-05-14 | 2019-10-29 | Intercontinental Great Brands Llc | Thin food cluster |
| CN113575883B (en) * | 2021-07-20 | 2023-08-18 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Crayfish nut bar and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19524041A1 (en) * | 1995-07-01 | 1997-01-02 | Guenther Hans Peter Erwin | Bread with reduced water content |
| CN1085939C (en) * | 1997-08-29 | 2002-06-05 | 汤鸣 | Nutrient food containing rich protein content |
| CN1207258A (en) * | 1998-05-29 | 1999-02-10 | 杨明发 | Bean food being eaten togather with rice or bread and its preparing method |
| EP1051916A1 (en) * | 1999-05-14 | 2000-11-15 | Société des Produits Nestlé S.A. | Tablets comprising millet and groundnut |
| CN1261517A (en) * | 1999-12-25 | 2000-08-02 | 何庆林 | Nutrient crisp cake and making method |
-
2002
- 2002-03-25 AU AU2002247906A patent/AU2002247906A1/en not_active Abandoned
- 2002-03-25 CN CNB028027612A patent/CN1295967C/en not_active Expired - Fee Related
- 2002-03-25 WO PCT/IB2002/001106 patent/WO2003079813A1/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410131A (en) * | 2015-11-27 | 2016-03-23 | 山东省农业科学院农产品研究所 | Nutrient health-care coarse cereal cookies and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2002247906A1 (en) | 2003-10-08 |
| CN1295967C (en) | 2007-01-24 |
| WO2003079813A1 (en) | 2003-10-02 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070124 Termination date: 20160325 |