TH18030C3 - Semi-finished high protein black bean powder product and production process - Google Patents

Abstract

Invention Summary, which will appear on the Advertising Page ReadFile:------14/02/2020------(OCR)Page 1 of 1 Page Invention Summary of Semi-Protein Black Pea Powder Product. According to this invention, it contains black bean protein extract, vitamins, minerals, colorants and antioxidants. The production process starts from cleaning black beans, grinding black beans into flour, mixing all the ingredients together and then feeding the ingredients into the ext machine. Ruder obtains Extrude, cut and bake Extruded products in sealed containers that can control the internal temperature of each part of the extruder, resulting in the black bean flour used as the raw material. Changes during the manufacturing process by subjecting to proper heat and pressure cause the black bean flour to ripen and swell out of the flange of the machine, causing the raw material to change both its physical and chemical properties. It is a semi-finished product that still maintains health value. This product can be eaten by brewing with hot water or can be mixed with other dishes, both savory and sweet. It can also be used as a supplement in the production of food products. Other types of industrial scale such as snacks The low cost of production has the potential for commercial production as well as adding value to black beans, a plant with high nutritional and health benefits, to increase the variety of products in the market. ------------Page 1 of 1 Page Summary of Invention of Semi-Protein Black Pea Powder Product based on this invention contains Black Pea Protein Extract, Vitamins, Minerals, Colorants and Antioxidants. The production starts from cleaning the black beans, grinding the black beans thoroughly into flour, mixing various ingredients together, bringing the ingredients to the extruder to get the extruded product, cut and bake the extrudate product. Packed in sealed containers where the internal temperature of each part of the extruder can be controlled, the black bean flour used as a raw material changes during the production process by subjecting it to adequate heat and pressure. As a result, the black bean flour is cooked and puffed out from the flange of the machine, causing the raw materials used to change both physical and chemical properties until it is a semi-finished product that still has health value. This product can be eaten. By brewing with hot water or can be mixed with other menus. Other food, both savory and sweet, can also be used as a supplementary raw material in the production of other food products on an industrial scale, such as snacks, etc. The production cost is low, has the potential for commercial production and adds value. with black beans, which is a plant with high nutritional and health benefits, to provide more variety in the product in the market room

Claims (5)

Claims (all) which will not appear on the classifieds page:------14/02/2020------(OCR)Page 1 of 2 Claims Pages 1. The semi-finished high protein black bean powder product contains 80-90 percent by weight of black beans, 5-20 percent by weight protein extract, 0.1-2 percent by weight of vitamins by weight, 0.1-2 percent by weight of minerals, 0.1-2 percent by weight of colorant by weight of substance. Antioxidant 0.1-2 percent by weight 2. Semi-finished high protein black bean powder product according to claim 1 where protein extraction is selected from Soyproteinisolate, Soyproteinconcentrate, Mung Bean Protein, Collagen Protein is extracted from the product. either animal or mixed together 3. High protein semi-finished black bean powder product according to claim 1 where vitamins can be selected from either vitamin A, vitamin B, vitamin C, vitamin E or a combination. 4.Claim 1 semi-finished high protein black bean powder product, where mineral salts can be selected from either sodium, potassium, phosphorus, iron, iodine, calcium or a combination of them. 5.The process of producing the semi-finished black bean powder product according to claim 1-4 is as follows: A. Clean the black beans by air blowing to remove the impurities b. Grind the black beans with a grinder. Make thoroughly into black bean flour c. Mix the black bean flour mixture obtained from Clause B. Protein extract, vitamins, minerals, colorants and antioxidants, pour into a mixer and mix well. D. Put the ingredients obtained from Clause C. In the raw material hopper of the extruder, turn on the dough discharger from the raw material hopper into the extruder machine, the optimum starch discharge rate is 10-1000 kg/h, inject clean water into the body. The extruder machine by the optimum injection rate is to allow the dough to get 5-25 percent moisture. The temperature of the extruder in each part (barrel) is as follows: the mixer and push 40 -100 degrees celsius massage and heating section 90-180 degrees celsius flange 90-180 degrees celsius control page 2 of the number 2 page speed of the screw inside the extruder at a speed of 100-500 rpm using flange, round hole diameter 0.5-5 mm. When the extruded product comes out of the extruder, use the automatic cutting blade for the product. Extrude date from No. E. at a temperature of 60-80 degrees Celsius for 10-30 minutes until the humidity is 5-12 hrs. Crushed thoroughly. C. Packed into a sealed container. Semi-finished high protein black bean powder product. ------------ Page 1 of the number 2 claims page. 1. The semi-finished high protein black bean powder product consists of black beans 80-90 percent by weight, protein extracted from 5-20 percent by weight, vitamins 0.1-2 percent by weight, minerals 0.1-2 percent by weight, colorants 0.1-2 percent by weight. Antioxidant 0.1-2 percent by weight 2. Semi-finished high protein black bean powder product according to claim 1 where protein extraction is selected from Soyproteinisolate, Soyproteinconcentrate, Mung Bean Protein, Collagen Protein is extracted from the product. animals either or mixed together 3. The instant high protein black bean powder product according to claim 1 where vitamins can be selected from either vitamin A, vitamin B, vitamin C, vitamin E, either or a combination. 4.Claim 1 semi-finished high protein black bean powder product, where mineral salts can be selected from either sodium, potassium, phosphorus, iron, iodine, calcium or a combination of them. 5.The process of producing the semi-finished black bean powder product according to claim 1-4 is as follows: A. Clean the black beans by air blowing to remove the impurities b. Grind the black beans with a grinder. Make thoroughly into black bean flour c. Mix the black bean flour mixture obtained from Clause B. Protein extract, vitamins, minerals, coloring agents and antioxidants, pour into a mixer and mix well. D. Bring the ingredients obtained from Clause C. In the raw material hopper of the extruder, turn on the flour discharge machine from the raw material hopper into the extruder machine, the optimum starch discharge rate is 10-1000 kg/h, inject clean water into the body. The optimum injection rate of the extruder is to allow the dough to obtain moisture content of 5-25 percent. The temperature of the extruder in each part (barrel) is as follows: the mixer and push 40 -100 degrees celsius massage and heating section 90-180 degrees celsius flange 90-180 degrees celsius control page 2 of the number 2 page speed of the screw inside the extruder at a speed of 100-500 rpm using flange, round hole diameter 0.5-5 mm. When the extruded product comes out of the extruder, use the automatic cutting blade. Extrude date from No. E. at a temperature of 60-80 degrees Celsius for 10-30 minutes until the moisture content is 5-12 hours. Grind it thoroughly. Packed in a sealed container to obtain a semi-finished high protein black bean powder product.