TH805A3 - Bread spread, fiber-added formula from sesame and black beans. - Google Patents

Abstract

Production methods and formulas used to produce bread spreads, fiber-fortified formulas from sesame and black beans, are higher in nutritional value than various fruit jams and butters. -30% Ground Roasted Black Beans 10-20% Honey 40-50% Fresh Milk 10-20% and Olive Oil 2-5% Mixed with ground roasted black sesame and ground black beans, then slowly mixed with honey. Prepared to combine Then mix fresh milk alternate with baked black sesame seeds. Mash and mash the remaining black beans respectively until the ingredients are exhausted, then add olive oil. Go down and mix well After that, put the sterilized jars by scalding in boiling water temperature 100 ํ C, cover the bottle completely and store at 4c - 10 ํ c.

Claims (3)

1. Fiber-added bread spread products from sesame and black beans according to the claim consisted of ground roasted black sesame seeds, 25-35% by weight, roasted black beans, 10-20% by weight, 40-50% honey by weight, 10-20% of fresh milk. By weight and 2-5% olive oil by weight 2. Bread products according to claim No. 1 have the following characteristics as follows: Ground black sesame seeds are black sesame seeds that have been baked in an oven at a temperature of 150-200 c for 1-3 minutes, left to cool and then taken to Grinded with a grains grinder with a stainless steel grinding head, 0.5 hp motor (milling machine) and sifted through a 32-50 mesh sieve. 3. Bread products according to claim 1 have the following characteristics: Black beans, ground black beans, that have been soaked in clean water for 6 hours, then dried and then baked in an oven at a temperature of 200-250 c for a time. 3-5 minutes, let it cool and then grind with a grinder. Thomas willey mill model ED-5 USA. With a grinding sieve with a diameter of 0.5 mm